Oreo cheesecake with a crunchy Oreo crust, a creamy baked filling, and real Oreo pieces in every bite.

oreo cheesecake on a table with whipped cream topping

This Oreo cheesecake is my baked version, tested to get a smooth, rich texture without being heavy or overly sweet.

Made with a classic water bath method, it delivers a creamy cookies and cream cheesecake that slices cleanly and holds perfectly.

Why you’ll love this recipe

True Oreo flavor Oreo crust, Oreo chunks, and Oreo topping for a real cookies and cream taste.
Creamy but not dense A baked Oreo cheesecake with a smooth, light texture that melts in your mouth.
Perfect for make-ahead desserts This cheesecake sets beautifully overnight and tastes even better the next day.

Ingredients you need

Oreo cookies: for the crust and the filling
Unsalted butter: melted
Cream cheese: full-fat, at room temperature
Granulated sugar
Large eggs: at room temperature
Vanilla extract
Fresh lemon juice
Sour cream: full-fat
Heavy cream: cold
Powdered sugar
Vanilla extract

slice of baked oreo cheesecake showing creamy texture

Tips Before You Start

Use room temperature cream cheese to get a smooth Oreo cheesecake filling with no lumps.
Mix on low speed after adding the eggs to avoid cracks and keep the texture creamy.
Line the pan well to make removing the cheesecake easier after chilling.
Bake in a water bath for even baking and a silky Oreo cheesecake texture.
Chill overnight so the cheesecake sets properly and slices cleanly.

How to Make Oreo Cheesecake

This cheesecake uses the same baked cream cheese base as my New York cheesecake, with a different flavor twist.

Crush the Oreo cookies into fine crumbs, then mix with the melted butter.

Press the crust firmly into a lined springform pan and chill for 30 minutes.

springform pan with pressed oreo crust before baking

Beat the cream cheese and sugar until smooth and creamy.

Add the eggs and vanilla and mix on low speed just until incorporated.

eggs mixed in a bowl for oreo cheesecake filling

Mix in the sour cream and lemon juice until smooth.

Fold in the crushed Oreos gently with a spatula.

oreo cheesecake batter with crushed oreo cookies in bowl

Pour the filling over the chilled Oreo crust and smooth the top.

Bake in a water bath at 300°F (150°C) for 60–90 minutes, until the center is just set.

cheesecake batter poured into pan over oreo crust

Cool the cheesecake in the oven for 1 hour with the door slightly open, then let it cool completely.

Chill overnight, unmold carefully, and decorate with whipped cream and Oreo pieces before serving.

whole baked oreo cheesecake on a serving plate

Serving Suggestions

Serve chilled for clean slices and the best texture.
Top with extra crushed Oreos, chocolate drizzle, or fresh whipped cream.
Pair with coffee, espresso, or a scoop of vanilla ice cream for a classic finish.

Storage

Store the Oreo cheesecake in the refrigerator, well covered, for up to 4–5 days.

The cheesecake can also be frozen (whole or sliced) for up to 3 months.

Variations

No-bake Oreo cheesecake: skip the oven and use a no-bake filling.
Chocolate Oreo cheesecake: add melted chocolate to the cheesecake batter.
Mini Oreo cheesecakes: bake the filling in a muffin pan for individual portions.
Cookies and cream cheesecake: use extra crushed cookies for a stronger cookie flavor.

If you prefer a no-bake version, I also have a no bake Oreo cheesecake that’s just as creamy and easy to make.

Recipe Questions

Can I make Oreo cheesecake ahead of time?

Yes, it’s best made the day before and chilled overnight.

How do I prevent cracks in Oreo cheesecake?

Bake in a water bath and avoid overmixing after adding the eggs.

Can I freeze Oreo cheesecake?

Yes, freeze without the whipped topping and decorate after thawing.

slice of oreo cheesecake served on a plate

More Cheesecake Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Oreo Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Fadela
Total Time: 1 hour 50 minutes
Yield: 8 slices

Print Recipe

Save Recipe

Description

This baked Oreo cheesecake is made in a 20 cm (8-inch) pan with an Oreo crust, a creamy cookies and cream filling, and real Oreo pieces throughout.

Instructions

Oreo Crust

Blend the Oreo cookies into fine crumbs using a food processor.
Mix with the melted butter until fully combined.
Press the mixture into a lined 8-inch / 20 cm springform pan, covering the base and slightly up the sides.
Chill the crust in the refrigerator for at least 30 minutes.

Cheesecake Filling

Beat the cream cheese and sugar until smooth and creamy.
Add the eggs and mix on low speed just until incorporated.
Mix in the vanilla extract, lemon juice, and sour cream until smooth.
Fold in the crushed Oreos gently with a spatula.
Pour the filling over the chilled Oreo crust and smooth the top.

Baking

Preheat the oven to 300°F (150°C) and prepare a pan of boiling water for a water bath.
Place the cheesecake on the oven rack above the water pan.
Bake for 60–90 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
Cool completely, then cover and refrigerate overnight.

Topping (Optional)

Whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
Transfer to a piping bag fitted with a star tip if desired.
Unmold the cheesecake, place it on a serving plate, and decorate with whipped cream and Oreo pieces before serving.