Cookies and Cream Cheesecake

My heart is torn between this cookies and cream cheesecake and the no-bake Oreo cheesecake. Both are incredibly delicious desserts. Featuring an Oreo crust, creamy Oreo-flavored vanilla cheesecake, and a decadent whipped cream topping with crushed Oreo cookies.

Jump to:

• Why you'll love this recipe
• Ingredients you need
• How to Make Cookie and Cream Cheesecake Recipe
• Serving Suggestions
• Tips for this recipe
• Storage instructions
• Variations & Substitutions
• Recipe Questions
• More Cheesecake Recipes
• Oreo Cookies and cream cheesecake

This cookies and cream Oreo cheesecake recipe combines a rich vanilla cheesecake filling with crushed Oreo cookies, all nestled on top of a chocolate cookie crust. It's a decadent dessert that perfectly balances creamy cheesecake with the classic flavor of Oreo cookies.

Everything we love about cheesecake, like the ultra-rich, creamy New York cheesecake, with the Oreo cookie pieces and Oreo pie crust that give it that delicious, irresistible flavor like in my oreo cheesecake brownies.

Craving for more Oreo recipes? Give these a try: Red velvet Oreo cookies, Chocolate chip Oreo cookies, Oreo Brookies, Oreo cake pop recipe, Oreo cheesecake cookies, Fudgy Oreo brownies and Oreo milkshake.

Ingredients you need

You need these ingredients to make this Oreo cheesecake recipe

• Oreo crust: regular Oreo cookies and unsalted butter.
• Cheesecake batter: full-fat cream cheese, granulated sugar, large egg, vanilla extract, sour cream, lemon juice, and crushed Oreo cookies.
• Whipped cream topping: (optional) Mascarpone cheese, heavy cream, powdered sugar, vanilla extract and whole Oreos.

How to Make Cookie and Cream Cheesecake Recipe

Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!

• Finely blend the Oreo cookies in a food processor to fine crumbs, with no lumps.
• Add the melted butter and blend until smooth.
• Pour the mixture into a springform pan lined with parchment paper and press down with the back of a tablespoon, then use the bottom of a glass to create a smooth layer that comes up to the edges.
• Place in the fridge for at least 30 minutes.

• Beat cream cheese and sugar in a large bowl with an electric mixer until creamy.
• Add the eggs and vanilla extract and beat again to incorporate, taking care not to add too much air to the mixture.

• Add the sour cream and lemon juice and beat again just until incorporated.
• Finish by adding the crushed Oreo cookies and stirring with a spatula to incorporate them.

• Pour the cheesecake mixture into the prepared springform pan over the Oreo crust.
• Preheat oven to 300°F/ 150°C and heat a saucepan with hot water to bake in a water bath.
• Pour the hot water over the deep fryer positioned under the rack.
• Bake cheesecake for around 60-90 minutes, until the center is completely set.
• Leave the oreo cheesecake to cool for one hour in the oven with the door open.
• Then let cool completely to room temperature before covering with plastic wrap and leave the cheesecake overnight in the fridge.

• The next day, carefully unmold the baked Oreo cheesecake and place on a serving dish.
• Decorate the top of the cheesecake with whipped cream and Oreo cookie pieces.

Serving Suggestions

• Fresh Whipped Cream: Serve each slice of cheesecake with a dollop of homemade whipped cream on top for an extra creamy and indulgent touch.
• Chocolate Sauce Drizzle: Drizzle chocolate sauce over each slice of cheesecake for a decadent chocolatey addition that complements the Oreo flavors perfectly.
• Crushed Oreo Topping: Sprinkle additional crushed Oreo cookies over the top of each slice for added texture and a decorative finish.
• Fresh Berries: Serve slices of cheesecake with a side of fresh berries such as strawberries, raspberries, or blueberries for a refreshing contrast to the rich flavors of the cheesecake.
• Vanilla Ice Cream: Pair each slice of cheesecake with a scoop of vanilla ice cream for a classic dessert combination that everyone will love.

Storage instructions

In the fridge: Cheesecake rest can only be stored in the fridge for around 4-5 days, wrapped in plastic wrap or in an airtight container.

Freeze: You can also freeze it for up to 3 months, whole or cut into slices, and store it in a storage box or well-wrapped in plastic wrap.

• For a chocolate version: Add melted semi-sweet chocolate at the end of the preparation,
• Chocolate chips: add chocolate chips to the cheesecake mixture for extra flavor.
• Tip: Add a chocolate ganache to the top of the cheesecake by simply melting chocolate in the microwave.

Recipe Questions

How do I prevent cracks in my Oreo cheesecake?

To prevent cracks, avoid overmixing the batter and baking the cheesecake at too high a temperature or to long. Bake also the cheesecake in a water bath to help regulate the temperature and prevent cracks.

Can I use store-bought Oreo crust for the cheesecake?

Yes, you can use a pre-made Oreo crust for convenience. Alternatively, you can make your own crust using crushed Oreo cookies mixed with melted butter.

More Cheesecake Recipes

I hope you love these cookies and cream Oreo Cheesecake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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