My heart falls between this recipe for cookies and cream cheesecake and this version of no-bake Oreo cheesecake, so delicious are both these delicious desserts.
Made with an oreo crust, a creamy and rich Oreo-flavored vanilla cheesecake and a greedy whipped cream topping with crushed oreo cookies
It's always a great idea to use Oreo cookies in cheesecake recipes and more than in this Oreo brownies recipe, this chocolate Oreo cake or this Oreo milkshake, these chocolate sandwich cookies are incredible in this Cookies and cream cheesecake.
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.
Why you should make this recipe
- Very easy recipe with only 2 preparations and my step-by-step recipe.
- Ultra-creamy and flavorful, with the good taste of Oreo cookies.
- Very delicious with its homemade whipped cream topping.
- A perfect dessert for special occasions, birthdays, family dinners etc.
More Oreo Desserts
Ingredients you need
Here's some information on the ingredients needed and possible substitutions to make this delicious baked Oreo cheesecake, scroll down to see the quantities in the recipe card.
Oreo crust
- Oreo: Use classic Oreo cookies, which can be replaced by other Oreo flavors such as golden Oreos or biscoff cookies
- Butter: Preferably unsalted butter, which should be melted.
Cheesecake filling
- Cream cheese: use softened cream cheese, Philadelphia or another brand of cream cheese, but full-fat cream cheese, not low-fat.
- Sugar: use white granulated sugar rather than flavored sugar.
- Eggs: large and at room temperature.
- Vanilla: Pure vanilla extract or vanilla bean seeds are essential for flavoring the recipe.
- Sour cream: to soften the texture of the cheesecake, you can replace it with yogurt or Greek yogurt.
- Lemon: fresh lemon juice or bottled lemon juice.
- Oreo: Crushed Oreos, or you can incorporate a portion of oreo crumbs for a more intense cheesecake.
Optional :
- For a chocolate version: Add melted semi-sweet chocolate at the end of the preparation, as in my chocolate ganache cheesecake recipe.
- Chocolate chips: add chocolate chips to the cheesecake mixture for extra flavor.
⚠️ You'll find quantities and full instructions in the recipe card at the end of this page.
How to Make Oreo Cheesecake
Make Oreo crust
- 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.
Prepare the cheesecake batter
- 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.
Baking
- 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 the 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.
Decoration
- 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.
Tip: Add a chocolate ganache to the top of the cheesecake by simply melting chocolate in the microwave.
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.
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PrintCookies and cream cheesecake
- Total Time: 1 hour 50 minutes
- Yield: 8 slices
Description
Recipe for baked cookies and cream Oreo cheesecake, ultra-creamy with an Oreo crust, crushed Oreo flavored cheesecake filling and a whipped cream topping (for a 8 inches/ 20 cm-diameter pan - 8 - 10 portions)
Ingredients
Oreo crust
- 25 Oreo cookies
- 80 g Butter - unsalted and melted
Cheesecake batter
- 600 g Cream cheese - softened and full fat
- 200 g Sugar - granulated
- 3 Eggs - room temperature about 157 g
- 2 tsp Vanilla extract
- 200 g Sour cream
- ½ lemon juice - about 20 g
- 22 crushed Oreo cookies
Topping
- 150 g Mascarpone cheese - cold
- 225 g heavy crema - full-fat and cold
- 2-3 tbsp Powdered sugar
- 1 tsp Vanilla extract
- Oreo Cookies
Instructions
Oreo crust :
- Blend the Oreo cookies in a food processor until finely powdered, then place in a medium bowl.
- Add the melted butter and mix until smooth.
- Pour the mixture into a 8 inches / 20 cm-diameter springform pan lined with parchment paper.
- Press the oreo crust mixture down with the back of a tablespoon, starting at the bottom and working your way up the sides.
- Place in the fridge for at least 30 minutes.
Cheesecake filling :
- Whisk the cream cheese with the sugar until creamy.
- Add the beaten eggs and whisk again to incorporate.
- Add the vanilla extract, lemon juice and sour cream and beat again to incorporate.
- Finally, using a flexible spatula, fold in the crushed Oreo cookies until smooth.
- Pour the mixture over the Oreo crust in the prepared pan.
Baking
- Preheat the oven to 300°F / 150°C and heat a medium saucepan of water to boiling.
- Pour the hot water over the deep fryer positioned under the rack.
- Place the Oreo cheesecake in the oven on the rack above the water pan and bake for 60-90 minutes, until firm in the center and slightly jiggly.
- Turn off the oven and leave the Oreo cheesecake to cool for 1 hour, leaving the oven door open, then cool completely to room temperature before covering it with plastic wrap and refrigerating overnight.
Topping :
- Whip the cold mascarpone with the cold heavy cream, powdered sugar and vanilla extract with an electric mixer for around 3 minutes until stiff.
- Place the whipped cream in a pastry bag fitted with a star tip.
- Remove the cheesecake from the fridge and carefully unmold, then place on a serving dish.
- Decorate the top of the cheesecake with the whipped cream and add Oreo cookie pieces.
- Enjoy!
Notes
Storage: Up to 5 days in the fridge in an airtight box or wrapped in cling film, up to 3 months in the freezer.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Cheesecake, dessert
- Cuisine: American
Keywords: Cookies and cream cheesecake, oreo cheesecake, oreo crust cheesecake, baked oreo cheesecake
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