Oreo Cheesecake Recipe

This Oreo cheesecake recipe combines a creamy, smooth cheesecake filling with a crunchy Oreo cookie crust and chunks of Oreo cookies throughout. The filling is made with cream cheese and Greek yogurt, which gives the cheesecake a rich but light, silky texture without using heavy cream.

This baked Oreo cheesecake is made in a 7-inch (18 cm) springform pan, making it a great size for a small gathering or when you simply don’t want to make a huge cheesecake.

Just like the Lemon Vanilla Cheesecake, Oreo cheesecake has a cookie crust, but in this recipe, we’ll make it with Oreo cookies. This gives us an almost black base that beautifully contrasts with the light cream cheese filling. Additionally, Oreo cookies lend the crust a rich chocolate flavor and crunchy texture, which contrasts wonderfully with the creamy cheese filling.

The cream cheese filling of the Oreo cheesecake is as tender and creamy as in the Classic cheesecake, but this time, instead of heavy cream, I added thick yogurt (Greek yogurt) to balance the sweetness of the cookies and the richness of the cream cheese. As a result, the cheesecake turned out very tender, with a smooth, silky texture. I also added quite large chunks of Oreo cookies to the cheese filling, which provides a very interesting effect both in appearance and taste, adding a delightful texture contrast.

Ingredients for a 7 inch Oreo cheesecake

For the crust:

• Oreo cookies
• unsalted butter

For the filling:

• cream cheese
• sugar
• Greek yogurt
• egg
• Oreo cookies

For decoration:

• Oreo cookies

How to make Oreo Cheesecake

1. Make the Oreo crust

Preheat the oven to 160°C (325°F).

Melt the butter.

Crush the Oreo cookies into fine crumbs. Add the melted butter and mix until evenly combined.

Line the bottom of a 7-inch (18 cm) springform pan with parchment paper. Add the cookie mixture and press it firmly and evenly into the bottom of the pan using the bottom of a glass or measuring cup.

Bake the crust for 10 minutes. Remove from the oven and let it cool.

Reduce the oven temperature to 130°C (265°F).

2. Make the cheesecake filling

While the crust is cooling, prepare the filling.

Using a mixer on low speed, mix the cream cheese and sugar until smooth.

Add the Greek yogurt and mix until combined. Add the egg and mix again just until smooth.

Do not overmix the filling. Too much air can cause cracks on the surface of the cheesecake.

3. Add the Oreo pieces

Cut the 8 Oreo cookies into medium-sized pieces, about 4–6 pieces per cookie.

Gently fold the Oreo pieces into the cheesecake filling.

Pour the filling over the cooled crust and smooth the top.

4. Bake the Oreo cheesecake

Bake at 130°C (265°F) for 70–80 minutes.

The cheesecake is ready when the edges are set but the center still has a slight wobble when you gently shake the pan.

Don’t wait for the center to become completely firm — it will continue to set as the cheesecake cools.

5. Cool and chill

Turn off the oven and leave the cheesecake inside for 1 hour with the door closed.

Remove it from the oven and let it cool completely at room temperature.

Refrigerate for 6–8 hours, preferably overnight, before removing it from the pan and serving.

6. Decorate

Run a thin knife around the edge of the cheesecake before opening the springform pan.

Decorate with whole Oreo cookies, larger pieces, or Oreo crumbs.

Tips for the Best Oreo Cheesecake

Use room-temperature ingredients.
Softened cream cheese and a room-temperature egg will combine more easily and help create a smooth filling.

Don’t overmix.
Mix the filling just until smooth and combined. Too much air can contribute to cracks.

Keep the Oreo pieces fairly large.
Larger pieces remain visible inside the cheesecake and create a nice contrast in texture.

Don’t overbake.
The center should still wobble slightly when you take the cheesecake out of the oven.

Let it chill properly.
The cheesecake needs several hours in the refrigerator to fully set. Overnight gives the best texture.

Use a hot knife for clean slices.
Dip a sharp knife in hot water, wipe it dry, and slice. Clean and reheat the knife between cuts.

Frequently Asked Questions

Do I need a water bath for this Oreo cheesecake?

No. This recipe is baked without a water bath at a low temperature of 130°C (265°F).

How do I know when the Oreo cheesecake is done?

The edges should be set while the center still has a slight wobble. The cheesecake will continue to firm up as it cools and chills.

How long should Oreo cheesecake chill?

Chill it in the refrigerator for at least 6–8 hours, preferably overnight.

What size pan do I need?

This recipe is designed for a 7-inch (18 cm) springform pan.

How should I store Oreo cheesecake?

Store it covered in the refrigerator.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!

Related recipes:

• San Sebastian Cheesecake Recipe
• Pumpkin Cheesecake with Chocolate Crust
• Lemon Vanilla Cheesecake Recipe