There’s something irresistibly comforting about a slice of Oreo Cheesecake. It’s rich, creamy, and decadent with that perfect balance of sweet and slightly tangy cream cheese and the crunchy, chocolatey bite of Oreo cookies.

For those times when only a dessert that’s both indulgent and crowd-pleasing will do, this cheesecake hits the spot. If you’re looking to switch things up, Mini Key Lime Cheesecakes are a fantastic option for a zesty, refreshing twist.

Their tart and creamy layers pair beautifully with the same no-bake technique, giving you a tropical flavor that complements the richness of the Oreo Cheesecake perfectly.

What makes this recipe so special isn’t just its mouthwatering flavor—though the combination of creamy filling and crunchy crust is unforgettable—but also how easy it is to make.

No baking required, just a little time in the fridge and you’ve got a dessert that feels as impressive as it tastes.

I’ve made this Oreo Cheesecake for birthdays, holidays, and even casual get-togethers, and it never fails to leave everyone wanting seconds.

Oreo cheesecake It’s no wonder this dessert has become a fan favorite—its sweet simplicity and versatility make it perfect for any occasion.

What Makes This Recipe Special?

No-bake convenience: Who doesn’t love a dessert that comes together without turning on the oven?
My kids love it: This Oreo cheesecake has become a family favorite that’s always gone in minutes—especially when I make a double batch.
Customizable: You can play around with toppings like chocolate ganache or even crushed-up Oreos for extra crunch.
Perfect for special occasions: Whether it’s a birthday or holiday dinner, this cheesecake always gets rave reviews.

Whip cream with sugar and vanilla, then top the cheesecake with whipped cream and sprinkle reserved Oreo crumbs on top

Oreo Cheesecake Recipe

This Oreo Cheesecake features a rich, creamy filling loaded with crushed Oreos, set on a buttery cookie crust, and topped with decadent chocolate ganache and whipped cream. It's a perfect dessert for Oreo lovers, with a smooth texture and irresistible flavor.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 1

Chilling Time 8 30

Total Time 10 10

Course Dessert

Cuisine American

Equipment

Food processor
9-inch nonstick springform pan
Rimmed baking sheet
Electric mixer
Spatula
Medium heatproof bowl
Small saucepan

Ingredients

For the crust:

32 Oreo cookies
4 tablespoons butter melted

For the filling:

32 ounces cream cheese completely softened to room temperature
5 large eggs at room temperature
1 cup granulated sugar
1/2 cup sour cream at room temperature
1 ½ tablespoons vanilla extract
20 Oreo cookies quartered

For the ganache:

1 cup semisweet chocolate chips
1/2 cup heavy cream

For the whipped cream

1 cup heavy cream cold
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 325°F.
Process the cookies in a food processor until fine crumbs. Save ¼ cup of crumbs for topping later.
Add melted butter to the crumbs in the processor and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan.
Bake the crust for 10 minutes on a rimmed baking sheet. Keep the oven at 325°F.
Beat cream cheese until smooth. Add eggs one at a time, then mix in sugar, sour cream, and vanilla.
Fold in the reserved Oreo cookies and pour the mixture into the crust.
Bake for 1 hour, or until set with slightly dry edges and top. Leave the oven door ajar for 30 minutes to cool.
Cool the cheesecake to room temperature (2-3 hours), then refrigerate overnight or for at least 5 hours.
Make ganache by melting chocolate chips with hot cream. Let it cool and pour over the cheesecake. Let set in the fridge.
Optional: Whip cream with sugar and vanilla, then top the cheesecake with whipped cream and sprinkle reserved Oreo crumbs on top. Serve or refrigerate for up to 2 days.