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If you’re looking for a dessert that looks stunning but is surprisingly simple to make, this Easy Oreo Cheesecake delivers exactly that. Rich, ultra-creamy, and layered with cookies-and-cream flavor, it’s designed with a foolproof method that produces dependable results without unnecessary complexity.
Cheesecake often carries the reputation of being difficult, but the truth is that great technique matters far more than advanced skill. With proper mixing, gentle folding, and gradual cooling, you can create a dessert that feels bakery-quality right at home.
Be sure to browse our full Cheesecake Collection for more dependable favorites, and explore our growing Dessert Recipes collection when you need a crowd-pleasing finish to any meal.
For an even smoother finish, try topping with our Homemade Whipped Cream or Homemade Powdered Sugar!
Why You’ll Love This Recipe
- Foolproof method that helps prevent cracking
- Easy enough for confident beginners
- Smooth, creamy texture with plenty of Oreo flavor
- Mini chocolate chips add rich bites throughout
- Perfect make-ahead dessert
- Ideal for holidays, birthdays, and gatherings
This is one of those desserts people assume took far more effort than it actually did — always a welcome surprise when entertaining.
Ingredients You’ll Need
- Graham crackers , Oreos
- Granulated sugar
- Salted Butter, Melted
- Cream Cheese
- 4 Eggs
- Lemon Juice
- Vanilla extract
- Mini chocolate chips
- Spray whipped cream
Exact measurements listed in the recipe card below.
Equipment Needed
- Food processor — creates fine crumbs for a sturdy crust
- 9-inch springform pan — Allows for easy release and clean edges.
- Food processor — makes crushing the graham crackers and Oreo cookies quick and effortless, giving you fine, even crumbs that press beautifully into the crust. If you don’t already have one, this is one of the most useful tools you can keep in your kitchen for cheesecakes, pie crusts, sauces, and more.
- Parchment paper — Prevents sticking and helps the cheesecake lift out smoothly.
- Stand mixer — Ideal for creating an ultra-smooth cheesecake filling with minimal effort.
- Hand mixer — Essential for achieving a light, lump-free filling.
- Mixing bowls — useful for separating eggs
- Rubber spatula — ideal for gently folding the batter
How to Make Oreo Cheesecake
Although cheesecake is notorious for being fussy, once you understand a few key techniques, it becomes one of the most dependable desserts you can make at home. This recipe is designed to guide you through those moments so the process feels just as enjoyable as the finished result.
It starts with the crust. Finely processing the graham crackers and Oreos creates a texture that presses firmly into the pan and bakes into a sturdy, reliable base. That structure is what gives each slice clean edges and makes serving effortless.
When preparing the filling, take the time to beat the cream cheese until completely smooth and fluffy. A well-mixed base is the secret to that signature creamy texture — and preventing lumps before they ever have a chance to form.
Separating the eggs may seem like a small extra step, but it’s one that noticeably improves the final cheesecake. Folding whipped egg whites into the batter adds lightness while still keeping the richness you want, creating a dessert that feels balanced rather than heavy.
As you fold in the crushed Oreos and mini chocolate chips, move gently and only until combined. Keeping as much air in the batter as possible helps the cheesecake bake evenly and maintain its smooth interior.
After baking, resist the urge to open the oven door. Allowing the cheesecake to cool gradually helps protect the structure and significantly reduces the likelihood of cracks forming across the top.
The final step is simply patience. A fully chilled cheesecake slices beautifully and develops the creamy consistency that makes this dessert so memorable. Give it the time it needs, and you’ll be rewarded with a cheesecake that looks just as impressive as it tastes.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintOreo Cheesecake
This ultra-creamy Oreo cheesecake features a buttery Oreo and graham cracker crust and a smooth vanilla filling loaded with crushed chocolate sandwich cookies and mini chocolate chips. Rich, bakery-style, and perfect for celebrations, this cheesecake delivers the classic cookies-and-cream flavor everyone loves.
- Prep Time: 25 minutes
- Inactive Time:
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10-12 slices
Ingredients
For the Crust
- 1/2 cup graham cracker crumbs (about 1/2 sleeve), finely processed
- 8 Oreo cookies, finely processed (filling included or removed — both work well)
- 2 TBSP granulated sugar
- 4 TBSP salted butter, melted
For the Filling
- 24 oz cream cheese, softened (3 blocks)
- 1 1/4 cups granulated sugar
- 4 large eggs, separated
- 1 TBSP lemon juice
- 2 tsp vanilla extract
- 4 Oreo cookies, finely processed
- 1/2 cup mini chocolate chips
For Topping (Optional)
- 6-12 Oreo Cookies (Mini Oreos are ADORABLE here!)
- Spray whipped cream
- A handful of mini chocolate chips
Instructions
- Prepare the Oven and Pan
Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper by tracing and cutting a circle to fit. - Prepare the Oven and Pan
Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper by tracing and cutting a circle to fit. - Prepare the Crumbs
Add the 1/2 sleeve of graham crackers and 8 of the Oreos to a food processor and pulse until totally crushed into fine crumbs. - Make the Crust
Combine the crushed graham cracker & Oreo crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of the pan. - Pre-bake the crust for 10 minutes, then remove from the oven.
- Prepare the Filling
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy. - Add sugar, egg yolks, lemon juice, and vanilla. Mix until fully combined and smooth.
- Crush the remaining 4 Oreos in your food processor. (You will add these in step 10)
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the cream cheese mixture until no streaks remain.
- Lastly, gently fold in the 4 crushed Oreos and the mini chocolate chips to your cheesecake batter.
- Pour filling into the crust and smooth the top.
- Optional: Dot the top of the cheesecake with a few extra chocolate chips.
- Bake for 55 minutes.
- Turn off the oven but do not open the door. Allow the cheesecake to rest inside for 1 hour.
- Cool and Freeze
Remove from the oven and cool completely at room temperature. - Wrap the pan tightly with plastic wrap and aluminum foil, then freeze for several hours.
- Serve
When ready to serve, remove the cheesecake from the pan and allow it to thaw before slicing. This is when you’ll add your whipped cream, chocolate chips, and whole Oreo cookies toppings.
Notes
Mini chocolate chips distribute more evenly throughout the batter and are less likely to sink than full-size chips.
Processing the cookies creates consistent cookies-and-cream flavor in every bite without disrupting the creamy texture.
Folding the mix-ins in with the egg whites prevents overmixing and helps maintain a smooth cheesecake.
Consider topping the cheesecake with whipped cream, more crushed Oreos, chocolate chips, and even whole Oreos (or minis!) for an unforgettable professional looking finish that is sure to impress!
Tips for Success
- Start with fully softened cream cheese for the smoothest batter.
- Process crumbs finely so the crust holds together beautifully.
- Fold — don’t stir — once the egg whites are added.
- Allow the cheesecake to cool gradually to protect the texture.
- Chill completely before slicing for the cleanest results.
Storage & Reheating
Store: Keep covered in the refrigerator for up to 5 days.
Freeze: Wrap tightly with plastic wrap and aluminum foil and freeze for up to 2 months.
Reheat: Cheesecake is best served chilled, but letting slices sit at room temperature for about 20 minutes enhances the creaminess.
Frequently Asked Questions
Is this cheesecake truly foolproof?
Following the cooling and chilling steps carefully makes a significant difference in the final texture.
Do I need to remove the filling from the Oreos?
No — using the entire cookie enhances the classic cookies-and-cream flavor.
Can I make this ahead of time?
Yes. Cheesecake is often even better the next day after fully chilling.
What if my cheesecake cracks?
Toppings like whipped cream and Oreos make cracks virtually unnoticeable.
Variations / Serving Ideas
For an extra decadent finish, drizzle slices with our Salted Caramel Pecan Praline Sauce — chocolate and caramel are a natural pairing.
Top with our Homemade Whipped Cream or Powdered Sugar
If you enjoy dependable desserts that feel special enough for gatherings, browse our Dessert Category for more recipes designed to impress without adding stress.
Final Thoughts
Every baker benefits from having a reliable cheesecake recipe, and this Oreo version delivers both consistency and visual impact. It’s approachable enough for newer bakers yet impressive enough for celebrations — a balance that makes it one you’ll return to often.
Once you see how manageable homemade cheesecake can be, don’t be surprised if it becomes one of your most requested desserts.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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