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Oreo Cheesecake

Single slice of Oreo cheesecake with mini chocolate chips on a chocolate cookie crust, topped with whipped cream and crushed cookies.
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pre-bake the crust for 10 minutes, then remove from the oven.
  6. Prepare the Filling
    In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy.
  7. Add sugar, egg yolks, lemon juice, and vanilla. Mix until fully combined and smooth.
  8. Crush the remaining 4 Oreos in your food processor. (You will add these in step 10)
  9. 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.
  10. Lastly, gently fold in the 4 crushed Oreos and the mini chocolate chips to your cheesecake batter.
  11. Pour filling into the crust and smooth the top.
    1. Optional: Dot the top of the cheesecake with a few extra chocolate chips.
  12. Bake for 55 minutes.
  13. Turn off the oven but do not open the door. Allow the cheesecake to rest inside for 1 hour.
  14. Cool and Freeze
    Remove from the oven and cool completely at room temperature.
  15. Wrap the pan tightly with plastic wrap and aluminum foil, then freeze for several hours.
  16. 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!

Find it online: https://ourgratefulkitchen.com/oreo-cheesecake/