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Oreo Cheesecake Recipe

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★★★★★

4.6 from 111 reviews

This Oreo Cheesecake is a creamy, decadent dessert combining a crunchy Oreo cookie crust with a rich, chocolatey cream cheese filling. Topped with whipped cream and crushed Oreos, it’s perfect for Oreo lovers and a show-stopping treat for any occasion. The no-bake filling sets overnight in the fridge, making it simple yet elegant.

Ingredients

Scale

Crust

  • 2 cups Oreo cookies (crushed)
  • 1 stick unsalted butter (melted)

Cheesecake Filling

  • 2 cups heavy cream (cold)
  • 16 oz cream cheese (room temperature)
  • ¼ cup sour cream (room temperature)
  • 2 tsp vanilla extract
  • 1 cup confectioners’ sugar (sifted)
  • 3 tbsp cocoa powder
  • red food dye (amount as desired)

Topping

  • 6 Oreos (crushed)
  • 1 cup heavy cream (cold)
  • ¼ cup sugar

Instructions

  1. Prepare the Crust: In a large mixing bowl, combine the crushed Oreo cookies with the melted butter, mixing thoroughly until all crumbs are evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan using a rubber spatula or the bottom of a measuring cup. Place the pan in the freezer for 20 minutes to set the crust.
  2. Whip the Cream: Using a stand mixer fitted with the whisk attachment, whip 2 cups of cold heavy cream for about 5 minutes until stiff peaks form. Set aside for folding into the cheesecake filling.
  3. Make the Cheesecake Filling: In a separate bowl or the stand mixer with the paddle attachment, beat the cream cheese on medium speed until smooth and lump-free. Gradually add sifted confectioners’ sugar, vanilla extract, cocoa powder, sour cream, and red food dye. Continue beating on medium-high until fully incorporated and silky smooth.
  4. Combine Filling and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, taking care not to deflate the whipped cream to maintain a light texture.
  5. Assemble and Chill: Pour the cheesecake filling over the chilled Oreo crust, smoothing the top with a small offset spatula. Cover the cheesecake with plastic wrap and refrigerate overnight (at least 12 hours) to allow it to set. Before serving, carefully remove the springform pan sides.
  6. Prepare the Topping: Right before serving, whip the remaining 1 cup of cold heavy cream with ¼ cup sugar until stiff peaks form using a mixer with a whisk attachment.
  7. Decorate the Cheesecake: Evenly sprinkle the crushed Oreos over the top of the cheesecake. Place the whipped cream in a piping bag fitted with a Wilton 1M tip or similar, and pipe decorative rosettes or borders along the sides of the cheesecake for an elegant finish.

Notes

  • Ensure the cream cheese, sour cream, and heavy cream are at the right temperatures for best texture—cream cheese and sour cream at room temperature; heavy cream chilled.
  • Chilling the crust before adding the filling helps it set firmly for better structure.
  • Do not overmix the filling once the whipped cream is folded in to keep the filling light and airy.
  • You can adjust the amount of red food dye to achieve the desired color intensity.
  • This cheesecake is best served chilled and consumed within 3 days for optimal freshness.
  • Using a springform pan makes releasing the cheesecake easier without damaging the crust or sides.

Keywords: Oreo Cheesecake, No Bake Cheesecake, Oreo Dessert, Chocolate Cheesecake, Cream Cheese Dessert, Easy Cheesecake

Find it online: https://dailysimplerecipe.com/oreo-cheesecake-recipe/