This Cookies and Cream Cheesecake with Oreo Crust is the ultimate dessert dream for every Oreo lover! Imagine a buttery, chocolatey Oreo crust filled with a silky, creamy cheesecake base loaded with chunks of crushed Oreos—every bite delivers that perfect blend of crunchy and smooth textures.

It’s indulgent, fun, nostalgic, and visually striking with those iconic black-and-white cookie crumbs speckled throughout the creamy filling. Baked low and slow, then chilled to perfection, this cheesecake comes out rich yet balanced—not overly sweet but just right thanks to the creamy tang of cream cheese.

Why I Love This Recipe

I adore this recipe because:

• It’s effortless but impressive—looks like it’s from a bakery!
• Uses simple, accessible ingredients.
• Perfect make-ahead dessert (gets better as it chills!)
• Kid-friendly AND grown-up approved.
• Oreo lovers… this is your heaven!

Why It’s a Must-Try Dish

• The no-fail Oreo crust holds perfectly.
• Cheesecake filling is extra creamy—not dry or cakey.
• No water bath required (though you can for super-smooth results).
• Endless decorating options—whipped cream, mini Oreos, chocolate drizzle!

This is one of those timeless cheesecakes that everyone requests again and again.

Time + Servings + Nutrition

Category	Details
Prep Time	25 minutes
Bake Time	55–65 minutes
Cooling + Chilling	6 hours (minimum)
Total Time	~8 hours including chill
Servings	12 slices
Calories	~480 kcal per slice (estimated)
Course	Dessert
Cuisine	American

Ingredients

Oreo Crust

• 28 Oreo cookies (filling included)
• 5 tbsp butter, melted

Cheesecake Filling

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 15 Oreo cookies (roughly chopped)

Optional Topping

• Whipped cream
• Mini Oreos or crushed Oreos
• Melted chocolate drizzle

Cooking Directions (Overview)

1. Make and press the crust.
2. Mix creamy filling and fold in chopped Oreos.
3. Bake gently until set with a slight jiggle in the center.
4. Cool and chill overnight.
5. Decorate and serve!

Step-By-Step Preparation Method

1️ Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. Crush Oreos in a food processor into fine crumbs.
3. Mix crumbs with melted butter.
4. Press tightly into bottom of a 9-inch springform pan.
5. Bake 8 minutes. Set aside to cool.

2️Make Cheesecake Filling

1. Beat cream cheese and sugar until smooth and creamy.
2. Add sour cream and vanilla.
3. Mix in eggs one at a time on low speed.
4. Gently fold in chopped Oreos.

3️Bake

1. Pour filling over crust.
2. Tap pan gently to remove air bubbles.
3. Bake 55–65 minutes until the edges are set but the center jiggles slightly.
4. Turn off oven; crack door open and let cheesecake cool inside for 1 hour.

4️ Chill

• Refrigerate at least 6 hours or overnight for best texture.

5️ Decorate + Serve

• Pipe whipped cream around edges
• Add mini Oreos or sprinkle crushed cookies on top!

How to Serve

• Serve chilled, slices wiped clean between cuts with a warm knife.
• Pair with milk, hot chocolate, or cookies & cream milkshake for Oreo overload

Recipe Tips

• Room temperature ingredients = smoother batter.
• Don’t over-mix—adds air, which causes cracks.
• Skip topping until just before serving to keep texture crisp.
• If cracked? No stress—cover with whipped cream or more Oreos!

Variations (Detailed)

Variation	What to Do
Double-Chocolate Oreo Cheesecake	Add 1 cup melted dark chocolate into the filling.
Mint Oreo Cheesecake	Add ½ tsp peppermint extract + use mint Oreos.
Peanut Butter Oreo Cheesecake	Swirl ½ cup melted peanut butter in batter before baking.
No-Bake Version	Add 1 extra cup whipped cream (stabilized) + use gelatin; skip baking.
Gluten-Free	Use gluten-free chocolate sandwich cookies.

Freezing & Storage

Method	How Long	How
Store in Refrigerator	4–5 days	Tightly covered
Freeze (whole or slices)	Up to 2 months	Wrap in plastic + foil, thaw overnight in fridge

Special Equipment Needed

• 9-inch springform pan
• Food processor (or rolling pin + bag)
• Electric mixer
• Cooling rack
• Offset spatula (optional)

FAQ

Q: Can I reduce the sugar?
A: Yes—reduce by up to ¼ cup without affecting texture.

Q: Do I need a water bath?
A: Not required for this recipe, but a bath creates the smoothest texture with zero cracks.

Q: Can I use low-fat cream cheese?
A: Full-fat is best for structure; low-fat may make it runny.

Q: Why does my cheesecake crack?
A: Over-baking or fast cooling—follow the slow-cool instructions above.

Conclusion

This Cookies and Cream Cheesecake with Oreo Crust is the kind of dessert that sparks joy at first glance and pure bliss at first bite. Creamy, dreamy, and loaded with cookies—it checks every box of a perfect celebration treat. Whether you’re making this for a birthday or simply craving cheesecake, this recipe will become a household favorite you’ll want to repeat again and again!