Oreo Cheesecake with Oreo Whipped Cream Topping

You’ll love this rich and creamy Oreo cheesecake! This post has been updated to include new photos and step-by-step process shots to help you make this delicious and decadent treat!

Hello everyone! I’m excited to share this dreamy dessert of an Oreo cheesecake. I promise it’s the same delicious Oreo cheesecake recipe as before, but with a little something new. I’ve kept to this cheesecake recipe because it’s worked so well and delivered such fabulous bakes every time.

this recipe

I just can’t say enough how divine it all tastes, and if you’re an Oreo cookie fan, you really have to try this for yourself!

Oreo cheesecake with Oreo whipped cream topping

This is currently my favourite version of Oreo cheesecake. It features the original rich and velvety cream cheese and Oreo-loaded filling.

This time, I couldn’t resist topping it with this delicious Oreo whipped cream frosting and generous swirls of vanilla whipped cream.

Decorate with Oreo cookies and sprinkles of cookie crumbs, and you’ve got a beautiful dessert to serve. Though if you like to keep your desserts simple, this Oreo cheesecake served plain is just as delicious too.

Sometimes, less is more, and that’s so true for cheesecakes. A generous dusting of icing sugar and chopped Oreo cookies will cover any cracks as well.

Ingredients for Oreo cheesecake

• Cream cheese. Be sure to use brick cream cheese that’s full-fat. I’ve tried different brands, and they are not equal! I stand by Philadelphia’s, it is simply the best. The kinds that come in tubs or that are sold as spreadable cream cheese will not work because they won’t give the right texture. Full fat is what gives the cheesecake its richest, creamiest taste.

• Sugar. I always use extra-fine sugar like caster sugar out of habit. But unlike butter cakes where you really want extra-fine sugar to cut through and aerate the butter during the creaming process, this isn’t necessary for cheesecakes. Use regular sugar if that’s what you have.

• Vanilla extract. I love using vanilla extract because its flavour is so much more intense and full-bodied. I highly recommend Neilsen-Massey Madagascar Bourbon vanilla extract and it’s the one I bake with for vanilla chiffon cake, vanilla pound cake and marble cake. This is used in the cheesecake filling and whipped cream frosting.

• Sour cream. Use full-fat sour cream wherever possible for the best flavour and texture. I would not recommend substituting with buttermilk as it has a very low fat content (1% versus 14% in sour cream) and is runnier. This can affect the final baked texture of the cheesecake. The next best alternative would be whole milk Greek-style yoghurt, strained.

• Eggs. Use large eggs, between 60 to 65 g each.

• Oreo cookies for cheesecake filling and topping. Oreo cookies come in many flavours, but I’m a fan of the traditional Cookies & Creme ones.

• Crushed Oreo cookies (with or without filling) for the cookie crust. I’ve provided the option to make the crust using Oreo cookies, with or without filling. Personally, I prefer an Oreo cookie crust without the fillings as it’s unsweetened, but if you hate fillings going to waste and don’t mind a slightly sweet crust, go ahead.

• Butter. This is used in the cookie crust, to bind the crumbs together. Salted or unsalted is fine.

• Heavy or whipping cream. A dairy cream with at least 35 – 38% dairy fat is recommended for the whipped cream frosting.

• Icing or confectioner’s sugar. This is used to sweeten the whipped cream frosting.

Step-by-step: How to make Oreo cheesecake

Cheesecakes are fairly easy to make, once you’ve got the basics down. I’ve come to realize that all cheesecakes need are our patience and a little understanding to create perfection.

And I promise you, you can get a perfect cheesecake. To this end, I’ve included detailed tips and notes below to help you get your dream cheesecake baked to perfection.

1: Make the cookie crust

• Crush Oreo cookies (with or without fillings) in a food processor until fine crumbs. Or you can stick cookies in a Ziploc bag, seal it, leaving just a small gap. Crush till fine with a rolling pin.

• Transfer to a bowl, and stir in the melted butter.

• Pour out into the pan. Using the back of a metal spoon, press into the bottom and up the sides. Level the crust evenly.

• Bake for 8 – 10 minutes in an oven preheated to 160°C (325°F). Remove and set aside.

2: Make the cheesecake batter

• Steps 1 & 2: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until smooth, about 5 minutes. Scrape down the sides of the bowl once or twice. Beat in the sugar for 1 minute until the cream cheese is smoother and lighter.

• Steps 3 & 4: Tip in the sour cream and vanilla extract, and beat until well combined. Again, scrape down the sides of the bowl to get a uniform consistency.

• Steps 5 & 6: Add the eggs, one at a time, beating until well mixed before adding the next.

• Steps 7 & 8: Gently fold in the chopped Oreo cookies, until just incorporated. Gently pour into the prepared springform pan.

• Steps 9 & 10: Bake for 60 to 75 minutes at 160°C (325°F) or until the edges of the cake are quite set, and the centre 2 to 3 inches of the cake is only slightly jiggly. Turn off the oven, leave the oven door slightly ajar, and let the cheesecake sit in the oven for an hour. Remove the cheesecake from the oven after this time, and let it cool completely at room temperature. This may take 4 to 6 hours, depending on the environment.

3: Chill the cheesecake

When completely cooled, wrap the cheesecake still in the pan, with several layers of cling wrap.

Chill in the refrigerator for at least 12 hours or overnight, to allow it to firm up and set.

4: Make the Oreo whipped cream (while the cheesecake chills)

I recommend using Oreo cookies without the fillings for this whipped cream frosting. It gives the frosting a nice, smooth finish plus, the fillings don’t mess up the texture of the whipped cream.

• In a stand mixer bowl, combine heavy or whipping cream, vanilla extract and icing sugar.

• Whip on medium speed until the whisk starts to leave whisk lines in the cream. Lower the speed and whisk until stiff peaks form.

• Spoon out half the whipped cream for piping vanilla swirls. To the remaining half, gently fold in crushed Oreo cookie crumbs (without filling).

• The whipped cream should be kept in the chiller until ready to use. When you’re ready to frost, take it out of the chiller and let it sit for 10 mins at room temperature, or until it’s soft but firm enough to pipe.

The finishing touches

When you’re ready to frost the cheesecake, gently remove the mould of the springform pan. Spread Oreo whipped cream over the top and smoothen with a spatula.

Pipe plain whipped cream swirls as desired. Place Oreo cookies, and sprinkle crushed cookie crumbs. Put back in the chiller for about 15 minutes to set the frosting.

How to serve the cheesecake

Take the cheesecake out of the chiller about 20 minutes before serving. To get clean slices, warm up the blade of a knife by dipping it in hot water and wiping dry with a paper towel.

Slice all the way down to the cookie base, and use an offset spatula to help loosen the cookie base off the pan.

Cheesecakes are desserts that only taste better with time, so you should aim to make your cake at least a day or two in advance. Or if making way ahead, cheesecakes freeze really well too.

Tips for making the perfect cheesecake

• Have your cheesecake ingredients like cream cheese, sour cream and eggs brought to room temperature unless otherwise specified for cold ingredients like whipping cream.

• Beat the cream cheese until the mixture is smooth and free of lumps. Scrape down the sides of the bowl once or twice, to make sure you get a uniform consistency. This should only take a few minutes at medium speed.

• Beat in the sugar just long enough to smoothen and lighten the cream cheese, at medium speed for a minute or so. Avoid beating too long or at high speed. Trapping a lot of air in the cream cheese mixture is what causes shrinking, cracks or sunken tops in the baked cheesecake.

• Keep the mixer on medium speed, or even at low speed, when incorporating the sour cream, extract, and eggs. Again, the aim here is just to beat until well combined, and not to introduce more air into the batter.

• Fold in the filling ingredients (eg. chopped Oreo cookies) with gentle and light moves of the spatula, until just combined.

• Bake at a low temperature between 150° – 160°C (300° – 325°F). I’ve baked at temperatures as low as 140°C (284°F) and it works out well. Cheesecakes are essentially custards which need to cook through gently and slowly. The result is a fine, creamy texture. Higher temperatures may cook the custard too quickly and cause the eggs in the custard to curdle. This can result in a lumpy, ricotta cheese-like texture.

• Bake in a water bath. The moisture from the water in the oven helps to keep your cheesecakes moist as it bakes. It can help prevent cracks or fissures from forming on the surface of the cheesecake, especially if you need to prolong the baking time. A water bath also helps distribute the heat evenly throughout the oven, in case there are unusual ‘hot’ spots in areas of your oven.

• Wrap the outside of the springform pan with a layer of aluminium foil all around the sides, although this is not necessary. I find that it helps to keep the sides from browning too quickly, should you need to bake the cake for much longer than anticipated.

• Do not open the oven door at all during baking. I know this one is tough! But do resist opening the oven, even if it’s just to take a peek to see if things are going well.

How to tell when the cheesecake is perfectly baked

• Internal temperature test: Insert an instant-read food thermometer. Choose a spot halfway between the centre and the edge of the cheesecake. The cake is done when its internal temperature reaches 65°C (150°F).

• The jiggle test: The cake is done baking when the edges of the cake are quite set, and only the centre 2 to 3 inches are slightly jiggly. The centre of the cake refers to a general area in the centre that’s about one-third of the diameter or surface area of the cake. It does not refer to a single spot.

• Once this internal temperature is reached, turn off the oven. Let the cake cool in the turned-off oven with the oven door slightly ajar for an hour. The cheesecake will continue to bake in the residual heat of the oven.

• If you have to check the temperature more than once, insert the thermometer into the same spot as before, as pricking holes unreservedly can lead to cracks and fissures.

• Do not bake until the centre sets, otherwise, you will have over-baked the cheesecake. If the centre area still looks shiny and is quite liquid, continue to bake for longer, checking every 10 – 15 minutes, or less time in between, if it looks to be almost done.

• If your cheesecake is taking longer than the stipulated time, check to see if it’s done roughly every 15 minutes or less time in between if it looks like it’s almost done. Cheesecakes typically take an hour to 1 hour and 15 minutes to bake but will vary depending on the recipe.

• After sitting in a turned-off oven for an hour, take out the pan, and allow the cheesecake to cool in the pan to room temperature. It is usual for cheesecakes to shrink a little as they cool. This may take anywhere between 4 to 6 hours or longer.

I hope you’ll give this a try, and make your Christmas feasting just that much sweeter with this glorious Oreo cheesecake!

Here are more delicious cakes to inspire your next bake:

• Blueberry Cheesecake with Blueberry Topping and Lemon Whipped Cream
• The Best Raspberry Cheesecake
• Light and Fluffy Japanese Cotton Cheesecake (スフレチーズケーキ )
• The Best Cinnamon Rolls and Vanilla Cream Cheese Frosting {Extra Moist, Soft, and Fluffy}
• Super Moist and Tender Carrot Cake with Cream Cheese Frosting

Tried this recipe? I’d love to see! Share your bakes on Instagram and tag @foodelicacy or #foodelicacy.