Oreo Cheesecake with Oreo and Vanilla Whipped Cream Frosting

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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!
Rich and creamy Oreo cheesecake, set on a cake stand, perfect for celebrating

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.

Since I posted this update, some of you have written asking for the original recipe that makes a 10-inch (25-cm) Oreo cheesecake topped with a chocolate ganache topping. And I do so hate to disappoint, so I’ve included the original Oreo cheesecake recipe below.

Whichever you choose, I promise that your taste buds will absolutely pop with the rich and creamy flavours of this cheesecake.

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!

Baked Oreo cheesecake, with Oreo whipped cream frosting and vanilla cream swirls

Oreo cheesecake with Oreo and vanilla whipped cream frosting

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, liberal sprinkles of cookie crumbs, and you’ve got this beautiful dessert to serve.

Now, 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

Oreo cheesecake ingredients
  • 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 sold as spreadable cream cheese will not work, as the texture isn’t right. 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.
  • 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 more runny. This can affect the final baked texture of the cheesecake. The next best alternative would be whole milk Greek-style yogurt, 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 its 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.

  • 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.

Part 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 to cool completely at room temperature. This may take 4 to 6 hours, depending on the environment.

Part 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.

Part 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.

A slice of Oreo cheesecake, topped with Oreo whipped cream and vanilla swirl, and Oreo cookie

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 in hot water and wiping off 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.

A slice of Oreo cheesecake, topped with Oreo whipped cream and vanilla swirl, and Oreo cookie

Cheesecakes are desserts that only tastes 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 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 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 aluminum 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.
Rich and creamy cheesecake crumb, easy to slice into with a fork

How to tell when 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 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 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 more sweeter with this glorious Oreo cheesecake!

Here are more delicious cakes to inspire your next bake:

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

Pin this recipe!

Oreo Cheesecake Featured Image for Pinterest
Oreo Cheesecake

Oreo Cheesecake

Yield: 12 servings
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Chiling Time: 12 hours
Total Time: 14 hours 15 minutes

Rich and creamy Oreo cheesecake with a toasted Oreo cookie base and a rich and creamy cream cheese filling loaded with Oreo cookies. Oreo cream frosting and whipped vanilla cream swirls tops off this dreamy and delicious dessert!

Ingredients

For the cookie crust - Option 1:

  • 35 Oreo cookies with filling, crushed
  • 70 g (5 tbsp) unsalted or salted butter, melted

For the cookie crust - Option 2:

  • 300 g Oreo biscuits without filling or black vanilla biscuits, crushed
  • 100 g (7 tbsp) unsalted or salted butter, melted

For the cheesecake:

  • 750 g (3⅓ cups) cream cheese, softened at room temperature
  • 200 ml sour cream
  • 150 g (¾ cup) caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 12 - 15 Oreo cookies, quartered

For the frosting -Oreo whipped cream

  • 360 g (1½ cups) heavy or whipping cream
  • 100 g Oreo biscuits without filling, or black vanilla biscuits, crushed
  • 1 tsp vanilla extract
  • ½ cup icing sugar

For the topping:

  • 12 Oreo cookies
  • Some crushed cookie crumbs

Instructions

Prepare the water bath:

  1. Place an oven rack for the cake in the middle of the oven. On another rack below it, place a shallow baking tray and fill two-thirds full with water. Preheat oven to 160°C (325°F). Grease the base and sides of a 23-cm (9-inch) springform pan.

Make the cookie crust:

  1. 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.
  2. Stir the cookie crumbs and melted butter with a fork. 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 the oven. Remove and set aside.

Make the cheesecake:

  1. 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.
  2. Beat in the sugar for 1 minute until the cream cheese looks smooth and feels lighter.
  3. 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.
  4. Add the eggs, one at a time, beating until well mixed before adding the next.
  5. Gently fold in the chopped Oreo cookies, until just incorporated. Gently pour into the prepared springform pan.
  6. Bake for 1 hour 15 minutes, or until the edges of the cake are quite set, and the centre 2 to 3 inches of the cake is only slightly jiggly.
  7. Important: Turn off the oven, leave the oven door slightly ajar, and let the cheesecake sit in the oven for an hour.
  8. Remove the cheesecake from the oven after this time, and let it to cool completely at room temperature. This may take 4 to 6 hours, depending on the environment. Run a knife round the edges of the cake, as the cake will pull away from the sides as it cools in the chiller.

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.

Make the Oreo whipped cream

  1. In a stand mixer, 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.
  2. Spoon out half the whipped cream for piping vanilla swirls. To the remaining half, gently fold in crushed Oreo cookie crumbs (without filling).

Frost the cheesecake:

  1. Gently remove the mould of the springform pan. Spread Oreo whipped cream (or chocolate ganache) over the top and smoothen with a spatula.
  2. 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 cream (or ganache).


On the day you wish to serve the cheesecake:

  1. 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 in hot water and wiping off with a paper towel.
  2. Slice all the way down to the cookie base, and use an offset spatula to help loosen the cookie base off the pan.

Notes

  • Always start with ingredients brought to room temperature
  • Beat the cream cheese and sugar until the mixture is smooth and lighter (but not fluffy). This should only take a few minutes at medium speed. The aim here is to beat just long enough to smoothen out the lumps in the cream cheese. The key is NOT to beat at vigorous speed or until fluffy, as trapping a lot of air in the mixture may later lead to shrinking, cracks or sunken tops.
  • Keep mixer on medium speed at all times, or even at low speed if necessary, when incorporating eggs, sour cream, extracts, etc. Again, the aim here is just to beat until well combined, and not to introduce more air into the batter.
  • When instructed to fold in ingredients, do so with gentle and light moves of the spatula, and only until just combined.
  • Always bake at a low temperature (between 150 to 160°C (300 - 325°F) .
  • Cheesecakes are custards which need to cook through gently and slowly, resulting in that fine, creamy texture. Higher temperatures may cook the custard too quickly and cause the eggs in the custard to curdle, resulting in a lumpy, ricotta cheese-like texture.
  • Always 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 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.
  • You can choose to wrap the outside of the springform pan with a layer of aluminum 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 refrain from frequently opening the oven, even if it's just to take a peek to see if things are going well.

How to tell when cheesecake is done:

  • Internal temperature test: Insert an instant-read food thermometer in a spot halfway between the centre and the edge of the cheesecake, i.e. just off-centre. The cake is done when its internal temperature reaches 65 deg C (150 deg F).
  • Once this temperature is reached, turn off the oven. Let the cake cool in the oven with the oven door slightly ajar (use a wooden spoon to keep it ajar if necessary) for an hour. The cheesecake will continue to bake in the residual heat of the oven. If you have to take a temperature test more than once, insert into the same spot as before, as pricking holes unreservedly can lead to cracks and fissures.
  • The jiggle test: When the edges of the cake are quite set, with the centre 2 to 3 inches only slightly jiggly, the cake is done baking. Bear in mind that 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, and does not refer to a a single spot.
  • 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 to be almost done. Cheesecakes typically take an hour to 1 hour 15 minutes to bake, depending on the recipe.
  • After sitting in a turned-off oven for an hour, remove the cheesecake from the oven, and allow it to sit in the pan. Cool completely to room temperature.
  • It is natural for cheesecakes to shrink a little as they cool. This may take anywhere between 4 to 6 hours, or longer.
  • Once it has cooled completely, run a knife around the sides of the cheesecake. Wrap and seal the entire cake, still in the pan, with several layers of cling film, and in a sealed plastic bag, and chill in the refrigerator for at least 12 to 24 hours, to allow it to firm up and for the flavours to come together.

Did you make this recipe?

I’d love to see! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy.

The original Oreo cheesecake recipe

This is the original recipe posted in November 2015. It is the same decadent and rich cheesecake, topped with a luxurious chocolate ganache frosting and a generous sprinkling of Oreo cookies for those of you who just can’t get enough of your favourite cookies!

The Original Oreo Cheesecake

The Original Oreo Cheesecake

Yield: 16 servings
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Chiling Time: 12 hours
Total Time: 14 hours 15 minutes

This Oreo cheesecake starts with a toasted Oreo cookie base, filled with a rich and creamy cream cheese filling loaded with OREO cookies. For a decadent treat, frost with chocolate ganache and more Oreos cookies!

Ingredients

For the Crust:

  • 30 Oreo cookies
  • 6 tbsp butter, melted

For the cheesecake:

  • 1 kg (4 bricks) cream cheese
  • 1 cup sour cream
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 15 Oreo cookies, roughly chopped

For the topping (optional):

  • 15- 20 Oreo cookies, chopped as desired
  • 1 tsp confectioner's sugar, sifted

For the chocolate ganache (optional):

  • 1 cup heavy cream
  • 225 g bittersweet chocolate

Instructions

To prepare the water bath:

  1. Place an oven rack for the cake in the middle of the oven. On another rack below it, place a shallow baking tray and fill two-thirds full with water. Preheat oven to 160 deg C (325 deg F). Wrap a layer of aluminium foil under and all around the sides of a 22-cm (10-inch) springform pan.

To make the crust:

  1. Crush Oreo cookies (with fillings) in a food processor until fine crumbs. Pour in the melted butter, and pulse until well mixed.
  2. Pour out into the springform pan. Using the back of a metal spoon, press into the bottom and a little up the sides, and level the crust evenly.
  3. Bake for 8 -10 minutes in the oven, remove and set aside.

To make the cheesecake:

  1. In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth. Beat in the sugar for 1 minute, until mixture is smooth and lighter.
  2. Beat in the sour cream and vanilla extract until well combined, scraping down the sides of the bowl to mix equally.
  3. Add the eggs, one at a time, beating until well mixed before adding the next.
  4. Gently fold in the chopped Oreo cookies, until just incorporated.
  5. Gently pour into the prepared springform pan. Bake for 1 hour 15 minutes, or until the edges of the cake are quite set, and the centre 2 to 3 inches of the cake is only slightly jiggly.
  6. Turn off the oven, leave the oven door slightly ajar, and let cheesecake rest inside the oven for at least an hour.
  7. Remove from the oven after this time, and allow it to cool completely to room temperature. This may anywhere between take 4 to 6 hours, depending on the environment.

To chill the cheesecake:

  1. When completely cooled, wrap the cheesecake (with pan) in several layers of cling wrap, and chill in the refrigerator for at least 12 to 24 hours, to allow it to firm up and set.

To make the chocolate ganache:

  1. Finely slice or chop up chocolate into pieces no bigger than 1/4-inch. The thinner or smaller, the easier it will be to melt. Spread out evenly in a mixing bowl.
  2. In a small saucepan, heat up the the cream to almost a simmer. Take it off the heat and immediately pour all over the chocolate pieces, and leave it for a minute.
  3. Using a small spatula, starting from the centre, stir the mixture continuously until you get a smooth glaze. This may take a few minutes.
  4. Set aside, allow it to cool and thicken slightly until it reaches spreadable consistency. If whipped ganache is also desired, whip half of the ganache with a whisk until medium stiff peaks form.
  5. As the ganache is cooling, take the cheesecake out of the refrigerator. Gently release the cheesecake from the springform pan.
  6. Spread chocolate ganache on top and pipe with the whipped ganache. Decorate with chopped Oreo cookies, and dust with sifted confectioner's sugar, if desired. Put back in the refrigerator (covered) and chill for about 15 minutes to set the ganache.

To serve the cheesecake:

  1. Take out of the refrigerator about 20 minutes before serving.
  2. To make very clean slices, heat up the length of the blade of serrated knife over a small flame until hot. Slice as desired (be sure to slice the blade all the way down to the cookie base), and use an offset spatula to help loosen the cookie base off the pan.

Did you make this recipe?

I’d love to see! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy.

5 Comments

  1. Thank you for sharing! So happy this was enjoyed!

  2. Hola, Sofia! Gracias por escribirnos! Es exactamente la misma receta deliciosa, solo que preparada un poco menos para una sartén redonda de 9 pulgadas (23 cm) en lugar de una sartén redonda de 10 pulgadas (25 cm). Y esta vez, agregué una receta de glaseado de crema batida Oreo para que puedas probar esto también, pero el glaseado de ganache original todavía está incluido en la receta. Si desea la receta original, puedo enviarla por correo electrónico. Me puede dar su dirección de correo electrónico para que pueda guardarla?

  3. hola, yo había hecho la receta que habías publicado antes del chessecake de oreo para el cumpleaños de mi novio y era magnifica y deliciosa, pero no la había guardado, por que decidiste cambiarla?

  4. Hi Vivian, great to hear from you! Cream cheese in tubs just won’t give you the right cheesecake texture as these have had air whipped into it. I always use solid cream cheese, like those that come in blocks, and my favourite brand is Philadelphia’s. I’m certain once you use the right type of cream cheese, you’ll succeed!

  5. Dear Celia, I love Oreos and cheesecake which makes things a perfect recipe. However I’m intimidated to try it as I’ve failed miserably before this. We only have cream cheese in a tub instead of a block. Do you think it’s one of the reason that my cheese texture is runny and not firm? Thank you in advance and looking forward to your reply.

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