My Oreo Cheesecake uses NO fussy water bath and yields smooth, creamy, crack-free results! It’s simple to make with an easy Oreo crust and topped off with chocolate ganache and homemade whipped cream. Recipe includes a how-to video!
Oreo Cheesecake (Without the Water Bath)
If you’re a fan of my cheesecake brownies or Oreo cake, you’re going to love this Oreo cheesecake! It’s creamy, chocolatey, and perfectly decadent. I use Oreos in both the crust and the batter, and although it’s optional, I highly recommend adding the chocolate ganache and homemade whipped cream topping.
Oh, and there’s also finally a video to go with this recipe now–keep scrolling to watch 😊
What You Need
For best results and an Oreo cheesecake that’s not likely to crack, I recommend using all room-temperature ingredients:
- Cream cheese. I only recommend using the brick-style, full-fat cream cheese. Tub-style cream cheese will not set up properly!
- Sour cream. Don’t skip the sour cream! I’ve mentioned this before in my no-bake cheesecake recipe — sour cream is what makes a cheesecake really taste like a cheesecake. This key ingredient gives your dessert that critical depth of flavor.
- Eggs. Lightly beat your eggs before adding them to your cheesecake. Once they’re in the batter, be gentle; overbeating your cheesecake, and particularly the eggs, can cause problems.
- Oreos. The star of the show! You can use regular or “double stuf” Oreos. We’ll be removing the cream centers for the crust, but you can leave them in when you add the cookies to the batter.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: Make sure to press your crust high up the side of the springform pan; ideally it should be higher than the cheesecake batter. This will help keep your Oreo cheesecake from cracking (the cheesecake shrinks as it cools, and if the crust is high enough, it will shrink with the cheesecake and prevent cracks). I discovered this tip when making my lemon cheesecake and it’s a total game-changer!
How to Make Oreo Cheesecake
- Discard the filling from 35 Oreos and place the cookies in the basin of a food processor.
- Pulse until the cookies have turned into fine crumbs, then pour into a large bowl.
- Pour melted butter over the crumbs and toss to combine.
- Press the crumbs into the bottom and high up the sides of a 9-inch springform pan.
- Cream together the cream cheese and sugar until smooth, then stir in the sour cream and vanilla.
- Add the eggs one at a time, stirring until just combined after each addition.
- Fold in broken Oreo pieces.
- Pour your batter into your prepared pan and place on a foil lined baking sheet. Bake for 45-55 minutes, then remove from the oven and use a sharp knife to gently loosen any filling that is touching the pan.
SAM’S TIP: While it’s important to ensure the ingredients are thoroughly combined and batter is smooth, don’t over-beat the batter at any point when preparing it. Over-beating can make your Oreo cheesecake rise too much in the oven and can ultimately negatively affect the texture.
- Let the cheesecake cool for about an hour at room temperature, then transfer to the fridge to chill for at least 6 hours, preferably overnight.
- Heat the cream over medium heat until simmering, then pour over your chocolate chips, cover, and let sit for 5 minutes.
- Whisk until smooth, then drizzle the ganache over the chilled cheesecake and place in the fridge to chill for about 20 minutes.
- Pipe whipped cream over the top, slice, and serve.
SAM’S TIP: If your Oreo cheesecake comes out of the oven and some of the batter is cooked to the side of the springform pan, immediately use a sharp knife to gently loosen the cheesecake from the pan so it can shrink naturally as it cools. Not loosening could cause tension and cause the cheesecake to crack.
Frequently Asked Questions
No, a water bath is not necessary! If you follow my steps you should have a smooth, crack-free Oreo cheesecake.
There are several reasons this can happen, including not pressing the crust high enough, using cold ingredients, overbeating the batter, opening the oven frequently while baking, overbaking, neglecting to free the crust, or cooling too quickly. I review this in detail in my cheesecake post, so definitely click over there if you’re new to baking cheesecakes or having trouble. Ultimately though, if you end up with cracks don’t panic! We’ll be covering our Oreo cheesecake in chocolate ganache, so any cracks will be our little secret 😊
To make mini Oreo cheesecakes, simply follow this recipe and use the baking instructions for my mini cheesecakes (you will get 24 mini cheesecakes rather than the 12 listed in that recipe).
No! My Oreo crust works just fine with baking the crust at the same time as the cheesecake–no need to pre-bake it separately.
Stay tuned for a NEW cheesecake recipe coming next week 💙
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Oreo Cheesecake
Ingredients
Oreo Crust
- 35 Oreo cookies
- 5 Tablespoons (75 g) unsalted butter melted
For Cheesecake
- 15 Oreo cookies
- 32 oz (907 g) cream cheese softened (use full-fat brick-style cream cheese)
- 1 cup (200 g) granulated sugar
- ¾ cup (180 g) sour cream
- 1 teaspoon vanilla extract
- 4 large eggs lightly beaten (room temperature preferred)
Ganache (optional)
- 3 oz (85 g) chocolate use semisweet chocolate chips or a finely chopped semisweet baking bar
- ½ cup (118 ml) heavy cream
Recommended Equipment
Instructions
Oreo Crust
- Preheat oven to 325F (160C).
- Twist apart the 35 Oreo cookies, use a butter knife to scrape out the filling (discard the filling) and toss cookies into the basin of a food processor.35 Oreo cookies
- Pulse until cookies are ground into fine crumbs.
- Combine cookie crumbs and melted butter in a large bowl and toss together until all crumbs are moistened. Press crumbs evenly into the bottom and up the sides of 9” springform pan (go as high up the pan as you can, this will help prevent cracks!). I like to use a glass to help with this. Set aside while you prepare cheesecake filling (you do not need to bake the crust on its own).5 Tablespoons (75 g) unsalted butter
Oreo Cheesecake Filling
- Place 15 Oreo cookies in a large Ziploc bag and use a rolling pin to smack them repeatedly until cookies are broken up into coarse pieces (don’t break too small or grind too fine you want substantial cookie pieces in your cheesecake!). Set aside.15 Oreo cookies
- In a large mixing bowl or the bowl of a stand mixer, combine cream cheese and sugar. Use an electric mixer (or stand mixer) to beat on medium-low speed until cream cheese and sugar are completely combined and no lumps remain (scrape sides and bottom of the bowl to ensure no lumps).32 oz (907 g) cream cheese, 1 cup (200 g) granulated sugar
- With mixer on low-speed, stir in sour cream and vanilla extract until completely combined and batter is smooth.¾ cup (180 g) sour cream, 1 teaspoon vanilla extract
- Add eggs one at a time, stirring until just-combined after each addition (eggs should be well combined, but don’t overbeat or the texture of the cheesecake could be affected). Scrape sides and bottom of bowl to ensure all ingredients are well incorporated.4 large eggs
- Use a spatula to fold in Oreo pieces.
- Pour batter into prepared springform pan and use a spatula to smooth the surface.
- Place cheesecake on a foil lined baking sheet and transfer to the center rack of 325F (160C) oven and bake for 50-60 minutes. Center should be set but spring back lightly to the touch and if jostled the center will slightly jiggle like set jello but should not be liquidy. The very edges of the cheesecake may be turning a very faint brown or very slightly cracking when the cheesecake is finished.
- Remove cheesecake from oven and if any of the cheesecake filling is touching the springform pan and isn’t enclosed by the crust, use a sharp knife to gently loosen it (this will prevent cracks as the cheesecake settles). Allow cheesecake to cool for about an hour at room temperature, then transfer to refrigerator to chill for at least 6 hours, preferably overnight.
Chocolate Ganache
- Once cheesecake is set, prepare ganache. Place chocolate in a heatproof bowl and set aside.3 oz (85 g) chocolate
- Pour cream into a small saucepan and heat over medium heat until it just begins to simmer. Immediately drizzle over chocolate, cover bowl with foil, and let sit for 5 minutes. After 5 minutes, gently stir with a whisk until chocolate is completely melted and ganache is smooth.½ cup (118 ml) heavy cream
- Drizzle ganache evenly over cheesecake.
- Return cheesecake to refrigerator and allow ganache to set before slicing and serving (about 20 minutes). If desired, pipe half a batch of homemade whipped cream over top of firm ganache cheesecake before serving (I piped the whipped cream on top of my cheesecake using an Ateco 848 tip).
Notes
Storing
Store in the refrigerator for up to 5 days. Cheesecake may also be tightly wrapped and frozen for several months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sharon
Really great recipe and fairly easy. I made it for work and it turned out beautifully! I didn’t have sour cream so substituted plain Greek yogurt. I think next time I will try a little more butter in the crust, had issues with crumbs and a little more sugar in the batter maybe just a tablespoon extra. Absolutely loved it and someone asked if I bought it because it looked so good! Ganache was easy, used stabilized whipped cream.
Sam
I’m so glad everyone enjoyed it so much, Sharon! 🙂
pat
very good
david r surnear
I made your oreo cheesecake for my family and it was a huge hit! My 20 yr old grandson said “Poppop, I can’t believe that you actually made this” and then proceeded to three pieces, lol. Thank you so much. Oh and it was so easy to make
Emily @ Sugar Spun Run
Too cute! We’re so happy our recipe was a hit for you, David 🩷
Elizabeth Trofatter
Have you made this Gluten Free? The GF Oreos are pretty good but they’re slightly smaller. Also wondering if you still would remove the center cream for the crust with the GF Oreos? Thanks!
Emily @ Sugar Spun Run
Hi Elizabeth! We haven’t tried it, but we don’t anticipate any issues with using gluten free Oreos here. We would still remove the centers for the crust. 😊
Judy Gallant-Root
Hello! I made a gluten-free version yesterday and it was amazing!! There are only 30 cookies in each package of gf Oreos, so buy 2 packages. My gf family members were grateful to have a dessert that looked as good as it tasted!
Emily @ Sugar Spun Run
Thanks for chiming in, Judy! So glad it was a hit 🩷
Lynn
Hi Sam. Why do you use 32oz. of cream cheese in some of your cheesecake recipes and 24oz in the others? When all are made in a 9” springform pan? Thank you 😊
Sam
Hi Lynn! It really depends on whether the end product is a thicker or thinner cheesecake. You’ll notice that all of the other ingredients are scaled as well. 🙂
Brenda
Everyone loves this cheesecake recipe. My hubby does not care for cheesecake I, general, but loves this oreo cheesecake when I make it. Yummy! Easy directions, and so, so delicious!
Shawn
In the video she mentions mixing the butter and sugar! I had to watch it a couple of times as it was the cream cheese and sugar!
I just finished it and it’s now in the fridge after cooling down. it does have a decent size crack in the middle not sure why. it wasn’t there until it started to cool off. I did seperate it from the sides. I was careful not to over mix. as long as it tastes good I don’t care about the cracks.
Jessica
Hi there, so I made my first cheesecake and boy was it nerve wracking.. I was so scared I’d mess it up. Fairly confident I overcooked it but we shall see. I’m wondering if after the hour of cooling if it’s still warm can it be placed in the fridge anyways? Is it safe? I don’t want a spoiled cheesecake.
Sam
Hi Jessica! If it’s still slightly warm it will be ok, but if it’s still pretty hot you won’t want to put it in the refrigerator quite yet.
Jessica
Hi there,
Quick question regarding the heavy cream. Here in Canada or at least where I’m located we only have heavy whipping cream. Is that the same thing or what can I use to make heavy cream? Thank you!
Sam
Heavy whipping cream will work perfectly, enjoy!
Lauren
Cheesecake was amazing! However quick question- next time, if I cool over night…. do I let it cool in the fridge overnight covered or uncovered?? Please help 🙏🏽
Emily @ Sugar Spun Run
We’re so happy you enjoyed the cheesecake, Lauren! It should be covered to protect it from absorbing any fridge smells 😊