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.
Reen
Hi there! I’ve made your classic cheesecake and its amazing! Followed the directions to the letter. The oreo I’m going to try next week. I’m a little confused on the baking time since this seems so similar to the classic but the oreo you have much less time where the classic is 75 minutes.
Sam
The two cheesecakes bake at different temps that’s why you have a difference in bake times. 🙂
Shakila
Hi Sam! I tried your classic cheesecake recipe and it turned out so so good, everyone loves it! But this time, I didn’t like the texture on my oreo cheesecake. I place them in the oven for 45 mins. Perhaps I could have baked them a little longer? Was super excited for this one, but I might have made some minor mistakes along the way haha
Sam
Hi Shakila! It sounds like it may have been over-baked. The oreo cheesecake bakes on a higher temperature for less time. This recipe only calls to bake for 35-45 minutes, so it’s better to check it a little bit early. 🙂
Dayna
First attempt at making cheesecake. Followed all directions and ended up with a huge crack in the center, which doesn’t matter to me for a first try, but I don’t think it baked all the way? The inside of the crack at least is the consistency of blended cream cheese and the outside had a golden ring. I’m making the ganache today and then will cut it, but I’m pretty sure it is going to be a goopy mess. I did 45 mins at 350 and the outer edges looked good with the center set, but giggly. Maybe add photos when the cheesecake is set? Hard to tell
Sam
Hi Dayna! Let me know how it turns out. It does sound like it is not cooked all the way through. Your oven may be running a little hotter than it says it is if the outsides are burning and the center isn’t quite done. While I don’t have a video for this you can see the video on my cheesecake recipe that shows the consistency. 🙂
Rachel Spence
Hi!
I am trying this for my boyfriend’s birthday. It is my understanding that I want to leave the cheesecake in the springform pan the whole time it is cooling. I plan to cool it over night. My question is, does it stay in the springform pan when I put the ganache on it, or should I have removed the outer ring by that time? Does the ganache cover just the top layer or should it also be going around the outer rim of the cheesecake?
Is it okay to make the cheesecake one night, make ganache in the morning, and then serve the whole thing that evening. This means around 24 hours of time start to finish. His birthday is on a workday so I am on a bit of a tight schedule to get it all together.
Sam
Hi Rachel! It’s honestly a matter of personal preference. I typically just leave mine in the springform pan until I’m ready to serve, but once it’s chilled if you prefer to move it to a serving platter that’s completely fine, too. It will probably look prettier on a serving platter with ganache dripping down the sides. And yes you can absolutely make the cheesecake the night before, ganache the next day, and serve that evening, not a problem at all!
Rachel Spence
Hi,
When you say 15 broken oreos, is that 15 full oreo cookies or 15 cookie pieces (i.e. one cookie would be two pieces with top and bottom?)
Sam
Hi Rachel! Sorry for the confusion. You will want to take 15 full oreo’s (both sides and the filling) and break them up. I will make sure to clarify it in the recipe. 🙂
Shakila
Hello! I’m looking forward to try this recipe. Can I substitute heavy cream with whipping cream?
Sugar Spun Run
Hi, Shakila! Yes, you can! I hope that you enjoy it! 🙂
Nicole Simpson
Wanted to try something different and use the golden Oreos instead of the original chocolate, should I continue with following the recipe or should I alter anything?
Sugar Spun Run
Hi, Nicole! You will continue following the recipe as is. Keep me posted on how it turns out. 🙂
Eva
Hi, this looks great and I am going to make it for my son’s bday. If i would like to use fine oreo crumbs for my topping instead of ganache, do i add the crumbs before or after the bake?
Sugar Spun Run
Thank you, Eva! I am excited for you to try this recipe! I haven’t tried it personally, but I would add some crumbs on top before baking and finish it off with the other half after baking. Some will bake into the top and the others will add that crunch. Keep me posted on how it turns out. I hope that your son loves it! 🙂
Joe
Do you cover the cheesecake when you cool it in the fridge?
Sugar Spun Run
Hi, Joe! Once it has cooled and you are ready to place it in the fridge then yes, you will cover it. 🙂
Joe
For the cheesecake, do you keep the filling in the Oreos?
Sugar Spun Run
Hi, Joe! Yes, you do. 🙂
Joe
Thank you! Can’t wait to try this recipe tonight!
Morgana
Hi Sam just wondering do we have to preheat the oven before putting the cheesecake in cause I didn’t see it mentioned int the instructions
Sugar Spun Run
Hi, Morgana! Yes, you will want to preheat your oven to 350 degrees. 🙂
Ri
Oh by the way if you can get your hands on mini oreos I think they would look soo great on top of the cake. My sister requested I make this for my 3 year old nephew but I think shes the one who really wanted it hehe and I’m sure they will both love it!
Sam
I hope everyone loves it, Ri!! 🙂
Jenny Camara
If I only have 16 oz of cream cheese do I just half everything else?
Sam
Yup! 🙂
Rianna
Thank you soo much for sharing this amazing recipe! Its my first time Ever making cheesecake and it was really simple I followed all the steps and I tasted the cheesecake with the oreos mixed in OMG!!!! Soo good I cant believe I’m making an oreo cheesecake! do you have other cheesecake recipes?? I finished the ganache and now just looking at it in the oven it looks amazing But I didn’t realize it would rise so much and I already filled it to the top of my pan so I’m a little worried it might overflow I just used a round glass pyrex type dish I didnt have the cake round you recommended oh well cant wait for it to cool to add the ganache and see the final
Sam
I’m so glad you enjoyed, Rianna! I do have other cheesecakes, I have a classic cheesecake, a pumpkin cheesecake, a chocolate cheesecake, mini cheesecakes, and a no-bake cheesecake 🙂
Tiffany
With leftover slices do you leave cheesecake out or refrigerate?
Sam
Hi Tiffany! You will want to refrigerate any leftovers. 🙂
Daniel kelley
Decided to bring out my inner Martha Stewart and make some cheesecake. I made the cheesecake last night and let it sit in the fridge overnight. I then made the chocolate ganache and after layering it on top of the cheesecake I let it sit in fridge for about 2 hours. Came out great. I will say that if you don’t let the cream cheese get to room temperature ur gonna have a hard time.
Daniel kelley
I also did the Oreo crust. I used about 6-8 tablespoons of melted butter cause the 4 in the crust recipe wasn’t enough for all the cookie crumbs.
Sam
I am so glad you enjoyed the cheesecake so much, Daniel! You are 100% correct about the cream cheese. 🙂
Morgana
Hi Sam!
I’m dying to try out this recipe! I make this cheesecake a day ahead and refrigerate it overnight? Or make it really early in the morning and have it in the evening? X
Sugar Spun Run
Hi, Morgana! Either will work. It just needs 6 hours to cool. I hope that you enjoy it! 🙂
Morgana
Thanks so much! Do you have a video on this recipe?
Sugar Spun Run
You are welcome. Unfortunately, I do not have a video for this recipe yet.
Daniel kelley
Morgana-
I made the crust and cheesecake around 10pm and then let it sit overnight and made the ganache around 8 am in the morning. It came out great so doing it overnight is no problem.
Ashley
Is there any reason why a water bath is not used in this recipe? Wondering if it will be too dry?
Sugar Spun Run
Hi, Ashley! You are welcome to use it, however, the water bath is not needed. My classic cheesecake recipe does not require it either! 🙂
Nate
Hi, what size springform do you use for this?