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 ๐
What You Need
For best results and an Oreo cheesecake thatโs 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. Donโt skip the sour cream! Iโve mentioned this before in my no-bake cheesecake recipe โ 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 itโs important to ensure the ingredients are thoroughly combined and batter is smooth, donโt 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 ๐
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 ๐
Enjoy!
Letโs bake together! Iโll 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
- ยพ 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
- ยฝ 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 9โ 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 (donโt 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.ยพ 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 donโt 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 isnโt 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.ยฝ 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.
Brianna
I am going to make this for someones birthday this week, but would like to know freezing instructions? Should I freeze the cheesecake the night before and wait to put toppings on? Or is it okay to freeze with whipped cream on it two days before serving?
Sam
Hi Brianna! If you only need to keep it for 3-4 days I would just keep it in the refrigerator, unless you really want to go through the process of freezing and thawing it. I would not freeze it with whipped cream on the top though because thawing whipped cream out like that can be kind of messy. It will probably weep and not be nearly as pretty.
Courtney VanSchaick
Love this recipe! Making it again because my hubby says itโs his favorite cheesecake Iโve made so far. I do have a question: Iโm a little presses for time today, so do you think it would be ok if after itโs cooled on the counter for an hour, and then in the fridge for two hours (as opposed to the recommended six), it would be ok to apply the ganache then? Iโd be able to refrigerate again after the ganache for hours; I was just hoping to apply the ganache before leaving for work. Thank you for your help! And thank you for this awesome recipe!!
Sam
Hi Courtney! 2 hours may be ok here. I’m not 100% sure but if you are really pressed for time it is worth a shot. ๐
Krisztina
Hi Sam,
Thanks for the recipe! I was wondering if I can incorporate the batter into something else and if I could freeze it as well? I ended up making too much of it and I don’t want to go to waste.
Sam
Hi Krisztina! I am not quite sure what you mean by incorporating the batter into something else? I think you would be able to freeze the batter but I haven’t tried it so I’m not 100% sure how it would go. You could always cut the recipe in half and use a smaller pan to bake it if you are worried about waste. ๐
aaila
what sugar do you use in your recipe?
Sam
Granulated ๐
Holly
This recipe turned out perfect. I did a white chocolate ganache with dark chocolate swirls and it looked great. I especially liked that I didn’t have to mess with a water bath and it did not crack. therefore I looked on your site for a coffee cheesecake as I have another birthday to bake for next week. Do you make a coffee cheesecake?
Holly
Sam
Hi Holly! I am so glad you enjoyed the oreo cheesecake so much! Unfortunately I do not have a coffee cheesecake recipe. ๐
Clare Cole
do you have a recipe for the homemade whip cream?
Sam
I do have a homemade whipped cream. ๐
Marion
Hello!
Iโd like to try and make this cheesecake, but I need to buy a springform pan. Does the pan need to be 9-10 inches in diameter?
Also, Iโm not sure what heavy cream is, could I use whipped cream for this?
Canโt wait to make! ๐
Sam
Hi Marion! You can use either a 9 or a 10 inch springform pan here. Whipped cream will not work here. Heavy cream is typically found in the dairy section near milk. ๐
Eliza
do i take the cream out of the oreo cookies
Sam
Nope, no need! Enjoy! ๐
jay
I would like to know how come the oreo cheesecake is to be backed for 35 minutes at 350 and your other cheesecake recipe is for 75 minutes at 325? Also why more sour cream and less vanilla extract compared to the other?
Sam
Hi Jay! It really comes down to these being different recipes that have different needs. ๐
Allison
The problem is I can’t convince the rest of the family to leave me enough Oreos to make one. I even bought 2 packages last time! I showed them the picture and everything. I just don’t understand the need for instant gratification, I suppose.
Sam
O no! Sounds like you need to hide some so they can enjoy this awesome cheesecake. ๐
Jackie
How can I incorporate oreos into a no bake cheesecake? I want the oreos inside to be soft.
Sam
Hi Jackie! Make my no bake cheesecake and crush the oreos and fold them in at the end. ๐
Ulla
I made this Oreo Cheesecake for my husband birthday and its great!! Easy to follow the instructions and its very delicious!
Thank you, now i want to try the regular Cheesecake ๐
Sam
I am so glad you enjoyed it so much, Ulla! ๐
Ami
Hi, can we freeze left over batter and use it again in a couple of days to make another cheese cake? Confused since the batter has eggs & sour cream?
Sam
Hi Ami! Unfortunately I am really not sure how that would work. ๐
Angelina
Hello, I would like to know how to cut the servings down because last time I had too much cheesecake and I wanted to know if I can substitute the oreo crumbs for a brownie base for the crust.
Sam
Hi Angelina! You can always cut the recipe in half and bake it in a smaller pan. I’m not sure how a brownie base would go because I haven’t tried it. It may end up burning or getting too crispy. Let me know how it goes. ๐
Lee Cheng
Hi Sam, if we half the recipe, do we need to half the bake time too? Pretty excited to try out this recipe. Thanks for sharing! ๐
Sam
Hi Lee! You would probably still need a little more than half the time to bake. It really depends on the size of the pan and how full it is etc. I haven’t baked it in a different pan so I am not sure what different baking times would be. Your best bet is to keep an eye on it. ๐
Angelina
This cheesecake was amazing! The taste was perfect especially with the ganache. Looking forward to making more!
Sam
I am so glad you enjoyed it so much, Angelina! ๐
Morgan
How ;long does the ganache need to set?
Sam
Hi Morgan! That is really dependent on your situation warmth/humidity etc. You could put it in the fridge to get it to set up in a few minutes. ๐
Priscie
I am about to try this recipe but there was no specification of how long to preheat the oven. I am eagerly waiting for tomorrow!
Sam
Hi Priscie! How long it takes to preheat depends on your oven, if you set it to 350F/175C before you begin preparing the recipe it *should* be properly heated by the time it’s ready to go in the oven.