Oreo Cheesecake Recipe: Bake and No-Bake Versions

This Oreo cheesecake recipe is simple to make at home. It does not need many tools, and you do not have to be a professional baker. Just follow the steps carefully and enjoy the process!

Ingredients

For the crust:

- 24 Oreo cookies (crushed into crumbs)

- 5 tablespoons unsalted butter (melted)

For the filling:

- 3 (8-ounce) packages cream cheese (softened)

- 1 cup granulated sugar

- 1 teaspoon vanilla extract

- 3 large eggs

- 1 cup sour cream

- 12 Oreo cookies (broken into chunks)

For the topping (optional):

- Whipped cream

- Extra Oreo cookies for decoration

Instructions

1. Prepare the crust: Preheat your oven to 325°F (160°C). Mix the crushed Oreos and melted butter in a bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then let it cool.

2. Make the filling: In a large bowl, beat the softened cream cheese with a mixer until smooth. Add the sugar and vanilla extract and beat again until fully mixed. Add the eggs one at a time, mixing slowly after each egg. Then stir in the sour cream.

3. Add the Oreos: Gently fold in the broken Oreo chunks with a spatula. Be careful not to overmix.

4. Pour into the pan: Pour the cheesecake filling over the crust and smooth the top with a spatula.

5. Bake the cheesecake: Place the pan in the oven and bake for 50-60 minutes. The center should be set, but still a little soft. Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour.

6. Chill the cheesecake: Remove the cheesecake from the oven and place it in the fridge for at least 4 hours or overnight.

7. Add toppings: Before serving, add whipped cream and extra Oreo cookies on top for decoration if you like.

If you don’t want to use an oven, try this easy no-bake Oreo cheesecake recipe. It’s quick to prepare and perfect for hot days when you don’t want to heat the kitchen.

Ingredients

For the crust:

- 24 Oreo cookies (crushed into crumbs)

- 5 tablespoons unsalted butter (melted)

For the filling:

- 3 (8-ounce) packages cream cheese (softened)

- 3/4 cup powdered sugar

- 1 teaspoon vanilla extract

- 1 and 1/2 cups whipped topping (like Cool Whip)

- 10 Oreo cookies (broken into chunks)

For the topping (optional):

- Extra whipped topping

- More Oreo cookies for garnish

Instructions

1. Make the crust: Combine the crushed Oreos and melted butter in a bowl. Mix well, then press into the bottom of a 9-inch springform pan. Place it in the fridge to set while you prepare the filling.

2. Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and beat again until creamy. Fold in the whipped topping and broken Oreo cookies gently.

3. Assemble the cheesecake: Spread the filling evenly over the chilled crust. Smooth the top with a spatula.

4. Chill the cheesecake: Cover the pan and refrigerate for at least 6 hours or overnight until firm.

5. Add toppings: Before serving, decorate with more whipped topping and extra Oreos if desired.

Making Oreo cheesecake is easy, but here are some helpful tips to make it even better:

1. Use room temperature ingredients: Let your cream cheese, eggs, and sour cream sit at room temperature before using. This helps mix everything smoothly and gives you a soft and creamy filling with no lumps.

2. Do not overmix: Mixing too much can add too much air, which can cause cracks in the cheesecake. Mix until just combined. Overmixing may also make the cheesecake rise too much in the oven and then sink while cooling.

3. Crush the Oreos well for the crust: Use a food processor or put them in a plastic bag and crush them with a rolling pin until very fine. A smooth, even crust holds together better and provides a solid base for your cheesecake.

4. Use a springform pan: It is easier to remove the cheesecake without ruining its shape. A springform pan also helps your cheesecake hold its clean edges, making it look nice when served.

5. Bake with a water bath (optional): Placing the pan in a water bath can help avoid cracks and make the texture smoother. Wrap the outside of the pan with foil to keep water from getting in, and set it in a larger pan with hot water.

6. Cool the cheesecake slowly: Sudden changes in temperature can make it crack, so let it cool in the oven first before putting it in the fridge. Gradual cooling helps the structure of the cake stay firm and avoids breaking the top.

7. Chill overnight for best results: It tastes better and becomes firmer if you let it sit in the fridge overnight. This resting time lets the flavors blend together and improves the overall texture.

After making a delicious Oreo cheesecake, you might not finish it all at once. The good news is that you can store them easily to make them last longer. It means you can enjoy the tasty cake later and avoid wasting it.

The easiest method is to store it in the refrigerator. You can put it in an airtight box or wrap it with plastic wrap or aluminum foil before you store it. The cheesecake will be okay up to five days in your fridge.

If you want to keep the Oreo cheesecake for more than a few days, freezing it is a good option. Slice the cheesecake into portions and wrap each slice in plastic wrap and foil. Put them in a freezer-safe bag or container. This way, you can enjoy a piece anytime you want. The Oreo cheesecake will last up to 2 months in your freezer.

To serve the frozen cheesecake, move it to the fridge and let it thaw overnight. Do not thaw it at room temperature because this can make the texture too soft.