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Oreo Cheesecake Recipe

Oreo Cheesecake Recipe

Learn how to make the best homemade Oreo cheesecake with this easy baking recipe. Featuring a crisp Oreo crust, smooth cream cheese filling with cookie chunks, and a silky chocolate ganache topping. Perfect for special occasions or weekend baking projects when you crave something indulgent!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
10 mins
Serves:
1 cake (12 slices)
An overhead shot of a perfectly sliced Oreo cheesecake reveals its three distinct layers - a dark chocolate cookie base, creamy white cheesecake filling speckled with Oreo chunks, and glossy chocolate ganache topping decorated with halved Oreo cookies. The slice sits on a matte black plate against a marble countertop, with crumbs and a few whole cookies artfully scattered nearby. Natural window light highlights the contrast between the dark crust and bright white filling, while catching the shine on the smooth ganache surface, emphasizing its velvety texture.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">250g Oreo cookies (about 24 cookies)</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g cream cheese, room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">300ml double cream (heavy cream)</li><li class="ingredients-single-item">2 tbsp powdered gelatin</li><li class="ingredients-single-item">60ml cold water</li><li class="ingredients-single-item">150g Oreo cookies, roughly chopped (about 15 cookies)</li><li class="ingredients-single-item">For the chocolate ganache:</li><li class="ingredients-single-item">150g dark chocolate, chopped</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">6 Oreo cookies, halved</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your springform pan. Line the base with parchment paper and lightly grease the sides with butter. This will ensure your cheesecake releases cleanly when serving.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, place the Oreo cookies (no need to remove the cream filling) in a food processor and pulse until you have fine crumbs. The cream filling actually helps bind the crust together, so keep it intact. Pour in the melted butter and pulse again until the mixture resembles wet sand.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the cookie mixture firmly into the base of your prepared pan, creating an even layer. Use the bottom of a glass or measuring cup to compact it tightly - this prevents a crumbly crust. Refrigerate for at least 20 minutes to set while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Once bloomed, microwave for 15-20 seconds until just dissolved, or place the bowl over a pot of simmering water. Set aside to cool slightly but don't let it set.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large mixing bowl, beat the cream cheese until smooth and creamy - about 2 minutes on medium speed. Proper softening of the cream cheese is crucial to avoid lumps in your final cheesecake. Scrape down the sides of the bowl frequently during mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the sugar and vanilla extract to the cream cheese and beat until fully incorporated and the mixture is silky smooth. The sugar crystals should completely dissolve into the cream cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a separate bowl, whip the double cream until it reaches soft peaks. You want the cream to hold its shape but still be slightly soft - overwhipping will make your cheesecake too firm.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>With the mixer on low, slowly pour the dissolved gelatin into the cream cheese mixture, ensuring it's thoroughly incorporated. This will stabilize your cheesecake and help it set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gently fold the whipped cream into the cream cheese mixture using a rubber spatula with a light hand. Fold from the bottom up and rotate the bowl as you go to maintain the air in the whipped cream, which creates the cheesecake's light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Fold in the roughly chopped Oreo cookies, distributing them evenly throughout the filling. Leave some larger chunks for texture contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles trapped in the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the cheesecake for at least 6 hours, preferably overnight. The waiting is worth it! This allows the gelatin to fully set and the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the ganache topping, place the chopped chocolate in a heat-resistant bowl. Heat the cream in a small saucepan until it just begins to simmer at the edges (do not boil). Pour the hot cream over the chocolate and let it sit for 2 minutes, then whisk until smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Let the ganache cool for about 10 minutes until it thickens slightly but is still pourable. It should coat the back of a spoon but still flow smoothly.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Remove the cheesecake from the refrigerator and carefully pour the ganache over the top, using an offset spatula to guide it to the edges if needed. Work quickly as the cold cheesecake will start setting the ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Before the ganache sets completely, arrange the halved Oreo cookies around the edge of the cake. Return to the refrigerator for 30 minutes to set the ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>To serve, run a warm knife around the edge of the springform pan before releasing the clasp. For clean slices, dip your knife in hot water and wipe dry between cuts. Your Oreo cheesecake is now ready to impress!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Oreo Cheesecake Recipe?

Oreo Cheesecake requires Oreo cookies, butter, cream cheese, sugar, vanilla extract, double cream, gelatin, and dark chocolate. The crust uses whole Oreos with their filling intact, while the creamy centre combines cream cheese with chopped cookies, and the top features a rich chocolate ganache.

How to cook Oreo Cheesecake Recipe at home?

Learn how to cook Oreo Cheesecake Recipe by creating three distinctive layers. First, make a no-bake Oreo crust by processing cookies with melted butter. For the filling, combine softened cream cheese with sugar, vanilla, whipped cream and gelatin, then fold in cookie pieces. Finally, top with a silky chocolate ganache and chill overnight until set.

Why is my no-bake cheesecake not setting properly?

Your cheesecake might not be setting properly due to insufficient gelatin, improperly dissolved gelatin, or not enough chilling time. Ensure you're using the correct amount of gelatin (2 tbsp for this recipe), that it's fully dissolved before adding, and allow at least 6 hours (preferably overnight) in the refrigerator for proper setting.

Can I make this dessert without gelatin for a vegetarian version?

Yes, you can make a vegetarian version by replacing gelatin with agar-agar powder (use about 1.5 tbsp) or 4 tbsp of cornstarch mixed with the sugar. Another option is using 250g of mascarpone cheese along with the cream cheese, which helps the cheesecake set naturally with less need for additional stabilizers.

How far in advance can I prepare a no-bake cheesecake?

You can prepare a no-bake cheesecake up to 3 days in advance when stored properly in the refrigerator. For best results, add the ganache topping and decorations within 24 hours of serving. If needed, you can also freeze the finished cheesecake for up to a month - simply thaw overnight in the refrigerator before serving.

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For clean slices, dip your knife in hot water and wipe dry between cuts." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "168" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-04-02", "reviewBody": "Perfect balance of creamy and crunchy! The ganache topping takes this cheesecake to another level. My guests couldn't stop raving about it and asked for the recipe immediately.", "name": "Absolutely Divine", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-05", "reviewBody": "Impressive without being complicated! Even though I'm not an experienced baker, I managed to create this stunning dessert with the clear instructions. The no-bake aspect makes it even better for beginners.", "name": "Perfect for Beginners", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-10", "reviewBody": "Better than the Cheesecake Factory version! The creamy texture combined with the crunchy Oreo bits throughout created the perfect dessert. Worth the overnight wait for it to set properly.", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anders Johansson", "datePublished": "2024-04-15", "reviewBody": "Big hit at my family gathering! Everyone from the kids to the grandparents loved it. The ganache makes it look professional but it's actually quite simple to make. 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