Ultimate Oreo Cheesecake

You’ll love this decadent Oreo cheesecake recipe. Made with layers of Oreo mousse, Oreo cheesecake, chocolate ganache, brownie, then covered in frosting & crushed Oreos. This is truly the best Oreo cheesecake! Every layer gets better and better in this easy Oreo cheesecake. It’s full of Oreos and different textures, making it the Ultimate Oreo Cheesecake!

Ultimate Oreo Cheesecake

Ultimate Oreo Cheesecake recipe

The Best Oreo Cheesecake Recipe

Truth be told, this cheesecake is not only a wonderful Oreo Cheesecake, it’s also a copycat version of the Cheesecake Factory’s Oreo Dream Extreme Cheesecake. Given that I’m a big cheesecake fan, their cheesecakes are some of my faves and recreating them at home is so fun for me. If you haven’t seen my others so far, there’s the Banana Cream Cheesecake, Chris’s Outrageous Cheesecake and the Kahlua Coffee Brownie Cheesecake.

How to Make an Oreo Cheesecake:

This Oreo Cheesecake isn’t hard to make, but it does take a little time and patience for all the different layers. The place to get started is with the chocolate cake on the bottom. One of the best things about it is that it’s a super easy cake to put together. No creaming, no crazy mixing steps, just combining dry ingredients and wet ingredients and mixing them together.

Pour the cake batter into a springform pan and bake. It’ll be important that the springform pan you use doesn’t leak. The cake batter is quite thin and will drip out otherwise. The best way to test your pan is to put some water in it and see if it leaks.

Once your cake layer bakes, let it cool and clean off your springform pan to get it ready for the next steps.

The cake layer is topped with a thin layer of chocolate ganache and then topped with the Oreo cheesecake filling.

The cheesecake filling is made with everything makes a great cheesecake – delicious cream cheese, sugar, a little flour for texture, sour cream for great flavor, vanilla and eggs. You want to be sure to mix things together at a low speed to keep from incorporating a bunch of air into the batter. Air bubbles rise to the top during baking and can cause cracks, which always make me a little sad. This cheesecake ends up covered, so it’d be ok, but still. 🙂

The cheesecake filling is layered with about 30 Oreos! Yum! There are three layers of Oreos that are added in their whole form – although you could certainly chop them up if you preferred. The top layer of Oreos sits right on top of the cheesecake while it bakes, which is perfectly fine. They may firm up a touch during baking, but once the mousse is added on top, the moisture sets in and all is good in Oreo land.

Best Oreo Cheesecake slice showing layersBest Ultimate Oreo Cheesecake recipe

How to Bake Your Oreo Cheesecake:

Since this is a baked Oreo Cheesecake, we will want to bake it in a water bath. As I mentioned before, a leak-proof pan is always ideal. But often water can get into the pan, so you want to wrap your springform pan well before baking. I actually use a crock pot liner underneath my aluminum foil to add that extra layer of protection. Works every time!

After the cheesecake has baked and cooled, it’ll be time to add the Oreo mousse on top. It’s such an easy mousse to make! Some melted white chocolate is combined with whipped cream and then chopped up Oreos are added. The mousse is light and airy and the perfect way to top off the layers of this Oreo cheesecake.

When everything is cool and firm, the cheesecake is frosted with one of my favorite chocolate frostings. It’s made with melted chocolate so the chocolate flavor is spot on. More Oreo crumbs and mini chocolate chips are pressed into the sides of the frosted cheesecake and give a lovely hint to all the deliciousness inside.

This cheesecake really is the Ultimate Oreo Cheesecake! So many Oreos go into the making of it (you’ll need two packages), the layers all compliment each other and are so fun and you won’t be able to stop eating it. I shared it with the fam – husband, dad and nieces – and they all loved it. Around here, we love to just grab forks and dig in and this cheesecake was perfect for that. The Oreo cheesecake didn’t stand a chance against my nieces, who devoured and loved every bite! I hope you do too!

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You might also enjoy these Oreo recipes:

No Bake Oreo Cheesecake
Mint Oreo Cheesecake
Oreo Cheesecake Brownie Trifle
Chocolate Oreo Cake
No Bake Golden Birthday Cake Oreo Cheesecake
Oreo Brookie Cheesecake
Mini Mint Chocolate Oreo Cheesecakes
Oreo Fluff Pie

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slice of Ultimate Oreo Cheesecake

Ultimate Oreo Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 2 hours
  • Total Time: 3 hours 45 minutes, plus chilling time for the cheesecake and the mousse
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


The BEST Oreo Cheesecake you’ll ever make! An amazing cheesecake with layers of Oreo mousse, Oreo cheesecake, chocolate ganache, brownie & crushed Oreos.


Chocolate Cake

  • 1/4 cup + 3 tbsp (56g) all purpose flour
  • 1/2 cups (104g) sugar
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60ml) milk
  • 2 tbsp (30ml) vegetable oil
  • 1/4 tsp vanilla extract
  • 1 large egg white
  • 1/4 cup (60ml) water

Oreo Cheesecake Filling

  • 4 oz (114g | 2/3 cup) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 16 ounces (452g) cream cheese, room temperature
  • 2/3 cup (138g) sugar
  • 2 tbsp (16g) all purpose flour
  • 2/3 cup (153g) sour cream, room temperature
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature
  • About 30 Oreos

Oreo Mousse

  • 3 ounces (85g) white chocolate
  • 1 cup, plus 2 tbsp (260ml) heavy whipping cream, cold, divided
  • 1/2 cup (58g) powdered sugar
  • 1/2 tsp vanilla extract
  • 10 Oreos, chopped

Chocolate Frosting

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 cup (169g | 6 oz) semi sweet chocolate chips, melted
  • 3 cups (345g) powdered sugar
  • 1/4 tsp salt
  • 45 tbsp (60-75ml ) heavy whipping cream


  • 1 cup (6 oz) mini chocolate chips
  • 1 cup crushed Oreos



1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.
3. In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.
4. Add the dry ingredients to the wet ingredients and whisk together until well combined.
5. Add the water and whisk until well combined. Batter will be thin.
6. Pour the batter into the springform pan and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
7. Remove cake from the pan and set aside on a cooling rack to cool. Wash the springform pan for use again later.


8. While the cake is cooling, make the cheesecake filling. Add the chocolate chips to a medium sized bowl.
9. Heat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.
10. In a large mixer bowl, add the cream cheese, sugar and flour and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
11. Add the sour cream and vanilla extract mix on low speed until well combined.
12. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
13. Reduce the oven temperature to 300°F (148°C). Re-line the bottom of the 9 inch springform pan with parchment paper and spray the sides with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking. Prepare the pan for a water bath by wrapping the outside of the pan with aluminum foil. Here’s how I like to prepare my pans for a water bath to prevent leaking.
14. Reset the springform pan edges around the cooled chocolate cake, then pour the melted chocolate mixture on top of the cake. Spread it into an even layer.
15. Add the about 1/3 of the cheesecake filling to the pan and spread into an even layer. Top the filling with 10-12 Oreos (leave them whole).
16. Add another 1/3 of the cheesecake filling and spread into an even layer. Top the filling with another 7-8 Oreos, trying to offset their position from the ones on the first layer.
17. Add the remaining 1/3 of the filling, spread into an even layer, then top with another 10-12 Oreos. The Oreos will sit on top of the cheesecake.
18. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
19. Bake the cheesecake for 45 minutes. The center should be set, but still jiggly.
20. Turn off the oven and leave the door closed for 20 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
21. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21. Remove the cheesecake from the oven and water bath wrapping (leave it in the springform pan) and refrigerate until firm, 5-6 hours or overnight.


23. To make the Oreo mousse, add the white chocolate chips and 2 tbsp (30ml) of heavy whipping cream to a small bowl. Microwave in 10 second increments until melted and smooth. Set aside to cool to about room temperature.
24. Whip remaining 1 cup (240ml) of heavy whipping cream, powdered sugar and vanilla extract in a large mixer bowl fitted with the whisk attachment until stiff peaks form.
25. Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture until combined.
26. Fold in the remaining whipped cream until well combined, then add the chopped Oreos – crumbs and all.
27. Spoon the Oreo mousse on top of the cooled cheesecake and spread into an even layer. Place the cheesecake back in the fridge until the mousse layer is cold and firm, 2-3 hours.
28. When the mousse layer is cold and firm, remove the cheesecake from the springform pan.


29. To make the frosting, beat the butter until smooth.
30. Add the melted chocolate and mix until smooth and well combined.
31. Slowly add the powdered sugar and salt, mixing until smooth and well combined.
32. Add 4-5 tablespoons of cream, as needed, to get the right consistency frosting.
33. Place the cheesecake on a serving plate and frost the edges with the chocolate frosting.
34. Combine the mini chocolate chips and crushed Oreos and press them into the frosting on the sides of the cake.
35. Pipe frosting onto the top of the cheesecake in a spiral, beginning from the middle of the cheesecake and piping towards the edge.
36. Use the remaining frosting to pipe swirls around the outer edge of the top of the cheesecake.
37. Sprinkle some of the remaining mini chocolate chips and Oreo crumbs on the top of the cheesecake, then garnish with a few Oreos.
38. Refrigerate the cheesecake until ready to serve. The frosting can get a bit firm, so I suggest leaving it out for about 45 minutes before serving to make it easier to slice. Cheesecake is best when well covered and eaten within 4-5 days.

Keywords: oreo cheesecake, oreo cheesecake recipe, how to make oreo cheesecake, cheesecake oreo, oreo cookie cheesecake

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Recipe rating

  1. Sarah

    Wanting to make this for our family’s Christmas gathering in a week. How do you think it would hold up on a 2.5 hr drive?

    I know it will be a centerpiece and well talked about for a long time after! So decadent looking!

    1. Lindsay

      It would probably be fine. If you have a big enough cooler you can stick it in, that wouldn’t be a bad idea.

  2. Hailey Renfro

    Just out of curiosity, why does this recipe only call for 16oz of cream cheese? Any cheesecake I’ve made or looked up recipes for calls for 32oz. Can I make this using 32oz of cream cheese and just double the amounts of the other ingredients?

    1. Lindsay

      The cheesecake is just one layer in this dessert. There’s also a brownie, mousse, etc. That much cream cheese isn’t needed.

      1. Hailey Renfro

        Ohhh, I understand. For some reason I was thinking the mouse was just a topping. I didn’t realize it’s an actual layer. Makes sense! Thank you!

  3. Katie

    How did you get the mousse layer so firm? Every time I tried to spread the frosting on the sides the mousse would mix in with it. I kept it in the fridge overnight so I’m not sure why its not firm.

    1. Lindsay

      It should firm up. Hard to say why, but a couple questions for you – did you use all the powdered sugar called for? Did you use HEAVY whipping cream rather than regular whipping cream?

  4. Melanie

    Wow.. This recipe was SPOT on and was the best cheesecake I’ve ever eaten. I made this for Thanksgiving one year and searched and searched until I found it again because anyone else’s would surely fall short. That white chocolate mousse and homemade cake from scratch… insane.. it cooks beautifully and the flavor profile was soooooo good. Making it again soon!

  5. Creative Mann

    1) I made the Oreo Mousse with your suggestion on making sure it wasn’t too hot by putting it in the freeze for a few minutes…and that was best Mousse I’d ever made. Thank you.

    2) As far as the cake separating from the pan, I finally realized I was adding a step that you didn’t include. I boiled the water…you didn’t say boil the water. I just always assumed that’s what I was supposed to do. So I didn’t boil it this past time and there wasn’t as much separation.

    Ok, now I’m going to try the Red Velvet Cheesecake Cake.

  6. Creative Mann

    Whenever I make this cake I have two problems and I’m not sure how to solve them:

    1) My Oreo mousse always completely dissolves and turns to water and Oreos. Sometimes it happens after I’ve already spread the mousse over the cheesecake and placed it in the refrigerator, and thus ruins the cake. I can’t figure out what I’m doing to cause this.
    2) The chocolate cake base always separates considerably from the edges of the pan, so it’s never a perfect “fit”. Which makes the cheesecake ever so slightly dome shaped.

    1. Lindsay

      Hmm, a couple possibilities are that the white chocolate is too warm when it’s combined with the whipped cream, which could “melt” the whipped cream. Another option could be if you’ve left the powdered sugar out of the whipped cream. I use that to stabilize the whipped cream and without it, it could wilt and therefore “melt”.
      For the dome shape, I’m not sure why that would cause a dome shape. Perhaps I don’t really understand exactly what’s happening.

      1. Creative Mann

        1) Thank you for the advice on the Oreo Mousse. I will try out your suggestions and let you know how it turns out.

        2) The main issue with my 2nd problem was the cake separating from the pan. After baking the cake separates almost a half inch from the pan. Is that normal? Or perhaps I’m over baking it?

      2. Lindsay

        No that’s not normal. Some separation is, but not that much. Sometimes that can happen if a batter is over mixed or possibly over baked.

  7. Mariah

    This was amazing!!!! I made the recipe as stated, but with one exception. I decided to put an oreo crust under the cake layer to act as a sealant because my springform pan is cheap and leaks 🙁
    OMG…The crust with the cake plus the ganache then the cheesecake…HEAVEN!!! Everyone loved it and said that it was better than the one at Cheesecake Factory. Thank you again! This was my first cheesecake and it seemed like I’ve been doing this for years!

  8. Hyedi

    I’m making this for Christmas dinner 2020! I think it looks absolutely amazeballs! I’ll come back and let ya know how it went. I will be taking a peek at the foil wrapping so it doesn’t get water inside..I’ve had problems with that in the past…yes, I LOVE making any style cheesecake, it’s my favorite thing to bake. Thank you for this recipe! 

  9. Rani

    I cooked my cheesecake in 150 C fan forced accidentally, think it should’ve been a lower temperature. It has browned slightly on the top.  Do you think that would have majorly overcooked the cheesecake !? Hopefully it works out!!!  

  10. Madison

    I wanted to make this cheesecake on the weekend, but with a brownie layer instead of cake. Would the brownie get hard/burnt due to baking it twice?
    Also, do you have any cheesecake recipes with brownie bottoms that I could use for reference?
    Thank you!

    1. Christina


      I want to make this recipe for my husbands birthday. I just wanted to clarify. Do you cook the cake two times? Once without the cheesecake layer and once with? Also, if you do bake twice will the cake get overcooked? 

  11. Angie

    My first time baking a cake from scratch EVER and it came out AMAZING! I was afraid that after so much time invested and ingredients used it wouldn’t turn out great, since it was my first time, but I’m so glad I stuck with it. My family was impressed and loved it! Thank you for a fabulous recipe. Will be creating again. 

  12. Sarah ibrahim

    guys i just made this yesterday and it is SERIOUSLY the best cheesecake recipe i have EVER made. it tastes EXACTLY like cheesecake factory’s oreo cheesecake, but i would recommend adding a bit less cream cheese, and changing the frosting to the fudge butter cream by emma’s goodies on youtube (which is what i did), just because this recipe used too much powdered sugar and was too light in color compared to cheesecake factorys. but the REST of the recipe oh my godddd. absolutely incredible.


    Lindsay, I tried using the link to wrapping the spring form pan because my previous cheesecake attempts while wrapping with foil have been less than perfect. I couldn’t access the link. It was no longer available. Do you know how I can get to it?

  14. Nicole

    Ok am I just missing something here. How much vanilla do you put in the chocolate mixture for the cheesecake? I totally messed mine up. It says to add vanilla to the ganache mixture but then says to add vanilla to the cheesecake mixture but I don’t see where it tells you how much? Am I missing it. 

    1. Lindsay

      I’m so sorry that was confusing. The vanilla is for the cheesecake filling. There isn’t any in the ganache. I’ve updated the instructions.

      1. Nicole

        Did I just read it wrong? Well it still turned out great. I ended up mixing the vanilla with the ganache and then mixing the whole thing with the cheesecake mixture so it was more of a chocolate cheesecake instead of two different parts. Everyone said it was amazing. 

      2. Lindsay

        No, you didn’t. It mentioned adding vanilla extract to the chocolate ganache and the cheesecake, which is definitely confusing. I’m glad it worked out and everyone enjoyed it!

  15. Debra

    Hi. I am a little confused about the instructions. After making the first brownie layer, why does it say to clean the spring form pan in preparation for the cheesecake layer? Isn’t the whole cake made within the same pan? Why do I need to cool the brownie layer and place down new parchment paper for the cheesecake layer? Clarification would be greatly appreciated. Thank you!

    1. Lindsay

      It is a bit of an extra step, but I find cleaning off the pan and resetting it before adding the cheesecake helps the cheesecake to not stick to the pan better after it’s baked. You just end up with nicer looking sides on your final cake. But you could skip that if you prefer.

      1. Debra

        Also, do I wait for the chocolate ganache layer to harden some before adding on the cheesecake layer? Thanks!

      2. Debra

        i baked 1/2 of  the recipe today and was wondering how is my cheesecake component affected  since I had water leak inside my foil and lining while baking the cheesecake? i guess I didn’ t set up the crockpot liner correctly. Will my cheesecake part taste “eggy” and chewy Instead of creamy and rich? 😢

      3. Lindsay

        I would think it’d still be ok. It should dry out a little. The bottom layer maybe be a touch soggier than normal, but should be fine.

    2. Debra

      You were right, my bottom was soggy but the cheesekcake was a big hit anyway. Everyone loved it and a co-worker wanted to order one for her son’s birthday. It was 2 evenings worth of work. So it takes time and patience for sure.
      Thanks for sharing your recipe!!!

      1. Zane Blane

        Very confusing directions
        .but got clarity in the comments…your link to your springform pan prep does not work..

  16. Cecilia

    This was amazing! The only thing I did different was the mousse because I didn’t like the texture the melted chocolate gave it. Instead I made the whipped cream and added a little white chocolate pudding mix. We liked it a lot more! 

  17. Michelle Green

    Another showstopper dessert! I just love your site and all your recipes are amazing. This tasted exactly like the cheesecake factory’s version. Thanks Lindsay, my family loved it! 

  18. Naomi

    Delicious oreo cheesecake recipe! Gorgeous too, everyone was impressed by the way it looked and the way it tasted.

  19. H

    Not sure where 3 h and 45 minutes as a total time came from. This thing takes almost an entire day to make following your instructions. You chill the cheesecake 5-6 hours or overnight, then chill the mousse 2-3 hours. That alone adds an extra 7-9 hours to the preparation time. I really think this should be mentioned in the notes instead of just ‘plus cooling time’.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12