A perfect cookie turned into an even more perfect cake. Rich layers of Oreo-laden components come together to make a mind-blowing, decadent dessert. That well-loved sandwich cookie truly does command every inch of this ultimate Oreo cheesecake. Dig in.
Decadent Oreo Cheesecake Recipe
Aside from my Best Oreo Cheesecake, you will be hard-pressed to find a dessert that shows off Oreo cookies more than this ultimate Oreo cheesecake. It is absolutely brimming with them. This copycat version of the Cheesecake Factory’s Oreo Dream Extreme Cheesecake is pure decadence. Chocolate cake covered in chocolate ganache serves as the base for the layer of rich cheesecake that’s full of layers of whole Oreos. The cake is then topped with a light and fluffy Oreo mousse, coated in chocolate frosting, and topped with mini chocolate chips and crumbled Oreos. You get it. Oreos everywhere. It’s so good.
Noteworthy Recipe Ingredients
Oreos. More Oreos. And some other ingredients too. Here are some things to keep in mind about key ingredients. For the full list, scroll to the recipe card below.
- All-purpose flour – I use all purpose flour throughout the recipe, but feel free to use your favorite 1:1 gluten-free substitute instead.
- Natural unsweetened cocoa powder – You could try using dark or dutch-process cocoa, but your cake will likely turn out a touch more dense. I recommend sticking with the natural unsweetened cocoa.
- Semi-sweet chocolate chips – Dark chocolate chips and/or milk chocolate chips would be fine here as well. Keep in mind that the ganache will be a litter thinner with milk chocolate and a little thicker with dark chocolate.
- Cream cheese – Bring the cream cheese to room temperature before using. It will incorporate with the other ingredients better and give you a smoother filling. Also be sure to use brick-style cream cheese, which is thicker, not the tub cream cheese, which is softer for spreading on things.
- Heavy whipping cream – When making the mousse, you want to start with cold heavy cream. It will whip up better.
How to Make Oreo Cheesecake
This recipe is comprised of a number of parts. It might seem like a lot but, on its own, each component is quite simple to make. So take a deep breath and follow the recipe one step at a time. Here is a basic rundown of how to make the ultimate Oreao cheesecake. Scroll to the recipe below for more detailed instructions.
To make the chocolate cake
- Combine the dry ingredients. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Combine the wet ingredients. Whisk together the milk, vegetable oil, vanilla extract, and egg white.
- Combine the wet and dry ingredients. Whisk until a homogenous mixture is achieved.
- Add the water and whisk to combine.
- Bake. In a springform pan (the sides should be greased and the bottom lined with parchment paper), bake the cake at 350 degrees F for 12-15 minutes. Release the baked cake from the springform pan and allow it to cool on a wire wrack.
To make the Oreo cheesecake filling
- Make the chocolate ganache. Bring the heavy whipping cream to a boil and pour it over the chocolate chips. Once they have melted, give the mixture a whisk to combine.
- Beat together the cream cheese, sugar, and flour on low speed in the bowl of a standup mixer.
- Add. Mix. Add. Mix. Add the sour cream and vanilla extract. Mix to combine. Add the eggs one at a time, mixing between each to combine.
- Prepare to bake. Line the bottom of the springform pan with parchment paper and grease the sides. Next, wrap the outside of the pan with aluminum foil. Check out this post on how to prevent your cheesecake water bath from leaking.
- Layer. Return the chocolate cake to the springform pan and spread the ganache over it in an even layer. Add 1/3 of the cheesecake filling to the pan. Smooth it out and top it with some Oreos. Repeat the cheesecake-Oreo step two more times.
- Bake. Place the filled springform pan inside a larger one and add some warm water to the outside pan (this is a water bath). Bake at 300 degrees F for ~45 minutes. Turn the oven off. Leave the cake there for 20 minutes with the door closed followed by an additional 30 minutes with the door open.
- Chill. Remove the cheesecake from the water bath and refrigerate for at least 5 hours.
To make the Oreo mousse
- Melt. Microwave the white chocolate chips and some of the heavy whipping cream, whisking incrementally until smooth. Set aside to cool.
- Whip the rest of the heavy whipping cream, the powdered sugar, and the vanilla until stiff peaks form.
- Fold. In batches, fold the whipping cream mixture into the white chocolate mixture until combined. Then fold in the chopped Oreos.
- Spread the mousse over the cooled cheesecake and chill for 2-3 hours in the refrigerator. Once chilled, remove the dessert from the springform pan.
To finish off the cheesecake
- Make the frosting. Beat the butter until smooth before adding the melted chocolate. Mix well. Add the powdered sugar and salt. Mix until smooth. Add cream as needed to get the right consistency.
- Frost the edges of the cheesecake (don’t worry about the top yet).
- Decorate. Press the crushed Oreos and mini chocolate chips into the sides of the cake.
- Frost some more. Pipe the remainder of the frosting in a spiral on top of the cheesecake and in swirls around the edge of the cake.
- Garnish. Sprinkle with mini chocolate chips and Oreo crumbs.
- Chill. Refrigerate until it is time to enjoy. Allow it to sit for 45 minutes at room temperature before slicing.
Tips for Success
Cheesecakes can be finicky but I have full confidence that you can succeed in making one at home. Just make sure to follow these tips and tricks. Want more? Check out my post on How to Make a Perfect Cheesecake.
- Use the right tools. Use a springform pan. This will allow you to release the cake from the pan without it falling apart. Leak-proof the pan by wrapping the exterior in aluminum foil or following my tips for other options.
- Bake in a water bath. The water bath works to distribute heat more evenly, preventing the sides of the cheesecake from browning too quickly. In addition, the steam from the water bath helps the cheesecake from drying out.
- Room temperature. Room temperature ingredients (in this case, eggs, sour cream, and cream cheese) will have an easier time incorporating, allowing you to reduce your mixing time and the risk of aerating the batter.
- Mix on low speed. You do not want to incorporate air into the cheesecake batter. Air bubbles will rise to the top of the cake in the oven, cracking the surface. Mixing at a low speed will help prevent this.
- Don’t open the oven. This will cause steam to escape the oven and the temperature to drop, disrupting the baking process and potentially ending you with a sunken cheesecake.
Can This Be Prepared in Advance?
It sure can. Make the recipe from start to finish before storing the whole thing in the refrigerator (see my notes below on proper storing techniques). I actually prefer making cheesecakes in advance because they need to chill for a few hours before serving anyway.
How to Store Oreo Cheesecake
Cheesecake must be stored in the refrigerator and can stay there for up to 4-5 days. After decorating, transfer the cake to a cake carrier, if you have one, and place it in the refrigerator. No cake carrier? No problem. Wrap the cake in a couple of layers of saran wrap and put it in the refrigerator. I suggest placing toothpicks throughout the cake so the wrap does not ruin any decorations. Alternatively, you can slice the cake and store in an airtight container in the fridge.
Want to learn more? Check out my post on How To Store Cheesecake.
Can I Freeze This?
Absolutely. Place the ultimate Oreo cheesecake in the freezer for a couple of hours to firm up before wrapping it in a couple of layers of saran wrap and storing it in the freezer for up to 3 months. You can also freeze individual slices. Again, wrap them in saran wrap and place them in the freezer. When it comes time to enjoy transfer the cake or slice/s to the refrigerator to thaw overnight.
I often freeze the naked cheesecake (sans frosting, toppings, and other decorations) and wait to decorate it until I am ready to indulge. That way I can use the frosting and other goodies to cover up any imperfections that resulted from all the wrapping, freezing, and unwrapping.
More Decadent Cheesecake Recipes:
If you’ve been following me even just a little, you know I am obsessed with cheesecake. There is just something about it. This ultimate Oreo cheesecake is pretty mind-blowing, but here are a few of my favorites for you to experiment with.
- Best Oreo Cheesecake
- No Bake Golden Birthday Cake Oreo Cheesecake
- Best Salted Caramel Cheesecake
- Banana Cream Cheesecake
- Eggnog Cheesecake
- Kahlua Coffee Brownie Cheesecake
- Cannoli Cheesecake
- Tiramisu Cheesecake
Oreos on Oreos on Oreos! Layers of chocolate cake, chocolate ganache, Oreo cheesecake, whole Oreos, chocolate mousse, and more Oreos come together in this decadent dessert.
- 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
- 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
- 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
- 4–5 tbsp (60-75ml ) heavy whipping cream
- 1 cup (6 oz) mini chocolate chips
- 1 cup crushed Oreos
To make the chocolate cake
- Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.
- In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and whisk together until well combined.
- Add the water and whisk until well combined. Batter will be thin.
- 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.
- Remove cake from the pan and set aside on a cooling rack to cool. Wash the springform pan for use again later.
To make the Oreo cheesecake filling
- While the cake is cooling, make the cheesecake filling. Add the chocolate chips to a medium sized bowl.
- 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.
- 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.
- Add the sour cream and vanilla extract mix on low speed until well combined.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- Bake the cheesecake for 45 minutes. The center should be set, but still jiggly.
- 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.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- 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.
To make the Oreo mousse
- 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.
- 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.
- Fold in the remaining whipped cream until well combined, then add the chopped Oreos – crumbs and all.
- 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.
- When the mousse layer is cold and firm, remove the cheesecake from the springform pan.
To finish off the cheesecake
- To make the frosting, beat the butter until smooth.
- Add the melted chocolate and mix until smooth and well combined.
- Slowly add the powdered sugar and salt, mixing until smooth and well combined.
- Add 4-5 tablespoons of cream, as needed, to get the right consistency frosting.
- Place the cheesecake on a serving plate and frost the edges with the chocolate frosting.
- Combine the mini chocolate chips and crushed Oreos and press them into the frosting on the sides of the cake.
- Pipe frosting onto the top of the cheesecake in a spiral, beginning from the middle of the cheesecake and piping towards the edge.
- Use the remaining frosting to pipe swirls around the outer edge of the top of the cheesecake.
- Sprinkle some of the remaining mini chocolate chips and Oreo crumbs on the top of the cheesecake, then garnish with a few Oreos.
- 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.
- Serving Size: 1 Slice
- Calories: 725
- Sugar: 73.2 g
- Sodium: 329.6 mg
- Fat: 41.3 g
- Carbohydrates: 84.8 g
- Protein: 9.8 g
- Cholesterol: 111.1 mg
Keywords: best oreo cheesecake recipe, homemade cheesecake, Oreo desserts, decadent cheesecake recipes