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Oreo Cheesecake

Oreo Cheesecake
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This Oreo Cheesecake recipe combines the creamy, tangy richness of cheesecake with the iconic crunch and chocolatey flavor of Oreo cookies. Featuring a buttery Oreo crust and a smooth filling studded with crushed Oreos, this dessert can be made baked or no-bake, making it versatile and perfect for any occasion. Simple to prepare with everyday ingredients and easy-to-follow steps, it’s an indulgent treat that impresses family and friends alike.

Ingredients

Scale

Crust

  • 24 Oreo Cookies, crushed (about 2 cups)
  • 5 tablespoons Butter, melted

Filling

  • 24 oz (3 packages) Cream Cheese, softened
  • 3/4 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 3 Eggs (optional, if baking)
  • 1 cup Heavy Cream, whipped (for no-bake version)
  • 1 cup Oreo Cookies, coarsely crushed

Instructions

  1. Prepare the Crust: Crush Oreo cookies finely using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crushed Oreos with melted butter until the mixture resembles wet sand. Press evenly into the bottom of a springform pan to form a firm crust. Refrigerate while preparing the filling.
  2. Make the Filling: Beat softened cream cheese with sugar until smooth and creamy. Slowly add vanilla extract and eggs (if baking), mixing until fully incorporated. For the no-bake version, fold whipped heavy cream gently into the cream cheese mixture to keep it light. Fold in crushed Oreo pieces for texture and flavor.
  3. Assemble the Cheesecake: Pour the filling over the chilled crust, spreading evenly with a spatula. Smooth the top for a clean finish. Optionally, sprinkle additional crushed Oreos on top for decoration before chilling.
  4. Bake or Chill: For baked cheesecake, preheat oven to 325°F (162°C) and bake for 45–50 minutes until edges are set but the center still jiggles slightly. Cool to room temperature and refrigerate at least 4 hours. For no-bake, cover and refrigerate for 6 hours or overnight to properly set.
  5. Serve and Enjoy: Carefully release cheesecake from the springform pan. Slice with a sharp knife, wiping between cuts for neat slices. Serve garnished as desired and enjoy this creamy, cookie-packed dessert.

Notes

  • Crush Oreos evenly using a food processor or rolling pin for consistent crust texture.
  • Avoid overmixing, especially after adding eggs, to keep the cheesecake light and prevent cracks.
  • Chill thoroughly to ensure the cheesecake sets firm and slices cleanly.
  • Use room temperature cream cheese and eggs for smoother batter and better consistency.
  • Optionally, bake the cheesecake in a water bath to prevent cracking and promote even baking.

Nutrition

Keywords: Oreo Cheesecake, no-bake cheesecake, chocolate cheesecake, Oreo dessert, creamy cheesecake, easy cheesecake recipe

Find it online: https://recipesbykaeli.com/oreo-cheesecake/