Cookies & Cream Cheesecake with Oreo crust
This creamy and delicious cookies and cream cheesecake makes the perfect dessert for any occasion! Creamy cheesecake, Oreo cookies, and whipped cream combine to create this amazing dessert recipe that is sure to be a hit everywhere it goes!
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I’ll spare you the rant about how much I love cheesecake and why I think it is superior to all other desserts. Given the number of cheesecake and cheesecake-inspired recipes here on the blog, I think it’s safe to say most people know I love cheesecake by now.
Which might explain why I share 2-3 new cheesecake recipes on the blog every year.
Anyway, I am back with another cheesecake recipe for 2025. This recipe was inspired by the world’s favorite cookies, and of course, my love of cheesecake.
This is by far the richest, creamiest, and sweetest cheesecake I’ve shared to date. But it also might just be the most delicious.
This easy-to-make Oreo cheesecake recipe combines creamy cheesecake filling, crushed Oreos, and homemade whipped cream to create what might just be the best cheesecake recipe ever!
This cheesecake was a huge hit with my whole family and is the perfect recipe for any season or special occasion. It makes a great dessert for birthday parties, holidays, potlucks, and everything in between.
And the best part about this easy dessert is that it’s actually super simple to make! With basic ingredients and little hands-on work, this cheesecake is best chilled overnight, making it not only a great make-ahead dessert but one that’s sure to be a hit with everyone!
Cookies and Cream Cheesecake Recipe
Equipment
- 9′ springform pan, also called a cheesecake pan
- electric mixer –both a hand mixer and a stand mixer will work well
- a large mixing bowl
- a rubber spatula
- parchment paper
- aluminum foil
- a pan large enough to fit your cheesecake pan for the water bath – I use a cast iron skillet for this, but a casserole dish or large roasting pan will also work well. It just needs to be wide enough to hold the cheesecake and deep enough to hold 2-3 inches of water.
Ingreidents
For the Oreo cookie crust
- Oreo cookies, crushed. You can crush your Oreos in a food processor, or place them in a heavy-duty sandwich bag and beat/roll with a rolling pin, until you have fine crumbs.
- melted butter
Cheesecake filling
- cream cheese, softened. Be sure to use full-fat cream cheese
- sugar
- sour cream, be sure to use full-fat sour cream. You can also substitute Greek yogurt
- vanilla extract
- eggs
- Oreo cookies, broken or cut into pieces, I usually break each cookie into four pieces
For the topping
- whipped cream, homemade or store-bought. (see the notes for my easy homemade whipped cream recipe)
- broken or whole Oreos
How to Make Cookies and Cream Cheesecake with Oreo Crust
Preheat the oven to 475 degrees F.
Place a large piece of foil over the bottom of the cheesecake pan. (It should cover about 2/3 of the outside sides of the pan as well)
Line the inside bottom of the pan with parchment paper. To do this easily, flip the pan upside down and trace a circle on a piece of parchment with a pencil. Cut along the outside of the traced circle and place the finished circle at the bottom of the cheesecake pan.
Place the Oreo crumbs in a medium bowl and pour in the melted butter. Using your hands or a fork, mix until the crumbs are completely coated in butter. Oreo cookies tend to soak up a lot of butter, which leaves you with a wet and slightly sticky mixture. Don’t worry, this is how it should be!
Press the crust mixture into the bottom and roughly 1 inch up the sides of the springform pan. If your Oreo crumbs are too sticky, try buttering your hands before you start or wearing gloves.
Place the pan in the freezer to help firm up the crust while you prepare the cheesecake filling.
In a large bowl, combine the softened cream cheese, sour cream, sugar, and vanilla extract. Beat with an electric mixer at high speed until the mixture is smooth and creamy, and there are no lumps of cream cheese. Scrape down the sides of the bowl and mix again.
Add the eggs and beat the mixture on medium speed until completely combined. Add your chopped Oreos and fold them into the cheesecake filling with a rubber spatula.
Remove the pan from the freezer, and using a rubber spatula, scrape the cheesecake batter into the pan. Jiggle the pan around a little to smooth out the top of the cheesecake.
Place the cheesecake in your water bath pan of choice(I use a large cast iron skillet) and fill it with 2-3 inches of water.
Place the pan in the hot oven and bake for 12 minutes.
After 12 minutes, reduce the oven temperature to 350 degrees F. and continue baking for 40-50 minutes or until the top is slightly golden brown and the middle is set.
Remove the cheesecake from the oven(and the water bath) and allow it to cool at room temperature for 30 minutes to 1 hour.
Place the cheesecake in the fridge and allow it to chill for 3-4 hours or overnight.
Once the cheesecake has chilled, release the springform pan, and transfer the cheesecake to a plate(though you can also serve it from the bottom of the pan), top with whipped cream and Oreo cookies.
Then cut into 12 pieces, serve, and enjoy!
Recipe Notes
Any leftover cookies & cream cheesecake can be transferred to an airtight container or covered in plastic wrap and stored in the fridge for up to 5 days!
It is tempting to skip the water bath when making cheesecake, but it is an important step to follow. Water baths help the cheesecake bake evenly and help to keep the top from cracking. Overall, water baths will give you the best results.
Homemade Whipped Cream recipe
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2-3 tsp vanilla extract
Combine all the ingredients in a large bowl and, using an electric mixer, beat the mixture until the heavy cream forms stiff peaks. And that’s it! Homemade whipped cream can in stored in an airtight container in the fridge for up to 5 days!
Be Sure to Check Out These Cheesecake Recipes, Too!
Easy homemade cheesecake recipe
Pineapple Cheesecake(no-bake cheesecake recipe)
Black Forest Cheesecake Recipe
Cookies & Cream Cheesecake with Oreo crust
Equipment
- 9′ springform pan, also called a cheesecake pan
- electric mixer both a hand mixer and a stand mixer will work well
- a large mixing bowl
- a rubber spatula
- parchment paper
- aluminum foil
- a pan large enough to fit your cheesecake pan for the water bath I use a cast iron skillet for this, but a casserole dish or large roasting pan will also work well. It just needs to be wide enough to hold the cheesecake and deep enough to hold 2-3 inches of water.
Ingredients
For the Oreo cookie crust
- 2 cups crushed Oreos You can crush your Oreos in a food processor, or place them in a heavy-duty sandwich bag and beat/roll with a rolling pin, until you have fine crumbs.
- 1/3 cup melted unsalted butter
For the cheesecake filling
- 4 8-oz blocks cream cheese softened. Be sure to use full-fat cream cheese
- 1 1/4 cups white sugar
- 1/2 cup sour cream be sure to use full-fat sour cream. You can also substitute Greek yogurt
- 2 tsp vanilla extract
- 5 eggs
- 1 1/2 cups broken Oreo cookies I usually break each cookie into four pieces
For the topping
- whipped cream homemade or store-bought. (see the notes for my easy homemade whipped cream recipe)
- broken or whole Oreos
Instructions
- Preheat the oven to 475 degrees F.
- Place a large piece of foil over the bottom of the cheesecake pan. (It should cover about 2/3 of the outside sides of the pan as well)
- Line the inside bottom of the pan with parchment paper. To do this easily, flip the pan upside down and trace a circle on a piece of parchment with a pencil. Cut along the outside of the traced circle and place the finished circle at the bottom of the cheesecake pan.
- Place the Oreo crumbs in a medium bowl and pour in the melted butter. Using your hands or a fork, mix until the crumbs are completely coated in butter. Oreo cookies tend to soak up a lot of butter, which leaves you with a wet and slightly sticky mixture. Don’t worry, this is how it should be!
- Press the crust mixture into the bottom and roughly 1 inch up the sides of the springform pan. If your Oreo crumbs are too sticky, try buttering your hands before you start or wearing gloves.
- Place the pan in the freezer to help firm up the crust while you prepare the cheesecake filling.
- In a large bowl, combine the softened cream cheese, sour cream, sugar, and vanilla extract. Beat with an electric mixer at high speed until the mixture is smooth and creamy, and there are no lumps of cream cheese. Scrape down the sides of the bowl and mix again.
- Add the eggs and beat the mixture on medium speed until completely combined. Add your chopped Oreos and fold them into the cheesecake filling with a rubber spatula.
- Remove the pan from the freezer, and using a rubber spatula, scrape the cheesecake batter into the pan. Jiggle the pan around a little to smooth out the top of the cheesecake.
- Place the cheesecake in your water bath pan of choice(I use a large cast iron skillet) and fill it with 2-3 inches of water.
- Place the pan in the hot oven and bake for 12 minutes.
- After 12 minutes, reduce the oven temperature to 350 degrees F. and continue baking for 40-50 minutes or until the top is slightly golden brown and the middle is set.
- Remove the cheesecake from the oven(and the water bath) and allow it to cool at room temperature for 30 minutes to 1 hour.
- Place the cheesecake in the fridge and allow it to chill for 3-4 hours or overnight.
- Once the cheesecake has chilled, release the springform pan, and transfer the cheesecake to a plate(though you can also serve it from the bottom of the pan), top with whipped cream and Oreo cookies.
- Then cut into 12 pieces, serve, and enjoy!
Notes
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2-3 tsp vanilla extract
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
