No-Hassle Oreo Cheesecake

Oreo Cheesecake takes a childhood staple and turns it into a dinner party dessert. You won’t believe how easy this one is.

Cheesecakes are one of the most decadent and delicious desserts you can make. Some people also think they’re one of the most overwhelming desserts. That’s why we devoted a whole cheesecake series to showing you how to make the perfect cheesecake. We also included our top ten tips for making the perfect cheesecake to help out even more.

Despite all those tips and tricks, we also wanted to come up with some really easy cheesecake recipes for you. Here we go! This Oreo cheesecake is surprisingly simple to make. In fact, we threw out (most) of our own rules to make it, but make sure to follow the rules we do have. You don’t need a water bath, special ingredients, or anything else. You do need a springform pan (we like this one) and a baking sheet to catch any melting butter and keep the crust from burning. You also need to remember to leave the cream cheese and eggs out to warm to room temperature.

This recipe got rave reviews from everyone who taste-tested it, and while it may not turn out quite as beautiful as a cheesecake that’s baked in a water bath, you can slather it in whipped cream and cover it in cookie crumbles so nobody will ever know. Bonus, the cheesecake filling is really versatile because you can switch out the Oreos for any add-in to make a wide variety of flavored cheesecakes or skip them to make a plain cheesecake that’s equally delicious.  

No-Hassle Oreo Cheesecake

Contributor: Rebecca Clyde

Oreo Cheesecake takes a childhood staple and turns it into a dinner party dessert. You won’t believe how easy this one is.

• Author: Rebecca Clyde
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: American

Print Recipe

Ingredients

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CRUST 

• 36 Oreo cookies (or 3 sleeves) 
• 1 stick unsalted butter, melted  

CHEESECAKE FILLING 

• 2  (8 oz.) pkg. cream cheese, at room temperature 
• 1 cup sugar 
• 4 eggs, at room temperature 
• 1 tsp. vanilla 
• 1 Oreo sleeve (12-13 cookies) 

TOPPING

• Whipped cream 
• Oreos 

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Instructions

Crust

1. Preheat oven to 350°F. Make crust: Mix 3 sleeves of Oreos and butter in food processor. Mix until there are no large cookie chunks. Pour into springform pan, pat down with spatula or your fingers. 

Cheesecake Filling

1. Make cheesecake filling: Mix together cream cheese, sugar, eggs and vanilla with hand or stand mixer. Beat until well incorporated and there are no lumps.  
2. Break apart 12 Oreos and add to cheesecake filling. Mix until Oreos are well distributed.  
3. Pour cheesecake filling over crust. Place springform pan over baking sheet and place in the oven. Bake for 30 minutes.  
4. Cheesecake is done when sides pull away from pan. Middle will be a bit wiggly (it won’t be completely set), but that’s fine. Turn oven off and leave cheesecake in oven with the door open until cheesecake comes to room temperature.
5. Refrigerate and then top with whipped cream and extra crushed Oreos before serving.   

Notes

• Cream cheese needs to be at room temperature or else it gets lumpy as it’s mixed. 
• Make sure to bake cheesecake on top of a cookie sheet or the butter may drip from the springform pan and light your oven’s element on fire.  
• If you’re looking for something a little lighter, try Neufchatel cheese. It’s labeled ⅓ reduced fat cream cheese and is honestly indistinguishable from regular cream cheese flavor and texture wise.