Oreo Cheesecake

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




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


  • 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) 


  • Whipped cream 
  • Oreos 



  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.   


  • 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.