Oreo cheesecake

Oreo cheesecake

1 h
Indulge in this heavenly Oreo cheesecake featuring a crisp base and a creamy filling. It is a harmonious blend of rich, creamy flavours with contrasting textures ranging from the crispy crust to the smooth, velvety filling. It is all topped with airy whipped cream and crunchy biscuit crumbs. Perfect for a special celebration or as a luxurious dessert.


  • Preheat the oven to 200°C (conventional oven).
  • Melt butter and line a 24 cm diameter springform pan with baking paper.
  • Crush chocolate biscuits and mix with melted butter. Press the mixture into the pan.
  • Bake in the middle of the oven for 8-10 minutes. Remove from the oven and allow to cool.
  • Reduce the oven temperature to 150°C (conventional oven).
  • Finely crush two-thirds of the biscuits.
  • Whisk cream cheese, sugar, vanilla sugar, and crème fraiche. Whisk in eggs one at a time, ending with the egg yolk. Stir in lemon zest and crushed biscuits.
  • Pour the filling into the crust and bake in the middle of the oven for 50–60 minutes. Turn off the oven and let the cheesecake rest in the residual heat for another hour. Allow to cool.
  • Put the cheesecake in the fridge for at least 6 hours, preferably overnight, to set properly.
  • Crush the remaining biscuits and whip double cream.
  • Garnish your Oreo cheesecake with whipped cream and crushed biscuits.

Do not open the oven during baking. Sudden temperature changes can cause the cheesecake to contract quickly, leading to cracks. Resting in the oven allows it to cool slowly, minimising the risk of cracks. Another tip to avoid cracking is to not overmix the filling. Overmixing can incorporate too much air into the batter, leading to cracks during baking.


If you suspect your oven of drying out your food and baked goods, it might be a good idea to use a water bath for baking the cheesecake. Wrap the springform pan with the cheesecake in foil to prevent water from seeping in. Place the wrapped pan into a larger, deep pan. Boil water and carefully pour it into the larger pan, filling it halfway up the sides of the springform pan. Transfer this setup into the preheated oven. The water bath provides gentle, indirect heat that ensures even cooking and prevents cracking. Let the cake sit in the water bath in the oven after baking as it cools down.

Questions about Oreo cheesecake

Below, we have made it easy for you to learn more about this delicious recipe with some key questions and answers. So, keep reading and then get baking.

Can you freeze Oreo cheesecake?
Yes, you can freeze this baked Oreo cheesecake. Baked cheesecakes generally freeze well due to their rich, dense texture, and this is no exception. It may become denser after freezing, but it will still be so delicious. Note that you should freeze it without toppings, so either scrape off the whipped cream and crushed Oreo cookies or wait to put it on until after thawing if you are making the cake ahead. Let it cool to room temperature, wrap it in cling film and foil, and freeze it for up to 6 months. Thaw it in the fridge overnight when you are ready to eat it. Let it sit at room temperature for 30 minutes and add whipped cream and cookie crumbs just before serving.
How to use Oreo cookies in a cheesecake?
You can use Oreo cookies in the base, in the filling, and for the topping. In the base, they provide a robust, chocolate-flavoured foundation, contrasting beautifully with the creamy filling. In the filling, chunks of Oreo add a delightful crunch and a burst of chocolate flavour. When it bakes, the chunks soften and meld seamlessly into the creamy filling, offering delightful pockets of softened cookies that maintain a gentle crunch. As a topping, Oreos make for an aesthetic finish and an extra layer of texture and flavour.
Is Oreo cheesecake baked?
Our Oreo cheesecake is baked, but you can also find no-bake varieties. It is quite different from a no-bake Oreo cheesecake, but both are irresistibly good. Baking creates a denser and deliciously thick and soft filling, and the flavours deepen and blend harmoniously. In contrast, no-bake versions offer a delightfully almost mousse-like light and airy texture, with a fresh and pronounced taste of cream cheese and Oreos.


Biscuit base
(about 150 g) filled chocolate biscuits (e.g., Oreo)
1 package
75 g
Filling and topping
Cream cheese
600 g
200 ml
Vanilla sugar
1 tbsp
Creme fraiche
200 ml
Egg yolk
(about 150 g) filled chocolate biscuits (e.g., Oreo)
1 package
Lemon, zest
Double cream
300 ml

Try our easy recipe for Oreo cheesecake

Our easy Oreo cheesecake is a dessert that is not just a treat for the palate but also the senses. It is baked to perfection, creating a distinct yet classic taste and texture. The baked cream cheese filling results in a smooth, dense, and velvety texture that melts in the mouth. The vanilla adds a sweet note to back up the cream cheese. Everything is balanced by tangy crème fraiche, and the lemon zest introduces a refreshing citrus element. The whipped cream and Oreo cookie crumbs topping contributes a light, airy texture with a delightful crunch, making for a complex and harmonious result that is simply irresistible.

Chocolate cookies in all components

Oreo is present in every part of this recipe: the base, the filling, and the topping. The crushed Oreos mixed with butter and baked provide a crisp and slightly crunchy texture − the perfect contrast to the creamy filling with chewy, soft pieces of Oreo. The use of Oreo cookies both in the base and the filling adds a distinct chocolatey flavour with a blend of sweet and slightly bitter notes from the cocoa. As the finishing touch, the Oreo cookie crumbs on top of the whipped cream introduce a slight crunch and make for a beautiful topping for this decadent cheesecake.

Baking and resting times are key

There is a good reason for the baking and resting times in our Oreo cheesecake recipe: they ensure the perfect texture. The slow baking, gradual cooling, and extended chilling ensure a crisp base and a smooth, creamy filling without cracks. The lower temperature in the oven gently cooks the filling, and allows the eggs to set without curdling, giving the cheesecake a smooth, creamy texture. The flavours also meld and develop during the long baking time, which enhances and deepens the overall taste. And after baking, the gradual cooling helps prevent the cheesecake from cracking. Finally, the extended chilling time in the fridge is crucial for the cheesecake to set properly. It firms up the cake, making it dense yet creamy, just as it should be.

A crowd-pleaser to serve on any occasion

If you love cheesecake, you will also love this one filled with Oreo. No matter if you are making it for yourself, your family, or your guests, it is sure to impress and please both visually and flavour-wise. It is perfect on any occasion, from a relaxing weekend afternoon with the family to a special celebration with a tasty menu. It is easy to serve for a crowd, as you can make it the day before and has quite simple toppings, so it is quick to prepare for serving.

Add fresh fruits or berries for a refreshing touch

Everyone loves an Oreo explosion as is the case for this cheesecake, but you can easily add a refreshing touch. Instead of the Oreo cookie crumbs on top, place fresh fruits or berries onto the whipped cream. You can also fold a berry coulis gently into the whipped cream before topping the cake, spread out a layer of compote over the cookie crust before adding the filling, or cook fruits or berries down with sugar into a glaze and spread it over the cheesecake after baking. Use, for example, fresh berries like strawberries, raspberries, blueberries, or blackberries, allowing their tartness and slight acidity to cut through the richness of the cheesecake. You can also opt for fruits. Oranges and mandarins will add a refreshing zing, while mango, pineapple, and kiwi will bring a sweet, tropical twist, and peaches or cherries offer a juicy, summery flavour. If you are looking for other cakes and desserts with intricate, beautiful toppings, we have just what you need. Try our no-bake Easter cheesecake with chocolate eggs on top, carrot cake with dates and skyr frosting, or lemon mousse cake with mirror glaze.