My Favorite Oreo Cookie Cheesecake: The Ultimate Cookies and Cream Dessert

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This rich and creamy Oreo Cookie Cheesecake is a decadent dessert perfect for special occasions or anytime you need a chocolatey treat. With a buttery Oreo crust, layers of luscious cheesecake, and chunks of Oreo cookies throughout, it’s a guaranteed crowd-pleaser.

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Cookies and cream—yum! Honestly, what’s not to love? I know this isn’t a brand-new concept in the culinary world, but this Oreo Cookie Cheesecake is too good not to share.

While flipping through some old recipe notebooks, I came across this beauty: a rich, creamy New York-style cheesecake loaded with big chunks of Oreo cookies. The recipe dates back to 1987, originally from Sunset Magazine—yes, you read that right, 1987. Cookies and cream were all the rage back then, and thankfully, they still are today.

This cheesecake uses an entire 1 1/2-pound package of Oreo cookies—half for the crust and the other half broken up and baked into the creamy filling. The result? A decadent dessert that’s worth every calorie. And hey, if you want to argue it’s acceptable for breakfast—there’s an article out there that says chocolate cake for breakfast is good for you…so I think this definitely counts.

Whether it’s for dessert, a special occasion, or a well-deserved treat, this Oreo Cookie Cheesecake will impress everyone at your table.

Ingredients

• 1 package (1 1/2 lb) chocolate sandwich cookies
• 1/3 cup butter, melted
• 4 (8-ounce) packages cream cheese, cut into chunks
• 1 cup sugar
• 1/3 cup heavy whipping cream
• 6 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract

Ingredient Notes:

• Oreo cookies: A full package is essential—half for the crust and half for the filling. Use classic Oreos for best flavor; double-stuff works if you want an extra creamy bite.
• Cream cheese: Full-fat cream cheese is key for the richest, creamiest texture.
• Heavy cream: Adds smoothness and helps the cheesecake bake without cracking.

Instructions

1. Preheat oven to 300°F (150°C).
2. In a food processor, whirl 1/2 package of the sandwich cookies, including filling, until fine crumbs form. Mix in melted butter.
3. Press crumb mixture into the bottom of a 9-inch springform pan and about 1/2 inch up the sides. Chill for 20 minutes to firm.
4. In an electric mixer, beat cream cheese, sugar, and whipping cream at medium speed until smooth. Add eggs, flour, and vanilla; beat until blended.
5. Pour half of the cream cheese mixture into the chilled crust. Break remaining cookies in half and scatter over mixture. Pour remaining cream cheese mixture over cookies.
6. Bake for 1 hour 20 minutes, until golden on top and cheesecake jiggles slightly.
7. Cool on a rack. Cover and chill at least 4 hours, preferably overnight.
8. Run a knife between cake and pan sides, remove pan rim, and slice into wedges.

Tips for the Perfect Oreo Cheesecake

• Chill the crust: Prevents a soggy base and helps the cheesecake set properly.
• Bake low and slow: 300°F ensures a smooth, creamy texture without cracks.
• Room-temperature cream cheese: Makes it easier to blend and avoids lumps.
• Overnight chilling: Enhances flavor and firmness for cleaner slices.

Wine Pairing

This rich, chocolatey cheesecake pairs beautifully with a dessert wine or sparkling wine:

• Port: A tawny or ruby port balances the sweetness and adds depth.
• Sparkling Rosé: The bubbles cut through the richness and refresh your palate.
• Chocolate Stout: For beer lovers, a chocolate stout complements the cookies-and-cream flavor perfectly.

Frequently Asked Questions

Can I make this cheesecake ahead of time?
Yes! In fact, chilling overnight is recommended. It enhances flavor and makes slicing much easier.

Can I freeze the cheesecake?
Absolutely. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.

Can I use gluten-free cookies?
Yes, you can use gluten-free sandwich cookies for a gluten-free version. The texture will be just as delicious.

Why did my cheesecake crack?
Cracking usually happens when the oven is too hot or the cheesecake cools too quickly. Bake at 300°F and let it cool gradually for best results.

Why You’ll Love This Oreo Cookie Cheesecake

• Indulgent and perfect for special occasions or anytime you want a decadent treat.
• Crunchy Oreo crust + creamy cheesecake + chunks of Oreos baked in = absolute dessert heaven.
• Makes a stunning centerpiece for celebrations or casual dinner parties.

Servings: 12 | Prep Time: 30 min | Cook Time: 1 hr 20 min | Chill Time: 4+ hr | Total Time: 5 hr 50 min

If you try this Oreo Cookie Cheesecake, snap a photo and share it with us! Leave a comment below letting me know how it turned out, or share your own cookie cheesecake twist—I’d love to see it!

More Dessert Recipes:

• My Favorite Cheesecake Recipe | Creamy Lemon Cheesecake with Sour Cream Topping
• Gluten-Free Blackberry Lemon Blondies
• Italian Almond Cake

My Favorite Oreo Cookie Cheesecake

This rich and creamy Oreo Cookie Cheesecake is a decadent dessert perfect for special occasions or anytime you need a chocolatey treat. With a buttery Oreo crust, layers of luscious cheesecake, and chunks of Oreo cookies throughout, it’s a guaranteed crowd-pleaser.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

chill: 4 hours hours

Total Time: 5 hours hours 50 minutes minutes

Course: Dessert

Cuisine: American

Keyword: chocolate cheesecake, creamy cheesecake, Oreo cheesecake, party dessert

Servings: 12

Calories: 580kcal

Equipment

• 9-inch springform pan
• Food processor
• Electric mixer
• Cooling Rack
• Knife

Ingredients

• 1 package 1 1/2 lb chocolate sandwich cookies
• 1/3 cup butter melted
• 4 8-ounce packages cream cheese, cut into chunks
• 1 cup sugar
• 1/3 cup heavy whipping cream
• 6 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract

Instructions

• In a food processor, whirl 1/2 package of the sandwich cookies, including filling, until they form fine crumbs. Mix in melted butter.
• Press crumb mixture into the bottom of a 9-inch springform pan and about 1/2 inch up the sides. Chill crust for about 20 minutes to firm.
• In the bowl of an electric mixer, beat the cream cheese, sugar, and whipping cream at medium speed until smooth and creamy. Add eggs, flour, and vanilla; beat again to blend.
• Pour 1/2 of the cream cheese mixture into the chilled crust. Break the remaining cookies in half and scatter over the cream cheese mixture, overlapping if necessary. Pour remaining cream cheese mixture over the cookies.
• Bake in a 300°F oven for about 1 hour and 20 minutes, until golden on top and the cake only jiggles slightly when shaken.
• Remove from oven and cool on a rack. Cover and chill until cold, at least 4 hours; overnight is better.
• Before serving, run a knife between the cake and the pan sides. Remove the rim of the pan and cut cheesecake into slender wedges.

Notes

Chilling the crust before adding the filling prevents sogginess.
For best results, bake slowly at low temperature to avoid cracking.
Overnight chilling enhances flavor and texture.

Nutrition

Calories: 580kcal | Carbohydrates: 45g | Protein: 10g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 75mg | Potassium: 41mg | Fiber: 0.04g | Sugar: 33g | Vitamin A: 378IU | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 0.5mg

Tried this recipe?Let us know how it was!