With a buttery Oreo cookie crust, rich and velvety cheesecake packed with chopped Oreos, and a glossy chocolate ganache topping, each slice is a decadent dessert experience. Finished with swirls of whipped cream and whole Oreos, this showstopping treat is perfect for parties, holidays, or whenever cravings strike.

Why You’ll Love This Recipe

This recipe brings together the irresistible crunch and flavor of Oreos with the smooth, creamy texture of a classic baked cheesecake. The chocolate ganache topping adds a rich finish, while the whipped cream and cookie garnish give it bakery-quality appeal. It’s a fantastic make-ahead dessert that holds up well in the fridge and slices beautifully for serving.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust

24 Oreo cookies, crushed
5 tablespoons unsalted butter, melted

For the Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
12 Oreo cookies, chopped

For the Chocolate Ganache

1/2 cup heavy cream
1 cup semi-sweet chocolate chips

For Garnish

1 cup whipped cream or stabilized whipped topping
6–8 whole Oreo cookies

directions

Preheat the Oven
Preheat your oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
Make the Crust
Combine crushed Oreo cookies with melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
Bake for 10 minutes, then set aside to cool.
Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract; mix until well combined.
Add eggs one at a time, beating on low speed after each addition. Stir in sour cream until fully incorporated.
Gently fold in the chopped Oreo cookies.
Bake the Cheesecake
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door, and allow the cheesecake to cool inside for 1 hour.
Chill the Cheesecake
Remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
Prepare the Ganache
Heat heavy cream in a small saucepan or microwave until steaming but not boiling. Pour over chocolate chips in a bowl.
Let sit for 1 minute, then stir until smooth and glossy.
Pour the ganache over the chilled cheesecake and spread evenly.
Decorate
Pipe whipped cream around the edges of the cheesecake and garnish with whole Oreo cookies.

Servings and timing

Servings: 10 slices
Prep Time: 30 minutes
Baking Time: 60 minutes
Chill Time: 4 hours
Total Time: 5 hours 30 minutes
Calories: 465 kcal per slice

Variations

Mint Oreo Version: Use Mint Oreos in the crust and filling for a fresh twist.
Peanut Butter Ganache: Add a spoonful of peanut butter to the ganache for added richness.
Mini Cheesecakes: Divide the recipe among muffin tins for individual portions.
No-Bake Option: Use a no-bake filling with cream cheese and whipped cream for a faster version.
Double Chocolate: Stir mini chocolate chips into the filling for extra decadence.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 2 months. To serve, thaw slices in the refrigerator overnight. This dessert is best enjoyed chilled.

FAQs

Can I make this cheesecake without a springform pan?

Yes, you can use a deep-dish pie plate or a square baking dish, though slicing and presentation may vary.

Do I need to use a water bath?

A water bath helps prevent cracking, but it’s not essential. Letting the cheesecake cool gradually in the oven also minimizes cracks.

Can I use reduced-fat cream cheese?

Yes, though the texture may be slightly less rich. Avoid fat-free versions for best results.

How do I prevent my crust from getting soggy?

Pre-baking the crust helps, and allowing it to cool before adding the filling ensures a better barrier.

Can I make this cheesecake ahead of time?

Absolutely. It can be made up to 2 days in advance and garnished just before serving.

What’s the best way to crush the Oreos?

Use a food processor for fine crumbs, or place in a zip-top bag and crush with a rolling pin.

How should I slice the cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped clean between each cut for neat slices.

Can I skip the ganache?

Yes, but the ganache adds a luxurious chocolate finish. You can substitute with a drizzle of melted chocolate or chocolate syrup if desired.

Is the whipped topping necessary?

Not required, but it adds an elegant finish and complements the richness of the cheesecake.

What kind of Oreos should I use?

Classic Oreos work best, but feel free to experiment with flavored varieties for a twist.

Conclusion

Oreo Cheesecake Slices are a dream dessert for cookie and cheesecake lovers alike. With a creamy filling, crunchy chocolate base, and luxurious ganache topping, this treat is rich, satisfying, and visually stunning. Whether for a special occasion or an indulgent everyday dessert, this recipe is sure to delight both the eyes and the palate.