A rich and creamy Oreo cheesecake featuring a buttery Oreo crust and a luscious cream cheese filling studded with crushed Oreos. Perfectly chilled for a refreshing dessert treat.
Prepare the crust: Crush the Oreo cookies into fine crumbs using a food processor or a sealed bag with a rolling pin. Mix the crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 7–8 inch (18–20 cm) springform pan. Refrigerate the crust for 20 minutes to set.
Whip the cream: In a clean bowl, whip the heavy cream until soft peaks form. This will add lightness to the filling.
Mix the cream cheese filling: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gradually fold in the whipped cream gently until fully combined to maintain a fluffy texture.
Add crushed Oreos: Fold the 12 crushed Oreo cookies into the cream cheese mixture to distribute the cookie pieces evenly throughout the filling.
Assemble the cheesecake: Spread the Oreo cream cheese filling evenly over the chilled crust. Smooth the top with a spatula for an attractive finish.
Chill and set: Refrigerate the cheesecake for 4–6 hours, or preferably overnight, allowing it to set firmly and the flavors to meld.
Add toppings: Before serving, sprinkle 3–4 tablespoons of crushed Oreos on top for texture. Decorate with 3 whole Oreo cookies placed vertically or at an angle for a decorative touch.
Serve: Slice the cheesecake and serve chilled for the best creamy and refreshing experience.
Notes
Use softened cream cheese for a smoother filling and easier mixing.
Press the crust firmly to prevent it from crumbling when serving.
Chilling the crust before adding filling helps it set properly.
Whip the heavy cream to soft peaks to create a light, airy texture in the filling.
For firmer cheesecake, chill overnight.
You can substitute Oreos with gluten-free cookies to make the crust gluten-free.
Decorate with whole cookies just before serving to prevent them from sogging.
