Oreo Cheesecake


This Oreo Cheesecake boasts a buttery crisp Oreo cookie crust, a thick luscious layer of creamy cheesecake that’s infused with even more chocolate and cream cookie bits, then it’s topped off with what can only be considered a glorious pile of chopped Oreos. 

Oreo Cheesecake

I may have screwed things up pretty bad, or I could have possibly made things a lot easier for myself this past weekend. I’m not sure yet…

Let me start off by saying 9 year olds are tricky.

My oldest child is 9 and she’s starting to question a lot of things. For instance, Friday morning she marches into the kitchen while I am making breakfast and stops abruptly with her hands on her hips. She punches her clenched fist into the air and exclaims, “The tooth fairy is not real!”

Oreo Cheesecake

Whoa, whoa, whoa…

I question her, wondering how on Earth she would come to this conclusion. Then she unclenches her tiny fist to reveal a little tooth.

Apparently she had pulled out her tooth the night before, sneakily stuck it under her pillow, and waited till morning. Only to be disappointed when she saw the tooth still there.

I quickly explain to her that she is supposed to place it in the special “Tooth Fairy Bag” that I constructed, which hangs on her door knob. So the Tooth Fairy must have not realized there was a tooth to pick up and passed by our house.

Oreo Cheesecake

Friday night comes around and my daughter places her tooth in the bag, hangs it on her door knob, and goes off to sleep.

My husband and I start to watch a movie and the next thing you know we are sleepily walking to our beds. Then I remember – the tooth!  I go to the coin jar in the kitchen, fumble around trying to find a Loonie.

Side note- a Loonie is a Canadian dollar coin, which is gold in color and slightly larger than a quarter.

After the deed is done I slip off to sleep, only to be rudely awaken first thing in the morning by an angry 9 year old.

Oreo Cheesecake

Apparently the Tooth Fairy brought her an old Chuck E Cheese token… which, in the Tooth Fairy’s defense, looks an awful lot like a Loonie…

My 9 year old did not appreciate the token, since there are zero Chuck E Cheese’s within a 1000 mile radius of us.

So… we had a little heart to heart and I explained that the Tooth Fairy was only playing a joke on her because she tried to trick her the first night by hiding the tooth under her pillow.

Then I promised her she could have an extra large slice of this Oreo Cheesecake, and she seemed to be ok with that.

Let’s talk about this cheesecake – it’s ridiculously good. I know there are Oreo Cheesecakes out there, but the idea for this came to me after my husband and I shared an Oreo Cheesecake Blizzard from Dairy Queen. So it’s different.

Actually, I used plain Greek yogurt as opposed to sour cream in this recipe, which bulks up the protein… ok, who am I kidding, this thing has 4 bricks of cream cheese and nearly 2 and a half boxes of Oreos inside of it. If you’re going to make this, just realize you’re going to indulge. Share a slice or bring it to a party, you’ll be labeled a hero because it’s seriously that good!

Oreo Cheesecake

Cheesecakes can make magical things happen.

Make sure you don’t miss a thing! Follow I Wash You Dry here:

Oreo Cheesecake
For the Crust:
  • 20 Oreo cookies
  • 4 tbsp butter, melted
For the Cheesecake:
  • 4 (8oz) bricks of cream cheese, softened
  • 1 cup plain Greek Yogurt
  • 1 cup sugar
  • 1 tsp vanilla
  • 4 large eggs
  • 15 Oreo Cookies, roughly chopped
For the Topping:
  • 15 Oreo Cookies, roughly chopped
  • chocolate syrup for drizzling, if desired
  1. Preheat oven to 350 degrees F. Place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
  2. To make the crust, use a food processor to chop up the 20 Oreo cookies until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Optionally, you can use your hands or a rolling pin to crush the cookies. Press the crumbs in a 10" spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
  3. In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the greek yogurt, sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the eggs one at a time, beating in between. Gently fold in the chopped Oreo cookies, then pour into the spring form pan. Bake for 1 hour, or until the center of the cheesecake is only slightly jiggly.
  4. Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours. Let cool on counter top until room temperature, then refrigerate (covered) for 2 hours.
  5. Run a knife along the edges of the cake to loosen from the spring form pan. Gently unlock it and clean up any rough edges before topping with the remaining chopped Oreos. Serve with a drizzle of chocolate syrup if desired. Enjoy!
Notes from Shawn:
I like to keep the spring form pan around the cheesecake whenever I'm not serving it, this will help protect it, and makes it easy to cover while in the fridge.

Check out these other cheesecakes!

Pumpkin Cheesecake with a Gingersnap Pecan crust

Pumpkin Cheesecake

Nanaimo Cheesecake

Nanaimo Cheesecake


  1. Looks so good. Way to go on the tooth. Lol

  2. Looks incredible!

  3. Let me just say you’re quick thinker, “playing a joke” good one! This cheesecake looks delicious- I can’t wait to make it.

    • Thanks Lauren! I have to admit, she’s making me think on my toes lately. Probably going to have to give it up pretty soon! 😉

  4. I am not looking forward to that convo!! Because then comes Santa, and that’ll make me cry (although I would not be disappointed if the tooth fairy went away. This cheesecake is the BOMB!

  5. Where´s my Piece?????????? I want one…. Amazing looks wonderfull. Kisses Carla.

  6. Ok, I would totally indulge for a slice of this cheesecake – it looks amazing! And what a cute and funny story about the tooth fairy! Such good thinking about the tooth fairy playing a joke on her – nice one!

  7. I am soooooo impressed you came up with the ‘trick’ excuse. That was quick!!!! In fact I am chuckling as I am typing. I don’t eat store bought cookies—ick. EXCEPT once a year or so I do eat Oreos. I would eat them more often and never never never buy a bag myself. So I find this cheesecake as appealing as your daughter.

  8. Funny story and quick thinking on your part about the tooth fairy. This cheese cake looks so delicious. I have never attempted a cheese cake but this one has my favorite cookies and may give it a try. It looks to die for!

  9. This cheesecake is seriously knocking my socks all the way off!!! Amazing!

  10. Nichele says:

    I love cheesecake and my husband doesn’t, but he does love oreos, so this may be my way of getting him to eat cheesecake. I will have to try this soon!

  11. LOL poor tooth fairy I can only imagine what was running through your mind!

    This looks so delicious and decadent, pinned.

  12. I had a similar experience with my 6 year old daughter when i forgot to swap her tooth for gold coins.

    You oreo cheesecake is so gorgeous.

  13. *your*

  14. Can you please just send me a piece right now? This looks so good!!

  15. Dear Shawn,

    The cheesecake looks way too mouth watering! Totally wanna try this out.. However, I have a few questions. Would you be kind enough to take out few minutes for replying to my queries under. I will be more than thankful!

    1. The pan of water: Does it stay in the oven thorughtout the baking process or is to be taken out at some stage? What purpose does it serve?

    2. Cream cheese: Is thr any alternative to cream cheese, coz where I stay finding cream cheese could be tricky!

    3: Recipe: Can the recipe be halved?

    Thanks in advance!

    • Hi Sheena! The pan underneath stays in during the whole baking process. What this does is creates a more humid climate in the oven which creates a much more moist cake. The alternative is to line your springform pan with foil and set it in a water bath, but that just makes me nervous of leakage and soggy crusts.
      I’m not sure if there is a substitute for cream cheese in this recipe, sorry.
      As for halving the recipe, you could do that, but you’ll want to use a 5 or 6 inch springform pan. The oven time would vary as well, just keep an eye on the cheesecake and don’t let it get too brown on top. Hope that answers your questions! :)

      • Thanks a ton Shawn. This is the most satifactory reply I have ever received from a food blogger! Would be trying the recipe this weekend.. Will let you know.. Thanks again!! :)

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  18. Cooked this exactly as your recipe states – the whole outside is dark brown after just under 1 hour of cooking and then left in oven with door ajar for one hour. So disappointed! does not have the same visual effect – did you trim around the sides?

    • This overcooked for me also. My top came out incredibly dark, burnt I would say. I am not sure what I did wrong. I have made cheesecakes in the past. I am hoping I can trim the top off and hoping the sides did not burn.

      • Mine burnt on top as well and cracked around the edges while baking. I’ve never baked a cheesecake at a temperature higher than 325 and had doubts about 350…oh well, I’ll just have to get creative with a topping to cover it.

      • If you notice the top of your cheesecake starting to brown too much you can gently place a piece of tinfoil over the top and continue baking until the cheesecake is done.

  19. Making this for a friend this afternoon. She best be here to pick it up sooner rather than later… Probably wont last long of she doesnt. @Andrea. The picture does appear to have the side fixed up some, but who makes a cheesecake to look at?

  20. Would it be completely wrong to use a store-bought crust? Just to eliminate a step

    • Nicole, if you can find a crust that is able to be pressed into a springform pan, then go for it! I would recommend using a springform pan and not a graham cracker crust that’s been pressed into a pie tin. This is way too much cheesecake for a pie tin. Hope that helps!

  21. Made this, and WOW best cheesecake ever! Looked amazing, as in store bought, and tasted even better. Took it to work, half the guys said they would pay me to make it again! Thanks!

  22. Monica A. says:

    This has become my go-to cheesecake recipe. It is absolutely delicious. I recently swapped out the regular chocolate oreos with the golden vanilla oreos…oh gosh, i have a hard time deciding which version I like most. Thank you so much for this awesome recipe. Its become a regular and one that gets requested quite often for get togethers.

  23. Wow this looks super yummy! I’m gonna make it for my mom’s birthday instead of a cake!
    One question though, what’s the difference in using sour cream instead of plain Greek yogurt??

    • Not much. I switch between the two all the time depending what I have on hand. I think sour cream is a bit more tangy than greek yogurt, so that might be one difference you could taste.

  24. Hi Shawn, I’m making this tonight but I was wondering do I only dice up the cookie portion or the entire Oreo when I incorporate it into the batter. Thanks for the info on the water bath, I make a slamming NY style cheesecake but the middle always looks sunken it.

  25. Hello! This looks amazing!

    One question: can I subtitute the yogurt/sour cream for condensed milk? Where I live both are not easy to come by… My husband brought the cream cheese from another town Jajaja!

  26. Making this tonight for a Christmas party. For the crust, do you scrape the cream off the cookies or do you incorporate the cream into the crust too?


  27. I have the same question as Julie above, regarding the crust. In similar recipes, I’ve scraped the Oreos, but it doesn’t specifically say to do that here. Can you clarify? Thanks!

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