Oreo Cheesecake – Creamy No-Water-Bath Dessert

The moment you press a spoon through the top of this cheesecake, you hear a soft crackle of crushed cookies, and the whole kitchen smells like melted chocolate and cream. That is your signal that something very good is about to happen.

You are building this in a springform pan with a cookie crust and a filling that stays luxuriously smooth because you mix it gently and never overbeat. No water bath, no drama, just a chill overnight and a clean slice.

Crush the Oreos in a zip-top bag with a rolling pin if you like the sound of it, because the uneven crumbs give the best texture. Save a handful for the top so every bite looks as good as it tastes.

About the Ingredients

24 Oreo cookies (about 270g), crushed

Crush them in a bag with a rolling pin for varied texture. Any chocolate sandwich cookie works, but regular Oreos give the classic look; Double Stuf makes the filling richer.

6 tbsp (85g) unsalted butter, melted

Melt until just liquid and let it cool slightly so it does not grease the crust. Salted butter works if you cut the added salt in the filling.

1/4 tsp fine sea salt

A pinch keeps the sweetness in check. If you use salted butter, skip this entirely.

24 oz (680g) full-fat cream cheese, softened

Block cream cheese, not spreadable tub kind, gives the firmest set. Set it out for at least an hour so it blends without lumps.

3/4 cup (150g) granulated sugar

Superfine sugar dissolves faster, but regular granulated is fine. Do not swap in honey or liquid sweeteners, as they change the set.

3 large eggs, room temperature

Room-temperature eggs emulsify smoothly and reduce cracking. If you forgot, rest them in warm water for 10 minutes.

1/2 cup (120g) sour cream

Full-fat sour cream adds tang and silkiness. Greek yogurt is a good substitute, though it is slightly tangier.

1 tsp vanilla extract

Real vanilla rounds out the chocolate. Vanilla bean paste gives a prettier fleck if you have it.

10 Oreo cookies, roughly chopped, for folding in and topping

Fold most in and save a few for the crown. Chop coarsely so the pieces stay visible in the slice.

Tips & Tricks

• Beat the cream cheese alone first until smooth, then add sugar, then eggs one at a time on low speed. Overbeating whips in air, which puffs the top and cracks it.
• Bake until the center still wobbles like set gelatin and the internal temperature reads 150F (66C). It firms up as it cools, so pull it out early rather than late.
• Cool the cheesecake in the oven with the door cracked for one hour, then chill overnight. This gradual drop in temperature is your best crack insurance.
• Wipe your knife with hot water and dry it between every slice. You will get clean, sharp wedges instead of smeared ones.

Step-by-Step Instructions

1. Heat the oven

Preheat the oven to 325F (165C) with a rack in the lower-middle position. A moderate oven keeps the filling from puffing and cracking.

2. Make the crust

Pulse 24 Oreos to fine crumbs, stir in the melted butter and salt, and press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes at 325F (165C) until it smells toasty and looks set, then cool slightly.

3. Smooth the cream cheese

Beat the softened cream cheese on medium-low for 1 minute until completely smooth, scraping the bowl. There should be no lumps before anything else goes in.

4. Add sugar and eggs

Beat in the sugar and vanilla, then add the eggs one at a time on low, mixing just until each disappears. Stir in the sour cream until the batter looks glossy.

5. Fold in the cookies

Fold most of the chopped Oreos into the batter with a spatula, five or six gentle turns. Overmixing here turns the filling gray and dense.

6. Bake the cheesecake

Pour the filling over the crust and bake at 325F (165C) for 35 to 40 minutes, until the edges are set and the center wobbles slightly when you nudge the pan. An instant-read thermometer in the center should read 150F (66C).

7. Cool it slowly

Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. This slow cool is what prevents cracks across the top.

8. Chill overnight

Run a thin knife around the edge, then refrigerate uncovered for 30 minutes and then covered for at least 8 hours. The filling sets firm and the flavor deepens.

9. Top and serve

Release the springform, scatter the reserved chopped Oreos over the top, and slice with a hot dry knife. Listen for the soft crackle of the crust as you cut.

Delicious Variations

Peanut Butter Oreo

Swirl 1/3 cup warm peanut butter through the batter before baking for a salty, nutty ribbon.

Mint Oreo

Use mint-flavored sandwich cookies and add 1/4 tsp peppermint extract to the filling for a cool finish.

Chocolate Ganache Crown

Pour 1/2 cup warm chocolate ganache over the chilled cheesecake and let it set for 20 minutes before slicing.

How to Store OREO Cheesecake

Frequently Asked Questions

Slice it cold, top it with those reserved cookies, and watch the table go quiet in the best way. Taste as you go, then taste again.

OREO Cheesecake

Oreo cheesecake with a buttery cookie crust, silky cookies-and-cream filling and crushed Oreos on top. No water bath needed, always creamy.

★★★★½ 4.8 (214 ratings)

20 minPrep time40 minCook time10Servings442 kcalCalories

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🧂 Ingredients

• 24 Oreo cookies (about 270g), crushed
• 6 tbsp (85g) unsalted butter, melted
• 1/4 tsp fine sea salt
• 24 oz (680g) full-fat cream cheese, softened
• 3/4 cup (150g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (120g) sour cream
• 1 tsp vanilla extract
• 10 Oreo cookies, roughly chopped, for folding in and topping

📋 Instructions

1. 1Heat the oven — Preheat the oven to 325F (165C) with a rack in the lower-middle position. A moderate oven keeps the filling from puffing and cracking.
2. 2Make the crust — Pulse 24 Oreos to fine crumbs, stir in the melted butter and salt, and press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes at 325F (165C) until it smells toasty and looks set, then cool slightly.
3. 3Smooth the cream cheese — Beat the softened cream cheese on medium-low for 1 minute until completely smooth, scraping the bowl. There should be no lumps before anything else goes in.
4. 4Add sugar and eggs — Beat in the sugar and vanilla, then add the eggs one at a time on low, mixing just until each disappears. Stir in the sour cream until the batter looks glossy.
5. 5Fold in the cookies — Fold most of the chopped Oreos into the batter with a spatula, five or six gentle turns. Overmixing here turns the filling gray and dense.
6. 6Bake the cheesecake — Pour the filling over the crust and bake at 325F (165C) for 35 to 40 minutes, until the edges are set and the center wobbles slightly when you nudge the pan. An instant-read thermometer in the center should read 150F (66C).
7. 7Cool it slowly — Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. This slow cool is what prevents cracks across the top.
8. 8Chill overnight — Run a thin knife around the edge, then refrigerate uncovered for 30 minutes and then covered for at least 8 hours. The filling sets firm and the flavor deepens.
9. 9Top and serve — Release the springform, scatter the reserved chopped Oreos over the top, and slice with a hot dry knife. Listen for the soft crackle of the crust as you cut.

👨‍🍳 Chef's Note: If your kitchen runs warm, chill the bowl and beaters for 10 minutes before mixing the filling so the cream cheese stays smooth and never greasy.

Servings: 10

Cuisine: American

Course: Dessert

Nutrition (per serving): 442 kcal · 7g protein · 38g carbs · 30g fat

Written by Priya Raghunathan

Priya writes about South Indian home cooking and the improvisation that happens in real kitchens, from quick weekday tiffins to slow weekend spreads. She is interested in how a single tempering of spices changes a dish and in adapting familiar recipes to what a cook has on hand. Her angle is playful, sensory recipe writing that treats cooking as something to tinker with.