I created an Oreo Dirt Cake Recipe that hides a cheesecake pudding center beneath a layer of crushed Oreos, and the simple secret behind it might surprise you.
I can’t resist a dessert that looks like dirt but tastes dangerously good. I call mine an Oreo Dirt Cake Recipe sometimes, and other times it’s tagged Oreo Pudding Dessert Dirt Cake, because who doesn’t love labels.
It hides a cream cheese filled cheesecake like center under a crunchy coat of Oreos, and the contrast is kind of wild. I’ve had batches that fell flat and ones that stole the whole party, so yeah it gets messy, but in the best way.
If you need a no bake showstopper that begs for seconds, this is the one you’ll keep thinking about.
Ingredients
- Rich and tangy, adds creaminess and some protein, but it’s high in saturated fat.
- Boosts flavor and texture, it’s pure fat, mostly saturated and calorie dense.
- Provides quick sweetness and smooth texture, mostly refined carbs, no real fiber.
- Light, airy cream substitute, adds volume and sweetness, its not quite real cream.
- Gives chocolate flavor and thickening, sugary, contains additives and carbs for structure.
- Adds liquid and protein, thins pudding, supplies calcium and simple carbs.
- Crunchy, chocolaty cookies add texture and sweetness, high in sugar and carbs.
- Small punch of flavor, no calories, enhances sweetness perception and aroma.
Ingredient Quantities
- 1 (8 oz) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) tub frozen whipped topping, thawed
- 2 (3.9 oz) packages instant chocolate pudding mix
- 3 cups cold milk
- 36 Oreo cookies, crushed (about 4 cups), plus a few whole Oreos for garnish if you want
How to Make this
1. Crush 36 Oreos into about 4 cups of crumbs using a food processor or a zip bag and rolling pin, set aside a few whole cookies for garnish if you want.
2. In a large bowl beat 1 (8 oz) package softened cream cheese and 1/2 cup softened unsalted butter together until smooth and no lumps remain.
3. Add 1 cup powdered sugar and 1 teaspoon vanilla extract to the cream cheese mix, beat again until fully combined, scraping the bowl once or twice.
4. Fold in 1 (8 oz) tub thawed frozen whipped topping until the mixture is light and fluffy, be gentle so it stays airy.
5. In another bowl whisk both
3.9 oz chocolate pudding mixes with 3 cups cold milk for about 2 minutes, let the pudding thicken for a couple minutes more so it sets up.
6. Gently fold the thickened pudding into the cream cheese/whipped topping mixture until uniform, dont overmix or you’ll deflate it.
7. In a 9×13 pan or a large trifle bowl spread about half the Oreo crumbs across the bottom and press some up the sides so you get “Oreos on the outside”, leave room in the center for filling.
8. Spoon the cheesecake-pudding filling into the middle, smooth the top, then cover the top and sides with the remaining Oreo crumbs, press lightly so crumbs stick.
9. Refrigerate at least 2 to 4 hours, preferably overnight, to set fully. Before serving let sit 5 minutes, garnish with the reserved whole Oreos if you like, then dig in.
Equipment Needed
1. Food processor or a big zip top bag and a rolling pin, either works to crush the cookies
2. Mixing bowls, at least one large and one medium
3. Electric hand mixer or stand mixer for creaming and whipping
4. Rubber spatula for folding and scraping the bowl
5. Whisk for the pudding mix and milk
6. Measuring cups and measuring spoons
7. 9×13 inch baking pan or a large trifle bowl for assembly
8. Spoon or offset spatula to smooth the top and press crumbs on the sides
9. Refrigerator for chilling the dessert, dont skip the chill time
FAQ
Oreo Dirt Cake Recipe Substitutions and Variations
- Cream cheese
- Mascarpone, 1:1 swap, same creamy texture but milder flavor — might want to cut powdered sugar a touch.
- Neufchâtel, 1:1, lower fat but nearly identical results.
- Well strained full fat Greek yogurt, use equal volume, tangier and a bit looser so chill longer to set.
- Unsalted butter (1/2 cup)
- Salted butter, 1:1, just skip any added salt in other recipes or taste as you go.
- Coconut oil, 1:1, gives a faint coconut note and works well in no-bake fillings.
- Margarine or vegan butter, 1:1, for a dairy free option but flavor/firmness may change slightly.
- Instant chocolate pudding mix
- Homemade cooked chocolate pudding (cocoa, sugar, cornstarch, milk), use same final volume as the two packages combined.
- Vanilla instant pudding, 1:1, for a lighter, creamier flavor if you want less chocolate punch.
- Sugar free chocolate pudding mix, 1:1, if you need lower sugar.
- Oreo cookies (crushed)
- Any chocolate sandwich cookie (store brand), equal amount by volume.
- Chocolate wafer cookies, crushed, for a finer crumb and slightly less sweet result.
- Graham crackers mixed with 1 to 2 tablespoons unsweetened cocoa per 3 cups crumbs, if you want a more neutral, less creamy cookie base.
Pro Tips
1. Soften the cream cheese and butter evenly by cutting them into small cubes first, they warm faster and more evenly in short 5 to 7 second microwave bursts, or sit in a bowl of warm water for a few minutes. You want soft and spreadable not melted, test with a finger, if it looks greasy you went too far.
2. Be gentle when folding in the whipped topping and pudding, stop folding when a few streaks remain, overmixing will deflate all that air and make it dense. Use a rubber spatula, scrape the sides, and turn the bowl instead of stirring like crazy.
3. For better texture and to avoid soggy crumbs, save some larger Oreo chunks to sprinkle on top right before serving so they stay crunchy, and if your crumbs seem damp toast them on a sheet for 4 to 6 minutes until they smell nutty. If you need the crumbs to stick to the sides better, mix in just a teaspoon or two of melted butter, not a lot.
4. Chill time matters so plan ahead its better the next day, and if youre making it earlier press plastic wrap right onto the surface to stop a skin from forming. Let the dessert sit 5 to 10 minutes at room temp before serving so flavors open up and scooping is easier.
Oreo Dirt Cake Recipe
I created an Oreo Dirt Cake Recipe that hides a cheesecake pudding center beneath a layer of crushed Oreos, and the simple secret behind it might surprise you.
12
servings
494
kcal
Equipment: 1. Food processor or a big zip top bag and a rolling pin, either works to crush the cookies
2. Mixing bowls, at least one large and one medium
3. Electric hand mixer or stand mixer for creaming and whipping
4. Rubber spatula for folding and scraping the bowl
5. Whisk for the pudding mix and milk
6. Measuring cups and measuring spoons
7. 9×13 inch baking pan or a large trifle bowl for assembly
8. Spoon or offset spatula to smooth the top and press crumbs on the sides
9. Refrigerator for chilling the dessert, dont skip the chill time
Ingredients
-
1 (8 oz) package cream cheese, softened
-
1/2 cup (1 stick) unsalted butter, softened
-
1 cup powdered sugar
-
1 teaspoon vanilla extract
-
1 (8 oz) tub frozen whipped topping, thawed
-
2 (3.9 oz) packages instant chocolate pudding mix
-
3 cups cold milk
-
36 Oreo cookies, crushed (about 4 cups), plus a few whole Oreos for garnish if you want
Directions
- Crush 36 Oreos into about 4 cups of crumbs using a food processor or a zip bag and rolling pin, set aside a few whole cookies for garnish if you want.
- In a large bowl beat 1 (8 oz) package softened cream cheese and 1/2 cup softened unsalted butter together until smooth and no lumps remain.
- Add 1 cup powdered sugar and 1 teaspoon vanilla extract to the cream cheese mix, beat again until fully combined, scraping the bowl once or twice.
- Fold in 1 (8 oz) tub thawed frozen whipped topping until the mixture is light and fluffy, be gentle so it stays airy.
- In another bowl whisk both
- 9 oz chocolate pudding mixes with 3 cups cold milk for about 2 minutes, let the pudding thicken for a couple minutes more so it sets up.
- Gently fold the thickened pudding into the cream cheese/whipped topping mixture until uniform, dont overmix or you'll deflate it.
- In a 9×13 pan or a large trifle bowl spread about half the Oreo crumbs across the bottom and press some up the sides so you get "Oreos on the outside", leave room in the center for filling.
- Spoon the cheesecake-pudding filling into the middle, smooth the top, then cover the top and sides with the remaining Oreo crumbs, press lightly so crumbs stick.
- Refrigerate at least 2 to 4 hours, preferably overnight, to set fully. Before serving let sit 5 minutes, garnish with the reserved whole Oreos if you like, then dig in.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 170g
- Total number of serves: 12
- Calories: 494kcal
- Fat: 29g
- Saturated Fat: 14g
- Trans Fat: 0.3g
- Polyunsaturated: 1.7g
- Monounsaturated: 6.7g
- Cholesterol: 60mg
- Sodium: 363mg
- Potassium: 206mg
- Carbohydrates: 64g
- Fiber: 2.3g
- Sugar: 40g
- Protein: 5.6g
- Vitamin A: 400IU
- Vitamin C: 0mg
- Calcium: 140mg
- Iron: 2.2mg
