I just nailed an Oreo Baked Cheesecake that’s silkier than anything you’ve passed off as dessert and you need to see this.
But I’m obsessed with this Oreo Mousse Cheesecake because it’s the kind of dessert that wrecks your self-control. I love how dense cream cheese sings with crunchy Oreo cookies, and that mascarpone cheese frosting makes it dangerously smooth.
I eat it with coffee, at midnight, in a silly shirt, whatever. The Oreo Cheesecake Topping is ridiculous, tiny cookie bits and creamy swirls that you want to shovel by the forkful.
I don’t pretend it’s elegant. It’s loud, messy, and relentless in the best way.
Worth every crumb. Come at me with a slice.
No regrets, just more forks and stains.
Ingredients
- Oreo crumbs: crunchy, chocolatey base that makes it feel like dessert from a diner.
- Unsalted butter: it binds crumbs and adds rich, slightly toasty fat.
- Granulated sugar (crust): Basically, a little sweetness to keep crust from tasting flat.
- Cream cheese: creamy, tangy backbone that makes the filling dreamy and dense.
- Granulated sugar (filling): sweetens without masking that classic cheesecake tang.
- Vanilla extract: a warm, familiar note that softens sharp dairy flavors.
- Eggs: they set the filling so it’s sliceable yet still silky.
- Sour cream: adds gentle tang and keeps the texture luxuriously smooth.
- Heavy cream (in batter): makes the filling extra lush and melt-in-your-mouth.
- Crushed Oreos (in batter): little cookie chunks for surprise crunch and chocolate pockets.
- Cornstarch: helps the cheesecake hold shape without getting rubbery.
- Fine salt: Basically, it balances sweetness and makes flavors pop subtly.
- Mascapone (cold): frosting gets ultra-creamy, not too sweet, slightly tangy richness.
- Powdered sugar: it sweetens the frosting smoothly, no grainy texture.
- Heavy cream (frosting): whips frosting light; add more if you want fluffier topping.
- Vanilla (frosting): plus a cozy, rounded flavor in the final layer.
- Extra Oreos: perfect for garnish or crunch, because you’ll want that cookie look.
Ingredient Quantities
- 24 Oreo cookies, finely crushed (about 2 1/2 cups crumbs)
- 6 tbsp unsalted butter, melted
- 1 tbsp granulated sugar (optional, for crust)
- 24 oz (3 packages) full fat cream cheese, room temp
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, room temp
- 1/2 cup sour cream, room temp
- 1/2 cup heavy cream, room temp
- 3/4 cup crushed Oreos (rough chunks mixed into batter)
- 1 tbsp cornstarch (or 1 tbsp all purpose flour) to help set
- 1/4 tsp fine salt
- 8 oz mascarpone cheese, cold (for frosting)
- 1 cup powdered sugar, sifted (for frosting)
- 1/4 cup heavy cream (for frosting, add more if needed)
- 1/2 tsp vanilla extract (for frosting)
- Extra Oreo halves or crumbs for decorating
How to Make this
1. Preheat oven to 325F and grease a 9 inch springform pan, line the bottom with parchment; wrap the outside of the pan tightly in foil so water won’t leak in later.
2. Make the crust: mix 24 finely crushed Oreos (about 2 1/2 cups crumbs) with 6 tbsp melted unsalted butter and 1 tbsp granulated sugar if using, press evenly into the bottom (and a little up the sides if you want) and chill while you make the filling.
3. Beat 24 oz room temp cream cheese on medium speed until totally smooth and lump free, then add 1 cup granulated sugar, 1 tsp vanilla, 1 tbsp cornstarch (or flour) and 1/4 tsp salt; scrape the bowl so nothing’s stuck.
4. Add the 3 large room temp eggs one at a time, mixing just until combined after each; overbeating traps air and makes cracks, so don’t whip it.
5. Stir in 1/2 cup sour cream and 1/2 cup heavy cream until the batter is silky, then fold in 3/4 cup rough chopped Oreos so you get big cookie bits in the cake.
6. Pour the batter onto the chilled crust, smooth the top, tap the pan gently to release big air bubbles; set the foil-wrapped pan into a larger roasting pan and pour hot water into the outer pan until it reaches about halfway up the springform.
7. Bake 55 to 70 minutes at 325F until the edges are set and the center still has a small jiggle when you gently shake the pan. Turn the oven off and crack the door open, let the cheesecake cool inside for 1 hour to avoid sudden temperature changes.
8. Remove from oven, lift cheesecake out of the water bath, unwrap and cool to room temperature on a wire rack, then chill at least 8 hours or overnight for best texture.
9. Make the mascarpone frosting: beat 8 oz cold mascarpone with 1 cup sifted powdered sugar, 1/4 cup heavy cream and 1/2 tsp vanilla until smooth and spreadable; if it seems too stiff add a tablespoon more cream, if too loose chill briefly.
10. Spread or pipe mascarpone frosting over the chilled cheesecake, decorate with extra Oreo halves or crumbs, chill 30 minutes to set the top and then slice with a hot knife (wipe between cuts) and serve.
Equipment Needed
1. 9 inch springform pan (wrapped tightly in foil to keep water out)
2. Parchment paper (to line the pan bottom)
3. Large roasting pan or baking dish for a water bath
4. Stand mixer or electric hand mixer with paddle or whisk attachment
5. Large mixing bowls (one for crust, one for filling)
6. Food processor or zip-top bag and rolling pin to crush Oreos
7. Rubber spatula and a bench scraper or large spoon for scraping and folding
8. Wire cooling rack and a sharp knife (heat the knife between slices)
9. Measuring cups and spoons, plus a small saucepan or kettle to heat water for the bath
FAQ
The ULTIMATE Oreo Cheesecake Recipe Substitutions and Variations
- Oreos (crust & mix): swap with chocolate sandwich cookies of any brand or gluten free chocolate cookies if you need GF. You’ll get basically the same texture and flavor, just watch sweetness cause some brands are sweeter.
- Unsalted butter (crust): use melted coconut oil or melted margarine in a 1:1 ratio. Coconut oil firms up like butter so crust still sets, but it may give a faint coconut note.
- Full fat cream cheese (filling): Neufchâtel or a blend of 3 parts cream cheese to 1 part mascarpone works fine, or for a lighter version use full fat ricotta whipped smooth then folded in. Texture will be slightly different, ricotta makes it a bit lighter and a little grainy if not fully blended.
- Mascarpone (frosting): replace with equal parts softened cream cheese plus 2 tbsp heavy cream, whipped until silky. It’s tangier than straight mascarpone but still rich and pipeable.
Pro Tips
1) Let the cream cheese eggs sour cream and heavy cream all sit out until theyre really room temp. Cold ingredients will make little lumps and you end up overmixing to get them smooth. If you still see tiny bumps after beating, stop and scrape the bowl really well, then mix gently.
2) Dont whip air into the batter. Beat just enough to combine after each egg. Too much air makes the top puff and then crack as it cools. The cornstarch helps, but the main thing is gentle mixing and the water bath so the sides set slowly.
3) Chill the crust before you pour the batter. Press it firmly so it sticks together, and pop it in the fridge for 10 minutes. That helps it hold up when you slice, and keeps soggy bottoms from happening later.
4) Keep the mascarpone cold then bring it up just slightly before you whip the frosting. If its too warm it gets runny, too cold it will be lumpy. Add cream a teaspoon at a time until spreadable, and if it loosens while decorating chill it for 10 minutes then carry on.
5) Slice clean pieces by running your knife under hot water between cuts and wiping it dry. It looks like extra work but you get neater slices every time, especially with cookie chunks in the cake.
The ULTIMATE Oreo Cheesecake Recipe
I just nailed an Oreo Baked Cheesecake that’s silkier than anything you’ve passed off as dessert and you need to see this.
12
servings
699
kcal
Equipment: 1. 9 inch springform pan (wrapped tightly in foil to keep water out)
2. Parchment paper (to line the pan bottom)
3. Large roasting pan or baking dish for a water bath
4. Stand mixer or electric hand mixer with paddle or whisk attachment
5. Large mixing bowls (one for crust, one for filling)
6. Food processor or zip-top bag and rolling pin to crush Oreos
7. Rubber spatula and a bench scraper or large spoon for scraping and folding
8. Wire cooling rack and a sharp knife (heat the knife between slices)
9. Measuring cups and spoons, plus a small saucepan or kettle to heat water for the bath
Ingredients
-
24 Oreo cookies, finely crushed (about 2 1/2 cups crumbs)
-
6 tbsp unsalted butter, melted
-
1 tbsp granulated sugar (optional, for crust)
-
24 oz (3 packages) full fat cream cheese, room temp
-
1 cup granulated sugar
-
1 tsp vanilla extract
-
3 large eggs, room temp
-
1/2 cup sour cream, room temp
-
1/2 cup heavy cream, room temp
-
3/4 cup crushed Oreos (rough chunks mixed into batter)
-
1 tbsp cornstarch (or 1 tbsp all purpose flour) to help set
-
1/4 tsp fine salt
-
8 oz mascarpone cheese, cold (for frosting)
-
1 cup powdered sugar, sifted (for frosting)
-
1/4 cup heavy cream (for frosting, add more if needed)
-
1/2 tsp vanilla extract (for frosting)
-
Extra Oreo halves or crumbs for decorating
Directions
- Preheat oven to 325F and grease a 9 inch springform pan, line the bottom with parchment; wrap the outside of the pan tightly in foil so water won't leak in later.
- Make the crust: mix 24 finely crushed Oreos (about 2 1/2 cups crumbs) with 6 tbsp melted unsalted butter and 1 tbsp granulated sugar if using, press evenly into the bottom (and a little up the sides if you want) and chill while you make the filling.
- Beat 24 oz room temp cream cheese on medium speed until totally smooth and lump free, then add 1 cup granulated sugar, 1 tsp vanilla, 1 tbsp cornstarch (or flour) and 1/4 tsp salt; scrape the bowl so nothing's stuck.
- Add the 3 large room temp eggs one at a time, mixing just until combined after each; overbeating traps air and makes cracks, so don't whip it.
- Stir in 1/2 cup sour cream and 1/2 cup heavy cream until the batter is silky, then fold in 3/4 cup rough chopped Oreos so you get big cookie bits in the cake.
- Pour the batter onto the chilled crust, smooth the top, tap the pan gently to release big air bubbles; set the foil-wrapped pan into a larger roasting pan and pour hot water into the outer pan until it reaches about halfway up the springform.
- Bake 55 to 70 minutes at 325F until the edges are set and the center still has a small jiggle when you gently shake the pan. Turn the oven off and crack the door open, let the cheesecake cool inside for 1 hour to avoid sudden temperature changes.
- Remove from oven, lift cheesecake out of the water bath, unwrap and cool to room temperature on a wire rack, then chill at least 8 hours or overnight for best texture.
- Make the mascarpone frosting: beat 8 oz cold mascarpone with 1 cup sifted powdered sugar, 1/4 cup heavy cream and 1/2 tsp vanilla until smooth and spreadable; if it seems too stiff add a tablespoon more cream, if too loose chill briefly.
- Spread or pipe mascarpone frosting over the chilled cheesecake, decorate with extra Oreo halves or crumbs, chill 30 minutes to set the top and then slice with a hot knife (wipe between cuts) and serve.
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: 699kcal
- Fat: 47.8g
- Saturated Fat: 26.3g
- Trans Fat: 1g
- Polyunsaturated: 6g
- Monounsaturated: 18g
- Cholesterol: 165mg
- Sodium: 306mg
- Potassium: 144mg
- Carbohydrates: 48.4g
- Fiber: 1.1g
- Sugar: 39.4g
- Protein: 8.3g
- Vitamin A: 800IU
- Vitamin C: 0mg
- Calcium: 83mg
- Iron: 1.5mg
