This Chocolate Oreo Cheesecake is thick, creamy, and packed with that classic cookies and cream flavor! Make this recipe for a special gathering or as an indulgent treat!
This Chocolate Oreo Cheesecake is unbelievably delicious. It’s beyond easy to make, but tastes like you’ve been working in the kitchen all day. It’s kept in the refrigerator, so you can make it ahead, and it will be ready when you’re ready to serve it. It’s so rich and smooth, it’s almost like a French Silk Pie filling, but it’s got crunchy Oreo bits in the topping and an Oreo crust that just makes it wonderful! You can serve this after dinner, or for a special occasion, and it will make a stunning presentation. Put this one in your favorites.
I’m a huge fan of cheesecake! If you are a cheesecake lover too, you can also try this Hot Cocoa Cheesecake, or our Christmas No-Bake Cheesecake, or this Instant Pot Pumpkin Swirl Cheesecake.
Oreo cheesecake is a delicious dessert that combines the rich and creamy texture of traditional cheesecake with the irresistible flavor of Oreo cookies. The crust is made with crushed Oreo cookies and butter, while the filling is a blend of cream cheese, sugar, eggs, and vanilla extract, with melted chocolate mixed in. The cheesecake is baked until firm, then chilled to perfection. The end result is a decadent dessert with a velvety smooth texture and a sweet and slightly crunchy Oreo crust. Oreo cheesecake is a favorite among dessert lovers and is perfect for special occasions or as a sweet indulgence any time of the year.
Oreo Cheesecake Ingredients
- Oreo Cookies
- Butter
- Cream Cheese
- Sugar
- Vanilla
- Greek Yogurt
- Eggs
- Milk Chocolate Chips
- Cool Whip
EQUIPMENT Needed
- Food Processor
- 9×13 Baking Dish
- Stand Mixer
How to Make Chocolate Oreo Cheesecake
How Long Does It Take To Soften Cream Cheese?
Depending on the temperature in the room, it should only take about 30 minutes to an hour to soften a block of cream cheese at room temperature. I open the packages when I remove them from the refrigerator, before they’re soft, as it’s easier to open when they’re still firm. Just sit them out on the counter and they will soften right on the foil package and there’s no mess.
Can I Make this With a Different Cookie?
This recipe is easy enough to make with any of your favorite cookies. Chocolate Chip, Gingersnap or whichever cookie you love.
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Chocolate Oreo Cheesecake
- Total Time: 1 hour 45 minutes
- Yield: Serves 12 1x
Description
This Chocolate Oreo Cheesecake is thick, creamy, and packed with that classic cookies and cream flavor! Make this recipe for a special gathering or as an indulgent treat!
Ingredients
For the Crust:
- 1 Family Size package of Oreo Cookies (split)
- 6 tablespoons butter melted
For the Cheesecake
- 24 oz cream cheese (3 packages) (softened)
- 1 cup sugar
- 1 1/2 teaspoon vanilla
- 1/2 cup plain full fat greek yogurt
- 3 eggs
- 1 cup milk chocolate chips, melted
For the topping
- 1 (12oz) container whipped topping
- Extra Oreo cookies for garnish
Instructions
- In the food processor or blender, place approximately 30 Oreo cookies, and pulse them into fine crumbs.
- In a dish, melt the butter in the microwave. Pour the butter into the food processor or blender and pulse to blend butter and cookie crumbs.
- Line the bottom of a 9 X 13 dish with parchment paper and pour the chocolate cookie crumbs into the dish. Press the cookies crumbs evenly into the bottom of the dish and place the dish in the oven for 10 minutes at 350 degrees.
- When finished baking, allow to cool.
- In the mixing bowl of a stand mixer, place the cream cheese and mix until smooth. Add the sugar and mix until creamy. Add the greek yogurt and vanilla and blend.
- Add the eggs one at a time, and mix until blended.
- Pour the melted chocolate chips into the mixing bowl and with the mixer at low speed blend the chocolate into the cream cheese mixture. Scrape down the sides of the mixing bowl and blend again, until the chocolate is completely blended into the cheesecake.
- Pour the cheesecake mixture into the 9 X 13 dish, on top of the baked Oreo crust, and place in the oven for 45 minutes at 350 degrees. On the oven rack, right underneath the 9 X 13 dish, place a small oven safe dish, filled half way full with water, to keep the cheesecake moist while baking.
- When the cheesecake is done, remove from oven and place the pan on a wire rack to cool.
- While the cheesecake is cooling, remove the Cool Whip from the refrigerator and place it on the counter.
- Place 12 Oreo’s in a Ziploc bag and with a heavy glass, crush the Oreo’s into small chunks.
- Open the Cool Whip and pour the crushed Oreo’s into the Cool Whip. Stir the crushed Oreo’s and Cool Whip together until blended. Place the Cool Whip container back in the refrigerator until the Cheesecake is completely cool.
- When the cheesecake is cool, remove the Cool Whip tub from the refrigerator, and evenly spread the Cool Whip on top of the cheesecake.
- In the Ziploc bag, place 6 additional Oreo cookies and finely crush them to sprinkle on top of the Cool Whip.
- Place the Cheesecake in the refrigerator until time to serve or overnight for best results.
- When ready to serve, cut the cheesecake in 2 inch pieces and place an Oreo Cookie in the center of each piece. Serve, and Enjoy!
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
