Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
oreo cheesecake

Chocolate Oreo Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Liz Thomson
  • 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

Scale

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

  1. In the food processor or blender, place approximately 30 Oreo cookies, and pulse them into fine crumbs.  
  2. 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. 
  3. 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.
  4. When finished baking, allow to cool.
  5. 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.  
  6. Add the eggs one at a time, and mix until blended.  
  7. 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.  
  8. 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.  
  9. When the cheesecake is done, remove from oven and place the pan on a wire rack to cool. 
  10. While the cheesecake is cooling, remove the Cool Whip from the refrigerator and place it on the counter.  
  11. Place 12 Oreo’s in a Ziploc bag and with a heavy glass, crush the Oreo’s into small chunks.  
  12. 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. 
  13. When the cheesecake is cool, remove the Cool Whip tub from the refrigerator, and evenly spread the Cool Whip on top of the cheesecake.  
  14. In the Ziploc bag, place 6 additional Oreo cookies and finely crush them to sprinkle on top of the Cool Whip.  
  15. Place the Cheesecake in the refrigerator until time to serve or overnight for best results. 
  16. 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!

Find it online: https://passmeaspoon.com/chocolate-oreo-cheesecake/