If you’re a die-hard Oreo fan or just looking for the ultimate celebration dessert, this Easy Oreo Cake Cheesecake Recipe (The Best One) will instantly become your new go-to. Imagine a velvety, no-bake cream cheese filling piled atop a buttery, cookie-laden crust, then crowned with billowy Swiss meringue and plenty of Oreo crunch. Every layer is packed with creamy, chocolatey decadence, while the lemon and vanilla brighten things up for a perfectly balanced bite. It’s as foolproof as it is jaw-dropping, making it absolutely ideal for parties, birthdays, or whenever the craving strikes!

Easy Oreo Cake Cheesecake Recipe (The Best One) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how it takes a simple lineup of pantry staples and transforms them into showstopping magic. Each ingredient in the Easy Oreo Cake Cheesecake Recipe (The Best One) lends a special touch—whether it’s providing creaminess, adding crunch, or dialing up the flavor, every one truly matters.

Oreo cookies (24): The heart of your crust—these classic cookies bring iconic chocolate crunch and just the right sweetness.
Unsalted butter (4 tbsp, melted): Binds the cookie crumbs and creates that irresistibly rich and tender base.
Cream cheese (32 oz, softened): The backbone of the filling—ensure it’s soft for a super silky, lump-free cheesecake.
Granulated sugar (1 cup for filling + 1/2 cup for meringue): Sweetens both the cheesecake body and the toasty meringue topper.
Vanilla extract (2 tsp in filling + 1 tsp in meringue): Delivers warmth and depth to both the filling and meringue topping.
Lemon juice (2 tsp): Brightens up the creamy filling and balances the richness.
Heavy whipping cream (2 cups): Whips up smooth and fluffy for a dreamy, cloud-like texture.
Egg whites (2 large): Essential for that glossy, marshmallow-y Swiss meringue.
Kosher salt (pinch): Rounds out and intensifies all the flavors.

How to Make Easy Oreo Cake Cheesecake Recipe (The Best One)

Step 1: Make the Oreo Crust

Start by blitzing up your Oreos in a food processor until you’ve got fine, uniform crumbs—keep the filling in for extra flavor! Tumble those crumbs into a bowl, pour in your melted butter, and stir until every bit is glistening and moistened. Press this mixture down firmly into a 9-inch springform pan lined with parchment. Use a flat-bottomed cup to really pack it all in, which helps it slice beautifully later. Pop the crust into the fridge to chill while you move on to your next layer.

Step 2: Prepare the Cheesecake Filling

In a large mixing bowl, beat your softened cream cheese and sugar together until it’s luscious, fluffy, and completely smooth. This is your chance to ensure there are no sneaky lumps! Scrape down the sides of the bowl, then add in vanilla extract and lemon juice for a pop of brightness that really sings against the creamy backdrop.

Step 3: Whip in the Cream

Slowly pour in the heavy whipping cream, doing this in several additions for extra airiness. Be patient—whip after each addition until your batter is super light, holds soft peaks, and almost looks mousse-like. This aeration is what transforms your Easy Oreo Cake Cheesecake Recipe (The Best One) from dense to utterly dreamy.

Step 4: Assemble and Chill

Scrape your billowy cheesecake filling onto the chilled Oreo crust, using a spatula to smooth the top for that classic, bakery-perfect look. Cover tightly with plastic wrap and let it firm up in the fridge for at least 8 hours, though overnight is even better. As the cheesecake chills, all the flavors meld and the texture sets to sliceable perfection.

Step 5: Make the Swiss Meringue (Optional)

If you’re craving a little extra flair, the Swiss meringue topping is pure magic. In a heatproof bowl, combine egg whites, sugar, and a pinch of kosher salt. Set the bowl over a pot of simmering water, making sure the base doesn’t touch, and whisk gently for a few minutes until the sugar dissolves and the mixture is just warm. Once smooth, transfer to a stand mixer and whip until glossy, stiff peaks form and the bowl feels cool. A hint more vanilla finishes it off.

Step 6: Decorate and Finish

Pipe or dollop your meringue around the chilled cheesecake’s edges and, if you’ve got a kitchen torch, lightly toast it until golden. This simple touch transforms the Easy Oreo Cake Cheesecake Recipe (The Best One) with fluffy, toasted-marshmallow corners—irresistible! Don’t forget a handful of sprinkles or extra Oreo crumbs for a final flourish.

How to Serve Easy Oreo Cake Cheesecake Recipe (The Best One)

Garnishes

Nothing takes this dessert over the top like a scattering of crushed Oreos on top, or a drizzle of chocolate sauce for extra decadence. A few whole mini Oreos or pastel sprinkles can make it extra festive for birthdays or celebrations.

Side Dishes

This cheesecake is rich and doesn’t need much, but a scoop of vanilla ice cream or a handful of fresh berries on the side makes for a delightful contrast. Black coffee or a tall glass of cold milk make the perfect partners for each slice, balancing the sweetness.

Creative Ways to Present

If you’re feeling playful, slice the cheesecake into bars for a finger-friendly twist, or serve individual rounds using a biscuit cutter for fancy dinner parties. You can even set up a DIY topping bar with bowls of mini chocolate chips, whipped cream, salted caramel, and extra Oreos so guests can personalize their piece.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cheesecake tightly in plastic wrap or store individual slices in airtight containers. It keeps in the refrigerator for up to 5 days, and the texture stays wonderfully creamy—just like the day you made it.

Freezing

To freeze, wrap the entire (unchilled or chilled) cheesecake or individual slices securely in a layer of plastic wrap, followed by foil, and stash in an airtight freezer bag. It will keep beautifully for up to a month. Thaw overnight in the refrigerator for best results before serving.

Reheating

Since this Easy Oreo Cake Cheesecake Recipe (The Best One) is meant to be enjoyed chilled, there’s no need for reheating. If you’re adding the meringue topping after freezing, let the cake thaw completely in the fridge, then pipe and toast just before serving for maximum wow-factor.

FAQs

Can I skip the Swiss meringue topping?

Absolutely! The meringue is an optional flourish. The Easy Oreo Cake Cheesecake Recipe (The Best One) is just as delicious with a simple crumble of Oreos or your favorite whipped cream on top.

What can I use instead of a springform pan?

If you don’t have a springform pan, a 9-inch cake or pie pan works in a pinch—just line it well with parchment so you can lift the cheesecake out cleanly after chilling.

Can I make this recipe gluten-free?

You sure can! Swap classic Oreos for any gluten-free chocolate sandwich cookies. The rest of the Easy Oreo Cake Cheesecake Recipe (The Best One) is naturally gluten-free.

Why does the filling need to be chilled so long?

The long chill time allows the filling to fully set, giving your cheesecake dreamy texture and clean slices. Don’t be tempted to rush it—this step is what takes the result from good to phenomenal.

How do I prevent my crust from getting soggy?

Make sure your crust is well-pressed and fully chilled before you add the filling. If you want extra insurance, a quick 5-minute bake at 350°F can help it hold together even better—just let it cool before proceeding.

Final Thoughts

I can’t say enough good things about this Easy Oreo Cake Cheesecake Recipe (The Best One)—it’s genuinely the kind of treat that disappears within minutes at any gathering. Whether you go all-in with the meringue torch or keep things classic, I promise every slice will bring big smiles. Give it a whirl and let it become a staple in your own dessert lineup!

Easy Oreo Cake Cheesecake Recipe (The Best One) Recipe

★★★★★

5.1 from 12 reviews

Author: Ethan
Total Time: 8-12 hours
Yield: 1 9-inch cheesecake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent combination of Oreo cookies and creamy cheesecake with this easy and delicious Oreo Cake Cheesecake recipe. A perfect treat for any occasion!

Instructions

Make the crust: Add the Oreos to a food processor and pulse until you have fine crumbs. Transfer to a bowl, stir in the melted butter, and mix until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill in the fridge while you make the filling.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Mix in the vanilla extract and lemon juice. Gradually pour in the heavy cream, whipping after each addition until light and fluffy.
Assemble and chill: Pour the cheesecake filling over the chilled crust, smooth out the top, cover with plastic wrap, and refrigerate for 8–12 hours or overnight.
Optional Swiss meringue topping: Combine egg whites, sugar, and salt in a heatproof bowl over simmering water. Whisk until sugar dissolves. Beat in a stand mixer until stiff peaks form. Add vanilla, pipe around the edges of the cheesecake, and torch until golden brown.

Notes

For best results, use full-fat cream cheese for a rich and creamy texture.
Be sure to chill the cheesecake thoroughly for the best set and flavor.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Mixing, Chilling, Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 24g
Sodium: 280mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Keywords: Oreo Cake Cheesecake, Dessert Recipe, Easy Cheesecake, Oreo Dessert