Name: Chocolade Oreo Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h
Cuisine: American
Ingredients: 24 Oreo cookies (for crust); 1/4 cup unsalted butter, melted; 24 oz (3 packages) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1/2 cup sour cream or heavy cream; 1 tsp vanilla extract; 6 oz semi-sweet or dark chocolate, melted and cooled; 2 tbsp cocoa powder (optional); 1/4 tsp salt; 10 Oreo cookies, chopped (for filling); Extra Oreos, whipped cream, or chocolate ganache for topping (optional)

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This Chocolade Oreo Cheesecake is the ultimate dessert indulgence. I combine a rich, creamy chocolate cheesecake filling with a crunchy Oreo crust and even more crushed Oreos inside and on top. It’s decadent, smooth, and bursting with that iconic cookies-and-cream flavor in every bite. Perfect for celebrations—or any day I’m craving something truly sweet and satisfying.

Why You’ll Love This Recipe

I love how this cheesecake balances the bold richness of chocolate with the familiar crunch of Oreos. The crust is buttery and slightly salty, which pairs perfectly with the smooth chocolate filling. It’s a no-fail dessert that looks impressive but is surprisingly easy to make. Plus, I can make it ahead of time, which is great when I want to prep in advance for a party or special occasion. Chocolade Oreo Cheesecake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Oreo cookies (for the crust and filling)
Unsalted butter
Cream cheese
Granulated sugar
Eggs
Sour cream or heavy cream
Vanilla extract
Semi-sweet or dark chocolate (melted)
Cocoa powder (optional for extra depth)
A pinch of salt

Directions

I preheat the oven to 325°F (160°C) and prepare a springform pan by greasing it and lining the bottom with parchment.
I crush Oreos and mix them with melted butter to make the crust, then press it firmly into the pan and bake it for 10 minutes.
While the crust cools, I beat the cream cheese until smooth, then add sugar, eggs, sour cream, vanilla, and melted chocolate.
I fold in chopped Oreos and pour the batter into the crust, smoothing the top.
I bake the cheesecake in a water bath for about 55–65 minutes, or until the edges are set and the center is slightly jiggly.
I turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour to prevent cracking.
I chill it in the fridge for at least 4 hours, preferably overnight.
Just before serving, I top it with whipped cream, more Oreos, or a drizzle of chocolate ganache if I want to go all out.

Servings and timing

This cheesecake serves about 10–12 slices. It takes around 20 minutes to prep, about 1 hour to bake, and at least 4 hours to chill. I usually make it the day before so it sets perfectly.

Variations

I sometimes use mint Oreos or peanut butter Oreos for a fun twist.
I swirl in melted white chocolate or Nutella into the batter for extra flavor layers.
For a no-bake version, I skip the eggs, use gelatin, and chill the cheesecake in the fridge until firm.
I love making mini versions in cupcake tins for individual treats.
I add espresso powder to the chocolate filling when I want a mocha-flavored cheesecake.

Storage/reheating

I store the cheesecake in the fridge, tightly covered, for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic and foil for up to 2 months. I thaw them overnight in the fridge before serving. This cheesecake is best served chilled and doesn’t need reheating. Chocolade Oreo Cheesecake

FAQs

Can I make this cheesecake without a water bath?

Yes, I’ve baked it without one, but the water bath helps prevent cracks and gives a creamier texture. I always wrap the springform pan in foil to keep water out.

Can I use store-bought crust?

Absolutely. When I’m short on time, I use a pre-made Oreo crust—it still tastes great.

What kind of chocolate works best?

I prefer semi-sweet or dark chocolate for a richer flavor. Milk chocolate works too but makes it a bit sweeter.

How do I know when the cheesecake is done?

I check that the edges are set and the center is still slightly jiggly. It firms up as it cools and chills.

Can I make this cheesecake gluten-free?

Yes, I use gluten-free chocolate sandwich cookies for the crust and filling, and the rest of the ingredients are naturally gluten-free.

Conclusion

This Chocolade Oreo Cheesecake is one of my favorite desserts to make when I want something rich, creamy, and crowd-pleasing. It’s loaded with chocolate, packed with cookie goodness, and always gets rave reviews. Whether I’m baking it for a special event or just to treat myself, it’s a show-stopper every time.