Print

Chocolade Oreo Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chocolade Oreo Cheesecake is a rich, creamy, and decadent dessert made with a chocolate cheesecake filling, Oreo crust, and plenty of crushed Oreos throughout. Perfect for celebrations or when you’re craving a serious sweet treat.

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)

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Crush 24 Oreos into fine crumbs and mix with melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
  4. Add eggs one at a time, then mix in sour cream, vanilla, melted chocolate, cocoa powder (if using), and salt until smooth.
  5. Fold in chopped Oreos and pour the mixture into the cooled crust. Smooth the top.
  6. Place pan in a water bath and bake for 55–65 minutes, until edges are set and center is slightly jiggly.
  7. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
  8. Refrigerate for at least 4 hours or overnight until fully chilled.
  9. Top with whipped cream, extra Oreos, or chocolate ganache before serving if desired.

Notes

  • Use a water bath to prevent cracks and ensure creamy texture.
  • Make ahead—cheesecake sets best when chilled overnight.
  • Try flavor variations with mint, peanut butter, or espresso.
  • Use gluten-free sandwich cookies for a gluten-free version.
  • For no-bake version, skip eggs and use gelatin to set the filling.

Nutrition