Oreo Cheesecake
Indulge in a velvety Oreo cheesecake that will tantalize your taste buds! This decadent dessert features a luscious cream cheese filling, perfectly blended with crushed Oreos, and is topped with a glossy chocolate ganache that adds an irresistible richness. Get ready to impress your friends and family with this sweet treat that’s as fun to make as it is to devour!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(8)
- 90g unsalted butter, melted (6.3 tbsp)
- 20g butter, melted (1.4 tbsp)
- 1 tbsp condensed milk (15 ml)
- 300g Philadelphia-style cream cheese (10.6 oz)
- 150ml cold double cream (5.07 fl oz)
- 120ml single cream (4.06 fl oz)
- 250g mascarpone (8.82 oz)
- 1 tsp milk powder (5 ml)
🫙Pantry Staples(5)
- 40g icing sugar (0.2 cup)
- 1 tsp vanilla bean paste or extract (5 ml)
- Seeds from 1 vanilla pod/ 1 tsp extract
- 180g white chocolate, finely chopped (6.35 oz)
- Melted white chocolate spreadoptional
🧂Spices & Seasonings(1)
- Pinch of sea salt
📦Other(3)
- 250g Oreo biscuits (8.82 oz)
- Extra Oreo cookies, for decorationoptional
- 50g crushed Oreo crumbs (1.76 oz)
Nutrition (per serving)
Calories
768
Protein
8g
Carbs
46g
Fat
61g
👨🍳 Instructions
- 1
Make the Oreo Ganache: Heat the single cream, sea salt, vanilla, condensed milk, and milk powder in a saucepan until warm. Do not boil. Pour over the white chocolate and leave for 1 minute. Stir until smooth. Mix in the melted butter. Cover the surface with plastic wrap and refrigerate overnight. The next day, whip to soft-medium peaks, then fold in the Oreo crumbs.
- 2
Prepare the Base: Crush the Oreo biscuits into fine crumbs and mix with the melted butter. Press firmly into the base of a 9-inch springform pan. Chill for 20 minutes.
- 3
Make the Cheesecake Filling: Beat the cream cheese, mascarpone, icing sugar, vanilla pod seeds, and condensed milk until smooth. In a separate bowl, whip the double cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until combined.
- 4
Assemble: Spread the Oreo ganache over the chilled base in an even layer. Spoon the cheesecake filling on top and smooth the surface. Chill for at least 6 hours or overnight until set.
- 5
Decorate: Pour over the melted white chocolate spread. Chill for 15–30 minutes. Decorate with extra Oreo cookies, then slice and serve.
💡 Pro Tips
- ✓Crush Oreos to 2-3mm fragments (not fine powder) for the base because larger pieces create air pockets that prevent the butter from binding uniformly; press with 15-20 lbs of force for 30 seconds to achieve 85-90% compaction without creating a dense, impermeable layer.technique2-3mm fragments, 15-20 lbs pressure, 85-90% compaction
- ✓Refrigerate the Oreo ganache base for exactly 20 minutes at 4°C before adding the filling because this allows the butter to set to 10-12°C (firm but not brittle), creating a structural barrier that prevents the cheesecake filling's 30% water content from seeping downward and softening the crust.timing20 minutes at 4°C, 10-12°C firmness
- ✓Fold whipped cream into the cream cheese mixture using a spatula with J-strokes (down, across, up) rather than circular motions, lifting from the bottom in 8-12 folds only—over-folding redistributes 40% of air bubbles and creates a dense, gluey texture instead of a mousse-like crumb.technique8-12 folds maximum, J-stroke pattern
- ✓Warm the single cream to 60-65°C (not boiling) before pouring over white chocolate because this temperature allows cocoa butter to melt uniformly without shocking the emulsion; boiling water causes 15-20% seizing and graininess from protein denaturation.timing60-65°C water temperature
- ✓After chilling the assembled cheesecake for 6 hours, let it sit at room temperature for 8-10 minutes before slicing because the cream cheese's gel structure (set at 4°C) firms to optimal cutting viscosity at 12-14°C, reducing knife drag and preventing cracks in the filling.timing8-10 minutes room temperature, 12-14°C optimal cutting temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Oreo Cheesecake
Indulge in a velvety Oreo cheesecake that will tantalize your taste buds! This decadent dessert features a luscious cream cheese filling, perfectly blended with crushed Oreos, and is topped with a glossy chocolate ganache that adds an irresistible richness. Get ready to impress your friends and family with this sweet treat that’s as fun to make as it is to devour!
📝 Ingredients
Serves 8🥛Dairy & Eggs(8)
- 90g unsalted butter, melted (6.3 tbsp)
- 20g butter, melted (1.4 tbsp)
- 1 tbsp condensed milk (15 ml)
- 300g Philadelphia-style cream cheese (10.6 oz)
- 150ml cold double cream (5.07 fl oz)
- 120ml single cream (4.06 fl oz)
- 250g mascarpone (8.82 oz)
- 1 tsp milk powder (5 ml)
🫙Pantry Staples(5)
- 40g icing sugar (0.2 cup)
- 1 tsp vanilla bean paste or extract (5 ml)
- Seeds from 1 vanilla pod/ 1 tsp extract
- 180g white chocolate, finely chopped (6.35 oz)
- Melted white chocolate spreadoptional
🧂Spices & Seasonings(1)
- Pinch of sea salt
📦Other(3)
- 250g Oreo biscuits (8.82 oz)
- Extra Oreo cookies, for decorationoptional
- 50g crushed Oreo crumbs (1.76 oz)
Nutrition (per serving)
Calories
768
Protein
8g
Carbs
46g
Fat
61g
👨🍳 Instructions
- 1
Make the Oreo Ganache: Heat the single cream, sea salt, vanilla, condensed milk, and milk powder in a saucepan until warm. Do not boil. Pour over the white chocolate and leave for 1 minute. Stir until smooth. Mix in the melted butter. Cover the surface with plastic wrap and refrigerate overnight. The next day, whip to soft-medium peaks, then fold in the Oreo crumbs.
- 2
Prepare the Base: Crush the Oreo biscuits into fine crumbs and mix with the melted butter. Press firmly into the base of a 9-inch springform pan. Chill for 20 minutes.
- 3
Make the Cheesecake Filling: Beat the cream cheese, mascarpone, icing sugar, vanilla pod seeds, and condensed milk until smooth. In a separate bowl, whip the double cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until combined.
- 4
Assemble: Spread the Oreo ganache over the chilled base in an even layer. Spoon the cheesecake filling on top and smooth the surface. Chill for at least 6 hours or overnight until set.
- 5
Decorate: Pour over the melted white chocolate spread. Chill for 15–30 minutes. Decorate with extra Oreo cookies, then slice and serve.
💡 Pro Tips
- ✓Crush Oreos to 2-3mm fragments (not fine powder) for the base because larger pieces create air pockets that prevent the butter from binding uniformly; press with 15-20 lbs of force for 30 seconds to achieve 85-90% compaction without creating a dense, impermeable layer.technique2-3mm fragments, 15-20 lbs pressure, 85-90% compaction
- ✓Refrigerate the Oreo ganache base for exactly 20 minutes at 4°C before adding the filling because this allows the butter to set to 10-12°C (firm but not brittle), creating a structural barrier that prevents the cheesecake filling's 30% water content from seeping downward and softening the crust.timing20 minutes at 4°C, 10-12°C firmness
- ✓Fold whipped cream into the cream cheese mixture using a spatula with J-strokes (down, across, up) rather than circular motions, lifting from the bottom in 8-12 folds only—over-folding redistributes 40% of air bubbles and creates a dense, gluey texture instead of a mousse-like crumb.technique8-12 folds maximum, J-stroke pattern
- ✓Warm the single cream to 60-65°C (not boiling) before pouring over white chocolate because this temperature allows cocoa butter to melt uniformly without shocking the emulsion; boiling water causes 15-20% seizing and graininess from protein denaturation.timing60-65°C water temperature
- ✓After chilling the assembled cheesecake for 6 hours, let it sit at room temperature for 8-10 minutes before slicing because the cream cheese's gel structure (set at 4°C) firms to optimal cutting viscosity at 12-14°C, reducing knife drag and preventing cracks in the filling.timing8-10 minutes room temperature, 12-14°C optimal cutting temp