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Oreo Cheesecake makes a favorite dessert recipe! Made with a chocolate crust, creamy cheesecake, and filled with Oreos, it disappears quickly! 

Oreo Cheesecake Recipe from
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There is this cookie that my son can absolutely not refuse. Wait. What am I talking about? There are several cookies my son can’t refuse. His Mama either. They are those special cream filled chocolate cookies that we just can’t enough of. I’m not sure what it is about those things, but boy are they amazing.

Anyway, he has also always loved cheesecake, even since he was about three years old. So the combination of Oreos and cheesecake definitely makes one of his all-time favorite desserts!

This recipe is scaled to make two cheesecakes that are perfect for enjoying one right by yourself or sharing with a friend or loved one. Believe me though, if you are like me, you’ll want to make sure that you cut it straight down the middle so that you both get your equal share. Either that or be sure you pick someone to share it with that isn’t a big dessert eater! Ha!

Oreo Cheesecake Recipe from

Here’s my Oreo Cheesecake Recipe. I think you are going to love it!

5 from 1 vote

Oreo Cheesecake Recipe

Dessert 1 hr 5 mins

Prep Time 20 mins
Cook Time 45 mins
Servings 4
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Oreo Cheesecake makes a favorite dessert recipe! Made with a chocolate crust, creamy cheesecake, and filled with Oreos, it disappears quickly!


  • 2 cups chocolate graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons butter melted
  • 2 (8 oz.) packages cream cheese
  • 1/4 cup sweetened condensed milk
  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 teaspoons lemon juice
  • 1 (8 oz.) container sour cream
  • Whipped Cream
  • 6 Oreo cookies


  • Preheat oven to 300º F. Place a pan of hot water on the bottom rack of your oven.
  • Mix cracker crumbs, sugar, and butter. Pat into bottom and up sides of 2 (4-inch) cheesecake springform pans. Set aside.
  • Mix cream cheese, condensed milk, sugar, and cornstarch until well blended. Add eggs, one at a time, and beat well. Add lemon juice, and vanilla until well blended. Add sour cream and beat for 1 ½ minutes.
  • Pour half of mixture into prepared crusts. Place 2 Oreos over mixture. Pour remaining half of mixture over Oreos. Place in oven and bake for 45 minutes. Turn off oven, open oven door, and let cakes remain in open oven for 1 hour. Remove from oven. Once cakes are cool, refrigerate for 4 hours or overnight.
  • Remove from refrigerator and remove from springform pans.
  • Serve with whipped cream and Oreos on top.

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Cheesecake Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


    1. You can use one 9-inch, springform pan to make this as one large cheesecake, if you’d like. You’ll need to adjust the baking time to 1 hour and leave in the oven for 2 hours to allow it to fully set rather than the 1 hour in this recipe. Hope that helps!

  1. 5 stars
    That looks so good! Oreos are one of my favorite things to bake with, so I’ll definitely have to give this recipe a try!

  2. Robyn,
    I love anything with Oreos in it. The only thing I would leave out is the whipped cream. I’m one of those weird people who doesn’t like it, never did.

  3. I love chocolate combined with cheesecake. There really are no other options in my opinion. Pinning!
    Have a great weekend Robyn!

  4. Firstly, yours look (and I’d bet are) delishous. I want to make them exactly like yours for an event coming up in two days. But… I have no springform pans, I’m actually ashamed to say. And the party is for 12. Cupcake size would be perfect. Have you tried that? …Maybe using parchment paper in the cups? I’m going to try it I’m just not sure how the crust will come out. Perhaps buttering the pan would be better…
    Thanks for sharing btw.

    1. Hi Maureen,
      Here’s what I’d do. I would use cupcake liners in a muffin/ cupcake pan and then just remove the liners before serving. I hope that helps and that you enjoy them!!!

    2. Maureen…did you try it with the cupcake pan / liners? how did it turn out? I would like to do this also.

    1. I’m not Robyn, but the pan of water is basically to keep the moistness in the cheesecake. It keeps it from getting too dry during baking and cracking on top. It’s often referred to as a water bath or Bain Marie is what its called in French I believe.

  5. I don’t have 2 small springform pans. Could I just use 1 pan? Would I have to double the receipt?

  6. This looks great! Would this recipe work without the eggs and still be as tasty? Should they be substituted with something else?