Simple Oreo Cheesecake Tastes Better From Scratch

If you’re a fan of Oreo recipes, be sure to try my Oreo Balls, Oreo Cupcakes, Oreo Milkshake, Oreo Bars, or this incredible Oreo Mug Cake!

Why this dessert is a winner:

Easy – the Oreo cheesecake filling only requires five ingredients and couldn’t be more simple. This is the perfect recipe for cheesecake beginners or experts! The Oreo Crust – The perfect thickness and not too crumbly, this Oreo crust holds it’s shape and is the most delicious base. Crowd Pleaser – Fancy enough for a special occasion and easy enough to make on a weeknight. No matter who you serve this cheesecake to, it will be gone in a flash!

Make-Ahead and Freezing Instructions:

To Make-Ahead: Not only can this cheesecake be made ahead of time, but I recommend it. Make it up to 4 days in advance and store it in the refrigerator until serving. Make Cheesecake Filling: Beat softened cream cheese then add eggs and mix together. Add vanilla and sugar and mix then fold in the Oreo chunks. Bake and Cool: Pour batter into prepared Oreo pie shell and bake for 60-70 minutes or until the edges are set and the center is slightly firm (it can be a little soft, just not jiggly). Top with Chocolate Ganache: Once the cheesecake is cool, make the ganache. Melt the butter and cream in a saucepan and simmer. Place the chocolate in a small bowl then pour the hot cream mixture over the chocolate and stir until melted and smooth. Add the vanilla and powdered sugar then stir well. Pour the ganache over the cheesecake, carefully smoothing to cover the top evenly. Refrigerate until ready to serve (at least an hour – the pie can be made up to a day in advance). To Freeze: You can freeze this cheesecake for up to 2-3 months. Cover it well before freezing. To thaw, place it in the refrigerator overnight.