20 Decadent Oreo Cheesecake Recipes You’ll Love

Calling all cheesecake lovers! If you’re obsessed with the creamy, dreamy combo of Oreos and cheesecake, you’re in for a treat. We’ve rounded up 20 decadent Oreo cheesecake recipes that range from no-bake wonders to showstopping layered masterpieces. Whether you’re craving a quick fix or a weekend baking project, these indulgent desserts are guaranteed to satisfy your sweet tooth. Ready to dig in? Let’s get started!

Classic Oreo Cheesecake with Chocolate Ganache

This creamy, dreamy Oreo cheesecake is a crowd-pleaser with its rich chocolate ganache and irresistible cookie crust—no baking required!

Ingredients:

• 24 Oreo cookies (divided)
• 5 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions:

1. Make the crust: Crush 18 Oreos into fine crumbs (reserve 6 for garnish). Mix with 5 tbsp melted butter and press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Prepare the filling: Beat 16 oz cream cheese, 1/2 cup sugar, and 1 tsp vanilla until smooth. Whip 1 cup heavy cream to stiff peaks, then fold into the cream cheese mixture. Spread over the crust.
3. Add ganache: Microwave 1 cup chocolate chips with 1/2 cup heavy cream in 30-second bursts, stirring until smooth. Cool slightly, then pour over the cheesecake. Crush reserved Oreos and sprinkle on top.
4. Chill: Refrigerate for at least 4 hours (or overnight) until set.

The magic here? The no-bake method keeps the filling luxuriously light, while the ganache adds a glossy, fudgy contrast.

Tip: For cleaner slices, dip your knife in hot water before cutting each piece.

No-Bake Oreo Cheesecake in a Jar

These adorable single-serve cheesecakes are a dreamy, no-fuss dessert that’ll have everyone reaching for seconds—no oven required!

Ingredients:

• 24 Oreo cookies, divided (16 whole cookies + 8 crushed)
• 3 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1/4 cup mini chocolate chips (optional)

Instructions:

1. Prep the crust: Crush 16 Oreos into fine crumbs (a food processor works great). Mix with 3 tbsp melted butter until combined. Press 2 tbsp crumbs into the bottom of each jar (4 jars total).
2. Make the filling: Beat 8 oz cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla until smooth. In another bowl, whip 1 cup heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture.
3. Layer it up: Spoon half the filling over crusts. Top with 8 crushed Oreos, then remaining filling. Chill for at least 4 hours (or overnight).
4. Serve: Just before serving, crumble remaining Oreos on top and sprinkle with mini chocolate chips if using.

The magic here? The layers stay perfectly distinct, so every spoonful delivers creamy cheesecake, crunchy cookie bits, and that iconic Oreo flavor.

Tip: For a fun twist, swap regular Oreos for mint or peanut butter ones!

Oreo Cheesecake Brownie Bars

These decadent bars combine fudgy brownies, creamy cheesecake, and crunchy Oreos—a triple threat of dessert perfection!

Ingredients:

• 1 box (18.3 oz) fudge brownie mix + ingredients listed on the box (typically oil, eggs, water)
• 16 Oreo cookies, divided (12 whole, 4 crushed)
• 1 package (8 oz) cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract

Instructions:

1. Prep: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Brownie layer: Prepare brownie batter according to package instructions. Fold in 12 roughly chopped whole Oreos. Spread evenly into the pan.
3. Cheesecake layer: Beat cream cheese, 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla until smooth. Dollop over brownie batter, then swirl gently with a knife.
4. Bake: Sprinkle with 4 crushed Oreos. Bake 30–35 minutes until edges are set but the center still jiggles slightly. Cool completely before slicing.

The magic here? The Oreos stay crisp in the brownie layer while the cheesecake swirl adds a tangy contrast. Tip: For clean cuts, chill bars for 1 hour before slicing with a hot knife.

Mini Oreo Cheesecake Bites

These Mini Oreo Cheesecake Bites are the perfect no-bake treat—creamy, crunchy, and irresistibly bite-sized!

• 24 Oreo cookies (divided)
• 2 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 1/4 cup mini chocolate chips (optional, for topping)

1. Prep the crust: Crush 16 Oreos into fine crumbs (reserve the remaining 8 for garnish). Mix crumbs with 2 tbsp melted butter until combined. Press 1 tsp of the mixture into the bottom of 12 mini cupcake liners. Chill for 10 minutes.
2. Make the filling: Beat 8 oz softened cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. In a separate bowl, whip 1/2 cup heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Assemble: Pipe or spoon the filling over the chilled crusts. Crush the remaining 8 Oreos and sprinkle on top, along with mini chocolate chips if using. Chill for at least 2 hours before serving.

The magic here? The Oreo crust stays crisp against the velvety filling—no oven required! Tip: For extra decadence, drizzle with melted chocolate before serving.

Oreo Cheesecake with Caramel Drizzle

This no-bake Oreo cheesecake is a dreamy, creamy dessert with a crunchy cookie crust and a silky caramel finish—perfect for impressing guests without breaking a sweat.

Ingredients:

• 24 Oreo cookies (divided)
• 5 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1/3 cup caramel sauce (plus extra for drizzling)

Instructions:

1. Make the crust: Crush 20 Oreos into fine crumbs (save 4 for garnish). Mix with 5 tbsp melted butter until combined. Press firmly into a 9-inch springform pan and chill for 15 minutes.
2. Whip the filling: Beat 16 oz cream cheese, 1/2 cup sugar, and 1 tsp vanilla until smooth. In a separate bowl, whip 1 cup heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Layer & chill: Spread half the filling over the crust. Drizzle with 1/3 cup caramel sauce, then top with the remaining filling. Crush the reserved Oreos and sprinkle on top. Refrigerate for at least 4 hours (or overnight) until set.
4. Serve: Drizzle with extra caramel sauce before slicing.

The magic here? The caramel swirl melts into the cheesecake as it chills, creating pockets of gooey sweetness in every bite.

Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

White Chocolate Oreo Cheesecake

This dreamy no-bake cheesecake combines creamy white chocolate with crunchy Oreos for a dessert that’s as easy as it is indulgent.

Ingredients:

• 24 Oreo cookies (divided)
• 5 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup white chocolate chips, melted and slightly cooled
• 1 1/2 cups heavy whipping cream, cold

Instructions:

1. Prep the crust: Crush 20 Oreos into fine crumbs. Mix with 5 tbsp melted butter until combined. Press firmly into a 9-inch springform pan and chill for 15 minutes.
2. Make the filling: Beat 16 oz cream cheese, 1/2 cup sugar, and 1 tsp vanilla until smooth. Gently fold in melted white chocolate.
3. Whip the cream: In a separate bowl, whip 1 1/2 cups heavy cream to stiff peaks. Fold into the cream cheese mixture until no streaks remain.
4. Assemble: Spread filling over the crust. Crush remaining 4 Oreos and sprinkle on top. Chill for at least 4 hours (or overnight) until set.

The magic here? The white chocolate adds a silky richness that balances the Oreo’s bold crunch—no oven required!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Oreo Cheesecake Stuffed Cupcakes

These decadent cupcakes hide a creamy Oreo cheesecake surprise inside—perfect for satisfying your sweet tooth with every bite!

Ingredients:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 8 Oreo cookies, coarsely chopped (plus 12 whole Oreos for topping)
• 1 cup whipped cream or frosting (for garnish)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners. Prepare the chocolate cake batter according to the box instructions.
2. In a bowl, beat the cream cheese, 1/4 cup sugar, egg, and 1/2 tsp vanilla until smooth. Fold in the chopped Oreos.
3. Fill each muffin liner halfway with cake batter. Drop 1 tbsp of the cheesecake mixture into the center, then top with more batter until 3/4 full.
4. Bake for 20–22 minutes, until the cupcakes spring back when lightly touched. Cool completely.
5. Top each cupcake with whipped cream or frosting and a whole Oreo.

The magic here? The cheesecake center stays luxuriously soft, while the Oreo bits add a fun crunch. Kids and adults alike will love the hidden surprise!

Tip: For extra Oreo flavor, crush a few cookies and mix them into the cake batter before baking.

Keto-Friendly Oreo Cheesecake

Who says you can’t enjoy Oreos on keto? This rich, no-bake cheesecake swaps sugar for smart alternatives while keeping that iconic cookies-and-cream flavor.

Ingredients:

• For the crust: 1 1/2 cups almond flour, 1/4 cup powdered erythritol, 3 tbsp unsweetened cocoa powder, 1/4 tsp salt, 5 tbsp melted butter
• For the filling: 16 oz cream cheese (softened), 1/2 cup powdered erythritol, 1 tsp vanilla extract, 1/2 cup heavy whipping cream, 1/2 cup crushed sugar-free chocolate sandwich cookies (like HighKey or homemade)

Instructions:

1. Make the crust: Mix 1 1/2 cups almond flour, 1/4 cup powdered erythritol, 3 tbsp cocoa powder, and 1/4 tsp salt in a bowl. Stir in 5 tbsp melted butter until crumbly. Press firmly into a 9-inch pie dish and freeze for 15 minutes.
2. Whip the filling: Beat softened cream cheese with 1/2 cup powdered erythritol and 1 tsp vanilla until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture. Gently stir in crushed cookies.
3. Assemble: Spread filling over chilled crust. Top with extra cookie crumbs if desired. Chill for at least 4 hours (or overnight) until set.

The magic here? The crust mimics Oreo’s crispness perfectly, while the creamy filling lets those cookie bits shine without guilt.

Tip: For cleaner slices, dip your knife in hot water before cutting each piece.

Oreo Cheesecake Ice Cream

This no-churn ice cream is a dreamy mashup of creamy cheesecake and crunchy Oreos—no ice cream maker required!

Ingredients:

• 2 cups heavy cream, cold
• 8 oz cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 15 Oreo cookies, coarsely crushed (plus extra for topping)

Instructions:

1. In a large bowl, beat the heavy cream with a hand mixer until stiff peaks form, about 3–4 minutes. Set aside.
2. In another bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, vanilla extract, and salt, mixing until fully combined.
3. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
4. Stir in the crushed Oreos, reserving a handful for garnish.
5. Pour the mixture into a 9×5-inch loaf pan, smooth the top, and sprinkle with reserved cookie crumbs. Freeze for at least 6 hours or overnight until firm.

The magic here? The cream cheese adds a tangy richness that balances the sweetness, while the Oreos stay satisfyingly crisp even after freezing.

Tip: For neat slices, dip your ice cream scoop in hot water before serving.

Oreo Cheesecake Parfait

Layers of creamy cheesecake filling and crunchy Oreo crumbs make this no-bake dessert a crowd-pleaser—perfect for last-minute cravings or potlucks!

Ingredients:

• 1 (14 oz) package Oreos, divided (20 cookies crushed, 4 whole for garnish)
• 1/4 cup unsalted butter, melted
• 1 (8 oz) block cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 tbsp granulated sugar

Instructions:

1. Prep the crust: Crush 20 Oreos into fine crumbs (a food processor works best). Mix with melted butter until combined. Press 2 tbsp crumbs into the bottom of each serving glass.
2. Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream and granulated sugar to stiff peaks. Fold whipped cream into cream cheese mixture.
3. Layer it up: Spoon half the filling over the crusts, then sprinkle with half the remaining crumbs. Repeat layers, ending with filling. Top each parfait with a whole Oreo.
4. Chill: Refrigerate for at least 2 hours (or up to overnight) to set.

The magic here? The contrast between the velvety filling and those crispy cookie layers—it’s like cheesecake and milk’s favorite cookie had a baby!

Tip: For a fun twist, swap regular Oreos for mint or peanut butter ones.

Vegan Oreo Cheesecake

This no-bake vegan cheesecake is rich, creamy, and packed with that classic Oreo crunch—no one will guess it’s dairy-free!

Ingredients:

• 24 Oreo cookies (regular or gluten-free), divided
• 3 tbsp melted coconut oil
• 1 1/2 cups raw cashews, soaked in hot water for 1 hour
• 1/2 cup full-fat coconut milk (canned)
• 1/3 cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prep the crust: Crush 18 Oreos into fine crumbs (filling included). Mix with 3 tbsp melted coconut oil until it resembles wet sand. Press firmly into a 7-inch springform pan and freeze for 10 minutes.
2. Make the filling: Drain the cashews and blend with coconut milk, maple syrup, lemon juice, vanilla extract, and a pinch of salt until ultra-smooth (about 2–3 minutes).
3. Assemble: Pour filling over the crust. Crush the remaining 6 Oreos and sprinkle over the top. Freeze for 4 hours or until set.
4. Serve: Thaw at room temperature for 15 minutes before slicing. Garnish with extra Oreo crumbs if desired.

The magic here? Soaking the cashews creates a luxuriously smooth texture that mimics traditional cheesecake—without a hint of dairy!

Tip: For a quicker soak, pour boiling water over the cashews and let sit for 20 minutes.

Oreo Cheesecake with Raspberry Swirl

This decadent no-bake cheesecake combines creamy Oreo goodness with a tangy raspberry swirl—perfect for impressing guests or treating yourself!

Ingredients:

• 24 Oreo cookies (divided)
• 5 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold
• 1/2 cup seedless raspberry jam

Instructions:

1. Crush 20 Oreos into fine crumbs. Mix with melted butter until combined, then press firmly into a 9-inch springform pan. Chill for 10 minutes.
2. Beat cream cheese, sugar, and vanilla with a mixer until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Chop remaining 4 Oreos and gently fold into the filling. Spread over the crust.
4. Warm raspberry jam in the microwave for 15 seconds, then drizzle over the cheesecake. Use a knife to swirl gently.
5. Chill for at least 4 hours (or overnight) until set. Slice and serve cold.

The contrast of crunchy Oreo crust, velvety filling, and bright raspberry swirl makes every bite irresistible. Tip: For cleaner slices, dip your knife in hot water before cutting!

Oreo Cheesecake Truffles

These Oreo Cheesecake Truffles are bite-sized bliss—creamy, crunchy, and impossible to resist with just 5 simple ingredients!

• 1 (14.3 oz) package Oreos, divided
• 1 (8 oz) block cream cheese, softened
• 1 tsp vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• 1 tbsp coconut oil (or vegetable oil)

1. Crush 24 Oreos (reserve 4 for garnish) into fine crumbs in a food processor. Transfer to a bowl and mix with cream cheese and 1 tsp vanilla until fully combined.
2. Roll mixture into 1-inch balls (about 24) and freeze on a parchment-lined tray for 30 minutes.
3. Melt 1 1/2 cups chocolate chips with 1 tbsp coconut oil in 30-second microwave intervals, stirring until smooth.
4. Dip each chilled ball into melted chocolate, letting excess drip off. Return to tray and immediately crush reserved Oreos over the tops before the chocolate sets.
5. Chill for 15 minutes until firm. Store refrigerated.

The magic here? Freezing the centers ensures they hold their shape when dipped, giving you truffles with a velvety cheesecake core and that signature Oreo crunch.

Tip: For extra flair, drizzle with white chocolate or sprinkle with sea salt after dipping!

Oreo Cheesecake Milkshake

This creamy, dreamy milkshake blends the best of two desserts—cheesecake and Oreos—into one irresistible sip.

Ingredients:

• 2 cups vanilla ice cream
• 4 oz cream cheese, softened
• 1 cup whole milk
• 8 Oreo cookies, plus 1 extra for garnish
• 1/2 tsp vanilla extract
• Whipped cream (for topping)

Instructions:

1. In a blender, combine vanilla ice cream, cream cheese, milk, 8 Oreo cookies, and vanilla extract. Blend until smooth, about 30 seconds.
2. Pour into a tall glass and top with whipped cream. Crush the remaining Oreo cookie and sprinkle over the whipped cream.

The secret here? Cream cheese adds a tangy richness that makes this shake taste just like cheesecake—no baking required!

Tip: For extra thickness, freeze your glass for 10 minutes before blending.

Oreo Cheesecake Layer Cake

This decadent dessert combines the best of both worlds—creamy cheesecake and rich Oreo cookies—for a showstopping layer cake that’s surprisingly simple to make.

Ingredients:

• 24 Oreo cookies (divided: 16 whole, 8 crushed)
• 4 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Instructions:

1. Prep the crust: Crush 16 Oreos into fine crumbs. Mix with 4 tbsp melted butter and press into the bottom of a 9-inch springform pan. Freeze for 10 minutes.
2. Make the filling: Beat 16 oz cream cheese, 1/2 cup granulated sugar, and 1 tsp vanilla until smooth. Add eggs one at a time, mixing just until combined. Pour over the crust.
3. Bake: Bake at 325°F for 35–40 minutes until the edges are set but the center jiggles slightly. Cool completely, then chill for 4 hours.
4. Top it off: Whip 1 cup heavy cream and 1/4 cup powdered sugar to stiff peaks. Spread over the chilled cheesecake, then sprinkle with 8 crushed Oreos.

The magic here? The Oreo crust stays crisp beneath the velvety cheesecake, while the whipped cream topping adds a light contrast to every bite.

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Oreo Cheesecake with Peanut Butter Filling

This dreamy no-bake cheesecake combines crunchy Oreo crust, creamy peanut butter filling, and a chocolatey topping—perfect for impressing guests or treating yourself!

Ingredients:

• 24 Oreo cookies (divided)
• 5 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, cold
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Make the crust: Crush 18 Oreos into fine crumbs (reserve 6 for garnish). Mix with melted butter until combined. Press firmly into a 9-inch springform pan and chill for 15 minutes.
2. Prepare the filling: Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into the peanut butter mixture.
3. Assemble: Spread filling over the chilled crust. Crush reserved Oreos and sprinkle over the top.
4. Add the topping: Melt chocolate chips in 30-second intervals, stirring until smooth. Drizzle over the cheesecake. Chill for at least 4 hours (or overnight) before slicing.

The magic here? The peanut butter filling stays luxuriously fluffy thanks to the whipped cream, while the Oreo crust adds a satisfying crunch in every bite.

Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Oreo Cheesecake Popsicles

These creamy, no-bake popsicles combine the best parts of cheesecake and Oreos—perfect for beating the heat with a nostalgic treat.

Ingredients:

• 1 (8 oz) package cream cheese, softened
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 10 Oreo cookies, crushed (plus 2 extra, finely crushed for topping)
• 1/4 cup whole milk
• 6 popsicle sticks

Instructions:

1. In a large bowl, beat the cream cheese, heavy cream, powdered sugar, and vanilla extract with a hand mixer until smooth and fluffy (about 2 minutes).
2. Fold in the 10 crushed Oreos and milk until fully combined.
3. Divide the mixture evenly among 6 popsicle molds, leaving 1/2 inch at the top for expansion. Insert sticks and sprinkle the tops with the finely crushed extra Oreos.
4. Freeze for at least 6 hours or overnight until solid.

The magic here? The texture—creamy like cheesecake but with that satisfying Oreo crunch in every bite. A total crowd-pleaser!

Tip: Run the molds under warm water for 5 seconds to release the popsicles easily.

Oreo Cheesecake Pancakes

Oreo Cheesecake Pancakes

Fluffy pancakes meet creamy cheesecake and crunchy Oreos—breakfast just got a whole lot more decadent!

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 6 Oreo cookies, crushed, plus extra for topping
• Whipped cream (for serving)

Instructions:

1. In a bowl, whisk together 1 cup flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla extract. Pour into dry ingredients and stir until just combined.
3. For the cheesecake swirl, beat 4 oz cream cheese and 1/4 cup powdered sugar until smooth. Fold in 6 crushed Oreos.
4. Heat a greased skillet over medium-low. Pour 1/4 cup batter per pancake, then dollop with cheesecake mixture. Swirl gently with a toothpick. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more.
5. Serve stacked with whipped cream and extra crushed Oreos.

The contrast of warm pancakes, cool cheesecake, and crispy cookie bits makes every bite irresistible.

Tip: For extra Oreo flavor, swap 2 tbsp flour with crushed Oreo crumbs in the batter!

Oreo Cheesecake Tart

This no-bake Oreo cheesecake tart is a dreamy dessert with a crunchy cookie crust and a velvety smooth filling—perfect for impressing guests without breaking a sweat.

Ingredients:

• 24 Oreo cookies (about 2 cups crushed)
• 5 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, cold
• 6 Oreo cookies, coarsely chopped (for topping)

Instructions:

1. Make the crust: Pulse 24 Oreo cookies (filling included) in a food processor until fine crumbs form. Stir in 5 tbsp melted butter until combined. Press firmly into a 9-inch tart pan. Chill for 15 minutes.
2. Prepare the filling: Beat 16 oz cream cheese, 1/2 cup sugar, and 1 tsp vanilla extract with a mixer until smooth. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture until no streaks remain.
3. Assemble: Spread filling over the chilled crust. Top with 6 chopped Oreo cookies, pressing them lightly into the filling. Refrigerate for at least 4 hours (or overnight) until set.

The magic here? The contrast between the crisp Oreo crust and the cloud-like filling makes every bite irresistible. Serve chilled for the best texture!

Tip: For clean slices, dip your knife in hot water and wipe it clean between cuts.

Oreo Cheesecake Mousse

This dreamy Oreo cheesecake mousse is a no-bake dessert that’s as easy to make as it is addictive—perfect for satisfying your sweet tooth in minutes!

Ingredients:

• 1 (14.3 oz) package Oreos, divided (24 cookies total)
• 1 (8 oz) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream, cold
• 1/4 cup mini chocolate chips (optional, for garnish)

Instructions:

1. Crush the Oreos: Place 16 Oreos in a zip-top bag and crush with a rolling pin until fine crumbs form (save the remaining 8 cookies for garnish).
2. Whip the base: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and fluffy, about 2 minutes.
3. Fold in the cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture until just combined.
4. Layer and chill: Spoon half the mousse into serving glasses, top with half the Oreo crumbs, then repeat layers. Crumble the reserved Oreos over the top and sprinkle with mini chocolate chips if using. Chill for at least 1 hour before serving.

The magic here? The mousse stays light as air but packs that iconic Oreo-cheesecake flavor in every spoonful—no oven required!

Tip: For extra decadence, drizzle with melted chocolate or add a dollop of whipped cream right before serving.

Conclusion

With 20 irresistible Oreo cheesecake recipes, there’s something here for every sweet tooth! Whether you’re craving classic no-bake or a showstopping layered dessert, these treats are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup with fellow dessert lovers on Pinterest—happy baking!