Decadent Oreo Cream Cheesecake
Indulge in the ultimate dessert experience with this Decadent Oreo Cream Cheesecake! Layers of creamy, rich cheesecake and crunchy Oreo pieces come together to deliver a sensational flavor that will leave your guests in awe. The no-bake aspect makes it an easy and convenient dessert to prepare, allowing you more time to enjoy with friends and family. Perfect for gatherings, celebrations, or just a special treat, this cheesecake is an unforgettable dessert that combines the classic taste of Oreo cookies with the velvety goodness of cream cheese. Serve chilled for a refreshing and satisfying end to any meal!
N/A
Servings
500
Calories
14
Ingredients
Ingredients
Oreo cookies
30 (broken into rough pieces)
Unsalted butter
7 tablespoons (softened)
Whole milk
1 cup, divided (measure out 3/4 cup for cooking, reserve 1/4 cup for egg mixture)
Extra-large egg yolks
4 (separated from whites)
Unbleached all-purpose flour
1/4 cup (sifted)
White chocolate
8 ounces (chopped)
Cream cheese
2 lbs (cut into 1-inch chunks and softened (not low fat))
Confectioners' sugar
1/2 cup (sifted)
Vanilla extract
2 teaspoons (pure)
Kosher salt
1/8 teaspoon (as needed)
Oreo cookies
16 (broken into rough pieces for layering)
Heavy whipping cream
1 cup (cold)
Granulated sugar
1 tablespoon (for whipped cream)
Miniature Oreo cookies
8 (for garnish)
Instructions
1
Start by creating the crust: In a food processor, pulse together 30 broken Oreo cookies and 7 tablespoons of softened butter until finely ground. Firmly press this mixture into the bottom and up the sides of a 9-inch springform pan. Refrigerate the crust for at least 1 hour, or up to 2 days for best results.
2
Prepare the filling: In a medium saucepan, heat 3/4 cup of whole milk over medium heat until it simmers. In a separate large bowl, whisk together 4 egg yolks, 1/4 cup flour, and the remaining 1/4 cup of milk until smooth. Gradually whisk the hot milk into the yolk mixture to temper the yolks. Return this combined mixture to the saucepan and cook over medium heat, whisking continuously until it thickens and becomes glossy (about 1-2 minutes). Remove from heat and whisk in 8 ounces of chopped white chocolate until melted and smooth. Transfer the pudding to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled and set (at least 1 hour, or up to 2 days).
3
For the cheesecake filling, use a stand mixer or handheld mixer to beat together 2 lbs of softened cream cheese, 1/2 cup confectioners' sugar, 2 teaspoons vanilla extract, and 1/8 teaspoon kosher salt until light and fluffy (about 2 minutes). Lower the speed and gently mix in the chilled pudding until just combined (about 30 seconds).
4
Assemble the cheesecake: Pour one-quarter of the cream cheese mixture into the prepped crust, then sprinkle one-third of the 16 broken Oreo cookies over the top. Repeat this layering process twice more, finishing with the leftover cream cheese filling. Cover with plastic wrap and refrigerate until set, ideally overnight but at least for 6 hours.
5
Before serving, prepare the whipped cream: In a chilled mixing bowl, whisk together 1 cup of heavy whipping cream and 1 tablespoon of granulated sugar until soft peaks form. Transfer the whipped cream to a piping bag fitted with a star-tip and pipe decorative rosettes around the edges of the cheesecake. Garnish with 8 miniature Oreo cookies. Slice, serve, and savor each delightful bite!
Nutrition Information
35g
Fat
44g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of the Decadent Oreo Cream Cheesecake?
This cheesecake features a rich combination of Oreo cookies, cream cheese, and white chocolate.
Is this a baked or no-bake cheesecake?
This is a no-bake cheesecake, although it does require some stovetop cooking for the pudding base.
How many Oreo cookies are needed for the crust?
You will need 30 broken Oreo cookies pulsed until finely ground for the crust.
What type of pan should be used for this recipe?
A 9-inch springform pan is recommended for this cheesecake.
How long should the crust chill before filling?
The crust should refrigerate for at least 1 hour, though it can be prepared up to 2 days in advance.
What kind of butter is used in the crust?
The recipe calls for 7 tablespoons of softened unsalted butter.
What are the components of the pudding base?
The pudding base is made from whole milk, extra-large egg yolks, all-purpose flour, and white chocolate.
How many egg yolks are required for the filling?
You will need 4 extra-large egg yolks for the pudding mixture.
What kind of chocolate is included in the cheesecake filling?
The recipe uses 8 ounces of chopped white chocolate melted into the pudding base.
How long must the pudding base chill before being added to the cream cheese?
The pudding must be refrigerated until chilled and set, which takes at least 1 hour or up to 2 days.
How much cream cheese is needed for this recipe?
The recipe requires 2 lbs of cream cheese, cut into 1-inch chunks and softened.
Can I use low-fat cream cheese for this cheesecake?
No, the recipe specifically recommends not using low-fat cream cheese for the best results.
What type of sugar is used in the main cheesecake filling?
The filling uses 1/2 cup of sifted confectioners' sugar.
How much vanilla extract is added to the filling?
The recipe calls for 2 teaspoons of pure vanilla extract.
What kind of salt is used in the cheesecake?
The recipe uses 1/8 teaspoon of kosher salt.
How are the additional Oreo cookies used in the assembly?
16 broken Oreo cookies are layered between the cream cheese mixture throughout the pan.
How many layers of Oreos are inside the cheesecake?
The Oreo pieces are sprinkled over the cream cheese mixture in three distinct layers.
How long does the completed cheesecake need to set in the fridge?
It should refrigerate for at least 6 hours, though leaving it overnight is ideal.
How is the whipped cream topping prepared?
Whisk 1 cup of heavy whipping cream with 1 tablespoon of granulated sugar until soft peaks form.
How is the whipped cream applied to the cheesecake?
It is piped into decorative rosettes around the edges using a star-tip.
What is used to garnish the top of the cheesecake?
The cheesecake is garnished with 8 miniature Oreo cookies.
What is the calorie count per serving?
Each serving contains approximately 500 calories.
How much fat is in one serving?
There are 35 grams of fat per serving.
How many carbohydrates are in a serving?
There are 44 grams of carbohydrates per serving.
How much protein is in each serving?
Each serving provides 6 grams of protein.
Is this recipe suitable for making ahead of time?
Yes, components like the crust and pudding can be made 2 days early, and the whole cake needs hours to set.
What is the first step in preparing the filling?
The first step is heating 3/4 cup of whole milk until it simmers.
How do you temper the egg yolks for the pudding?
Gradually whisk the hot milk into the mixture of egg yolks, flour, and reserved cold milk.
Should the cheesecake be served cold?
Yes, it should be served chilled for a refreshing and satisfying experience.
Does the recipe use all-purpose or cake flour?
The recipe uses 1/4 cup of sifted unbleached all-purpose flour.