Easy Oreo Cake Cheesecake Recipe (The Best One)

why make this recipe

This Easy Oreo Cake Cheesecake is the perfect dessert for any occasion. It combines the rich and creamy flavor of cheesecake with the delicious crunch of Oreos. This recipe is simple to follow and will impress your friends and family. It’s a great way to indulge your sweet tooth while enjoying a classic treat.

how to make Easy Oreo Cake Cheesecake

Ingredients :

• 24 Oreos
• 4 tbsp unsalted butter (melted (60g))
• 32 oz cream cheese (4 blocks, softened)
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 2 tsp lemon juice
• 2 cups heavy whipping cream
• 2 large egg whites
• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1 tsp vanilla extract

Directions :

Make the crust:
Start by crushing the Oreos into fine crumbs. You can use a food processor or put them in a zip-lock bag and crush them with a rolling pin. Mix the Oreo crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to form the crust.

Assemble and chill:
In a large bowl, beat the cream cheese until smooth. Add in 1 cup of sugar, 2 tsp of vanilla extract, and 2 tsp of lemon juice. Mix until everything is combined. In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream gently into the cream cheese mixture. In another bowl, beat the egg whites with 1/2 cup of sugar and a pinch of kosher salt until they are stiff. Carefully fold the egg whites into the cream cheese mixture. Pour this mixture over the crust in the springform pan. Chill in the refrigerator for at least 4 hours or until set.

Optional Swiss meringue topping:
If you desire a fancy topping, you can make Swiss meringue. Heat egg whites and sugar in a bowl over a pot of simmering water, whisking constantly until the sugar dissolves. Then, whip the mixture until it forms stiff peaks. Spread over the top of the cheesecake.

how to serve Easy Oreo Cake Cheesecake

Slice the cheesecake and serve chilled. It goes great with a drizzle of chocolate or a sprinkle of crushed Oreos on top. You can also serve it with whipped cream for an extra treat.

how to store Easy Oreo Cake Cheesecake

Store the cheesecake in the refrigerator in an airtight container. It will last for about 5 to 7 days. If you want to keep it longer, you can freeze it. Just wrap it tightly in plastic wrap and aluminum foil. It can last in the freezer for up to 3 months.

tips to make Easy Oreo Cake Cheesecake

1. Make sure the cream cheese is at room temperature for easy mixing.
2. Don’t skip chilling time; it’s essential for the cheesecake to set properly.
3. Use fresh Oreos for the best flavor and texture.

variation

You can add different flavors by mixing in chocolate chips or using flavored cream cheese, such as chocolate or vanilla. You can also experiment with different cookie crusts, like vanilla wafers or graham crackers.

FAQs

Q: Can I use other cookies instead of Oreos?
A: Yes, you can use other chocolate cookies or even vanilla cookies if you prefer.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake is perfect for making a day in advance. Just keep it stored in the fridge.

Q: How can I tell when the cheesecake is done?
A: The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it chills.

Easy Oreo Cake Cheesecake

This Easy Oreo Cake Cheesecake combines rich and creamy cheesecake with the delicious crunch of Oreos, making it the perfect dessert for any occasion.

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Prep Time 30 minutes mins

Total Time 4 hours hrs

Servings: 12 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Crust

• 24 pieces Oreos
• 4 tbsp unsalted butter, melted (60g)

Filling

• 32 oz cream cheese, softened (4 blocks)
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 2 tsp lemon juice
• 2 cups heavy whipping cream
• 2 large egg whites
• 1/2 cup granulated sugar
• 1 pinch kosher salt
• 1 tsp vanilla extract

Method

 

Make the crust

1. Crush the Oreos into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing them with a rolling pin.
2. Mix the Oreo crumbs with the melted butter until well combined.
3. Press the mixture firmly into the bottom of a springform pan to form the crust.

Assemble and chill

1. In a large bowl, beat the cream cheese until smooth.
2. Add in 1 cup of sugar, 2 tsp of vanilla extract, and 2 tsp of lemon juice. Mix until combined.
3. In a separate bowl, whip the heavy cream until it forms stiff peaks.
4. Fold the whipped cream gently into the cream cheese mixture.
5. In another bowl, beat the egg whites with 1/2 cup of sugar and a pinch of kosher salt until stiff.
6. Carefully fold the egg whites into the cream cheese mixture.
7. Pour this mixture over the crust in the springform pan.
8. Chill in the refrigerator for at least 4 hours or until set.

Optional Swiss meringue topping

1. Heat egg whites and sugar in a bowl over a pot of simmering water, whisking constantly until the sugar dissolves.
2. Whip the mixture until it forms stiff peaks and spread it over the top of the cheesecake.

Notes

Make sure the cream cheese is at room temperature for easy mixing. Don’t skip chilling time; it’s essential for the cheesecake to set properly. Use fresh Oreos for the best flavor and texture.