Oreo Cheesecake Delight
This Oreo Cheesecake Delight is just the right amount of sweet and creamy. The Oreo cookie crust is the perfect base for this delicious dessert, providing a crunchy texture to contrast with the smooth cream cheese filling. The layer of cheesecake is lightly baked and then topped with crushed Oreos and whipped topping to give it an extra special crunch.
If you are like us, then you love all things cookies and cream. And, this dessert is going to be no different. Not only does it have Oreo cookies in the crust, but also sprinkled throughout the whipped topping layer as well!
Table of contents
❤️ Why You’ll Love This Recipe
- This Oreo Cheesecake Delight is filled with all your favorite flavors like creamy cream cheese, crunchy Oreos, and fluffy whipped topping that will satisfy your sweet tooth!!
- With just a few simple ingredients, you can make this delicious dessert in no time!
- Plus, this creamy dessert is always the star of the dessert table at parties and potlucks.
🛒Ingredients
To make this cheesecake recipe you will need a few simple ingredients. The best part of this dessert recipe is that all of these ingredients are easy to find at your local grocery store, which means you won’t have to hunt down any specialty ingredients.
- Oreo cookies
- butter
- cream cheese
- sugar
- vanilla
- Greek Yogurt
- eggs
- milk chocolate chips
- Cool Whip
See the recipe card below for quantities.
🔪 How to Make Oreo Cheesecake Delight
Making this creamy dessert is so simple. Just follow the directions below and you will have a creamy dessert that is full of cookies and cream flavor in no time at all.
Step 1: Make the crust
In the food processor, or blender, place approximately 30 Oreo cookies, and, pulse them into fine crumbs. In a dish, melt the butter in the microwave. Pour the butter into the food processor or blender, and pulse to blend butter and cookie crumbs.
Step 2: Add the crust to the baking dish
Line the bottom of a 9 X 13 dish with Parchment paper, and pour the chocolate cookie crumbs into the dish. Press the cookie crumbs evenly into the bottom of the dish, and place the dish in the oven for 10 minutes at 350 degrees. When finished baking, remove to a wire rack to cool.
Step 3: Make the cream cheese mixture
In the mixing bowl of a stand mixer, place the cream cheese, and mix until smooth. Add, the sugar, and mix until creamy. And, then add the Greek Yogurt and Vanilla, and blend. Add the eggs one at a time, and mix until blended.
Step 4: Melt the chocolate chips
Place the Chocolate chips in a microwave safe bowl, and melt the chocolate chips, at about 15 second intervals, until melted
Step 5: Add the chocolate to the cream cheese mixture
Pour the melted chocolate into the mixing bowl, with the mixer at low speed, and blend the chocolate into the cream cheese mixture. Scrape down the sides of the mixing bowl, and blend again, until the chocolate is completely blended into the cheesecake.
Step 6: Bake the cheesecake
Pour the cheesecake mixture into the 9 X 13 dish, on top of the Oreo crust, and place in the oven for 45 minutes, at 350 degrees. On the oven rack, right underneath the 9 X 13 dish, place a small oven safe dish, filled half way full with water, to keep the cheesecake moist while baking. When the cheesecake is done, remove from oven, and place it on a wire rack to cool.
Step 7: Prepare the topping
While the cheesecake is cooling, remove the Cool Whip from the refrigerator and place it on the counter. Place the 12 Oreo’s in a Ziploc bag, and with a heavy glass, crush the Oreo’s into small chunks. Open the Cool Whip, and pour the Crushed Oreo’s into the Cool Whip. Stir the crushed Oreo’s and Cool Whip together until blended. Place the Cool Whip container back in the refrigerator until the Cheesecake is completely cool.
Step 8: Add the top layer
When the cheesecake is cool, remove the Cool Whip tub from the refrigerator, and spread the Cool Whip on top of the cheesecake, evenly. In the Ziploc bag, place the 6 Oreo cookies, and finely crush them to Sprinkle on top of the Cool Whip.
Step 9: Chill before serving
Place the Cheesecake in the refrigerator until time to serve, or Overnight for best results. When ready to serve, cut the cheesecake into 2 inch X 3 inch pieces, and place an Oreo Cookie in the center of each piece. Serve, and Enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that! These are just some ideas to help you customize this recipe according to your own tastes. Have fun experimenting!
- Crust: You can make this recipe using any type of cookie for the crust, such as graham crackers or gingersnaps.
- Strawberry: Add a layer of strawberry jam before adding the Cool Whip topping for a delicious flavor combination!
- Chocolate: Use different types of chocolate chips for the filling, such as semi-sweet, white chocolate, or dark chocolate.
If you love Oreo cheesecake recipes you may also enjoy this Red Velvet No Bake Mini Oreo Cheesecakes.
🥄 Equipment
You will need a few kitchen tools to help you make this delicious recipe. Gather these tools and get ready to enjoy this sweet dessert recipe.
- 9×13 baking dish
- mixing bowls
- hand mixer or stand mixer
- food processor or blender
🥫 Storage
Storage – This recipe can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing – You can also freeze the cheesecake for up to 3 months. To do this, wrap it tightly in plastic wrap before freezing. When you are ready to enjoy it, thaw the cheesecake in the refrigerator overnight and then serve as desired.
💭 Tips
Here are some tips that you can use to ensure this Oreo Cheesecake Delight turns out perfectly for you every time that you make it.
- Make sure that you use softened cream cheese and allow it to come to room temperature before you begin making the recipe.
- When melting the chocolate chips in the microwave, melt them in 15-second intervals, stirring between each interval until melted.
- For the topping layer, you don’t want to completely crush the Oreos until fine crumbs, so make sure to leave a few pieces that are larger for a nice texture.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
It is made of an Oreo cookie crust, a cream cheese layer, and a whipped cream topping.
If you don’t have a food processor you can place them in a freezer bag and use a rolling pin to crush them up finely.
No, you will need to use block cream cheese for this dessert recipe.
🍽 More Oreo Recipes
Do you enjoy Oreos, try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Oreo Cheesecake Delight
Equipment
- 9×13 baking dish
- mixing bowls
- hand mixer or stand mixer
- Food Processor or Blender
Ingredients
Crust
- 18.12 ounces Oreo cookies divided – About 30 cookies for the crust
- 6 Tablespoons butter melted
Chocolate Cheesecake
- 24 ounces cream cheese softened
- 1 cup sugar
- 1 ½ teaspoons Vanilla
- ⅓ cup Greek Yogurt
- 3 eggs
- 1 cup Milk chocolate chips melted
Topping
- 12 ounces Cool Whip thawed
- 12 Oreo Cookies Crushed
- 6 Oreo Cookies for Sprinkling on top
- 15 Oreo Cookies One for the top of each piece served
Instructions
- In the food processor, or blender, place approximately 30 Oreo cookies, and, pulse them into fine crumbs.
- In a dish, melt the butter in the microwave.
- Pour the butter into the food processor or blender, and pulse to blend butter and cookie crumbs.
- Line the bottom of a 9 X 13 dish with Parchment paper, and pour the chocolate cookie crumbs into the dish.
- Press the cookies crumbs evenly into the bottom of the dish, and place the dish in the oven for 10 minutes at 350 degrees.
- When finished baking, remove to a wire rack to cool.
- In the mixing bowl of a stand mixer, place the cream cheese, and mix until smooth.
- Add, the sugar, and mix until creamy.
- Add the Greek Yogurt and Vanilla, and blend.
- Add the eggs one at a time, and mix until blended.
- Place the Chocolate chips in a microwave safe bowl, and melt the chocolate chips, at about 15 second intervals, until melted
- Pour the melted chocolate into the mixing bowl, with the mixer at low speed, and blend the chocolate into the cream cheese mixture.
- Scrape down the sides of the mixing bowl, and blend again, until the chocolate is completely blended into the cheesecake.
- Pour the cheesecake mixture into the 9 X 13 dish, on top of the Oreo crust, and place in the oven for 45 minutes, at 350 degrees.
- On the oven rack, right underneath the 9 X 13 dish, place a small oven safe dish, filled half way full with water, to keep the cheesecake moist while baking.
- When the cheesecake is done, remove from oven, and place it on a wire rack to cool.
- While the cheesecake is cooling, remove the Cool Whip from the refrigerator and place it on the counter.
- Place the 12 Oreo’s in a Ziploc bag, and with a heavy glass, crush the Oreo’s into small chunks.
- Open the Cool Whip, and pour the Crushed Oreo’s into the Cool Whip.
- Stir the crushed Oreo’s and Cool Whip together until blended.
- Place the Cool Whip container back in the refrigerator until the Cheesecake is completely cool.
- When the cheesecake is cool, remove the Cool Whip tub from the refrigerator, and spread the Cool Whip on top of the cheesecake, evenly.
- In the Ziploc bag, place the 6 Oreo cookies, and finely crush them to Sprinkle on top of the Cool Whip.
- Place the Cheesecake in the refrigerator until time to serve, or Overnight for best results.
- When ready to serve, cut the cheesecake in 2 inch X 3 inch pieces, and place an Oreo Cookie in the center of each piece. Serve, and Enjoy!
