Name: Multi-Layered Oreo Cheesecake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: PT-491880H22M44S
Cuisine: American
Ingredients: 24 Oreo cookies (regular, not Double Stuf); 5 tbsp butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream or plain Greek yogurt; 3 large eggs, room temp; 1½ tsp vanilla extract; ¼ tsp salt; 15 Oreo cookies, roughly chopped; 8–10 whole Oreo cookies (for the hidden layer); ½ cup heavy cream (optional for ganache); 4 oz semisweet chocolate, chopped (optional for ganache); 1 tsp butter (optional for ganache shine); Whipped cream (optional topping); Mini Oreos or Oreo halves (optional topping); Extra crushed Oreos (optional topping); Chocolate drizzle (optional topping)

This multi-layered Oreo cheesecake is the ultimate dessert for Oreo lovers. It starts with a buttery Oreo crust, continues with a rich and creamy cheesecake filling loaded with Oreo chunks, and hides a surprise layer of whole cookies in the middle. Top it all off with optional chocolate ganache and whipped cream for a show-stopping finish. Every slice offers layers of texture—crunchy, smooth, and cookie-filled.

Why You’ll Love This Recipe

I love how this cheesecake brings everything I want in a dessert: bold Oreo flavor, creamy texture, and a gorgeous layered look. It’s perfect for celebrations, potlucks, or when I just feel like treating myself. The hidden layer of whole Oreos adds a fun surprise in every slice. And the best part? I can make it ahead of time and even freeze leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Oreo Crust:

24 Oreo cookies (regular, not Double Stuf)

5 tbsp butter, melted

Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream or plain Greek yogurt

3 large eggs, room temp

1½ tsp vanilla extract

¼ tsp salt

15 Oreo cookies, roughly chopped

Optional Chocolate Ganache Layer:

½ cup heavy cream

4 oz semisweet chocolate, chopped

1 tsp butter (for shine)

Optional Topping:

Whipped cream

Mini Oreos or Oreo halves

Extra crushed Oreos

Chocolate drizzle

Directions

Make the Crust:
I preheat the oven to 325°F (160°C) and line the bottom of a 9″ springform pan with parchment paper. Then, I crush the Oreos in a food processor until fine and mix them with melted butter. I press the mixture into the pan and bake it for 10 minutes. After that, I let it cool slightly.

Make the Cheesecake Filling:
I beat the cream cheese until smooth, then add the sugar, sour cream, vanilla, and salt. After mixing well, I add the eggs one at a time on low speed—overmixing can cause cracks. I fold in the chopped Oreos gently.

Layer & Bake:
I pour half the batter onto the crust and press a layer of whole Oreos (8–10) into it. Then I add the rest of the batter and smooth the top. I place the springform pan on a baking sheet and bake for 55–65 minutes, until the edges are set and the center has a slight jiggle.

Cool Gradually:
Once baked, I turn off the oven and leave the cheesecake inside with the door cracked for 30 minutes. Then I bring it to room temperature before chilling it for at least 4 hours or overnight.

(Optional) Add Ganache:
I heat the cream until it just simmers and pour it over the chopped chocolate. After waiting 2 minutes, I stir until smooth and add the butter. Once cooled for 10–15 minutes, I pour the ganache over the chilled cheesecake and chill again until it’s set.

Decorate & Serve:
I decorate with whipped cream, mini Oreos, crushed cookies, or a chocolate drizzle. For clean slices, I use a hot knife when serving.

Servings and timing

This cheesecake yields 12–14 slices.

Prep time: 30 minutes

Bake time: 55–65 minutes

Chill time: At least 4 hours (or overnight)

Total time: About 6+ hours including chilling

Variations

Mint Oreo Version: I add ¼ tsp mint extract to the filling and use Mint Oreos for a refreshing twist.

Peanut Butter Swirl: I melt peanut butter and swirl it between the layers for a rich combo.

No-Bake Version: I have one! Just ask, and I’ll share the no-bake version with simplified steps and no oven required.

Storage/Reheating

I store leftovers in the fridge for 5–6 days, making sure it’s covered well to retain freshness. For longer storage, I wrap the cheesecake tightly in plastic wrap and foil, then freeze it (whole or in slices) for up to 2 months. I let it thaw in the fridge overnight before serving. I never microwave it—this dessert is best enjoyed chilled.

Related Recipes:

FAQs

How do I prevent cracks in my cheesecake?

I mix the batter gently and avoid overmixing the eggs. Letting the cheesecake cool gradually in the oven with the door cracked also helps minimize cracking.

Can I use Double Stuf Oreos?

I stick to regular Oreos for the crust and filling—Double Stuf has more cream, which can throw off the texture and structure.

What can I use instead of sour cream?

Plain Greek yogurt works great as a substitute. I’ve used it many times without changing the flavor or texture much.

Do I need a water bath for baking?

Nope! This recipe works beautifully without one. Just place the springform pan on a baking sheet and monitor the bake time carefully.

Can I make this cheesecake ahead of time?

Absolutely. I usually make it a day before serving, so it has plenty of time to chill and set. It actually tastes even better the next day.

Conclusion

This multi-layered Oreo cheesecake is a dreamy, crowd-pleasing dessert that’s surprisingly easy to make. From the crunchy base to the creamy filling and those hidden whole Oreos inside, every bite is packed with flavor and texture. Whether I top it with ganache or go all out with whipped cream and cookie pieces, it always turns out impressive—and delicious.

📖 Recipe: