Creamy Oreo Cheesecake Recipe (No Water Bath)

Ingredients

• 30Oreos
• 85 g (6 tbsp)butter, melted
• 907 g (32 oz)cream cheese, softened
• 250 g (1¼ cups)granulated sugar
• 2.5 g (½ tsp)salt
• 5 ml (1 tsp)vanilla
• 3 largeeggs, at room temperature
• 80 ml (⅓ cup)heavy cream, at room temperature
• 15Oreos, roughly chopped
• 80 ml (⅓ cup)heavy cream
• 60 g (⅓ cup)bittersweet chocolate chips
• 240 ml (1 cup)heavy cream, cold
• 24 g (3 tbsp)powdered sugar

Instructions

1. 1

   Prepare the pan

   Heat the oven to 175°C (350°F). Line a 23 cm (9-inch) springform pan with parchment and lightly coat it with baking spray.

2. 2

   Make the crust

   Pulse the Oreos in a food processor until finely crumbed. Add the melted butter and pulse until evenly combined.

3. 3

   Bake the crust

   Press the crumbs firmly into the prepared pan, bringing them about 2.5–4 cm (1–1.5 inches) up the sides. Bake for 8–10 minutes, then set aside to cool.

4. 4

   Set up the oven

   Lower the oven to 163°C (325°F) and position racks in the middle and at the lowest level. Heat 710 ml (3 cups) of water in the microwave for later.

5. 5

   Mix the filling

   In a large bowl or a stand mixer fitted with a paddle, beat the cream cheese, sugar, salt and vanilla on medium-high until very smooth, about 2 minutes, scraping the bowl once or twice.

6. 6

   Add eggs and cream

   Add the eggs one at a time, mixing on low until each is incorporated before adding the next; scrape the bowl occasionally. Mix in the room-temperature heavy cream on low just until combined, then gently fold in the chopped Oreos.

7. 7

   Fill and add steam

   Set the springform pan on a rimmed baking sheet and pour in the filling. Put the sheet on the middle oven rack, place a 23 × 33 cm (9 × 13-inch) baking pan on the lowest rack, and pour in about 710 ml (3 cups) of hot water. Close the oven door to hold in the steam.

8. 8

   Bake and cool

   Bake at 163°C (325°F) for 55 minutes. Turn off the oven, prop the door slightly open with a wooden spoon and leave the cheesecake inside for 1 hour; do not open the door fully.

9. 9

   Chill the cheesecake

   Remove the pan from the oven and leave the cheesecake at room temperature for another 3–4 hours. Refrigerate it uncovered overnight, or until fully chilled.

10. 10

    Remove from pan

    Once chilled, release the springform clasp and carefully remove the sides. Leave the cheesecake on the base or transfer it to a serving platter.

11. 11

    Make the ganache

    When ready to top the cheesecake, microwave 80 ml (⅓ cup) of heavy cream in a microwave-safe bowl for 45–60 seconds, until very hot but not boiling. Pour it over the chocolate chips, cover with a plate and leave undisturbed for 3 minutes, then stir until smooth.

12. 12

    Top the cheesecake

    Pour the ganache into the centre of the chilled cheesecake and spread it to the edges with an offset spatula. Serve straight away or leave the topping to set for 30–60 minutes.

13. 13

    Whip the cream

    Using a stand mixer or hand beaters, whip the cold cream with the powdered sugar on high until medium-stiff peaks form. It should hold its shape without looking curdled.

14. 14

    Finish and serve

    Pipe or spoon the whipped cream on top as desired, adding Oreo halves, crumbles or crumbs if you like. Serve and enjoy.

What is Oreo cheesecake?

Cheesecake has roots in several traditions, while the baked cream-cheese style familiar in the United States became especially popular there. This version uses Oreo cookies in both the crust and filling, then finishes with chocolate ganache and whipped cream.

Cookie crust: crushed Oreos and melted butter make a firm, chocolatey base. Heavy cream in the filling adds richness without sour cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 768 calories, 10g protein, 63g carbs, 55g fat.

The cookies and sugar provide much of the carbohydrate, while cream cheese, butter, cream and chocolate account for much of the fat; the cream cheese and eggs contribute protein. Serve a slice with fresh berries or other fruit to add a fresh element to the plate.

Build a sturdy cookie crust

Fine crumbs: pulse the cookies until no large pieces remain so the butter can coat them evenly. Press the mixture firmly across the base and up the sides of the springform pan.

Brief bake: the 8–10 minutes in the oven helps the crust set before the filling goes in. Let it cool while you prepare the batter.

Keep the filling smooth

Softened cheese: let the cream cheese lose its chill before mixing; this makes it easier to beat smooth. Scrape the bowl as instructed so unmixed patches do not remain.

Gentle mixing: add the eggs individually on low speed, then mix in the cream only until combined. Fold in the chopped Oreos at the end to keep them distributed without overworking the batter.

Use steam without a water bath

Separate pan: this method keeps the springform pan out of the water. The cheesecake sits on a baking sheet while hot water in a separate pan on the lower rack creates steam in the oven.

Careful handling: pour the hot water into the lower pan after the cheesecake is in place, then close the oven door. Take care around the hot water and oven.

Follow the slow cooling method

Oven rest: after 55 minutes at 163°C (325°F), switch the oven off and leave the door slightly propped for 1 hour. Avoid opening it wide, as the method relies on gradual cooling.

Room-temperature rest: cool the cheesecake for another 3–4 hours before chilling it uncovered overnight. It needs to be fully cold before you release the pan or add the topping.

Finish with ganache and cream

Ganache: heat the cream until very hot but not boiling, then give it 3 minutes over the chocolate before stirring. This resting time lets the chocolate soften for a smooth mixture.

Whipped cream: stop at medium-stiff peaks, when the cream holds its shape but still looks smooth. Pipe or spoon it on after the ganache has been added.

Plan the serving

Timing: the oven work is only part of the schedule; the gradual cooling and overnight chill take several hours. Make the cheesecake the day before you plan to serve it.

Pairing: serve slices as they are, or add fresh berries on the side for a bright contrast to the rich cookie, cheese and chocolate flavours.

Recipe notes & tips

• Use room-temperature eggs and cream so they blend more easily into the filling.
• Scrape the mixing bowl while beating the cream cheese to catch any unmixed areas.
• Fold the chopped Oreos in gently so they stay in pieces throughout the batter.
• Set the cheesecake pan on a rimmed baking sheet before moving it into the oven.
• Wait until the cheesecake is fully chilled before releasing the springform clasp.
• Stop whipping as soon as the cream holds medium-stiff peaks; keep an eye on its texture.

Variations

• Extra cookie finish: scatter Oreo crumbs over the ganache before it sets.
• Berry side: serve each slice with fresh berries for a fruity contrast.
• Chocolate finish: use a mix of bittersweet chocolate chips and chopped chocolate for the ganache.
• Plain topping: leave off the whipped cream and serve with just the ganache.
• Oreo garnish: top the finished cheesecake with Oreo halves or crumbles.

Common mistakes to avoid

• Coarse crust crumbs: pulse the Oreos until finely crumbed so the base presses together evenly.
• Lumpy filling: soften the cream cheese and scrape the bowl while mixing.
• Overmixed batter: add eggs on low and mix the cream in only until combined.
• Opening the oven wide: keep the door slightly propped during the 1-hour oven rest to avoid letting the heat escape quickly.
• Rushing the chill: refrigerate overnight, or until fully cold, before removing the pan.
• Overwhipped topping: stop when the cream holds its shape and still looks smooth.

How to store

Keep the cheesecake covered in the refrigerator and eat within 4 days. For longer storage, wrap it well and freeze; thaw it in the refrigerator before serving.

Frequently asked questions