This Oreo Cake Cheesecake is rich, creamy, and no-bake—aka, the dream. It’s layered with a buttery Oreo crust, a fluffy whipped cheesecake filling, and if you’re feeling a little extra, a toasted Swiss meringue crown. It's low effort & seriously addictive... Perfect for birthdays, special occasions, or honestly—any celebration.
If you love Oreo Recipes, you are also going to LOVE my Oreo Brownies, 3-ingredient Oreo Cake & my Mini Oreo Cheesecake Bites!
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Ingredients
- Oreos
- Unsalted Butter
- Cream Cheese
- Granulated Sugar
- Lemon Juice
- Heavy Whipping Cream
- Egg Whites
See recipe card for quantities.
Instructions
Press the Oreo crust into a lined 9-inch springform pan!
Spread the filling over the crust!
Add sprinkles... smooth the top, cover, and refrigerate for 8–12 hours until set.
Then pipe the Swiss meringue and torch for a toasted finish!
- Make the Crust:
Pulse Oreos into crumbs, mix with melted butter, and press into a lined 9-inch springform pan. Chill while you prep the filling. - Make the Filling:
Beat softened cream cheese and sugar until smooth. Mix in vanilla and lemon juice. Gradually whip in heavy cream until fluffy and soft peaks form. - Assemble & Chill:
Spread the filling over the crust, smooth the top, cover, and refrigerate for 8–12 hours until set. - Optional Meringue:
Whisk egg whites, sugar, and salt over simmering water until smooth and warm. Beat until glossy peaks form, add vanilla, then pipe and torch for a toasted finish. - Serve:
Slice, serve chilled, and enjoy!
Full recipe card is all the way at the end! (scroll all the way down:)
Substitutions
- Oreos → Use any chocolate sandwich cookies or even chocolate graham crackers.
- Unsalted Butter → Salted butter works too, just reduce added salt if needed.
- Cream Cheese → Try full-fat Greek yogurt or mascarpone for a slightly tangier or silkier vibe.
- Granulated Sugar → Use coconut sugar or powdered sugar (for a softer texture).
- Lemon Juice → A splash of white vinegar or lime juice gives similar tang.
- Heavy Whipping Cream → Use coconut cream for a dairy-free version (chill and scoop the thick part).
- Egg Whites (for meringue) → For a vegan option, aquafaba (chickpea brine) whips up beautifully.
Equipment
- 9-Inch Springform Pan
- Food Processor or Blender
- Mixing Bowls (at least 2)
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Kitchen Torch (optional, for toasting meringue)
Storage
Store the cheesecake in the fridge, covered, for up to 5 days. If using Swiss meringue, avoid covering it tightly to preserve the texture. To freeze, skip the meringue and wrap the cheesecake tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving and decorate just before serving if using meringue.
Top tips
- Use Room Temp Cream Cheese – This is key for a smooth, lump-free filling. Cold cream cheese won’t blend properly.
- Whip the Cream Gradually – Add it in stages and don’t rush the whipping—this builds that light, airy texture.
- Chill Overnight – Letting it set for a full 8–12 hours ensures clean slices and the perfect cheesecake bite.
FAQs
Yes! This cheesecake is perfect for making ahead. I actually prefer it the next day once it’s fully set and chilled. Just keep it covered in the fridge and decorate (especially if using meringue) right before serving.
Highly recommended, yes. It makes releasing the cheesecake super easy and keeps those edges nice and clean. If you don’t have one, line a regular 9-inch cake pan with parchment and leave a bit of overhang for easier lifting.
Totally! The meringue is optional and mostly for extra flair. You can decorate with whipped cream, crushed Oreos, or even a chocolate ganache if you’re feeling fancy. The cheesecake itself is delicious all on its own.
Related
Looking for other dessert recipes like this? Try these:
Easy Oreo Cake Cheesecake Recipe (The Best One)
Ingredients
Equipment
Method
- Add the Oreos to a food processor and pulse until you have fine crumbs. Transfer to a bowl, stir in the melted butter, and mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill in the fridge while you make the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Scrape down the sides of the bowl as needed to make sure there are no lumps. Mix in the vanilla extract and lemon juice.
- Gradually pour in the heavy cream in 3–4 additions, whipping after each one. Keep beating until the mixture turns light, fluffy, and holds soft peaks.
- Pour the cheesecake filling over the chilled crust and smooth out the top with a spatula. Cover the pan with plastic wrap and refrigerate for 8–12 hours, or overnight, until fully set. Add sprinkles.
- In a heatproof bowl (or the bowl of a stand mixer), combine the egg whites, sugar, and salt. Set the bowl over a pot of simmering water, making sure the bottom doesn’t touch the water. Gently whisk for about 4 minutes, or until the sugar is dissolved and the mixture is warm to the touch. Rub a bit between your fingers—it should feel completely smooth.
- Transfer the bowl to your stand mixer and beat on medium-low until foamy. Increase the speed and continue whipping until stiff, glossy peaks form and the bowl feels cool to the touch, about 4–5 minutes. Add the vanilla and mix just to combine.
- Pipe the meringue around the edges of the cheesecake and torch it until golden brown. It gives the cake that toasted marshmallow vibe and helps hold the shape.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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