Chocolade Oreo Cheesecake has become my go-to dessert for special occasions and family gatherings. This rich and creamy cheesecake is filled with crushed Oreos, creating a decadent treat that everyone will adore. The combination of chocolate and cream cheese makes it an irresistible delight, perfect for satisfying any sweet tooth. Whether enjoyed at a party or as a weekend dessert, this cheesecake will surely impress and leave guests coming back for more!

Why You’ll Love This Chocolade Oreo Cheesecake
This Chocolade Oreo Cheesecake is not just an ordinary dessert; it’s a celebration of flavors and textures. Here are a few reasons why it stands out:
- Decadent chocolate flavor that pleases any palate.
- Easy to follow steps make it suitable for bakers of all levels.
- Can be made ahead of time, perfect for gatherings.
- Rich and creamy texture that melts in your mouth.
- Combines the beloved flavor of Oreos with a classic cheesecake.
- Versatile enough to be customized with toppings or variations.
This dessert falls within the American cuisine and is a delightful addition to any vegetarian diet.
Ingredients for Chocolade Oreo Cheesecake
Gather these items:
- 24 Oreos, crushed (no need to remove the filling)
- 6 tablespoons melted butter
- Four 8-ounce packages of cream cheese, at room temperature
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ cup cocoa powder
- ½ cup melted chocolate chips (recommend Ghirardelli 60% cacao bittersweet)
- 2 teaspoons vanilla extract
- 4 tablespoons cornstarch
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Additional crushed and halved Oreos for topping
How to Make Chocolade Oreo Cheesecake Step-by-Step
- Step 1: Start by crushing 24 Oreos into fine crumbs. The mixture should resemble wet sand. Mix these with 6 tablespoons of melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon. It should feel compact and won’t crumble.
- Step 2: Preheat your oven to 325°F (160°C). In a large mixing bowl, beat 4 packages of room-temperature cream cheese until soft and creamy. Gradually add ½ cup of granulated sugar and ¼ cup of packed brown sugar while mixing at medium speed. Sprinkle in ¼ cup of cocoa powder, then blend in ½ cup of melted chocolate chips for that rich, aromatic chocolaty depth.
- Step 3: Incorporate 2 teaspoons of vanilla extract and 4 tablespoons of cornstarch. These ingredients will add a delightful aroma and ensure a smooth, silky texture. Continue mixing until everything is unified, being careful not to overbeat, which could introduce air bubbles.
- Step 4: Pour the cheesecake filling over the prepared crust, spreading evenly with a spatula. Bake for 50-60 minutes or until the edges are set, and the center jiggles slightly. Let the cheesecake cool completely in the pan.
- Step 5: Gently heat 1 cup of semi-sweet chocolate chips and ½ cup of heavy cream in a small saucepan over low heat, stirring until smooth and glossy. Pour this rich ganache over the cooled cheesecake and spread evenly, allowing some to drip over the edges for a decadent look.
- Step 6: Top with extra crushed and halved Oreos for texture and visual appeal. Refrigerate for at least 4 hours or overnight for the best results before serving this tempting masterpiece.
Pro Tips for the Perfect Chocolade Oreo Cheesecake
Keep these in mind:
- For best results, refrigerate overnight.
- Use quality chocolate for the ganache.
- Consider using a water bath to prevent cracking.
- Experiment with different Oreo flavors for a twist.
Best Ways to Serve Chocolade Oreo Cheesecake
This cheesecake is delicious on its own, but here are some ideas to elevate your presentation:
- Serve with a dollop of whipped cream for added richness.
- Pair with fresh berries for a fruity contrast.
- Drizzle with chocolate sauce for an extra indulgent touch.
How to Store and Reheat Chocolade Oreo Cheesecake
For long-lasting freshness, refrigerate the cheesecake in an airtight container. It can last up to 5 days in the fridge. If needed, you can freeze slices wrapped in plastic for up to a month. Simply thaw overnight in the refrigerator before serving.
Frequently Asked Questions About Chocolade Oreo Cheesecake
What is Oreo Cheesecake?
Oreo cheesecake is a delicious dessert that combines creamy cheesecake with the iconic flavor of Oreo cookies. This cookies and cream cheesecake features a crust made from crushed Oreos and a filling that is rich and decadent.
Can I make Chocolade Oreo Cheesecake ahead of time?
Yes! This cheesecake can be made a day in advance, allowing the flavors to meld beautifully. Make sure to refrigerate it overnight for the best results.
How do I avoid common mistakes with Chocolade Oreo Cheesecake?
To avoid cracks in your cheesecake, avoid overmixing the filling, and consider using a water bath during baking. This technique helps maintain moisture and even cooking.
Variations of Chocolade Oreo Cheesecake You Can Try
If you want to mix things up, consider these variations:
- Try a no-bake Oreo cheesecake for a simpler option.
- Incorporate different flavored Oreos like mint or peanut butter for unique twists.
- Add a layer of caramel or peanut butter for extra richness.
For more delicious dessert ideas, check out our Chocolate Eclair Cake or Halloween Chocolate Chip Cookies. If you’re looking for savory options, don’t miss our Creamy Tuscan Scallops recipe.
For more information on the benefits of using quality chocolate, you can visit Healthline.
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Chocolade Oreo Cheesecake: 5 Steps to Decadent Bliss
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Craving a rich dessert? Discover how to create the ultimate Chocolate Oreo Cheesecake with our step-by-step guide. Indulge in this creamy, cookie-filled masterpiece.
Ingredients
- 24 Oreos, crushed (no need to remove the filling)
- 6 tablespoons melted butter
- Four 8-ounce packages of cream cheese, at room temperature
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ cup cocoa powder
- ½ cup melted chocolate chips (recommend Ghirardelli 60% cacao bittersweet)
- 2 teaspoons vanilla extract
- 4 tablespoons cornstarch
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Additional crushed and halved Oreos for topping
Instructions
- Start by crushing 24 Oreos into fine crumbs. The mixture should resemble wet sand. Mix these with 6 tablespoons of melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon. It should feel compact and won’t crumble.
- Preheat your oven to 325°F (160°C). In a large mixing bowl, beat 4 packages of room-temperature cream cheese until soft and creamy. Gradually add ½ cup of granulated sugar and ¼ cup of packed brown sugar while mixing at medium speed. Sprinkle in ¼ cup of cocoa powder, then blend in ½ cup of melted chocolate chips for that rich, aromatic chocolaty depth.
- Incorporate 2 teaspoons of vanilla extract and 4 tablespoons of cornstarch. These ingredients will add a delightful aroma and ensure a smooth, silky texture. Continue mixing until everything is unified, being careful not to overbeat, which could introduce air bubbles.
- Pour the cheesecake filling over the prepared crust, spreading evenly with a spatula. Bake for 50-60 minutes or until the edges are set, and the center jiggles slightly. Let the cheesecake cool completely in the pan.
- Gently heat 1 cup of semi-sweet chocolate chips and ½ cup of heavy cream in a small saucepan over low heat, stirring until smooth and glossy. Pour this rich ganache over the cooled cheesecake and spread evenly, allowing some to drip over the edges for a decadent look.
- Top with extra crushed and halved Oreos for texture and visual appeal. Refrigerate for at least 4 hours or overnight for the best results before serving this tempting masterpiece.
Notes
- For best results, refrigerate overnight.
- Use quality chocolate for the ganache.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg