All you need to make this Philadelphia Oreo cheesecake are six ingredients! Not only is this a super-easy recipe, but you don’t even have to switch the oven on. The Oreo cookie crust is rich and tasty while the filling is creamy and sweet.
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Philly Oreo cheesecake is perfect for just about any occasion. You can prepare it ahead of time and just keep it refrigerated, freeing up your time to work on other dishes.
This dessert is a favorite among kids, adults, and just about anyone who loves chocolate. So, if Oreos make you smile, just imagine what a whole Oreo cheesecake is going to do!
These strawberry crunch cupcakes feature golden Oreos and this white chocolate cheesecake has a delicious cookie crust too!
Main Ingredients
You just need 6 ingredients for this cheesecake and you can already guess 2 of those from the name! Here are all the ingredients you are going to need to make it:
- Oreos: The star of the show. Everyone knows and loves Oreos and there are different varieties to choose from. I use regular Oreos, but if you want to experiment with other kinds, go ahead.
- Butter: For the crust. The butter holds the cookie crumbs together to make the cheesecake crust. Combine the two while it’s melted then it will firm up in the refrigerator. Use unsalted or salted butter. It won’t really affect the taste.
- Cream cheese: To make the filling. You can use whichever brand you personally prefer. I love full-fat Philadelphia cream cheese. It’s tasty, rich, and creamy.
- Sugar: For sweetness. Plain granulated white sugar is fine here and adds the perfect amount of sweetness.
- Vanilla extract: A contrasting flavor. Vanilla adds another flavor to support the tangy cream cheese and chocolate flavors in this delicious dessert. Feel free to personalize this recipe by using another extract instead, such as hazelnut for example. Yummy!
- Whipped topping: For creaminess. Without this ingredient, the filling would be too firm. Do you prefer to make your own whipped heavy cream? You can certainly use that instead.
Instructions Overview
If you are in the mood to make a Philadelphia Oreo cheesecake, you’ll be pleased to know how easy it is! Crush some of the cookies and combine them with the melted butter, then press the mixture into a baking dish.
Next, you need to mix the cream cheese with the sugar and vanilla then mix in the remaining cookie pieces and whipped topping. Spoon this on top of the crust. Finally, allow the cheesecake to chill for several hours.
Common Questions
This is a matter of choice. I love both kinds. Actually, I never met a cheesecake I didn’t love! Baked versions have a different texture. It’s smoother. No-bake cheesecake recipes are handy though because you can make them in just 10 or 15 minutes!
I usually make mine 6 to 8 hours before serving (to be on the safe side!) although it might be set in as few as 4 hours. If yours doesn’t seem to be firming up you can pop it in the freezer for half an hour to help speed it up.
A block or brick of cream cheese doesn’t contain much moisture, making it perfect for this cheesecake. You might not find block cream cheese outside of the United States, but you can use regular cream cheese from a tub instead.
I don’t usually deviate from the Oreos when making this particular recipe. Feel free to experiment with other cookies. Gingersnaps would be good or something nutty like amaretti cookies.
Cover any Philadelphia Oreo cheesecake leftovers with foil or plastic wrap then keep refrigerated for up to 5 days or in the freezer for up to a couple of months.
Chopnotch Tips
- Don’t over-mix the whipped topping into the filling, otherwise, it won’t come out as light.
- Serve this just as it is or garnish it with fresh mint sprigs or fresh berries.
- You can use any kind of sandwich cookies you'd like. I always use Oreos though because they’re my absolute favorite!
- Make sure the Philadelphia is at room temperature before you begin, so it mixes in well. Leave it on the countertop for an hour before starting on the recipe.
- Make the cheesecake in a couple of springform pans if you have them, so you can get it out easily. If not, it will be fine in a 13x9-inch baking dish.
Quick and simple to prepare, this Philadelphia Oreo cheesecake is rich, creamy, and truly delectable. You can make it from scratch in just 10 minutes.
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Recipe
How to Make
Philadelphia Oreo Cheesecake
Ingredients
- 14.3 ounces Oreos, 1 package, divided
- ¼ cup unsalted butter, melted
- 32 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 8 ounces whipped topping
Instructions
- Take 16 cookies and chop them into small bits using a sharp knife and then set them aside.
- Place the remaining cookies into a Ziploc bag, seal the bag, and then crush the cookies finely using a rolling pin. Add the melted butter to the bag and mix well. Then transfer the mixture into a 13x9-inch baking pan, spread it evenly across the bottom of the pan, and press it down firmly to form the crust.
- Combine the cream cheese, sugar, and vanilla into a large mixing bowl and beat well until fully blended, and then gently stir in the whipped topping and the chopped cookies.
- Scoop the cream cheese mixture into the baking pan evenly over the Oreo crust and then refrigerate for at least 4 hours until firm. Serve and enjoy!
Notes
- Don’t over-mix the whipped topping into the filling, otherwise, it won’t come out as light.
- Serve this just as it is or garnish it with fresh mint sprigs or fresh berries.
- You can use any kind of sandwich cookies you'd like. I always use Oreos though because they’re my absolute favorite!
- Make sure the Philadelphia is at room temperature before you begin, so it mixes in well. Leave it on the countertop for an hour before starting on the recipe.
- Make the cheesecake in a couple of springform pans if you have them, so you can get it out easily. If not, it will be fine in a 13x9-inch baking dish.
