This white chocolate Oreo cheesecake is so creamy and decadent! It has a baked white chocolate cheesecake filling on top of a crunchy Oreo crust. Topped with homemade whipped cream and more Oreo pieces, it's sure to impress all of your guests.
If you love Oreos, you have to try this white chocolate Oreo cheesecake! It's the perfect decadent dessert and has quickly become one of my favorite recipes on the blog. I promise you'll love it too!
This is a creamy baked cheesecake on a crunchy crust made from Oreos and melted butter (just like this chocolate mousse pie, Oreo ice cream cake, and no bake red velvet cheesecake). The cheesecake filling is super rich and luscious from the cream cheese, sour cream, and melted white chocolate.
Once the cheesecake is cool, we top it with homemade whipped cream and more Oreo pieces! This is a perfect, impressive dessert to serve at birthday parties, holiday celebrations, and more. I've included all my top tips in this blog post, so making this cheesecake (although it may seem intimidating at first) is a breeze!
If you're a cheesecake fan, check out cosmic brownie cheesecake, blueberry crumble cheesecake, brown butter pumpkin cheesecake, raspberry brownie cheesecake, and matcha cheesecake!
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Ingredient Notes
Here are notes about some of the ingredients used. For the full list of ingredients and quantities, see the recipe card below.
- Oreo cookies- Use regular Oreo cookies for the crust, not Double Stuf because the crust will be too moist from the creme. You'll need one regular pack of Oreos (not family size). I recommend grinding them in a food processor or blender to get the finest crumb.
- Butter- The unsalted butter is melted for the Oreo crust. You can melt it in the microwave before you start baking and let it cool slightly.
- White chocolate- Use white chocolate bars, not white chocolate chips! Chocolate chips have additives that make them more difficult to melt. I used Lindt White Chocolate Bars.
- Cream cheese- Use full-fat cream cheese that comes in a block. Cream cheese in a tub will be way too runny! It needs to be room temperature so it's easy to mix, so take it out of the fridge 2 hours before baking to soften.
- Sour cream- Sour cream is delicious in cheesecake because it cuts through the rich cream cheese and adds a lighter flavor. Take out of the refrigerator with the cream cheese.
- Cornstarch- A little cornstarch helps the cheesecake set up in the oven and prevents cracks.
- Eggs- 3 large eggs help to bind all the ingredients together in the oven and add some lift. The eggs need to be room temperature, so take them out of the fridge 1-2 hours before baking.
- Heavy cream- Also called heavy whipping cream, this is for the whipped cream topping. It whips up better if it's cold straight out of the refrigerator.
- Powdered sugar- You only need a couple tablespoons of confectioners sugar to sweeten the whipped cream, so you don't need to sift it.
Substitutions and Variations
- You can use a different kind of biscuit or cookie to make the crust if you're not an Oreo fan. Gingersnaps or Biscoff cookies would be so good!
- Plain full-fat Greek yogurt is the best substitute for sour cream.
- You can use granulated sugar instead of powdered sugar for the whipped cream.
- Top the cheesecake with fresh berries, more Oreos, or a drizzle of chocolate sauce or salted caramel.
Helpful Equipment and Tools
To make the crust, you need a food processor or high speed blender.
The cheesecake is baked in a 9-inch springform pan. This pan has latched sides that separate from the bottom so the cheesecake is easy to remove.
I used anย electric hand mixerย to make the cheesecake batter, but aย 5-quart stand mixerย with the paddle attachment works too.
Step by Step Instructions
Step 1: First, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9-inch springform pan with parchment paper and set aside. Next, place the Oreos in your blender or food processor.
Step 2: Make sure the blender or food processor is closed tightly. Pulse until the Oreos are ground into a fine crumb.
Step 3: Next, pour the Oreo crumbs and melted butter into a large mixing bowl. Mix together with a rubber spatula until the crumbs are coated with butter.
Step 4: Press the crumbs into the springform pan using the bottom of a measuring cup along the bottom and half way up the sides. Bake for 10 minutes.
Once the crust is done baking, remove from the oven and lower the heat to 325ยฐF/165ยฐC. Fill a casserole dish with hot water and place it on the bottom rack. This is our "water bath" that creates steam to prevent cheesecake cracks.
Step 5: Next, place chopped white chocolate in a microwave-safe bowl. Microwave for about 1 minute 30 seconds, stirring every 30 seconds until it melts completely. Let cool slightly before adding to the filling.
Step 6: In a large bowl with a hand or stand mixer, beat the cream cheese and sugar together until smooth. Scrape the sides of the bowl with a rubber spatula as needed to get any chunks.
Step 7: Next, beat in the vanilla, cornstarch, and salt on low until smooth and creamy. Then beat in the sour cream.
Step 8: Next, mix in the eggs one at a time. Scrape the sides of the bowl after the second and third egg.
Step 9: Switch to a rubber spatula and mix the batter by hand to eliminate air bubbles. Carefully pour the filling into the crust and smooth out the top. Quickly place it in the oven on the rack directly above the water bath and close the door. Bake for 70-90 minutes. When the cheesecake is done, the edges will be set and the center will puff up and jiggle like Jell-O. It's not done yet if it wobbles.
Step 10: Turn off the oven and crack the door open. Let the cheesecake cool in the warm oven for 1 hour. Then take it out and let cool on top of the oven for another hour.
Once the cheesecake reaches room temperature, cover the pan in cling wrap and chill in the refrigerator for at least 6 hours or overnight.
Step 11: Make the whipped cream by beating heavy cream and powdered sugar together on high speed for 3-4 minutes until medium peaks form. These are similar to stiff peaks but the ends bend over.
Step 12: When you're ready to serve, release the cheesecake from the pan and top with the whipped cream and Oreo crumbs. Slice and enjoy!
Expert Baking Tips
- Use room temperature cream cheese. Softened cream cheese is easier to mix into a smooth batter. You don't want chunks of cream cheese in the batter!
- Let the melted chocolate cool. If the chocolate is still hot before assembling the cheesecake, the filling will melt. It should feel like bath water or cooler.
- Use a water bath. The steam and moisture from the water bath keeps the cheesecake from getting rubbery and dry. It also prevents cracks.
- Cool gradually. Don't open the oven door while the cheesecake is baking. The blast of cold air can shock the cheesecake and cause a crack. Cheesecake needs to cool gradually because it shrinks as it cools. If it shrinks too quickly, it can crack.
Storage and Freezing
Store the Oreo white chocolate cheesecake in a large airtight container (like a cake carrier) in the refrigerator for up to 5 days with or without the whipped cream topping.
Store extra whipped cream in a separate airtight container in the fridge for up to 5 days.
Freezing
Slice the cheesecake and freeze the pieces in an airtight container or freezer bag for up to 3 months. I recommend freezing without the whipped cream topping because it can lose its creaminess, but it still works.
Thaw the slices in the refrigerator for 1-2 hours or overnight before eating.
Frequently Asked Questions
Yes! Make a third of this recipe for 12 mini cheesecakes. Bake in a muffin pan for 20-25 minutes or so.
Halve the recipe to make this into cheesecake bars using and 8x8 or 9x9 inch baking pan. You can also use an 8 inch springform pan.
If you use gluten free Oreos, the cheesecake will be gluten free!
More Cheesecakes to Try
๐ Recipe
White Chocolate Oreo Cheesecake
Equipment
- 1 food processor or blender
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Oreo Crust
- 36 Oreo cookies 1 standard box
- 5 tablespoon unsalted butter melted
Cheesecake Filling
- 8 oz white chocolate chopped
- 24 oz full fat cream cheese room temperature
- ยพ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ยฝ teaspoon salt
- โ cup sour cream
- 3 large eggs room temperature
Whipped Cream
- 1 cup heavy cream
- 2 tablespoon powdered sugar
Instructions
Oreo Crust
- Preheat the oven to 350ยฐF/180ยฐC. Line a 9-inch springform pan with parchment paper and set aside.
- Place the Oreo cookies in a food processor or blender. Pulse to a fine crumb.36 Oreo cookies
- Mix together the crushed Oreos and melted butter in a mixing bowl. Press into the pan using the bottom of a measuring cup along the bottom and about half way up the sides.5 tablespoon unsalted butter
- Bake for 10 minutes. Remove from the oven and let cool while you make the cheesecake batter.
Cheesecake Filling
- Lower the oven heat to 325ยฐF/165ยฐC, and fill a cast iron skillet or casserole dish with hot water and place it on the bottom rack. This is our "water bath" which creates steam to keep the cheesecake from cracking.
- Place the chopped white chocolate in a microwave safe bowl. Microwave for about 1 minute 30 seconds, stirring every 30 seconds or so until completely melted. Let it cool slightly before adding to the filling.8 oz white chocolate
- In a large bowl with a hand or stand mixer with the paddle attachment, beat cream cheese and granulated sugar together until smooth. Scrape the sides of the bowl with a rubber spatula.24 oz full fat cream cheese, ยพ cup granulated sugar
- Beat in the melted white chocolate, vanilla, cornstarch, and salt. Then beat in the sour cream.2 teaspoon vanilla extract, 1 tablespoon cornstarch, ยฝ teaspoon salt, โ cup sour cream
- Mix in the eggs one at a time on low speed. Scrape the sides of the bowl after the second and third egg.3 large eggs
- Pour the filling into the crust and smooth out the top. Place it in the oven on the rack directly above the water bath. Bake for 70-90 minutes until the edges are set and slightly golden. The center should be puffed up and jiggly.
- Turn off the oven and let the cheesecake cool in it for 1 hour with the door cracked open. Take it out and let cool on top of the oven for another hour. Cover with plastic wrap and chill in the refrigerator for 6 hours or overnight.
Whipped Cream
- Using an electric handheld mixer or a stand mixer with the whisk attachment, whip the heavy cream and powdered sugar on high speed for 3-4 minutes until medium peaks form. These are like stiff peaks but the tips will bend a bit.1 cup heavy cream, 2 tablespoon powdered sugar
- Take the chilled cheesecake out of the fridge, release the springform pan, and top with whipped cream and Oreo pieces. Slice and enjoy!
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