Cookies and Cream Cheesecake

This cookies and cream cheesecake recipe delivers the ultimate combination of creamy texture and chocolatey crunch right from your home kitchen. If you are searching for an easy dessert that is both impressive and simple, this cookies and cream cheesecake comes together with only 20 minutes of prep time and bakes in under an hour. Each bite is packed with cookies, tangy vanilla cheesecake filling, and just enough decadence to make any celebration—or weeknight—extra special.

I first made this cookies and cream cheesecake one chilly winter night after my kids begged for something fun during our family movie marathon. It instantly became their most requested birthday treat, and now every slice reminds me of those laughter-filled movie nights. With creamy, cookie loaded layers and nostalgic vanilla notes, this cheesecake truly has become our home’s special occasion favorite.

Gather Your Ingredients

• Oreo cookies: Used for both the crust and mixing into the cheesecake, providing chocolatey crunch and classic cookies and cream flavor; double-stuffed or regular both work, and gluten free sandwich cookies are a suitable swap
• Melted butter: Binds the cookie crumbs for a sturdy crust and adds moisture and richness; use unsalted butter for better control of saltiness
• Cream cheese: The base for silky, creamy filling; opt for full-fat block style, well softened, and avoid pre-whipped or spreadable for best texture
• Granulated sugar: Sweetens the cheesecake perfectly; fine organic cane sugar can be substituted, but granulated sugar delivers predictable results
• Vanilla extract: Boosts nostalgic, classic flavor; pure vanilla extract has richer aroma and taste than imitation, which impacts the final result
• Large eggs: Added at room temperature to ensure smooth consistency and prevent curdling, helping the batter bind and set evenly
• Sour cream: Adds tang and moisture for balanced flavor; Greek yogurt can be used as a lighter substitute if needed without sacrificing creaminess

How to Make Cookies and Cream Cheesecake

Preheat and Prep the Pan:

Start by preheating your oven to 325°F, ensuring even baking from the get-go. Line the bottom of a 9 inch springform pan with parchment paper and lightly coat the sides with non-stick spray to help the cheesecake release cleanly after baking, which is essential for a professional finish.

Crush and Combine the Crust:

Pulverize 16 Oreo cookies in a food processor until they become fine crumbs, or crush them in a zip bag using a rolling pin if you do not have a processor. Mix the crumbs with melted butter until fully moistened—your crust should hold together when pressed, making for a sturdy base that stays crisp.

Press the Crust:

Transfer the buttery crumbs into the prepared pan and use a flat-bottomed glass or measuring cup to firmly press them into an even layer, covering the base completely. Press to the edges to ensure structure, which prevents the crust from crumbling when sliced.

Beat the Cream Cheese:

Place the softened cream cheese in a large bowl and beat on medium speed for 2 minutes, scraping the bowl as needed, until smooth and creamy. Cream cheese at room temperature is crucial to avoid lumps and create a silky cheesecake filling.

Add Sugar and Vanilla:

Add the granulated sugar and vanilla extract, continuing to beat for 1 to 2 minutes until the mixture becomes glossy and thoroughly combined. Be diligent about scraping down the sides to prevent any unmixed cream cheese that would create texture issues later.

Beat in the Eggs:

Crack in the eggs, one at a time, mixing briefly after each addition just until combined. Avoid overbeating at this stage to reduce air bubbles, which can cause cracking during baking. The finished batter should be smooth and thick, not fluffy or foamy.

Stir in Sour Cream:

Fold in the sour cream gently with a spatula until just incorporated, enriching the batter with tang and softness. This step loosens the batter slightly while preserving that classic dense cheesecake texture.

Fold in Cookie Chunks:

Break 8 Oreo cookies roughly into quarters and gently fold them into the batter, distributing cookie pieces throughout. Do not overmix, as overmixing can cause cookies to dissolve and tint the batter a dull shade instead of giving defined cookie bites.

Pour and Smooth the Batter:

Pour cheesecake mixture over the crust, using a spatula to scrape every bit and smooth the top for even baking. A level surface prevents uneven cooking and ensures slices look visually appealing.

Bake the Cheesecake:

Place the pan on the middle oven rack and bake for 55 to 60 minutes. Check at 50 minutes; the edges should look just set and slightly puffed while the center should still jiggle gently. Overbaking leads to cracks, so keep a close eye and tent with foil if browning too quickly.

Cool Gradually:

Turn off the oven and crack the door open, letting the cheesecake rest in place for 1 hour to cool slowly, helping to prevent cracks from sudden temperature changes.

Chill Before Serving:

Let the cheesecake stand at room temperature for an hour then refrigerate, covered, for at least 4 hours or overnight for best results. Chilling firms up the cheesecake to perfect sliceable texture and lets flavors meld for a richer taste.

Serve and Garnish:

Run a knife along the pan edge before unlatching the springform ring for neat sides. Decorate with whipped cream and extra cookies if desired, and always slice with a sharp knife dipped in hot water for clean, perfect wedges every time.

My favorite discovery was mixing both double-stuffed and regular Oreos into the batter, which creates extra pockets of creamy filling. Once, my kids helped press the crust and announced it was the best dessert they had ever tasted. Skipping the whipped cream for a lighter finish still gives you a satisfying, creamy treat loaded with cookies in every bite.

Smart Swaps and Variations

If you need a gluten free option, simply substitute gluten free chocolate sandwich cookies for both the crust and the mix-ins. For dairy free bakers, use plant based cream cheese and sour cream, swapping eggs for a flax egg if also making it vegan. To reduce sugar, try using coconut sugar or a blend with your favorite natural sweetener, but note this may affect texture and color slightly.

How to Store and Reheat Cookies and Cream Cheesecake

To store leftover cheesecake, cover tightly with plastic wrap or foil or store individual slices in airtight containers. It will stay fresh in the refrigerator for up to five days. For longer storage, freeze individual pieces separated by parchment paper in a well sealed container for up to one month; thaw overnight in the refrigerator and serve chilled to preserve the creamy texture. Avoid microwaving to reheat, as this can cause curdling—let slices come to room temperature for 10 to 15 minutes instead for an ideal consistency.

What to Serve with Cookies and Cream Cheesecake

Cookies and cream cheesecake is delicious served on its own or paired with fresh berries and a light fruit salad to balance its richness. For festive occasions, a dollop of whipped cream and extra cookie crumbles makes for a party ready presentation. Complement with coffee, cold milk, or even sparkling water with a slice of lemon for a refreshing touch on the dessert table.

Nutritional Benefits

While indulgent, cookies and cream cheesecake provides protein and calcium from dairy ingredients, offering more satiety and nutrition than many dessert choices. The recipe is naturally vegetarian, and with easy swaps, can be made gluten free or dairy free as needed. Each serving delivers energy along with some healthy fats and micronutrients, especially when made with high quality cream cheese and eggs.

Recipe Success Tips

If your cookies and cream cheesecake develops cracks on top, simply cover with whipped cream and cookies to disguise imperfections without impacting taste. Avoid overmixing the batter, particularly after adding eggs, to maintain a smooth and dense texture. Always cool gradually in the oven and chill overnight to achieve the best possible flavor and creamy structure, and do a test with a gentle jiggle to check doneness before removing from the oven.

This easy cookies and cream cheesecake is a guaranteed crowd pleaser, bursting with rich flavor and crunchy cookie bits in every bite. Try it at your next gathering and see how quickly the plate is cleared.

Common Questions About This Recipe

→ Can I use different cookies for the crust?

Yes, graham crackers or chocolate wafers both work well if you prefer a different flavor profile.

→ How do I prevent cracks on the surface?

Letting the cheesecake cool gradually in the oven with the door cracked open helps minimize cracking.

→ Should I use full-fat cream cheese?

Full-fat cream cheese creates the best texture and richness for this dessert, but reduced-fat works in a pinch.

→ How long does it need to chill?

Chill for at least four hours, but overnight is ideal for a perfectly set and smooth cheesecake.

→ Can I freeze leftovers?

Yes, slices freeze well when wrapped tightly. Thaw in the fridge before serving for best results.