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Slice of Oreo cheesecake topped with raspberries and an Oreo cookie on a white plate.

Baked Oreo Cheesecake

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Baked Oreo cheesecake with an Oreo crust, a cream cheese and mascarpone filling, chopped Oreo cookies in the batter, and a white chocolate topping. Best chilled well before slicing.
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Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 3 hours
Total Time 4 hours 20 minutes
Course: Dessert
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

For the crust:
  • 200 g Oreo cookies
  • 80 g butter melted
For the filling:
  • 150 g Philadelphia cream cheese
  • 250 g mascarpone
  • 100 g sugar
  • 150 ml heavy cream 35% fat
  • 2 eggs
  • 1 teaspoon vanilla
  • 6 –8 Oreo cookies chopped
For the topping:
  • 120 g white chocolate
  • 50 ml heavy cream
Optional decoration:
  • 100 ml heavy cream whipped
  • Extra Oreo cookies
  • Raspberries

Method
 

  1. Preheat the oven to 180°C. Line an 18 cm cake pan with baking paper.
  2. Finely crush the Oreo cookies for the crust. Mix them with the melted butter until evenly combined.
  3. Press the crust mixture firmly into the base of the prepared pan. Bake for 10 minutes, then remove from the oven.
  4. Reduce the oven temperature to 170°C.
  5. In a mixing bowl, beat the cream cheese, mascarpone, sugar, and vanilla until smooth.
  6. Add the heavy cream and eggs. Mix briefly on the lowest speed, or whisk gently by hand, just until combined.
  7. Fold in the chopped Oreo cookies with a spatula.
  8. Pour the filling over the baked crust and smooth the top.
  9. Bake for 40–50 minutes at 170°C. The edges should be set and the center should still have a slight wobble.
  10. If possible, place a small oven-safe pot of hot water in the oven next to the cheesecake while it bakes to create steam.
  11. Let the cheesecake cool completely in the pan.
  12. For the topping, heat the heavy cream until it just starts to boil.
  13. Pour the hot cream over the broken white chocolate. Let it sit briefly, then stir until smooth.
  14. Pour the white chocolate ganache over the cooled cheesecake.
  15. Decorate with whipped cream, Oreo cookies, and raspberries if desired.
  16. Chill in the refrigerator for 2–3 hours, preferably overnight, before slicing and serving.

Video

Notes

  • Use room temperature cream cheese and mascarpone for a smoother filling.
  • Do not overmix after adding the eggs.
  • For the cleanest slices, chill overnight and wipe the knife between cuts.
  • The steam from a small pot of water in the oven helps the cheesecake bake more evenly.
  • Store covered in the refrigerator.

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