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Oreo Cheesecake



  • Crust
  • 22 Oreo cookies crushed into crumbs
  • 2 tablespoons butter melted
  • Filling
  • 12 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 3 eggs room temperature
  • 1/3 cup Greek Yogurt
  • 1 teaspoons vanilla extract
  • 15 Oreo cookies chopped - not crushed


  • Preheat oven to 325°F;
  • Combine the melted butter and Oreo Cookie crumbs in a large bowl. I use a spatula to mix mine. Press into the bottom of a 9" Springform pan.
  • Bake the crust for 10 minutes.
  • While the crust is baking, prepare the cheesecake filling. Use the paddle attachment with your stand mixer to whip the cream cheese on medium speed.
  • Add the sugar and mix to thoroughly combine.
  • Add the eggs one at a time, continuing to mix, then add the yogurt and vanilla.
  • Turn the speed up one notch and allow to mix for 2 more minutes. Carefully pour in the chopped Oreo's and pour the batter in the baked crust. Make sure the filling is even and bake for 40 minutes.
  • Allow the cake to cool at room temp for 2 hours then cover with plastic wrap and refrigerate overnight.