Oreo Cheesecake Tart

This Oreo cheesecake tart has all the flavor and richness of a standard cheesecake in smaller, shallower scale. 

Oreo Cheesecake Tart

The holidays mean cheesecakes galore! Every holiday gathering I’ve ever attended has at least one cheesecake for sharing.

Whether it’s a giant Costco cheesecake or a vegan tofu cheesecake (because I’m from Los Angeles), cheesecake is an essential player.

To me, nothing beats a slice of tall, rich, and dense New York cheesecake. It’s my kryptonite and unfortunately, it causes major havoc to my waistline.

While this Oreo cheesecake tart is by no means healthy or light- it does provide the same richness as a standard cheesecake but on a smaller scale.

A “lighter” Oreo Cheesecake Tart

By using a shallow tart shell, I’m able to greatly reduce the amount of cream cheese in the recipe. Best of all, the crust to filling ratio is much better. You get more crust per bite.

A standard 9-inch cheesecake recipe uses at least two pounds of cream cheese and nearly half a dozen eggs. It includes melted butter and sour cream among other delicious ingredients that adds to its heavenly decadence.

This shallow cheesecake only uses one pound of cream cheese, one egg, and half a cup of sour cream.

That’s where any of hint of lightness ends. Because then I add a generous amount of chopped Oreo cookies into the mix!

Oreo Cheesecake Tart

Oreo Cheesecake Tart

Cheesecake Tart Components:

  • Oreo Graham Cracker Crust
  • Oreo Cheesecake Filling
  • Whipped Cream Topping

Crust

Blend together graham cracker, Oreo cookies, cocoa powder, and salt in the food processor. Stir in butter to moisten crumbs.

Press the crust mixture into a 9-inch tart pan with a removable bottom.

Cheesecake Filling

Use an electric hand mixer (or a stand mixer fitted with a paddle attachment) to beat together cream, sour cream, and sugar. Follow with egg, salt, vanilla, and a touch of heavy cream.

Mix until well combined. Then, fold in chopped Oreo cookies.

Spread filling over prepared crust and bake for about half an hour.

Topping

Let the cheesecake tart cool in the fridge for a few hours before serving.

Then, spread fresh whipped cream over the tart and garnish with all the chopped Oreos your heart desires!

Oreo Cheesecake Tart

Crazy about Oreos

I love Oreos. (Not sponsored.) I incorporate Oreos into all my favorite desserts: Oreo donuts, cookies and cream rolls, Oreo caramel dipped apples, Oreo brownies, Oreo coffee cream parfait.

Every time they come out with a new flavor, you bet I’m buying a package. But of course I’ll always be partial to the original.

This Oreo cheesecake tart includes Oreo cookies in the crust, filling, and topping. The crust is a mixture of graham crackers, Oreo cookies, and touch of cocoa powder. It tastes wonderful on it’s own and I could eat the crust by the spoonful.

Oreo Cheesecake Tart

Full-fat vs reduced-fat dairy ingredients

I use full-fat cream cheese and full-fat sour cream in all baked goods. I’d rather use the good stuff.

Unfortunately, I haven’t had much luck baking with low-fat cream cheese or low-fat sour cream. The added moisture in these products throws the balance off.

Portion Control

Let’s face it, about 80 percent of the recipes I share are sweet. I make desserts daily. And yes, I taste everything and often test each recipe at least three times to ensure its viability. And because of all the sweet things that come out of my kitchen, I’m all about moderation.

I won’t deny myself dessert, but I rely heavily on portion control. I’ll slice myself a tiny little wedge. I’ll eat it super slowly and savor each little morsel. And then I’m done. I’ll package the rest and send them away to make others happy.

These Oreo cheesecake tart will definitely spread cheer and joy.

Oreo Cheesecake Tart

Storage and Leftovers:

  • Cheesecake may be baked ahead of time, up to two days before serving. Do not add whipped cream topping until ready to serve.
  • Store cheesecake tart in an airtight container or cover with plastic wrap to prevent cheesecake from absorbing unwanted flavors of the fridge.
  • Once fully assembled, cheesecake will last in the fridge for another 2-3 days. However, the whipped cream topping will separate over time. 

Oreo Cheesecake Tart

This Oreo cheesecake tart includes Oreo cookies in the crust, filling, and topping. It's sure to satisfy Oreo fans!

Yield: 9-inch tart

Servings 8 slices
Author Maryanne Cabrera

Ingredients

Crust:

  • 1 1/4 cup ground graham crackers (8 full sheets)
  • 9 Tablespoons ground Oreos (6 cookies)
  • 1 Tablespoon unsweetened cocoa powder
  • pinch fine sea salt
  • 6 Tablespoons unsalted butter, melted

Oreo Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 2 Tablespoons heavy cream, or milk
  • 1/2 cup roughly chopped Oreo cookies

Topping:

  • whipped cream
  • roughly chopped Oreo cookies

Instructions

  1. Preheat oven to 325 degrees F.

  2. Crust: In a food processor, pulse together graham crackers, Oreo cookies, cocoa powder, and salt. Stir in melted butter. Use the flat bottom of a drinking glass (or measuring cup) to press mixture into the bottom and up the sides of a 9-inch tart pan with removable bottom. 

  3. Cheesecake Filling: Use a hand mixer to beat together cream cheese, sour cream, and sugar until smooth. (Alternatively, use a stand mixer fitted with a paddle attachment.) Add egg, salt, vanilla, and heavy cream. Mix until incorporated. Scrape dough sides of bowl to ensure thorough mixing. Fold in chopped Oreo cookies.

  4. Transfer filling into prepared crust. Spread into an even layer. Bake in preheated oven for 30-35 minutes until cheesecake is set. Cool tart on wire rack. Refrigerate for at least two hours, overnight is best.

  5. Topping: Spread whipped cream over cooled cheesecake. Garnish with chopped Oreo cookies.

Recipe Notes

  • Tips on cutting cheesecake: Warm knife under hot water and wipe dry before slicing. Wipe knife before each slice. Alternatively, use stainless steel cheese wire.

Storage and Leftovers:

  • Cheesecake may be baked ahead of time, up to two days before serving. Do not add whipped cream topping until ready to serve.
  • Store cheesecake tart in an airtight container or cover with plastic wrap to prevent cheesecake from absorbing unwanted flavors of the fridge.
  • Once fully assembled, cheesecake will last in the fridge for another 2-3 days. However, the whipped cream topping will separate over time. 

Interested in more cheesecakes? Here are some favorites:

Oreo Cheesecake Tart

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