Home · Recipes · Cheesecakes Oreo Cheesecake Tart Author: Maryanne CabreraPublished: Oct 26, 2017Updated: Nov 3, 2023 View Recipe2 ReviewsThis post may contain affiliate links. Read our disclosure policy. Oreo cheesecake tart packs the flavor and richness of a standard cheesecake in smaller, compact size! The holidays mean cheesecakes galore! Every holiday gathering I’ve ever attended has at least one cheesecake for sharing. Nothing beats a slice of tall, rich, and dense New York cheesecake! 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. Lighter Cheesecake Option By using a shallow tart shell, you are 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 and the richness begins. Add a generous amount of chopped Oreos into the mix! 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. 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. Fold in Oreo cookies. Spread into crust and bake for about 30 minutes. 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! Recommended Tart Pan Use this 9.5-inch round tart pan with removable bottom. This recipe also works with a 14-inch rectangular loose bottom tart pan. The same tart pan can used to make these recipes: easy pumpkin tart, pear frangipane tart, and fig tart. Related Dessert RecipesCrazy about cheesecakes? Try these unique cheesecake recipes. Mini Cheesecake Brûlée Mini Peanut Butter Pretzel Cheesecakes Coffee Mousse Cheesecake No Bake Greek Yogurt Cheesecake Slicing Tips Chill cheesecake for at least two hours (ideally, overnight) before serving. Cold cheesecake will be easier to slice. Warm knife under hot water. Wipe dry then slice. Wipe knife after each slice. Alternatively, use a 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. More Oreo Dessert Recipes Oreo Donuts Cookies and Cream Rolls Mint Oreo Brownies Cookie Monster Ice Cream 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 Prep Time: 15 minutes minutesCook Time: 30 minutes minutesChill Time: 2 hours hoursTotal Time: 2 hours hours 45 minutes minutes Servings: 8 slices Print Recipe Pin Recipe Rate Recipe IngredientsCrust:1 ¼ cup ground graham crackers (8 full sheets)9 Tablespoons ground Oreos (6 cookies)1 Tablespoon unsweetened cocoa powderpinch fine sea salt6 Tablespoons unsalted butter, meltedOreo Cheesecake Filling:16 oz cream cheese, softened½ cup sour cream½ cup granulated sugar1 large egg¼ teaspoon fine sea salt1 teaspoon vanilla extract2 Tablespoons heavy cream, or milk½ cup roughly chopped Oreo cookiesTopping:whipped creamroughly chopped Oreo cookies Instructions Preheat oven to 325°F.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. 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.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. Topping: Spread whipped cream over cooled cheesecake. Garnish with chopped Oreo cookies. 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. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: oreo cheesecake, cheesecake tart, easy oreo cheesecake Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.