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



  • 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


  • whipped cream
  • roughly chopped Oreo cookies


  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

Storage and Leftovers: