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Oreo Cheesecake Tart

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 mins
Cook Time: 30 mins
Chill Time: 2 hrs
Total Time: 2 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: oreo cheesecake, cheesecake tart, easy oreo cheesecake
Servings: 8 slices
Author: Maryanne Cabrera



  • 1 ¼ 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
  • ½ cup sour cream
  • ½ cup granulated sugar
  • 1 large egg
  • ¼ teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 2 Tablespoons heavy cream, or milk
  • ½ cup roughly chopped Oreo cookies


  • whipped cream
  • roughly chopped Oreo cookies


  • 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.


  • 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.