Oreo Truffle Cheesecake

Yield: 20 servings

Prep Time: 30 minutes

Cook: 5 hours 40 minutes

Oreo Truffle Cheesecake is a completely over-the-top sinful dessert with an Oreo crust, Oreo cheesecake filling, chocolate ganache, and Oreo truffles on top! Holy YUM.

Tessa's Recipe Rundown...

Taste: Like Oreo heaven. No joke.
Texture: Crunchy and buttery crust, ridiculously thick and luscious filling, fudgy chocolate ganache, and rich truffles on top. Texture like whoa!
Ease: Every part of this recipe is easy enough, but it is pretty time consuming and messy when all put together. The good news is that pretty much every element can be made ahead of time, and of course the cheesecake keeps well in the fridge!
Appearance: A showstopper, that’s for sure.
Pros: The dessert of your dreams.
Cons: MAYBE a once-every-six-months kind of treat 😉
Would I make this again? Yes, it’s such a great recipe for special occasions.

Oreo Truffle Cheesecake is a completely over-the-top sinful dessert with an Oreo crust, Oreo cheesecake filling, chocolate ganache, and Oreo truffles on top! Holy YUM.

This recipe is pure indulgence.

There’s no other way to describe it! Except maybe

heavenly
show-stopping
the dessert of your dreams?!

Oreo Truffle Cheesecake is a completely over-the-top sinful dessert with an Oreo crust, Oreo cheesecake filling, chocolate ganache, and Oreo truffles on top! Holy YUM.

It’s certainly a very special treat. And what’s life without a treat every once in a while? The toppings are, of course, totally optional but they really take the Oreo cheesecake to a delightful new level of extravagance.

Use this Oreo Truffle recipe here. Cut the recipe in half (unless you want a full batch!) and remove the peppermint extract and crushed peppermint. After allowing the chocolate dipped truffles to set, drizzle with melted white chocolate to make them extra beautiful.

Oreo Truffle Cheesecake Recipe Tips

  • Use regular-stuffed whole Oreos. Don’t remove the filling!
  • Don’t overbeat the cheesecake filling! Beat the cream cheese by itself as much as needed until it’s smooth and completely free of lumps. Once you add in the remaining ingredients be very careful not to overbeat, which will negatively impact the texture and result in cracks.
  • Cracks aren’t a big deal here, though! Since we’re covering the cheesecake any cracks will be hidden. That’s why we don’t need to bother with a water bath, woohoo!
  • Err on the side of underbaking. If your cheesecake is still slightly wobbly and jiggly in the middle, that’s totally fine. The top of the cheesecake should be dry. Remember, the cheesecake will continue to cook from the residual heat even after it’s been removed from the oven. And there’s nothing worse than an overbaked dry cheesecake!
  • To cut beautiful slices of cheesecake, I like to use this knife. Between slices I run the knife under hot water and wipe off the blade so each slice is clean. You’ll need to move the truffles around if you arrange them like I did in the photos.


Oreo Truffle Cheesecake is a completely over-the-top sinful dessert with an Oreo crust, Oreo cheesecake filling, chocolate ganache, and Oreo truffles on top! Holy YUM.

5.0 rating
1 reviews

Oreo Truffle Cheesecake

000
Yields 20 servings
Prep Time 30 minutes Cook Time 5 hours 40 minutes Total Time 6 hrs 10 mins

Ingredients

    FOR THE CRUST

    • 30 Oreo cookies
    • 5 tablespoons butter, melted

    FOR THE CHEESECAKE FILLING

    • 32 ounces cream cheese, at room temperature
    • 5 large eggs, at room temperature
    • 1 cup granulated sugar
    • 1/2 cup heavy cream
    • 1 teaspoon vanilla
    • 20 Oreo cookies, quartered

    FOR THE TOPPING

    • 1 cup semisweet chocolate chips
    • 1/2 cup heavy cream
    • Oreo truffles

    Directions

    1. FOR THE CRUST:

      Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch nonstick springform pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.

      FOR THE FILLING:

      In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Oreo cookies.

      Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

      FOR THE TOPPING:

      Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool slightly until thickened. Pour over the cheesecake, allowing to drip down the sides. Top the cheesecake with the Oreo truffles. Serve or cover and store in the fridge for up to 2 days.

    by

    If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

    About Tessa...

    I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

    Find Tessa on  

    8 Responses to “Oreo Truffle Cheesecake”

    1. #
      Taylor @ Food Faith Fitness — November 13, 2015 at 5:40 am

      This is pure heaven and just pure genius! I just can’t even look at it without drooling!

    2. #
      Kristina — November 13, 2015 at 8:46 am

      OMG, if this is not a sinful dessert, then I don’t know what is. It looks amazing!

    3. #
      Patty K — November 13, 2015 at 5:00 pm

      So much YUM!!! i think I gained 10 lbs. just looking at it 🙂

    4. #
      Lucia @ The Foodwright — November 20, 2015 at 8:48 pm

      Um, this is AMAZING, Tessa! I’m drooling. Love the truffles on top! So perfectly decadent.

    5. #
      Edna W — November 23, 2015 at 7:10 pm

      OMG!!!!! I asm soooo making this for Thanksgiving!! Just one more thing to be thankful for!! LOL!!!

    6. #
      Loretta Roberts — December 26, 2015 at 12:30 pm

      All of your recipes are wonderful, just wish i could print off all the tips that you put with them. thanks again

    7. #
      Jan — March 21, 2016 at 2:04 am

      Hi Tessa!

      Would this recipe still work if I were to make in mini cupcakes size? Should I cut down the baking time?

      Thank you in advance,
      Janice

    8. #
      Rita Zelig — July 31, 2018 at 8:51 am

      It’s official! I’m upset! I want to make this RIGHT NOW, but I have to wait until I’ll have more money to go shopping with! Now I’m saving up for my HS Reunion…the timing of this recipe for me…stinks! But I will make it & for now…I’ll have to stop looking at the pictures & trying my eyes out! Dear L-rd ot looks Scrumpdillyumptious!☺❤

      5.0 rating

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