Cookies And Cream Cheesecake

Cookies and cream cheesecake is the perfect Oreo dessert, with buttery cookie crust, silky cheesecake, mousse as light as a cloud, and a dark chocolate finish.

Course Dessert

Cuisine American

Keyword cheesecake recipes, cookies and cream recipes, Oreo recipes

Prep Time 50

Cook Time 40

Cooling and Chilling Time 4

Total Time 5 30

Servings servings

Calories 1589kcal

Author Kathleen

Ingredients

Chocolate Cookie Crust

24 pieces chocolate sandwich cookies include creamy centers
4 tablespoons unsalted butter melted

Cookies and Cream Cheesecake Batter

4 (32 ounces / 908 grams) packages cream cheese room temperature
1 cup granulated sugar
3 tablespoons all-purpose flour (22 g)
1 tablespoon vanilla extract
4 large eggs
14-18 pieces whole chocolate sandwich cookies
8 pieces chocolate sandwich cookies roughly chopped

Cookies and Cream Mousse

1 1/2 tablespoons water
1 1/8 teaspoons unflavored powdered gelatin
1 cup (226 g) white chocolate chips Guittard recommended
1 1/4 cups heavy cream divided
1/4 cup powdered sugar
10 chocolate sandwich cookies finely chopped

Dark Chocolate Ganache

1 cup dark or semi-sweet chocolate chips
1/2 cup heavy cream

Stabilized Whipped Cream Topping

1 cup heavy cream
1/2 cup powdered sugar
8 –12 pieces whole chocolate sandwich cookies for garnish

US Customary - Metric

Instructions

Chocolate Cookie Crust

Prep the pan: Lightly coat the bottom of an 8-inch springform pan with nonstick spray. Line with an 8-inch parchment circle, then spray the parchment and sides again.
Make the crumbs: Add cookies (with filling) (24 pieces) to a food processor and pulse until fine crumbs form.
Add butter: Pour in melted butter (4 tablespoons) and pulse until crumbs are evenly moistened.
Form the crust: Transfer crumb mixture to the prepared pan and press firmly into an even layer across the bottom (and slightly up the sides, if desired) using the bottom of a measuring cup.
Chill: Refrigerate for 20–30 minutes while preparing the cheesecake batter. This helps the crust firm up and hold together beautifully when sliced.

Make the Cookies and Cream Cheesecake

Mix the base: In a large mixing bowl, beat the cream cheese (4 packages), sugar (1 cup), flour (3 tablespoons), and vanilla (1 tablespoon) on low speed until smooth and fully blended, about 2 minutes. Scrape down the bowl as needed.
Add eggs: Beat in eggs one at a time (4) on low speed, mixing just until each is incorporated. Avoid overmixing to prevent excess air. Finish by folding gently with a spatula until smooth.
Layer with cookies: Pour 1 cup of batter over the prepared crust and smooth the surface gently to avoid disturbing the base. Arrange whole cookies (14-18 pieces) horizontally in a single layer over the batter, pressing them slightly so they touch the edges of the pan.
Add remaining batter: Pour remaining batter evenly over the cookie layer and smooth the top. Sprinkle the chopped cookies (8 pieces) evenly over the surface, pressing them in lightly so they’re mostly submerged but still visible.
Bake: Place the pan on the middle oven rack and bake at 450°F (232ºC) for 5 minutes, then reduce the temperature to 250°F (121°C) without opening the oven door and continue baking for 45–50 minutes, or until edges are set and the center still jiggles slightly.
Cool gradually: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake rest inside for 15 minutes to prevent cracking.
Cool completely: Remove from oven, run a thin knife around the edge to loosen, and cool at room temperature for 1 hour. Then refrigerate for at least 4–6 hours, or overnight, until fully chilled before adding the mousse layer.

Cookies and Cream Mousse

Bloom the gelatin: In a small bowl, add 1 1/2 tablespoons of cold water and sprinkle gelatin (1 1/8 teaspoons) evenly over the surface. Lightly press any dry spots down. Let it stand for 5 minutes.
Dissolve gelatin: In a microwave-safe cup, heat 1/2 cup heavy cream until steaming (about 45–60 seconds). Add bloomed gelatin and stir until fully dissolved. If needed, microwave another 5–10 seconds and stir again.
Melt the chocolate: Place white chocolate chips (1 cup) in a medium bowl. Pour hot cream/gelatin mixture over the chocolate, let sit 1 minute, then stir until smooth. Microwave briefly (10–15 seconds) if needed. Cool completely to room temperature before the next step.
Whip the cream: In a separate bowl, beat 3/4 cup heavy cream with 1/4 cup powdered sugar to stiff peaks.
Lighten and fold: Stir one large spoonful of whipped cream into the cooled chocolate to loosen it. Gently fold in the remaining whipped cream in 2–3 additions until no streaks remain.
Add cookies: Fold in finely chopped cookies (10 pieces) until evenly distributed.
Top and set: (Optional: Line inside of pan with acetate for clean edges.) Pour mousse over fully chilled cheesecake, smoothing the top evenly. Refrigerate until set — at least 2 hours, preferably overnight.

Make the Stabilized Whipped Cream

Whip Cream: In a cold mixing bowl, whip heavy cream (1 cup) and powdered sugar (1/2 cup) on low speed to incorporate, then on high until stiff peaks form, about 3–4 minutes. Keep refrigerated until ready to pipe.

Dark Chocolate Ganache

Heat the cream: Warm 1/2 cup heavy cream in the microwave until steaming but not boiling (about 30–40 seconds).
Add chocolate: Place chocolate chips (1 cup) in a heatproof bowl and pour hot cream over top. Let sit for 1–2 minutes, then stir until smooth. Microwave another 10–15 seconds if needed to fully melt.
Cool to room temperature before using: After stirring in the salt, let the ganache cool at room temperature for about 10–15 minutes, until it’s thickened but still pourable and no longer warm to the touch. This ensures the mousse stays perfectly intact and gives you a smooth, glossy finish.
Add salt + cool: Stir in a small pinch of salt. Let the ganache cool at room temperature for about 10–15 minutes, until it’s thickened but still pourable and no longer warm to the touch. This ensures the mousse stays perfectly intact and gives you a smooth, glossy finish.

Assemble the Cheesecake

Release: Once the mousse is fully set, run a thin knife around the inside of the pan and gently remove the springform ring. Peel away the acetate if used.
Smooth (optional): For a professional finish, use an offset spatula or bench scraper to smooth the sides.
Add ganache: Pour the cooled ganache over the center of the mousse and spread evenly to the edges, letting a few elegant drips fall down the sides. Chill 5–10 minutes to lightly set.
Decorate: Pipe stabilized whipped cream swirls around the edge using a 1M star tip. Press whole cookies upright into the whipped cream for garnish.
Final Chill: Refrigerate the fully decorated cheesecake for at least 1 hour (or up to 24 hours) before slicing. This allows the ganache to set, the whipped cream to stabilize, and the layers to firm up for clean, picture-perfect slices
Serve: Slice with a hot, clean knife, wiping between cuts. Serve very cold for clean slices, or let stand 5–10 minutes at room temperature for a creamier texture.

Notes

Let dairy come to room temperature. Bring cream cheese and eggs to cool-room temp (about 68–72°F) before mixing. Cold cream cheese traps lumps and air, which leads to uneven texture.
Mix low and slow. Beat on low speed and stop as soon as each egg disappears. Overmixing whips in air and can cause cracks.
Tap out air bubbles. After filling your pan, tap it firmly on the counter 4–5 times to pop any hidden air pockets.
Bake on the middle rack. This ensures even heat so the top doesn’t brown before the center sets.
Start with high heat. Bake at 450°F for 5 minutes (or 425°F if your oven runs hot), then drop to 250°F without opening the door for that velvety, even texture.
Cool gradually. Follow the cool-down stages: 15 minutes in a cracked oven → 1 hour on the counter → chill completely. This slow cool prevents cracking.
Fold mousse gently. Make sure the white chocolate base is cool to the touch before folding in whipped cream — warm chocolate will deflate your mousse.
Use the right butter ratio. The higher butter amount (4 Tbsp) ensures your no-bake crust slices clean and firm, without crumbling.
Pour ganache at the right temperature. It should be pourable but not hot — about body temperature. If it feels warm on your finger, wait 5 minutes and stir again.
Cut clean slices. Use a long knife warmed under hot water, wiping between cuts. Chill the cheesecake 15 minutes before slicing for bakery-style edges.
Adjust for pan size. Using a 9-inch springform? It works perfectly — just expect a slightly shorter cake and reduce the 250°F bake by about 5 minutes.
Plan for make-ahead magic. Cheesecake tastes even better the next day! An overnight chill gives the mousse time to stabilize and makes every slice picture-perfect.

Nutrition