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This chocolate Oreo cheesecake is unbelievably delicious.  It’s so easy to make, but tastes like it took all day.  It’s kept in the refrigerator, so you can make it ahead, and it will be ready, when you’re ready to serve it.  It’s so rich and smooth, it’s almost like a french silk pie filling, but it’s got crunchy Oreo bits in the topping, and an Oreo crust that just makes it wonderful!  You can serve this after dinner, or for a special occasion, and it will make a stunning presentation.  Put this one in your favorites.

Here’s what you need to make CHOCOLATE OREO CHEESECAKE:

  • 1 Large (family size) package of Oreo cookies – divided – see recipe(Approximately 30 Oreo cookies for the crust)
  • 6 Tablespoons of butter – melted


  • 3 Packages of cream cheese – 8 ounces – softened
  • 1 cup of sugar
  • 1 1/2 teaspoons of Vanilla
  • 1/3 cup of Greek Yogurt
  • 3 eggs
  • 1 cup of Ghirardelli Milk chocolate chips – melted


  • 1 – 12 ounce container of Cool Whip – thawed
  • 12 Oreo’s – crushed
  • 6 Oreo’s – crushed – for Sprinkling on top
  • 15 Oreo’s – One for the top of each piece served


In the food processor, or blender, place approximately 30 Oreo cookies, and, pulse them into fine crumbs.  In a dish, melt the butter in the microwave.  Pour the butter into the food processor or blender, and pulse to blend butter and cookie crumbs.  Line the bottom of a 9 X 13 dish with Parchment paper, and pour the chocolate cookie crumbs into the dish.  Press the cookies crumbs evenly into the bottom of the dish, and place the dish in the oven for 10 minutes at 350 degrees. When finished baking, remove to a wire rack to cool.


In the mixing bowl of a stand mixer, place the cream cheese, and mix until smooth.  Add, the sugar, and mix until creamy.  Add the Greek Yogurt and Vanilla, and blend.  Add the eggs one at a time, and mix until blended.  Place the Chocolate chips in a microwave safe bowl, and melt the chocolate chips, at about 15 second intervals, until melted   Pour the melted chocolate into the mixing bowl, with the mixer at low speed, and blend the chocolate into the cream cheese mixture.  Scrape down the sides of the mixing bowl, and blend again, until the chocolate is completely blended into the cheesecake.   Pour the cheesecake mixture into the 9 X 13 dish, on top of the Oreo crust, and place in the oven for 45 minutes, at 350 degrees.    On the oven rack, right underneath the 9 X 13 dish, place a small oven safe dish, filled half way full with water, to keep the cheesecake moist while baking.  When the cheesecake is done, remove from oven, and place it on a wire rack to cool. 


While the cheesecake is cooling, remove the Cool Whip from the refrigerator (see notes) and place it on the counter.  Place the 12 Oreo’s in a Ziploc bag, and with a heavy glass, crush the Oreo’s into small chunks.  Open the Cool Whip, and pour the Crushed Oreo’s into the Cool Whip.  Stir the crushed Oreo’s and Cool Whip together until blended.  Place the Cool Whip container back in the refrigerator until the Cheesecake is completely cool. 

When the cheesecake is cool, remove the Cool Whip tub from the refrigerator, and spread the Cool Whip on top of the cheesecake, evenly.  In the Ziploc bag, place the 6 Oreo cookies, and finely crush them to Sprinkle on top of the Cool Whip.  Place the Cheesecake in the refrigerator until time to serve, or Overnight for best results. 

When ready to serve, cut the cheesecake in 2 inch X 3 inch pieces, and place an Oreo Cookie in the center of each piece (see photo).  Serve, and Enjoy!

NOTES:  Make sure you set your cream cheese out to soften, about 45 minutes before you’re ready to make the dessert.  I open the packages when I remove them from the refrigerator, before they’re soft, as it’s easier to open when they’re still firm.  Just sit them out on the counter, and they will soften right on the foil package, and there’ no mess.   ALSO, place the tub of Cool Whip in the refrigerator at the same time. This will allow the Cool Whip time to thaw, and it will be fluffy, and billowy when you’re ready to use it.   You can definitely make this dessert the day before, and leave it in the refrigerator until time to serve. 

Regarding the Greek Yogurt; you can use any brand you prefer, but, I used ‘THE GREEK GODS GREEK YOGURT’.  It’s really thick and rich and creamy, and did wonderfully in the cheesecake. 

Makes 12 – 15 servings

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