Chocolate Oreo Cheesecake with a Soft Chocolate Cake Base and White Chocolate Ganache

By:

Camille Hayes

Published:

October 27, 2026

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Ingrediënten

This Chocolate Oreo Cheesecake brings together a soft chocolate cake base, a thick and creamy Oreo cheesecake layer, and a smooth white chocolate ganache on top.

It is a rich party dessert that still feels doable at home, even if you are new to baked cheesecake. The recipe makes 12 servings and is marked as easy.

Read the full recipe once before you start, so the order of the layers is clear and the oven is ready at the right time.

The cake and the filling are mixed in separate bowls, and that matters. The chocolate cake batter gives the dessert a soft bottom layer. The cheesecake batter stays pale, creamy, and rich, with Oreo cookies placed inside it and crumbled through it.

Cream cheese, mascarpone, and Greek yogurt make the filling smooth and full in flavor. Cornstarch helps the filling set as it bakes. Eggs are folded in gently at the end, which helps keep the top calm and lowers the chance of cracks.

This version is adapted from the kookmutsjes.com. If you enjoy Oreo desserts in a smaller form, you may also like these Oreo cheesecake cookies on another baking day.

Kies je bakvorm

Use a pan that measures 28 by 18 centimeters, lined with parchment paper. The source recipe uses this size for the layered cake, and it gives neat rectangular pieces when the chilled cheesecake is cut.

A rectangular pan makes the bars easy to portion for a party tray. A springform pan is a practical choice when you want a taller look and easy release, but keep the stated size in mind so the layers bake in the times given.

Line the pan well before the batter goes in. Leave enough paper at the sides to help you lift or release the cake once it is cold and firm.

Set the pan aside while you mix the first batter, and preheat the oven in good time.

CHOCOLADECAKEBESLAG

This is the soft chocolate base. Mix it just until the dry parts are combined, because mixing too long can make cake tough.

3 medium eggs
100 grams dark brown sugar
50 grams granulated sugar
8 grams vanilla sugar, 1 packet
100 grams yogurt
100 milliliters sunflower oil
115 grams all purpose flour
25 grams cocoa powder
6 grams baking powder

The flour in the source is patent flour, which fits the role of all purpose flour in a United States pantry. The cocoa gives the base its chocolate flavor, and the baking powder helps the thin cake layer rise.

Dark brown sugar adds a deep, warm sweetness that suits chocolate well. Yogurt and sunflower oil keep the crumb soft.

Sift the flour, cocoa, and baking powder over the wet mix instead of adding them all at once, so the batter stays smooth and free of dry pockets.

CHEESECAKEBESLAG

This batter is the creamy center of the dessert. Let the cream cheese, mascarpone, and Greek yogurt lose their fridge chill before mixing, because room temperature dairy blends smoother and leaves fewer lumps.

400 grams cream cheese
250 grams mascarpone
125 grams Greek yogurt
125 grams granulated sugar
8 grams vanilla sugar, 1 packet
45 grams cornstarch
3 medium eggs

Mix the cheeses, yogurt, sugar, and vanilla sugar for 1 minute, then sift in the cornstarch and mix until combined. Cornstarch helps the filling set with a clean slice. After that point, put the mixer away.

Add the eggs one by one with a spatula and fold each one in lightly. Strong beating after the eggs go in can add air and stress the top as the cheesecake bakes and cools.

Vanilla sugar can be replaced with vanilla extract if that is what you have, and the sugar level can be adjusted to taste.

VULLING

200 grams Oreo cookies

The Oreo cookies are used in two ways, and both ways matter for texture. Some cookies stay whole and form a clear layer inside the cheesecake.

The rest are crumbled and scattered through the batter, so each slice has dark cookie pieces in the pale filling. Keep the whole cookies and the crumbled cookies in separate piles during assembly.

That small bit of order makes the layering calm and fast once the baked cake base is ready and the cheesecake batter is smooth.

GARNERING

Mini Oreo cookies, with no quantity stated
Chocolate, with no quantity stated

The garnish is flexible and is added at serving time. Finish each piece with chocolate lines and a mini Oreo on top. You can keep the finish simple and neat, or add a little more chocolate if the dessert is for a party table.

The source leaves the amounts open, so use what looks right for the number of pieces you cut.

GANACHE

75 milliliters heavy cream, listed in the source as unwhipped whipping cream
150 grams white chocolate, broken into pieces

The ganache is a two ingredient topping, but timing matters. Heat the cream until it is almost at a boil, add the broken white chocolate, and let it stand for 1 minute before you mix it smooth.

Pour and spread it only when the cheesecake is well chilled, and do not pour it while it is hot enough to melt into the filling. Once the ganache is on, the cheesecake goes back into the refrigerator so the topping can firm up.

Tips

Read the recipe all the way through first. The dessert is simple in parts, but the layers must go in the right order, and the long chill at the end is part of the recipe, not an extra.

Preheat the oven before each bake and check the temperature, because the cake and the cheesecake bake at two different temperatures. The cake needs a hotter oven, while the cheesecake needs a low and gentle oven.

Mix each batter only as long as the step asks. The chocolate cake can turn tough if it is mixed too long.

The cheesecake batter should be mixed for 1 minute before the cornstarch goes in, and the eggs should be folded in with a spatula after that. Watch the center as the cheesecake bakes. The sides should look firm while the center still wobbles a little.

That wobble is normal and is the cue to turn the oven off.

Leave the baked cheesecake in the turned off oven for 1 hour. Slow cooling helps prevent sinking and cracking. Then cover it and chill it in the refrigerator, preferably overnight.

The overnight chill firms the structure, deepens the flavor, and gives you clean slices the next day. For a different fruit finish on a future bake, this white chocolate raspberry cheesecake shows how white chocolate pairs with a bright topping.

Plan the chill before you plan the serving time. A full night in the refrigerator is the easiest way to get firm layers and neat pieces.

Jump To

1. Ingrediënten
2. Stappenplan
3. FAQs
4. Chocolade Oreo Cheesecake

Stappenplan

Work in this order: bake the chocolate cake, mix the cheesecake batter, layer the cookies and batter, bake again at a low temperature, cool slowly, chill well, and finish with ganache. The steps below use the exact amounts and cues from the recipe, with Fahrenheit temperatures added for United States ovens alongside the source Celsius values.

Make the chocolate cake batter. Break 3 medium eggs into a bowl. Add 100 grams of dark brown sugar, 50 grams of granulated sugar, and 8 grams of vanilla sugar. Mix until smooth. Add 100 grams of yogurt and 100 milliliters of sunflower oil, and mix well. Sift 115 grams of flour, 25 grams of cocoa powder, and 6 grams of baking powder over the bowl. Mix until combined, and stop once the batter looks even. Pour the batter into the lined pan and spread it in an even layer.
Bake the chocolate cake. Place the pan in a preheated oven at 175 degrees Celsius, which is 347 degrees Fahrenheit. Bake for 20 to 25 minutes. The base should be baked through enough to hold the cheesecake layers that go on top. Take the pan out of the oven and keep the cake in the pan, because the cheesecake is assembled and baked in the same pan. Lower the oven heat for the second bake while you mix the filling.
Mix the cheesecake batter. Put 400 grams of cream cheese, 250 grams of mascarpone, 125 grams of Greek yogurt, 125 grams of granulated sugar, and 8 grams of vanilla sugar in a deep bowl. Mix for 1 minute. Sift 45 grams of cornstarch over the bowl and mix until combined. Put the mixer away and pick up a spatula. Add 3 medium eggs one by one, and fold each egg in lightly before the next one goes in. The batter should look smooth and thick, with no streaks of egg.
Layer the Oreos and batter. Spread 125 grams of cheesecake batter over the baked chocolate cake. Lay whole Oreo cookies over that thin layer. Put 350 grams of cheesecake batter in a piping bag and pipe it over the cookies, then spread it well with care so the cookies stay in place. Crumble the remaining Oreo cookies from the 200 gram filling amount over that layer. Add the rest of the cheesecake batter on top and spread it evenly, right to the edges of the pan.
Bake the cheesecake. Place the pan in a preheated oven at 115 degrees Celsius, which is 239 degrees Fahrenheit. Bake for 60 to 65 minutes, or until the sides are firm and the center still wobbles a little when the pan is moved with care. Do not wait for the center to look fully firm in the oven, because the cheesecake continues to set as it cools and chills. A small wobble in the middle is the right cue at this stage.
Cool slowly, then chill. Turn the oven off and leave the cheesecake in the oven for 1 hour. This slow cool helps prevent the cheesecake from sinking or cracking. Take the pan out of the oven, cover the cheesecake, and place it in the refrigerator. Leave it there preferably overnight. The long chill firms the filling, settles the Oreo layers, and makes the cake much easier to cut into clean rectangles.
Make and add the ganache. Bring 75 milliliters of heavy cream almost to a boil. Add 150 grams of white chocolate broken into pieces. Let the pan stand for 1 minute, then mix until the ganache is smooth. Spread the white chocolate ganache over the chilled cheesecake in an even layer. Place the cheesecake back in the refrigerator for a while, so the topping becomes firm before you cut it.
Cut and serve. Cut the chilled cheesecake into rectangles or into the shape you prefer. Garnish each piece with chocolate lines and a mini Oreo. Serve cold, straight from the refrigerator, so the cake base, creamy filling, cookie pieces, and firm ganache stay in clear layers in every bite. This is a rich dessert for a special occasion or a treat at home, made from simple ingredients that come together in a clear order.

Keep leftovers covered in the refrigerator, as the cheesecake is served chilled and holds its shape best when cold. The source does not state a storage time, so use your normal judgment for a baked dairy dessert and serve it while the texture and flavor are at their best.

Cut only the pieces you need, and return the rest to the refrigerator promptly, covered, so the ganache stays firm and the cut edges stay neat.

Gerelateerde recepten

The source page closes with links to other bakes. They are listed here only as brief notes with the times stated on the source page, so this recipe stays complete on its own.

Mini Frambozen Cheesecakes met Witte Chocolade

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Bosbessen Kruimel Cheesecake

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FAQs

How do you make chocolate Oreo cheesecake with a chocolate cake base?

Bake the chocolate cake base in a lined 28 by 18 centimeter pan at 175°C for 20 to 25 minutes, then layer the cream cheese and mascarpone filling over it with whole and crumbled Oreo cookies inside. Bake at 115°C for 60 to 65 minutes until the sides are firm and the center still wobbles slightly. Leave it in the switched-off oven for 1 hour, chill it covered preferably overnight, then top it with white chocolate ganache.

Why does my Oreo cheesecake crack on top?

Cracks often come from overmixing after the eggs are added or from cooling too quickly. Fold the eggs in one by one with a spatula, stopping once no streaks remain, and avoid vigorous beating that traps air. Bake until the sides are firm and the center still wobbles slightly, then switch the oven off and leave the cheesecake inside for 1 hour so it cools gradually instead of contracting suddenly.

How long should chocolate Oreo cheesecake chill before slicing?

Chill the cheesecake covered in the refrigerator preferably overnight so the filling firms up fully before slicing. A shorter chill may leave the center soft and make the layers harder to cut cleanly. After adding the white chocolate ganache, return it to the refrigerator for a while until the topping is firm, then use a sharp knife dipped in hot water, dried, and wiped clean between slices.

Can you freeze chocolate Oreo cheesecake?

Yes, but plain slices freeze better than finished slices topped with ganache and garnish. Wrap the slices tightly to limit freezer burn, then thaw them in the refrigerator. Add the white chocolate ganache and crisp garnishes after thawing when possible, and keep leftovers covered and refrigerated promptly because the dessert contains dairy and eggs.

Chocolate Oreo Cheesecake with a Soft Chocolate Cake Base and White Chocolate Ganache