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    Home » Dessert

    Golden Oreo Cheesecake

    Published: Jul 27, 2021 Updated: Jul 27, 2021 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    Golden Oreo Cheesecake

    This no-bake Golden Oreo cheesecake is creamy, smooth and luxurious. A Golden Oreo cookie base is topped with a velvety cheesecake filling loaded with plenty of Golden Oreos!

    Cheesecake on a white cake stand with one slice cut on a cake lifter.

    This Golden Oreo cheesecake ticks all the boxes. It’s creamy, smooth and velvety and loaded with Golden Oreo cookies, of course!

    If you love Oreos and you love cheesecake then this recipe will be a surefire winner for you. It’s also extremely easy to make and you don’t even need to turn on your oven.

    Of course if you love cheesecake then you’ll also love our biscoff cheesecake, passion fruit cheesecake, Greek yogurt cheesecake and baked eggless cheesecake.

    What You’ll Need To Make This Cheesecake:

    Photo of the ingredients needed to make golden oreo cheesecake.

    Ingredient Notes

    • Cream cheese – this should be the firm brick-style cream cheese. We used Philadelphia cream cheese.
    • Sour cream – should be full fat.
    • Golden Oreo cookies – we use the cookies to make the crust of this cheesecake as well as to chop up for the cheesecake filling and the topping. There is no need to remove the white parts from the centers.
    • Butter – can be lightly salted or unsalted, it won’t make any big difference to this recipe.
    • Heavy cream – is essential to the structure of your cheesecake filling. If you’re outside of the USA then use a thickened cream or whipping cream. It must be fridge cold before using.
    Cheesecake on a white cake stand with one slice cut on a cake lifter.

    How To Make Golden Oreo Cheesecake

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Prepare your springform pan. First flip the base of an 8-inch springform pan so that there isn’t any lip on the bottom anymore.
    • Spray with non-stick spray and line the bottom with a square sheet of parchment paper, you don’t need to trim the parchment paper to fit. Simply place a square sheet of parchment on the bottom of your springform pan and clip in the sides.
    • The next thing is to line the sides with strips of parchment paper. This is optional but it does help to make it really easy to remove your cheesecake from the pan later.
    Springform pan lined with parchment paper.
    • Prepare your cookie crust. Add Golden Oreo cookies to your food processor and process into crumbs.
    Two photo collage showing golden oreos added to food processor and processed into crumbs.
    • Add melted butter and process again until the butter is well mixed in with the crumbs.
    Two photo collage showing melted butter added to cookie crumbs and processed in.
    • Transfer the cookie crumbs to your prepared 8-inch springform pan. Use the bottom of a measuring cup or glass to press down on the cookie crust from the top, to pack it in tightly and make the top really smooth.
    • Place the crust into the freezer while you work on your filling.
    Two photo collage showing cookie crumbs added to springform pan and patted down to form the crust.
    • Prepare the cheesecake filling. Add cream cheese, sour cream, powdered sugar and vanilla extract to the bowl of your stand mixer and beat together until smooth.
    Two photo collage showing cream cheese, sour cream, powdered sugar and vanilla added to stand mixer and mixed until smooth.
    • Pour in the heavy cream and beat in until thickened and smooth.
    Two photo collage showing heavy cream added to stand mixer and mixed in until thickened.
    • Add chopped Golden Oreo cookies and fold in.
    Two photo collage showing broken up oreo cookies added to mixer and folded in.
    • Spread the cheesecake filling out over the top of the cookie crust and smooth down.
    • Place into the fridge to set for at least 6-8 hours and preferably overnight.
    Two photo collage showing cheesecake in springform pan and then on a white cake stand decorated with chopped golden oreo cookies.
    • When the cheesecake has set, use the parchment overhang at the bottom of your springform pan to easily slide the cheesecake from the springform pan onto your cake stand and then remove the parchment paper.
    • Decorate. Sprinkle chopped Golden Oreo cookies on top of the cheesecake, slice and serve.
    Golden oreo cheesecake on a white cake stand.

    Chef’s Tips

    The cream must be fridge cold. If your heavy cream is not super cold straight from the fridge then it may not whip up properly. So it’s crucial that it is very cold when you add it to your stand mixer.

    Let it set overnight. It’s most ideal if you can leave this cheesecake to set overnight, so that it sets up properly and is firm enough to slice and serve.

    Slice of cheesecake on a cake lifter.

    Make Ahead, Storing and Freezing

    Make Ahead: This cheesecake is ideal to make the day before as it’s best to let it set overnight in the fridge anyway (or longer) so making it the day before you need it will work out perfectly.

    Storing: Keep it stored in the fridge and enjoy within 4-5 days.

    Freezing: If you’d like to freeze it then let it set completely in the fridge first before moving it to the freezer. It is freezer friendly for up to 3 months. Thaw in the fridge and then slice and serve.

    Cheesecake on a white cake stand with slices removed.

    More Delicious Desserts

    1. Lemon Meringue Pie
    2. No Bake Chocolate Tart
    3. The Best Apple Crisp
    4. Easy Apple Cake
    5. Oreo Ice Cream
    6. Chocolate Tiffin
    Slice of golden oreo cheesecake on a white plate with a cake fork.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Cheesecake on a white cake stand with one slice cut on a cake lifter.

    Golden Oreo Cheesecake

    This no-bake Golden Oreo cheesecake is creamy, smooth and luxurious. A Golden Oreo cookie base is topped with a velvety cheesecake filling loaded with plenty of Golden Oreos.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 30 minutes
    Chill Time: 8 hours
    Total Time: 8 hours 30 minutes
    Servings: 12
    Calories: 527kcal
    Author: Alison

    Ingredients

    Crust:

    • 28 Golden Oreo Cookies
    • ⅓ cup Butter (Melted)

    Cheesecake:

    • 16 ounces Cream Cheese Full Fat, Brick Style, Softened
    • ⅓ cup Sour Cream Full Fat
    • 1 cup Powdered Sugar
    • 1 teaspoon Vanilla Extract
    • 1 cup Heavy Cream Cold
    • 16 Golden Oreo Cookies Chopped

    Decoration/Topping:

    • 4 Golden Oreo Cookies Chopped
    US Customary – Metric

    Instructions

    • Prepare your springform pan. First flip the base of an 8-inch springform pan so that there isn’t any lip on the bottom anymore.
    • Spray with non-stick spray and line the bottom with a square sheet of parchment paper, you don't need to trim the parchment paper to fit. Simply place a square sheet of parchment on the bottom of your springform pan and clip in the sides.
    • The next thing is to line the sides with strips of parchment paper. This is optional but it does help to make it really easy to remove your cheesecake from the pan later.
    • Prepare your cookie crust. Add Golden Oreo cookies to your food processor and process into crumbs.
    • Add melted butter and process again until the butter is well mixed in with the crumbs.
    • Transfer the cookie crumbs to your prepared 8-inch springform pan. Use the bottom of a measuring cup or glass to press down on the cookie crust from the top, to pack it in tightly and make the top of the crust really smooth.
    • Place the crust into the freezer while you work on your filling.
    • Prepare the cheesecake filling. Add cream cheese, sour cream, powdered sugar and vanilla extract to the bowl of your stand mixer and beat together until smooth.
    • Pour in the heavy cream and beat in until thickened and smooth.
    • Add chopped Golden Oreo cookies and fold in. Spread the cheesecake filling out over the top of the cookie crust and smooth down.
    • Place into the fridge to set for at least 6-8 hours and preferably overnight.
    • When the cheesecake has set, use the parchment overhang at the bottom of your springform pan to easily slide the cheesecake from the springform pan onto your cake stand and then remove the parchment paper.
    • Decorate. Sprinkle chopped Golden Oreo cookies on top of the cheesecake, slice and serve.

    Notes

    1. Golden Oreo cookies: There is no need to remove the white parts from the center of the cookies, you can use the cookies whole. 
    2. Butter – can be lightly salted or unsalted, it won’t make any big difference to this recipe.
    3. Cream cheese: This should be the firm brick-style cream cheese. We used Philadelphia cream cheese.
    4. Heavy cream: This is essential to the structure of your cheesecake filling. If you’re outside of the USA then use a thickened cream or whipping cream. 
    5. The cream must be fridge cold. If your heavy cream is not super cold straight from the fridge then it may not whip up properly. So it’s crucial that it is very cold when you add it to your stand mixer.
    6. Let it set overnight. It’s most ideal if you can leave this cheesecake to set overnight, so that it sets up properly and is firm enough to slice and serve.
    7. Make Ahead: This cheesecake is ideal to make the day before as it’s best to let it set overnight in the fridge anyway (or longer) so making it the day before you need it will work out perfectly.
    8. Storing and Freezing: Keep it stored in the fridge and enjoy within 4-5 days. If you’d like to freeze it then let it set completely in the fridge first before moving it to the freezer. It is freezer friendly for up to 3 months. Thaw in the fridge and then slice and serve.

    Nutrition

    Serving: 1Slice | Calories: 527kcal | Carbohydrates: 47g | Protein: 5g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 347mg | Potassium: 122mg | Fiber: 1g | Sugar: 30g | Vitamin A: 997IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sharmila

      January 14, 2022 at 4:21 am

      Can regular Oreos be used for this recipe?

      Reply
      • Alison Hope

        January 14, 2022 at 11:09 am

        Sure!

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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