Oreo cheesecake tart delivers the rich, creamy flavor of a classic cheesecake in a smaller, elegant tart form.
Holiday gatherings almost always include at least one cheesecake, and this Oreo cheesecake tart offers the same decadent taste in a shallower, more shareable format. It’s indulgent, satisfying, and perfect for Oreo lovers.
Because this tart uses a shallow shell, it requires less cream cheese than a tall, traditional cheesecake while keeping the luxurious texture and flavor. The crust-to-filling ratio is more balanced, giving you a pleasant bite with extra crust and plenty of Oreo pieces throughout.
Lighter Cheesecake Option
Using a shallow tart pan cuts down on the amount of cream cheese and eggs compared to a standard 9-inch cheesecake. A full-sized recipe often calls for two pounds of cream cheese and multiple eggs; this tart streamlines the ingredients without sacrificing richness.
Instead of that larger quantity, this tart uses one pound of cream cheese, a single egg, and a half cup of sour cream. Then it’s turned into something decidedly decadent by folding in chopped Oreo cookies.
Cheesecake Tart Components
- Oreo and graham cracker crust
- Creamy Oreo cheesecake filling
- Fresh whipped cream topping with chopped Oreos
CRUST: Pulse graham cracker crumbs, Oreo cookies, cocoa powder, and a pinch of salt in a food processor until combined. Stir in melted butter to moisten the crumbs and press the mixture into a 9-inch tart pan with a removable bottom.
FILLING: Beat softened cream cheese with sour cream and sugar until smooth. Add the egg, salt, vanilla, and a splash of heavy cream, mixing just until incorporated. Fold in roughly chopped Oreos, spread the filling into the crust, and bake until set, about 30–35 minutes.
TOPPING: Chill the tart for at least two hours (overnight is best). Before serving, spread freshly whipped cream over the top and garnish generously with chopped Oreos.
Recommended Tart Pan
A 9-inch tart pan with a removable bottom works well for this recipe; a 9.5-inch pan or a loose-bottom rectangular tart pan can also be used. The removable bottom makes it easy to lift the tart from the pan without damaging the edges.
Slicing Tips
Chill the tart thoroughly—cold cheesecake is much easier to slice cleanly. For neat slices, warm a knife under hot water, dry it, and wipe it between cuts. A stainless steel cheese wire is another effective option for precise slices.
Storage and Leftovers
- You can bake the cheesecake up to two days ahead; wait to add the whipped cream topping until serving time.
- Store the tart in an airtight container or cover tightly with plastic wrap to prevent it from absorbing refrigerator odors.
- Once topped, the tart will keep for 2–3 days in the fridge, though the whipped cream may begin to separate over time.
More Oreo Dessert Recipes
- Oreo Donuts
- Cookies and Cream Rolls
- Mint Oreo Brownies
- Cookie Monster Ice Cream
Oreo Cheesecake Tart
Maryanne Cabrera
Yield: 9-inch tart
10 slices
15 mins
30 mins
2 hrs
2 hrs 45 mins
Ingredients
Crust:
- 1 ¼ cup ground graham crackers (about 8 full sheets)
- 9 Tablespoons ground Oreos (about 6 cookies)
- 1 Tablespoon unsweetened cocoa powder
- Pinch fine sea salt
- 6 Tablespoons unsalted butter, melted
Oreo Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sour cream
- ½ cup granulated sugar
- 1 large egg
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 Tablespoons heavy cream or milk
- ½ cup roughly chopped Oreo cookies
Topping:
- Whipped cream
- Roughly chopped Oreo cookies
Instructions
- Preheat oven to 325°F.
- Crust: In a food processor, pulse graham crackers, Oreo cookies, cocoa powder, and salt until combined. Stir in melted butter. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Cheesecake Filling: Beat cream cheese, sour cream, and sugar until smooth using a hand mixer or stand mixer with a paddle attachment. Add the egg, salt, vanilla, and heavy cream, mixing until just combined. Scrape the sides of the bowl and fold in chopped Oreo cookies.
- Transfer the filling to the prepared crust and smooth into an even layer. Bake for 30–35 minutes, until the center is set. Cool on a wire rack, then refrigerate for at least two hours (overnight is best).
- Topping: Spread whipped cream over the chilled cheesecake and garnish with chopped Oreos.
Notes
- Tips on cutting cheesecake: Warm a knife under hot water, dry it, and wipe between slices for clean cuts. A stainless steel cheese wire also works well.
Storage and Leftovers:
- Bake the cheesecake up to two days ahead; add whipped cream only when ready to serve.
- Store wrapped or in an airtight container to avoid fridge odors.
- After assembly, the tart keeps 2–3 days refrigerated; whipped cream may separate over time.
Nutrition
Carbohydrates: 33 g,
Protein: 10 g,
Fat: 15 g
Nutrition information is an approximation.
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