Oreo Dream Cheesecake with Chocolate Cake and White Chocolate Mousse

Oreo Dream Cheesecake

Oreo Dream Cheesecake is the layered dessert I pull out when a celebration needs something over the top. It begins with a thin chocolate cake base, then a baked Oreo cheesecake packed with whole Oreo cookies, then an Oreo white chocolate mousse, and finally a whipped chocolate ganache frosting.

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Oreo cookies turn up in every bite and again on the finished top.

This is a rich and decadent cake in the style of bakery and Cheesecake Factory desserts, which makes it a natural fit for birthdays, holidays, parties, and other special occasions. It serves 12 to 16. If you love layered Oreo desserts, the Oreo Cheesecake Chocolate Cake on this blog is another one worth baking next.

What is Oreo Dream Cheesecake?

It is a layered Oreo cheesecake made in the style of bakery Oreo desserts. Chocolate cake, baked cheesecake, Oreo mousse, whipped ganache frosting, and a crunchy Oreo cookie decoration come together in one tall slice. Serve it well chilled so every layer stays firm and cuts cleanly.

Why You’ll Love This Oreo Cheesecake

If you are an Oreo person, this one was built with you in mind. Whole Oreos are baked into the cheesecake itself, crushed Oreos are folded into the mousse, and extra Oreo cookies decorate the finished cake. There is no hunting for cookie flavor in one thin layer.

• Oreo flavor in three places: inside the cheesecake, through the mousse, and across the top.
• Five parts, one showpiece: chocolate cake, cheesecake, mousse, ganache frosting, and an Oreo cookie topping.
• Built for a crowd: 12 to 16 servings of rich, decadent dessert that suits birthdays, holidays, and parties.
• Better made ahead: the cheesecake and the ganache both need chilling, so this dessert is easiest to prepare the day or two before serving.

My routine is simple. I bake on Friday, assemble on Saturday morning, and slice on Saturday night, when every layer is cold and firm.

Ingredients

Two quick notes before you shop. Use full fat brick style cream cheese softened to room temperature for the smoothest filling, and plan on Oreos in three forms: whole for the cheesecake, crushed for the mousse, and extra for the sides and top.

Semi sweet chocolate is used twice, in the cake base and in the whipped ganache frosting, and it should be finely chopped so it melts smoothly. Melted white chocolate gives the mousse its sweet, creamy flavor and helps it set.

Heavy whipping cream appears in the ganache and in the mousse, and the cup for the mousse must be cold before whipping. Sour cream adds creaminess and a slight tang to the baked cheesecake, while room temperature eggs blend in smoothly.

Flour gives structure to the cake and the cheesecake, cocoa powder brings chocolate flavor to the base, and butter is melted with the chocolate for the cake layer.

Granulated sugar sweetens the cake and the cheesecake, powdered sugar sweetens the mousse and can be added to the ganache for a sweeter frosting, and mini chocolate chips are mixed with crushed Oreos and pressed onto the sides for a crunchy decoration.

Chocolate Cake Layer

• 1/4 cup unsalted butter
• 2.5 oz semi sweet chocolate, chopped
• 2 large eggs
• 1/2 cup granulated sugar
• 3 Tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup all purpose flour
• 1/4 teaspoon baking powder

Oreo Cheesecake

• 20 oz cream cheese, softened to room temperature
• 3/4 cup granulated sugar
• 2 1/2 Tablespoons all purpose flour
• 1/2 cup sour cream, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 1 egg yolk, room temperature
• 18 Oreo cookies, whole

Chocolate Ganache Frosting

• 16 oz semi sweet chocolate, finely chopped
• 2 cups heavy whipping cream
• 1 1/2 Tablespoons corn syrup, optional, or substitute powdered sugar to taste

Oreo White Chocolate Mousse

• 3.5 oz white chocolate, chopped
• 2 Tablespoons heavy whipping cream
• 1 cup heavy whipping cream, cold
• 1/2 cup powdered sugar
• 10 Oreo cookies, crushed

Decoration

• 6 to 8 Oreo cookies, for decorating the top
• 6 Oreo cookies, crushed, for the sides
• 1 cup mini chocolate chips, for the sides

How to Make Oreo Dream Cheesecake

The recipe comes together in five parts: the chocolate cake layer, the Oreo cheesecake, the chocolate ganache frosting, the Oreo white chocolate mousse, and the assembly. Prep time is about 2 hours and cook time about 1 hour 30 minutes, with roughly 8 hours total once chilling is counted.

Make the chocolate cake layer

1. Preheat the oven to 350°F. Grease a 9 inch cake pan with baking spray, line the bottom with parchment paper, and spray the paper too.
2. Melt the chocolate and butter in a small microwave safe bowl, stirring every 30 seconds, until completely melted and smooth. Set aside to cool slightly.
3. In a separate bowl, whisk the eggs and sugar until well combined, then whisk in the melted chocolate mixture, cocoa powder, vanilla extract, and salt.
4. Sift in the flour and baking powder and stir with a spatula just until combined.
5. Pour the batter into the prepared pan and bake for 18 to 20 minutes, or until the cake is set.
6. Cool in the pan for 5 to 10 minutes, then transfer to a rack to cool completely. Once cooled, wrap tightly in plastic wrap and set aside until assembly.

Make the Oreo cheesecake

1. Preheat the oven to 325°F. Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth and creamy, scraping down the sides and bottom of the bowl as needed.
3. Add the sour cream and vanilla extract and mix on low speed until combined.
4. Add the eggs and the egg yolk one at a time, mixing on low speed just until combined after each addition. Do not overmix.
5. Pour about one third of the cheesecake batter into the prepared pan and arrange 10 whole Oreos over it. Spread the remaining batter over the Oreos, add more Oreo cookies on top, and press them in gently. A thin top layer of batter in places is completely fine.
6. Wrap the outside of the springform pan with aluminum foil to keep water out, then set the pan in a roasting pan filled with hot water. The water should not rise above the foil.
7. Bake for 55 to 65 minutes, until the edges are set and the center is still slightly jiggly.
8. Turn off the oven, crack the door open, and leave the cheesecake inside for 45 to 60 minutes.
9. Remove it from the oven and the water bath and cool to room temperature, then refrigerate for at least 1 to 2 hours, until completely cold and firm enough to handle. A short stint in the freezer after it cools can speed this up.

Make the chocolate ganache frosting

1. Place the finely chopped chocolate in a large heatproof bowl.
2. Heat the heavy cream until it just begins to simmer. Do not let it boil.
3. Pour the hot cream over the chocolate, cover, and let it sit for 2 to 3 minutes. Stir gently until the chocolate is completely melted and smooth, then stir in the corn syrup. If needed, microwave for a few seconds and stir again until smooth.
4. Let the ganache cool until thick. You can refrigerate it to speed things up, but stir occasionally so it cools evenly.
5. When the ganache is thick, transfer it to a mixing bowl and beat with the whisk attachment until light, fluffy, and spreadable. If it firms up too much in the refrigerator, let it sit at room temperature for 15 to 20 minutes before whipping.
6. For a sweeter frosting, add powdered sugar to taste.

Make the Oreo white chocolate mousse

1. Melt the white chocolate with 2 Tablespoons of heavy cream in the microwave, stirring every 20 to 30 seconds until smooth, then set it aside to cool to room temperature.
2. In a separate bowl, beat 1 cup of cold heavy whipping cream with the powdered sugar until stiff peaks form.
3. Add a small amount of the whipped cream to the cooled white chocolate and stir to lighten it.
4. Gently fold the white chocolate mixture back into the remaining whipped cream.
5. Fold in the crushed Oreos and refrigerate until you are ready to assemble.

Assemble the cheesecake

1. Place the chocolate cake layer on a serving plate or cake board.
2. Spread a thin layer of whipped chocolate ganache frosting over the cake, then carefully set the chilled Oreo cheesecake on top.
3. Spread the Oreo white chocolate mousse evenly over the cheesecake and chill for 30 to 60 minutes, until the mousse is firm enough to frost.
4. Reserve some ganache for the piped decoration, then spread a thin, even layer over the top and around the sides.
5. Mix the crushed Oreos and mini chocolate chips in a small bowl and press the mixture onto the sides of the cheesecake.
6. Transfer the reserved ganache to a piping bag fitted with a large round tip and pipe it in circles or a spiral over the top for a ridged Cheesecake Factory style look.
7. Decorate the top with whole Oreo cookies.
8. Refrigerate for at least 4 hours before slicing, preferably overnight. For cleaner slices, use a sharp knife and wipe it clean between cuts.

Tips for Success

This dessert rewards planning. The cheesecake, the ganache, and the mousse each need time to cool or chill, and the assembled cake needs extra chilling before slicing, so making it one day ahead gives the best results.

• Use room temperature cream cheese, sour cream, and eggs so the cheesecake batter mixes smoothly and evenly.
• Mix the cheesecake batter on low speed and stop as soon as the eggs are combined. Overmixing adds air and can cause cracks.
• Chill the cheesecake until it is firm and stable before lifting it onto the chocolate cake layer.
• Let the ganache thicken before whipping. A ganache that is still too soft will not whip into a spreadable frosting.
• Cool the melted white chocolate before folding it into the whipped cream, since warmth can melt the cream and loosen the mousse.
• Chill the finished cheesecake thoroughly before slicing, then use a sharp knife and wipe the blade clean between cuts.
• The water bath bakes the cheesecake gently, and it is not strictly essential here because the mousse and ganache cover the top and hide any minor cracks.

If you remember only one thing, remember this: cold cake and a clean knife. Chill overnight and wipe the blade between slices for bakery style edges.

Make Ahead

This cheesecake is best made one day ahead. The cheesecake layer and the ganache frosting need time to cool and chill, and the assembled dessert needs several hours in the refrigerator to set before slicing.

• Cheesecake: bake it earlier in the day or the night before, then keep it covered in the refrigerator until assembly.
• Ganache frosting: make it in advance and store it covered in the refrigerator. Let it sit at room temperature until slightly softened before whipping.
• Chocolate cake layer: it can be made one day ahead. Once completely cooled, wrap it tightly in plastic wrap so it does not dry out.
• Oreo mousse: make it close to assembly. It can rest in the refrigerator for a short time before you spread it over the cheesecake.

That schedule keeps party day calm. I bake the cake and the cheesecake the day before, then spend about twenty minutes on mousse and decoration the next morning.

Storage and Freezing

Keep the assembled Oreo Dream Cheesecake covered in the refrigerator for up to 5 days, and serve it well chilled. Cut it while it is cold and wipe the knife clean between cuts for the neatest slices.

Freezing the fully assembled cheesecake is not recommended, because the texture of the mousse and the frosting can change after thawing. You can still work ahead with the parts.

Wrap the baked cheesecake layer and the chocolate cake layer separately, each tightly in plastic wrap and aluminum foil, and freeze them for up to 1 month. Thaw both in the refrigerator before assembling.

More Oreo Desserts

If this one disappears too fast, try Oreo Cheesecake Chocolate Cake, No Bake Oreo Cheesecake, Oreo Cheesecake Cupcakes with Chocolate Ganache, Chocolate Mousse Mini Oreo Cheesecakes, or Mini Oreo Cheesecake. They all lean into the same cookies and cream flavor with far less assembly than this layered showpiece.

FAQs

Oreo Dream Cheesecake

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• Total Time: 480 min
• Yield: 12–16 1x

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Description

Oreo Dream Cheesecake Oreo Dream Cheesecake is the layered dessert I pull out when a celebration needs something over the top. It begins with a thin chocolate cake base, then a baked Oreo cheesecake packed with whole Oreo cookies, then an Oreo white chocolate mousse, and finally a whipped chocolate ganache frosting.

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Ingredients

Scale 1x2x3x

Chocolate Cake Layer
1/4 cup unsalted butter
2.5 oz semi-sweet chocolate, chopped
2 large eggs
1/2 cup granulated sugar
3 Tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup all-purpose flour
1/4 teaspoon baking powder

Oreo Cheesecake
20 oz cream cheese, softened to room temperature
3/4 cup granulated sugar
2 1/2 Tablespoons all-purpose flour
1/2 cup sour cream, room temperature
1 1/2 teaspoons vanilla extract
2 large eggs, room temperature
1 egg yolk, room temperature
18 Oreo cookies, whole

Chocolate Ganache Frosting
16 oz semi-sweet chocolate, finely chopped
2 cups heavy whipping cream
1 1/2 Tablespoons corn syrup

Oreo White Chocolate Mousse
3.5 oz white chocolate, chopped
2 Tablespoons heavy whipping cream
1 cup heavy whipping cream, cold
1/2 cup powdered sugar
10 Oreo cookies, crushed

Decoration
6–8 Oreo cookies, for decorating the top
6 Oreo cookies, crushed, for the sides
1 cup mini chocolate chips, for the sides

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Instructions

Make the Chocolate Cake Layer
1-Preheat the oven to 350°F: Preheat the oven to 350°F. Grease a 9-inch cake pan with baking spray. Line the bottom with parchment paper and spray the paper, too.
2-Melt the chocolate and butter in a: Melt the chocolate and butter in a small microwave-safe bowl, stirring every 30 seconds, until completely melted and smooth. Set aside to cool slightly.
3-In a separate bowl, whisk the eggs: In a separate bowl, whisk the eggs and sugar until well combined. Whisk in the melted chocolate mixture, cocoa powder, vanilla extract, and salt.
4-Sift in the flour and baking powder: Sift in the flour and baking powder and stir with a spatula just until combined.
5-Pour the cake batter into the prepared: Pour the cake batter into the prepared pan and bake for 18-20 minutes, or until the cake is set.
6-Cool in the pan for 5-10 minutes,: Cool in the pan for 5-10 minutes, then transfer to a rack to cool completely. Once cooled, wrap tightly in plastic wrap and set aside until ready to assemble.

Make the Oreo Cheesecake
7-Preheat the oven to 325°F: Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
8-In a large mixing bowl, beat the: In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
9-Add the sour cream and vanilla extract: Add the sour cream and vanilla extract and mix on low speed until combined.
10-Add the eggs and egg yolk one: Add the eggs and egg yolk one at a time, mixing on low speed just until combined after each addition. Do not overmix.
11-Pour about 1/3 of the cheesecake batter: Pour about 1/3 of the cheesecake batter into the prepared pan. Arrange 10 Oreo cookies over the batter. Spread the remaining cheesecake batter over the Oreos, then add more Oreo cookies on top and gently press them into the batter. It is fine if the top layer of batter is thin in some places.
12-Wrap the outside of the springform pan: Wrap the outside of the springform pan with aluminum foil to help prevent water from leaking in. Place the springform pan in the roasting pan with hot water. The water should not go above the foil.
13-Bake for 55-65 minutes, or until the: Bake for 55-65 minutes, or until the edges are set and the center is still slightly jiggly.
14-Turn off the oven, crack the oven: Turn off the oven, crack the oven door open, and leave the cheesecake inside for 45-60 minutes.
15-Remove from the oven and water bath,: Remove from the oven and water bath, then cool to room temperature. Refrigerate for at least 1-2 hours, or until completely cold and firm enough to handle. To speed this up, you can chill it briefly in the freezer after it has cooled to room temperature.

Make the Chocolate Ganache Frosting
16-Place the finely chopped chocolate in a: Place the finely chopped chocolate in a large heatproof bowl.
17-Heat the heavy cream until it just: Heat the heavy cream until it just begins to simmer. Do not boil it.
18-Pour the hot cream over the chopped: Pour the hot cream over the chopped chocolate, cover, and let it sit for 2-3 minutes. Gently stir until the chocolate is completely melted and smooth. Stir in corn syrup. If needed, microwave for a few seconds and stir again until smooth.
19-Let the ganache cool until thick: Let the ganache cool until thick. You can refrigerate it to speed up the process, but stir occasionally so it cools evenly.
20-When the ganache is thick and ready: When the ganache is thick and ready to use, transfer it to a mixing bowl and beat with the whisk attachment until light, fluffy, and spreadable. If the ganache becomes too firm in the fridge, let it sit at room temperature for 15-20 minutes before whipping.
21-If you prefer a sweeter frosting, add: If you prefer a sweeter frosting, add powdered sugar to taste.

Make the Oreo White Chocolate Mousse
22-Melt the white chocolate with 2 Tablespoons: Melt the white chocolate with 2 Tablespoons heavy cream in the microwave, stirring every 20-30 seconds until smooth. Set aside to cool to room temperature.
23-In a separate bowl, beat 1 cup: In a separate bowl, beat 1 cup cold heavy whipping cream and powdered sugar until stiff peaks form.
24-Add a small amount of the whipped: Add a small amount of the whipped cream to the cooled, melted white chocolate and stir to lighten it.
25-Gently fold the white chocolate mixture back: Gently fold the white chocolate mixture back into the remaining whipped cream.
26-Fold in the crushed Oreo cookies: Fold in the crushed Oreo cookies. Refrigerate until ready to assemble.

Assemble the Cheesecake
27-Place the chocolate cake layer on a: Place the chocolate cake layer on a serving plate or cake board.
28-Spread a thin layer of whipped chocolate: Spread a thin layer of whipped chocolate ganache frosting over the cake layer. Carefully place the chilled Oreo cheesecake on top.
29-Spread the Oreo white chocolate mousse evenly: Spread the Oreo white chocolate mousse evenly over the cheesecake. Chill for 30-60 minutes, or until the mousse is firm enough to frost.
30-Reserve some ganache frosting for the piped: Reserve some ganache frosting for the piped decoration on top. Spread a thin, even layer of ganache frosting over the top and around the sides.
31-Mix the crushed Oreos and mini chocolate: Mix the crushed Oreos and mini chocolate chips in a small bowl. Press the mixture onto the sides of the cheesecake.
32-Transfer the reserved ganache frosting to a: Transfer the reserved ganache frosting to a piping bag fitted with a large round tip. Pipe the frosting in circles or a spiral pattern over the top to create a ridged Cheesecake Factory-style look.
33-Decorate the top with whole Oreo cookies: Decorate the top with whole Oreo cookies.
34-Refrigerate the cheesecake for at least 4: Refrigerate the cheesecake for at least 4 hours before slicing, preferably overnight. For cleaner slices, use a sharp knife and wipe it clean between each cut.

• Prep Time: 120 min
• Cook Time: 90 min
• Method: bake

Keywords: Oreo Dream Cheesecake, Vera Z.