For Father’s Day cookouts, special family dinners, and even for Thanksgiving and Christmas, my Aunt Linda always makes the most delicious Oreo chocolate cheesecake. Throughout my teens and 20s, I was a bit of a lazy cook. If there was a box that had everything (or nearly everything) I needed in it and simple directions, I was all about it.
(And there IS an Oreo cheesecake set out there and it IS super easy)
As I’ve gotten a bit older, I appreciate making things from scratch a lot more – even if it takes a bit more time and effort. I still remember my Grandmother making homemade bread (in a time before bread machines and power mixers).
While I’m not about to start making my own bread (at least not on a regular basis), I do enjoy making this Oreo Chocolate Cheesecake recipe. It takes very little time and effort but it still has that wonderful homemade taste.
This continues to be a hit at family events and I’ve even brought it to parties and book clubs. It’s a sure win every time. Just be prepared for everyone to ask you for the recipe.
Making things from scratch, rather than a box or bag, also gives you a lot more leeway when it comes to altering the recipe to your own specific taste.
- 45 Chocolate Oreo Cookies (1 (18 oz) package)
- ¼ cup butter or margarine, melted
- 2 squares baker’s semi-sweet chocolate
- 2 (8 ounce) packages of cream cheese, softened
- 1/3 cup sugar
- 2 cups Cool Whip Dips – Chocolate flavor
- Divide the Oreo cookies. Set the cookie-halves which have the chocolate crème filling aside. Finely crush the cookie halves which do not have the chocolate crème filling.
- Mix the crushed cookies with the butter. Press the mixture firmly into the bottom and sides of a 9-inch pie plate. Set aside.
- Microwave chocolate in a small microwaveable bowl, on high for 1 minute. Stir to check that chocolate is completely melted. Set aside.
- Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl until blended. Add the melted chocolate and mix well.
- Chop the cookie halves which have the chocolate crème into quarters or smaller.
- Gently fold in ½ of the chopped Oreo halves.
- Gently stir in the Cool Whip Dips.
- Spoon the mixture into the crust and refrigerate for 3 hours.
- Before serving, sprinkle the remaining Oreo cookie halves on top.
Pro Tips and Substitutions
- You can buy a premade Oreo pie crust rather than making your own, but I 100% recommend trying to make your own at least once. It is just a few extra minutes and SO worth it. If you have children at home, you can involve them in the cookie crushing phase.
- The Chocolate Oreo cookies used in this recipe are like regular Oreo cookies with a chocolate crème filling rather than the usual vanilla crème. You can also use the regular Oreo cookies. I would NOT recommend using the Oreo “sandwich” cookies. They are more cake-like than cookie-like… which may be great for another dessert but not for a pie crust.
- This pie is also great slightly frozen. As freezer temperatures and conditions vary, experiment a bit with freezing times. I freeze it overnight and then defrost for 30 minutes before serving.
- You can also add a layer of whipped cream on top of the pie before serving – either before or after the chopped cookies.