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Lemon Oreo Cheesecake

A delightful dessert that combines creamy cheesecake with the zesty flavor of lemon and the crunch of Oreo cookies, perfect for any occasion.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups Oreo cookie crumbs Approximately 15 Oreo cookies
  • 0.25 cups melted butter
Cheesecake Filling
  • 2 cups cream cheese Softened
  • 1 cup heavy cream At room temperature
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 0.25 cups fresh lemon juice
  • 1 tablespoon lemon zest
  • 0.5 cups crushed Oreo cookies
Toppings
  • 0.25 cups lemon curd Optional, for topping
  • 0.25 cups Oreo cookie crumbs For garnish

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. Mix the Oreo cookie crumbs with melted butter in a bowl.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then remove and allow to cool.
Cheesecake Filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Add heavy cream, powdered sugar, and vanilla extract; beat until fluffy.
  3. Mix in lemon juice and zest.
  4. Fold in crushed Oreo cookies.
  5. Pour cheesecake mixture over the cooled crust and smooth the top.
Baking
  1. Bake for 50-60 minutes until the center is set.
  2. Turn off the oven and let the cheesecake cool with the door slightly cracked for 1 hour.
Chilling
  1. Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Serving
  1. Top with lemon curd and Oreo cookie crumbs before serving.

Notes

For best results, use room temperature ingredients. Chill well for optimal texture and flavor development. Consider variations such as mini cheesecakes or using gluten-free Oreos for the crust.