If you’re dreaming of the ultimate dessert mashup, this Copycat Cheesecake Factory Oreo Cheesecake is here to steal the spotlight. Imagine rich chocolate cake as the base, followed by layers of silky cheesecake studded with whole Oreo cookies, topped with cookies and cream mousse, and finished off with swirls of chocolate whipped frosting and more Oreos. It’s a dessert that’s equal parts showstopper and comfort food — and the best part? You can make it right at home.

Behind the Recipe

My first taste of this iconic slice at the Cheesecake Factory was love at first bite. The layers, the texture, the pure indulgence — I knew I had to recreate it. So I got to work layering flavors, textures, and just the right amount of sweetness. The result is a homemade version that hits all the right notes: bold, creamy, crunchy, and deeply chocolatey. Whether it’s for a birthday, special occasion, or just because, this one always gets rave reviews.

Recipe Origin or Trivia

Cheesecake Factory is famous for its towering, over-the-top cheesecakes, and the Oreo Dream Extreme is one of their most beloved. It’s a layered dessert that combines several elements: chocolate cake, classic cheesecake, mousse, and whipped topping — all tied together with America’s favorite cookie. This copycat version stays true to that layered magic, giving you every bit of the wow factor at home without needing to wait for a table.

Why You’ll Love Copycat Cheesecake Factory Oreo Cheesecake

This cheesecake is a celebration in every layer. Here’s why you’ll fall for it:

Versatile: Perfect for birthdays, celebrations, or just when you’re craving something epic.

Budget-Friendly: More affordable than a restaurant slice and makes a full cake!

Quick and Easy: The steps are straightforward, and the results are bakery-worthy.

Customizable: Switch up the base, cookies, or toppings to make it your own.

Crowd-Pleasing: One slice is never enough — this dessert always gets compliments.

Make-Ahead Friendly: Best when chilled overnight, making prep easier.

Great for Leftovers: Holds up well in the fridge for days without losing its magic.

Chef’s Pro Tips for Perfect Results

Here’s how to get those signature layers and rich flavor every time:

Use Room Temp Ingredients: Especially cream cheese and eggs, for smooth mixing.
Bake Cheesecake Low and Slow: This prevents cracks and keeps the texture creamy.
Chill Overnight: Flavors deepen and the texture sets up beautifully.
Layer Cleanly: Use a spatula to level each layer so every slice looks perfect.
Use Real Whipped Cream: It makes the mousse lighter and more luxurious.

Kitchen Tools You’ll Need

You don’t need a commercial kitchen to make this — just these essentials:

Springform Pan: For easy cheesecake release and perfect sides.

Electric Mixer: To whip the mousse and blend the batter.

Mixing Bowls: Separate bowls for each component.

Spatula: For folding and smoothing layers.

Baking Sheet: For the water bath setup (optional but helpful).

Piping Bag: For decorating with frosting swirls.

Ingredients in Copycat Cheesecake Factory Oreo Cheesecake

Here’s what brings each delicious layer together:

Chocolate Cake Base:

All-Purpose Flour: 1 cup
Granulated Sugar: 1 cup
Cocoa Powder: 1/3 cup
Baking Powder: 1 teaspoon
Baking Soda: 1/2 teaspoon
Salt: 1/4 teaspoon
Egg: 1 large
Milk: 1/2 cup
Vegetable Oil: 1/4 cup
Vanilla Extract: 1 teaspoon
Boiling Water: 1/2 cup

Cheesecake Layer:

Cream Cheese: 3 (8 oz) blocks
Granulated Sugar: 3/4 cup
Eggs: 3 large
Vanilla Extract: 2 teaspoons
Sour Cream: 1/2 cup
Oreo Cookies: 12 whole, for layering

Cookies and Cream Mousse:

Heavy Whipping Cream: 1 cup
Powdered Sugar: 2 tablespoons
Cream Cheese: 4 oz
Vanilla Extract: 1 teaspoon
Crushed Oreos: 8 cookies

Chocolate Whipped Frosting:

Heavy Cream: 1 cup
Powdered Sugar: 3 tablespoons
Cocoa Powder: 2 tablespoons
Vanilla Extract: 1/2 teaspoon

Oreo Cookies (For Garnish): 6, halved or whole

Ingredient Substitutions

Make it work with what you have:

Sour Cream: Greek yogurt adds a similar tang and creaminess.
Vegetable Oil: Melted butter works in a pinch.
Oreos: Use any chocolate sandwich cookie.
Heavy Cream: Coconut cream can be used for a dairy-free mousse.

Ingredient Spotlight

Cream Cheese: This is the heart of your cheesecake layer — rich, smooth, and slightly tangy. Always use full-fat blocks, not whipped or spreadable.

Oreo Cookies: Not just a garnish — they’re baked right into the cheesecake, adding crunch and flavor. For best results, use fresh cookies, not stale ones.

Instructions for Making Copycat Cheesecake Factory Oreo Cheesecake

Ready for some sweet layering? Here’s how to build this masterpiece:

Preheat Your Equipment:
Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
Combine Ingredients:
For the chocolate cake base: In a bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt. Add egg, milk, oil, and vanilla. Stir in boiling water until smooth. Pour into pan and bake for 20–25 minutes. Let cool.
Prepare Your Cooking Vessel:
While the cake cools, prepare the cheesecake layer. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over the cooled cake layer. Press whole Oreos gently into the batter.
Assemble the Dish:
Bake cheesecake at 325°F for 50–60 minutes, or until set with a slight jiggle. Turn off oven, crack the door, and cool inside for 1 hour. Then chill in fridge for at least 4 hours or overnight.
Cook to Perfection:
Prepare mousse by beating heavy cream and sugar to stiff peaks. In another bowl, blend cream cheese and vanilla. Fold whipped cream and crushed Oreos into the cream cheese. Spread evenly over chilled cheesecake.
Finishing Touches:
Whip chocolate frosting ingredients until fluffy. Pipe decorative swirls on top. Garnish with Oreos.
Serve and Enjoy:
Use a hot knife for clean slices. Serve chilled and enjoy every layered bite.

Texture & Flavor Secrets

This dessert has it all — moist chocolate cake, dense and creamy cheesecake, crunchy cookies, airy mousse, and soft whipped topping. The balance of textures and the way chocolate, vanilla, and cream swirl together in each forkful is nothing short of dreamy.

Cooking Tips & Tricks

Keep things smooth and stunning with these tips:

Wrap your springform pan in foil if baking in a water bath.
Chill overnight for the best sliceable texture.
Clean your knife between slices for perfect presentation.

What to Avoid

To keep things from falling apart (literally):

Don’t Overmix Cheesecake Batter: Too much air causes cracks.
Rushing Chill Time: The mousse and cheesecake need time to set.
Using Warm Cake: Let the cake layer cool fully before adding cheesecake.

Nutrition Facts

Servings: 12
Calories per serving: 560

Note: These are approximate values.

Preparation Time

Prep Time: 40 minutes
Cook Time: 90 minutes
Total Time: 8 hours (including chilling)

Make-Ahead and Storage Tips

This cheesecake is best made a day ahead. Store covered in the fridge for up to 5 days. You can also freeze slices tightly wrapped and thaw overnight in the fridge. Garnish just before serving for the freshest look.

How to Serve Copycat Cheesecake Factory Oreo Cheesecake

Serve slices chilled with a dollop of whipped cream or a drizzle of chocolate sauce. For parties, cut into mini wedges and serve with forks on a platter. Add a few crushed cookies on the plate for a decorative touch.

Creative Leftover Transformations

Have extras? Try these fun ideas:

Oreo Cheesecake Milkshake: Blend a slice with vanilla ice cream and milk.
Cheesecake Pops: Scoop chilled cheesecake into balls, freeze, then dip in chocolate.
Mini Parfaits: Layer chunks with whipped cream and crushed Oreos in glasses.

Additional Tips

Little things that make a big difference:

Use full-fat cream cheese and sour cream for richness.
Line your pan with parchment to lift slices cleanly.
Use a piping bag to make the top look like it came from a bakery.

Make It a Showstopper

Use whole Oreos standing upright on each slice for a bold look. Dust lightly with crushed cookies or drizzle chocolate ganache for added elegance. Serve on a white cake stand to let those layers shine.

Variations to Try

Peanut Butter Oreo Cheesecake: Add peanut butter to the mousse layer.
Mint Oreo Version: Use mint-flavored Oreos and a drop of mint extract in the frosting.
Double Chocolate Dream: Add mini chocolate chips to the cheesecake layer.
Caramel Swirl: Drizzle caramel sauce over the mousse before frosting.
Mini Cheesecakes: Bake in cupcake liners for portable single servings.

FAQ’s

1. Can I make this without a springform pan?

Yes, use a deep round pan with parchment, but slicing may be trickier.

2. Do I need a water bath?

It helps prevent cracks, but you can skip it if you don’t mind rustic edges.

3. Can I freeze this?

Yes, freeze slices tightly wrapped and thaw in the fridge.

4. What’s the best way to cut clean slices?

Use a hot knife and wipe between cuts.

5. Can I make this gluten-free?

Yes, use gluten-free flour and cookies.

6. Can I use store-bought cake mix?

Absolutely — just bake one layer and follow the rest of the recipe.

7. Is the mousse necessary?

You can skip it, but it adds an airy contrast that’s worth it.

8. How far in advance can I make it?

Up to 2 days in advance — just keep it chilled and covered.

9. Can I add chocolate ganache?

Yes! Drizzle between layers or on top for extra richness.

10. How long will leftovers last?

Up to 5 days in the fridge, or freeze for longer storage.

Conclusion

This Copycat Cheesecake Factory Oreo Cheesecake is rich, layered, and completely unforgettable. From the chocolate cake base to the cookies and cream mousse, every bite is a celebration of flavor and texture. Whether for a birthday, a holiday, or a just-because moment, this dessert will absolutely steal the show. Trust me — it’s worth every decadent forkful.