Every year, my daughter requests my Oreo Cheesecake Cake for her birthday. It’s her very favorite- and it’s not hard to see why. This cake is perfect for those who can’t choose between having a slice of cake or a piece of cheesecake – because with this dessert, you get both!

Don’t let this decadent dessert fool you – it’s quite easy to make and worth every bit of effort! We are in the middle of selling our house – and if you’ve ever been through the process, you know how much work it is to keep the house clean (especially if you have kids!) It took some doing, but making Hannah her favorite cake in the midst of a day full of house showings was totally worth it! I loved making her happy – even though she keeps breaking our agreement and getting older!

Try this cheesecake cake out for yourself. You’re going to love it.

oreo cheesecake cake


Oreo Cake

Oreo Cheesecake





1 chocolate cake mix & ingredients called for on box (or make your favorite homemade chocolate cake!) *I used Triple Chocolate Fudge cake mix!


1 8 oz. brick cream cheese

1 8 0z. carton whipped topping

1/3 cup sugar

1 tsp. vanilla

16 crushed Oreo cookies


1 cup semi-sweet chocolate chips

1/2 cup heavy cream (*I substitute Half n Half  almost every time something calls for cream, but you REALLY need to use real cream to make ganache!)

1 tsp. butter

To Prepare: 

1. Start by baking your favorite chocolate cake in two round pans. Allow your cake to fully cool, then remove the two layers from their pans.

2. While your cake is cooling, start to mix up your no-bake cheesecake filling. This couldn’t be simpler. (Honestly!) Throw your cream cheese in a stand-up mixer and add the sugar. Blend until the cheese is smooth. Mix in the vanilla.

Add in the whipped cream. You don’t need to worry about gentle folding with this filling. We’re not trying to make a fluffy pie – we’re smooshing cheesecake between cake – so add it all and mix away.

Crush up your Oreo cookies. I tend to just do this with my hand, as I like to have some good-sized chunks in my filling. Once your cookies are crushed to your liking, toss them in with the cheesecake filling, and mix until incorporated (but before they are pulverized!)

3. Place one layer of your chocolate cake on a cake stand or plate. Carefully spread the cheesecake filling on top. This isn’t the easiest thing to do, but you don’t have to worry about crumbs getting mixed in – you’re going to throw another layer of cake on top anyways!

4. Place your second layer of cake on the top.

5. And now for ganache (aka – “fancy” delicious chocolate). Heat your cream in a saucepan over medium heat until it is steaming (but not boiling!) Remove from heat and add in chocolate chips. Let sit for 5 minutes. Add butter and stir until smooth.

6. Pour the delicious ganache over the top of the cake, coating the top completely. Some may drip down over the sides – and that is not only okay, but encouraged! Your whole cake will not be covered – so don’t expect a fully “frosted” cake. The ganache just gives a nice hardened chocolate bite before you dig into all that cheesecake goodness.

7. Refrigerate at least 20-30 minutes before serving. Keep cake refrigerated! This cake is fairly rich, so it can easily feed a crowd. If you opt for larger slices, it will easily serve 12. You can certainly feed 16+ if you opt for smaller slices.

Eat and enjoy!