Upside Down Oreo Cheesecake
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Upside Down Oreo Cheesecake is a scrumptious dessert with an elegant presentation that never fails to impress! The cheesecake is easy to make with just 5 simple ingredients – cream cheese, eggs, sugar, yogurt and vanilla – and the bottom of the pan is lined with whole oreos that moisten during baking for a melt-in-your-mouth sensation. Plus video tutorial!
Oreo cheesecake is one of our standby desserts that’s easy to make and everyone enjoys! This version is a simple homemade baked cheesecake with moist oreos facing up, and its tuxedo look is truly gorgeous. Serve it alone or with some berries for a stunning color contrast.
In addition to this recipe, we also make mini Oreo Cheesecake Cupcakes for parties and also no-bake Oreo Cheesecake with Raspberries when it’s too hot to turn on the oven or we want an eggless recipe.
How to Make Upside Down Oreo Cheesecake
You can make this recipe with simple ingredients you have on hand:
- Oreo cookies (or any cookies and cream cookies)
- Cream cheese, regular or low-fat
- Granulated sugar
- Vanilla extract
- Eggs
- Yogurt, regular or low-fat
Simply beat the cheesecake ingredients together in a mixing bowl and fold in some crushed oreos. Then line the bottom of a 9-inch round cake pan with parchment paper, followed by additional whole oreos. You can use any oreo flavor you like including Double Stuf, and then pour the cheesecake mixture on top to cover and bake!
If the surface of the cheesecake forms cracks during baking, not to worry! It will be inverted and nobody will be able to see anything but the oreos!
Which cake pan to use?
For this oreo cheesecake, I prefer a springform pan that allows you to easily separate the side from the bottom. If you don’t happen to have one on hand, then any one-piece cake pan will work. You’ll just need to run a knife around the edge to loosen it before unmolding.
All you need to do is line a round cake pan with parchment paper, add Oreos, make a cheesecake batter, put it on top and bake. Add in a few berries for serving and you’ll be in dessert heaven!
Can I make it in ahead of time?
Yes! This upside down oreo cheesecake can sit for up to 2 hours at room temperature before serving. For longer periods, cover with plastic wrap and store in the fridge for up to 2 days. You can also store in the freezer for up to 2 months in a sealed ziplock bag.
Watch How to Make Upside Down Cheesecake
Upside Down Oreo Cheesecake (with Video)
Ingredients
- 22 Oreo cookies, 16 whole and 6 coarsely chopped
- 16 ounces cream cheese
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup plain yogurt
- Fresh berries, optional - for serving
Instructions
- Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper.
- In a medium bowl, beat cream cheese, gradually adding sugar, vanilla, eggs, and yogurt. Mix well after each addition.
- Stir in chopped cookies by hand. Then add batter into pan.
- Bake for 20-25 minutes in the lower third of your oven.
- Remove from oven and allow to rest for 5 minutes.
- Carefully run a knife around the edge of the cake pan to loosen.
- Invert onto a cooling rack, and gently peel off the parchment to reveal to oreos. Serve and enjoy!
Notes
Please read our nutrition disclaimer.
Looking for more oreo cheesecake recipes?
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16 ounces cream cheese. how many grams?
Hi Koula, Thanks for your review and question! It’s 450 grams or approximately two bricks. Hope that helps and enjoy!
Hi..I tried the recipe..and my mixture curdled..I added the cream cheese followed by the yoghurt and sugar..the yoghurt was cold..not room temperature.
And so were the eggs..it wasn’t room temperature either..the mixture curdled..what could have gone wrong? Is it the temperature of the ingredients?
Hi Niks, Thanks for your comment. It’s hard to say why that would have happened! I’ve actually never seen cream cheese and yogurt curdle before. There can be lumps that require a whisk, but that’s about it. Sorry to not be able to help more. 🙁
I sofened the cream cheese a little before mixing and when I started to mix all the ingredients ,the cream cheese was so choppy and when I baked it,it’s like the cream cheese curdled. What did I do wrong?
Hi Miranda, Sorry to hear that. Do you mean there were lumps of cream cheese? If so, extra softening time and whisking would take care of them…
Should it be really spongy and soft when I pull it out?
Hi Noah, Yes it should be soft!
Tasty, but after 25 minutes, mine was not even close to being done! So disappointed!
Hi Donna, Thanks for your feedback and sorry to hear. I can suggest checking your oven temperature with a thermometer, and also turning on the convection/fan for better heat distribution. Please let me know 😉
Did this step by step is it supposed to still be soft in the middle?
Hi Robert, As long as it’s not sunken it’ll be fine. Everyone’s oven is different, so some will be moister than others. Hope you enjoy!