Dream Extreme Oreo Cheesecake

When I think of a sinful and indulgent dessert, this Dream Extreme Oreo Cheecake comes to mind. It’s a blissful combination of flavors and textures, and it’s the ultimate dream come true for chocolate and Oreo lovers. Rich, fudgy, with a pillowy layer of Oreo mousse, this majestic cake is manageable to make at home and is guaranteed to be a showstopper.

Cheesecakes are my passion. Over the years, I have published many unique and delicious homemade concoctions. Once you try your hand at making them at home, you quickly realize how rewarding and surprisingly simple they are. From the buttery top to the creamy filling and endless toppings, every layer is an opportunity to create something delicious. Some of my most popular ones are the Original Cheesecake, Pecan Pie Cheesecake, and Instant Pot Oreo Cheesecake.

Dream Extreme Oreo Cheesecake was first discovered by my husband a few years back when he dined at the Cheesecake Factory restaurant. He was so impressed and amazed by the taste and richness of the cake that we have been making this cake ever since. Indeed, this is a fantastic and impressive cheesecake that consists of five layers. Making it at home is a true adventure, and you’ll love every single step of it. Trust me, it is well worth it!

Most of the time is spent waiting for specific layers to set, so you have to work in steps, starting one day before you plan to serve it. This makes it the ideal dessert to prepare in advance. The first layer is a fudgy cake followed by chocolate frosting. Then, it is layered with an Oreo cheesecake and topped with Oreo mousse. Finally, it is then topped with a chocolate ganache, which complements the cake nicely.

After exploring and searching for the best cheesecake in my arsenal, I concluded that this Dream Extreme Oreo Cheesecake is our family’s favorite. The cake looks stunning, it is filled with Oreos, and rich in chocolate flavor. It is the ultimate and most perfect dessert, seeming extravagant but, in reality, quite approachable.

Why you will love this recipe

• You don’t have to worry about cracks: Cover them with Oreo mouse and chocolate ganache, so there is no pressure or stress to make the smoothest cheesecake.
• A chocolate lover’s dream: Fudgy chocolate cake, frosting, and filling, a delicious chocolate ganache, and lots of Oreo cookies!
• Easier than it looks: Although time-consuming, the steps can be completed in advance, making it relatively easy. Make the cheesecake layer and the chocolate cake. The next day, prepare the mousse and ganache, and then assemble the cake.
• No need to go to the restaurant: Save money and stay home. While this is not a cheap cake to make, it’s still more affordable than buying one at a restaurant.

What you will need

• Chocolate cake layer: For this layer, I took a shortcut and used a chocolate fudge cake mix, along with the ingredients listed on the package.
• Oreo cheesecake layer: This layer is decadent and rich, made with cream cheese, sour cream, eggs, vanilla extract, sugar, and flour, with a twist: I mix in crushed Oreos.
• Oreo mousse layer: This layer is made with a mixture of milk and heavy cream, gelatin, powdered sugar, vanilla extract, and, of course, lots of crushed Oreos.
• Chocolate ganache: I use heavy cream, sugar, and high–quality chocolate, such as Belgian chocolate.

How to make

Preheat the oven: First, I preheat the oven to 350 degrees. Then, I spray a cake pan with baking spray and place a parchment circle at the bottom of it. To be safe, I also grease the sides and top of the parchment paper.

Make the cake: Now, I follow the instructions on the cake mix box to prepare the batter and bake it. Once it is done, I place it on a cooling rack until it is cool enough to move. Then, I remove it from the pan and let it fully cool on the rack. I wrap it in plastic wrap and refrigerate it until it’s time to assemble the cheesecake.

Turn the oven down: Next, I reduce the oven temperature to 325°F and prepare a 10-inch springform pan in the same manner as the cake pan.

Start the cheesecake: In a large bowl, I beat the cream cheese for one minute before adding the flour and sugar. Keeping the mixer on low, I add the eggs one at a time, beating just until they are fully incorporated.

Mix it up: Now, I add the salt, vanilla, and sour cream, mixing the same way. Finally, I gently fold in the crushed Oreos.

Transfer: Then, I pour half of the batter into the pan and place the whole Oreo cookies flat on top. Top with the remaining batter and level the top with a spatula.

Bake your cheesecake: I place the cheesecake in the oven and bake it for 60 minutes. If you are using a water bath, put it in a roasting pan and fill it halfway with hot water. Be sure to wrap your cheesecake pan in foil to prevent leaks. When it’s done, it will be just slightly wobbly in the center, not wavy throughout the cake.

Let it cool: I turn off the oven and open the door just a crack to let it cool for one hour. Then, I transfer the cheesecake to cool for 30 minutes on a cooling rack before chilling it in the fridge for six hours. After that, I run a butter knife around the edges to release the cake, and then store it in the refrigerator until it’s ready to assemble.

Prep the pan again: I again prepare the springform pan in the same way as before, set it aside, and place a large bowl in the freezer.

Make the gelatin: Then, I add half of the milk to a bowl and sprinkle the gelatin on top, and let it bloom for five minutes. After it blooms, I microwave it for 15 seconds, then stir. I microwave it again to melt the gelatin, add the remaining milk, and stir to combine.

Whip the cream: I take the bowl from the freezer and pour the heavy cream into it. I add powdered sugar and whip the mixture until it reaches medium peaks. Next, I add the gelatin mixture and vanilla, then whisk again until it reaches firm peaks. I then fold in the crushed Oreos. Then, I pour the mousse into the prepared pan and refrigerate it for 2 hours.

Make the ganache: First, I bring the heavy cream to a boil in the microwave or on the stove. Then, I pour the chocolate chips into a large bowl and add the heavy cream on top. I stir until the chocolate is melted and smooth. Let it cool before placing it in the fridge, then use it when you are ready. 

Assemble the cake: To assemble, it is best to use a cake stand with a cardboard round cake paper on top. I whip the ganache frosting for about 2 to 3 minutes before starting, until it is spreadable and smooth. Then, I spread some ganache on the paper to hold the cake in place. Level the cake and place it on the stand. Spread 1/3 of the ganache evenly on top.

Decorating: Carefully, I place the Oreo cheesecake on top and then add the Oreo Mousse layer, using half of the remaining ganache to cover the rest of the cake. I put the remaining frosting into a piping bag with a star tip and pipe it on top as desired. You can also add the cookies as shown or as you like. I even added some extra chocolate chips around the outside of the cake.

Chill and serve: I chill the cake for at least 2 to 3 hours before slicing and serving.

Expert tip

Using a springform pan

Some say they dislike using springform pans when making cheesecakes because they leak, which can be a big problem when using a water bath. However, using aluminum foil works just fine to solve that issue. Another way to prevent the problem is to put your springform pan in a round cake pan that is just a tiny bit larger than the springform. This way, any water or moisture that leaks in will evaporate and will not affect your cheesecake at all.

How to remove a cheesecake from the springform pan:

• First, ensure the cake has thoroughly cooled and is stored in the refrigerator.
• Carefully run a small knife around the edge of the pan, starting at the top and working your way down. Gently loosen the bits that stuck to the pan.
• Next, unbuckle the springform pan and remove the circular band only after the cheesecake has been properly chilled and has become cold.
• Similarly, to transfer it to a serving dish, run a long, thin spatula between the crust and the pan bottom, and gently slide the cheesecake onto the serving dish.
• We also like adding parchment paper to the bottom of the pan, which helps the cake slide out easily.

More tips to consider:

• Read all the directions and plan accordingly. This is a complex cake with many steps and different chilling times.
• Use a springform pan. Once you do, you will never go back to using a regular pan for cheesecakes.
• Be sure to line the bottom of the pan with parchment paper. This is the simple way to remove all the cakes from the pan.
• ALWAYS use room temperature ingredients. This is essential to a creamy cheesecake with no lumps.
• If you didn’t remember to bring your ingredients to room temperature, warm the eggs in a bowl of water and the cream cheese in the microwave.
• After adding the eggs, do not overmix, as this can cause air bubbles in the cheesecake, which can lead to cracking and deflation.
• You do not always need a water bath. Especially if your cheesecake is covered like this recipe, but it is always good for keeping your cheesecake moist.
• Another key element is to cool your cake very slowly, cracking the oven door for an hour before removing it.

Recipe variations and add-ins:

• Different cake: Change it up. Use a distinct flavor of cake for the bottom layer. I have used strawberry for my daughter, who likes strawberries, and she loved it.
• Other cookies: Oreos come in so many flavors that you don’t have to stick to just one. Try golden, mint, peanut butter, dark chocolate, and birthday cake.
• Sparkles: Your kids will love this cake with sparkles. Top it with some edible sparkle decorations for a festive look.
• Rainbows: Just because it is chocolate doesn’t mean it has to be all brown. Add some color to it with rainbows. You can use candy, rainbows, gummies, or Skittles to make your own.
• White chocolate: Speaking of different colors, white chocolate would also be a suitable option for this. Change the ganache, Oreos, and cake mix to white chocolate.

Serving suggestions:

Dream Extreme Oreo cheesecake is the perfect dessert to impress your guests and make a lasting impression as the centerpiece of any dessert table. This cake is so elegant and tastes so good that it would be ideal for special occasions, such as Valentine’s Day dinner dates, anniversaries, or birthday parties. I like to serve each slice with a dollop of whipped cream and this easy-to-make 3-ingredient Oreo ice cream. They’re perfect together!

Another easy Oreo dessert to serve with this cheesecake is no-bake Oreo fluff. Talk about a match made in heaven. And it only has five ingredients. Switch the classic whipped on the side for the creative Orel fluff! With so much chocolate around, you may need to serve a bowl of fruit or a fresh fruit salad as well. Just to even things out a bit. One of the best drinks to serve with this delicious dessert is my Baileys S’mores milkshake. For the kids, try this hot white chocolate.

How to slice the cake

• Run a long, sharp, thin-bladed slicing knife under hot tap water or dip it into a glass of hot water before slicing this tall and complex cake.
• Then, wipe the knife clean and run it under hot water before making another cut.
• An easy, mess-free way to cut even slices is to use a cheese wire or unflavored dental floss. Clean the bits that have stuck to the wire or floss before every cut.

How to store:

• Refrigerate: Seal your leftovers in an airtight container and put them in the fridge for up to three days.   
• Freezing: To freeze, pack in a freezer-safe container for up to three months.   
• Defrost: For optimal results, thaw the frozen item in the refrigerator for several hours before serving. 

Freezing the cake tips:

• Preferably, freeze the cake before topping it with the cookies, or remove them and set them aside.
• First, ensure the cake has thoroughly cooled and been refrigerated for at least 6 hours.
• The cake can be frozen BEFORE or AFTER it is assembled.
• If freezing the layers before assembling, wrap each layer tightly with aluminum foil, and then with plastic freezer wrap, or place it in a heavy-duty freezer bag.
• You can also wrap and freeze individual slices the same way.
• Properly stored, it will maintain the best quality for about 2 to 3 months.
• Thaw overnight in the fridge one day before serving.

Frequently asked questions

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