This indulgent Golden Oreo Cheesecake is the ultimate dessert for Oreo lovers! Made with a gluten-free crust of Golden Oreos and topped with a creamy cheesecake filling, white chocolate ganache, and fluffy buttercream frosting, this easy-to-make cheesecake is a showstopper for any special occasion. With simple ingredients and straightforward steps, you’ll create a rich and decadent treat that everyone will love. Perfect for holidays, parties, or as a special treat to impress your guests, this gluten-free cheesecake recipe combines the classic flavors of Golden Oreos with the creamy goodness of cheesecake.

Ingredients:
For the Crust:
- 20 gluten-free Golden Oreos
- ¼ cup melted butter
For the Cheesecake:
- 32 oz (4 packs of 8oz) cream cheese, softened
- 2 tablespoons gluten-free 1:1 flour
- 1 cup sugar
- 5 large eggs (room temperature)
- ⅓ cup sour cream (room temperature)
- 1 tablespoon vanilla extract
- 20 gluten-free Golden Oreos, crushed
For the White Chocolate Ganache:
- 7 oz Lindt white chocolate bar
- ⅓ cup heavy cream
For the Buttercream Frosting:
- ½ cup butter, softened
- 1 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- Pinch of salt
- 5 Golden Oreos, crushed into fine crumbs
Instructions:
For the Crust:
- Preheat the oven to 350°F (175°C).
- Pulse 20 Golden Oreos in a food processor until finely ground. Add the melted butter and pulse until the mixture is well combined.
- Press the Oreo mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan.
- Bake for 10 minutes, then remove from the oven and set aside.
For the Cheesecake:
- Lower the oven temperature to 325°F (165°C).
- Boil water for the water bath (which will help prevent cracks while baking the cheesecake).
- In a stand mixer with the paddle attachment, beat the softened cream cheese, sugar, and gluten-free flour on medium-low speed for about 2 minutes to avoid incorporating too much air.
- Add the eggs one at a time, mixing on medium-low and scraping down the sides of the bowl after each addition. Then add the sour cream and vanilla extract and mix until smooth and creamy.
- Crush the remaining 20 Golden Oreos and fold them into the cheesecake batter.
- Wrap the outside of the springform pan with three layers of heavy-duty foil to protect against water seeping in during the baking process.
- Pour the batter over the prepared crust, then place the springform pan in a larger roasting pan.
- Carefully pour enough boiling water into the larger pan to reach halfway up the sides of the springform pan.
- Bake the cheesecake for 60–70 minutes, until the center is slightly jiggly (about 2 inches from the middle).
- Turn off the oven and leave the door ajar for 1 hour. Afterward, remove the cheesecake from the oven but let it rest in the water bath for an additional 30 minutes.
- Once cooled, remove the cheesecake from the water bath, remove the foil, and allow it to cool for another hour before chilling.
For the Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to bubble slightly.
- Pour the cream over the chopped white chocolate and let it sit for 2 minutes before stirring until smooth.
- Pour the ganache over the chilled cheesecake and allow it to set in the fridge for at least 1 hour.
For the Buttercream Frosting:
- In a bowl, combine the powdered sugar and crushed Golden Oreos.
- In a stand mixer, beat the softened butter for 3-4 minutes until light and fluffy.
- Gradually add the powdered sugar mixture, alternating with milk, until the frosting reaches the desired consistency.
- Mix in the vanilla extract and a pinch of salt.
- Once the cheesecake is fully chilled, pipe the buttercream on top of the ganache and garnish with a Golden Oreo. Chill again until ready to serve.
Why You’ll Love This Recipe
This Golden Oreo Cheesecake combines a creamy, decadent cheesecake with the delightful crunch and sweetness of Golden Oreos. The white chocolate ganache adds a smooth, rich layer of indulgence, while the buttercream frosting finishes it off with a fluffy, Oreo-flavored touch. This dessert is perfect for special occasions, holidays, or simply to treat yourself!
Tips, Variations, and Substitutions
- For a thicker crust, you can increase the amount of Golden Oreos to 25-30, depending on how crunchy you prefer the base.
- For a gluten-free crust, ensure you are using certified gluten-free Oreos.
- Add more flavor: Try incorporating a swirl of caramel or fruit preserves into the cheesecake batter for an extra flavor boost.
- Vegan option: Use dairy-free cream cheese, plant-based butter, and non-dairy milk as substitutes to make this recipe vegan-friendly.
- Make-ahead: The cheesecake can be made the day before and stored in the fridge overnight for convenience.
FAQs
Can I make this cheesecake ahead of time? Yes! You can make the cheesecake up to a day in advance. Just make sure to refrigerate it after it has fully cooled.
Can I use regular Oreos instead of Golden Oreos? Yes, you can substitute regular Oreos, but the flavor will be slightly different, as Golden Oreos have a vanilla flavor compared to the chocolate base of regular Oreos.
What if my cheesecake cracks? Cracking can happen when the cheesecake is exposed to too much air. To avoid cracks, ensure you bake the cheesecake in a water bath, beat the batter gently, and don’t overmix the eggs.
Serving
This cheesecake is best served chilled, so be sure to refrigerate it before serving. Slice and serve with a garnish of extra crushed Golden Oreos or fresh fruit if desired.
Suggestions
Pair this Golden Oreo Cheesecake with a light dessert wine like Moscato or a hot cup of coffee to balance the richness of the cake. It also pairs wonderfully with whipped cream or a scoop of vanilla ice cream for added indulgence.
Golden Oreo Cheesecake Recipe
12
servings15
minutes1
hour10
minutesIngredients
For the Crust:
20 gluten-free Golden Oreos
¼ cup melted butter
For the Cheesecake:
32 oz (4 packs of 8oz) cream cheese, softened
2 tablespoons gluten-free 1:1 flour
1 cup sugar
5 large eggs (room temperature)
⅓ cup sour cream (room temperature)
1 tablespoon vanilla extract
20 gluten-free Golden Oreos, crushed
For the White Chocolate Ganache:
7 oz Lindt white chocolate bar
⅓ cup heavy cream
For the Buttercream Frosting:
½ cup butter, softened
1 ¾ cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk
Pinch of salt
5 Golden Oreos, crushed into fine crumbs
Directions
- For the Crust:
- Preheat the oven to 350°F (175°C).
- Pulse 20 Golden Oreos in a food processor until finely ground. Add the melted butter and pulse until the mixture is well combined.
- Press the Oreo mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan.
- Bake for 10 minutes, then remove from the oven and set aside.
- For the Cheesecake:
- Lower the oven temperature to 325°F (165°C).
- Boil water for the water bath (which will help prevent cracks while baking the cheesecake).
- In a stand mixer with the paddle attachment, beat the softened cream cheese, sugar, and gluten-free flour on medium-low speed for about 2 minutes to avoid incorporating too much air.
- Add the eggs one at a time, mixing on medium-low and scraping down the sides of the bowl after each addition. Then add the sour cream and vanilla extract and mix until smooth and creamy.
- Crush the remaining 20 Golden Oreos and fold them into the cheesecake batter.
- Wrap the outside of the springform pan with three layers of heavy-duty foil to protect against water seeping in during the baking process.
- Pour the batter over the prepared crust, then place the springform pan in a larger roasting pan.
- Carefully pour enough boiling water into the larger pan to reach halfway up the sides of the springform pan.
- Bake the cheesecake for 60–70 minutes, until the center is slightly jiggly (about 2 inches from the middle).
- Turn off the oven and leave the door ajar for 1 hour. Afterward, remove the cheesecake from the oven but let it rest in the water bath for an additional 30 minutes.
- Once cooled, remove the cheesecake from the water bath, remove the foil, and allow it to cool for another hour before chilling.
- For the Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to bubble slightly.
- Pour the cream over the chopped white chocolate and let it sit for 2 minutes before stirring until smooth.
- Pour the ganache over the chilled cheesecake and allow it to set in the fridge for at least 1 hour.
- For the Buttercream Frosting:
- In a bowl, combine the powdered sugar and crushed Golden Oreos.
- In a stand mixer, beat the softened butter for 3-4 minutes until light and fluffy.
- Gradually add the powdered sugar mixture, alternating with milk, until the frosting reaches the desired consistency.
- Mix in the vanilla extract and a pinch of salt.
- Once the cheesecake is fully chilled, pipe the buttercream on top of the ganache and garnish with a Golden Oreo. Chill again until ready to serve.
Leave a Reply