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Delicious Lemon Oreo Cheesecake served on a white plate

Lemon Oreo Cheesecake

A creamy and zesty dessert combining the flavors of lemon and Oreo cookies, perfect for impressing guests with minimal effort.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours
Course Dessert
Cuisine American
Servings 10 servings
Calories 300 kcal

Ingredients
  

For the crust

  • 1.5 cups Oreo cookie crumbs (about 15 Oreo cookies)
  • 0.25 cups melted butter

For the filling

  • 2 cups cream cheese softened to room temperature
  • 1 cups heavy cream
  • 1 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 0.25 cups fresh lemon juice
  • 1 tablespoon lemon zest
  • 0.5 cups crushed Oreo cookies for extra texture

For topping

  • 0.25 cups lemon curd (optional, for topping)
  • 0.25 cups Oreo cookie crumbs (for garnish)

Instructions
 

Preparation

  • Preheat your oven to 325°F (163°C).
  • In a mixing bowl, combine the Oreo cookie crumbs with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Bake for 10 minutes and let it cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the heavy cream, powdered sugar, and vanilla extract, beating until fluffy.
  • Mix in the fresh lemon juice and lemon zest until well combined.
  • Gently fold in the crushed Oreo cookies.

Baking

  • Pour the cheesecake mixture over the cooled crust. Bake for 50-60 minutes until the center is set but jiggles slightly when shaken.
  • Turn off the oven and let the cheesecake cool inside with the door slightly cracked for 1 hour.

Chilling & Serving

  • Refrigerate the cheesecake for at least 4 hours or overnight.
  • Before serving, top with lemon curd and sprinkle Oreo crumbs for garnish.

Notes

Ensure the cream cheese is at room temperature to avoid lumps. You can make the cheesecake a day ahead of time.
Keyword Easy Dessert, Lemon Cheesecake, No-Bake Cheesecake, Oreo Cheesecake, Sweet Treat