Chocolate Cake with an Oreo Cheesecake Filling

An easy-to-make, creamy no-bake Oreo cheesecake filling sandwiched between rich, moist chocolate cake dripping with a milk chocolate ganache.

An easy-to-make, creamy no-bake Oreo cheesecake filling sandwiched between rich, moist chocolate cake dripping with a milk chocolate ganache.

My twins turned 18 years old recently. They’re my youngest and I have mixed emotions about this birthday. Part of me can’t believe how fast 18 years flew by; and I miss all the sweet moments you only experience when your kids are little. Of course, the other part of me looks forward to all the adventures yet to come in my and their lives.

Chocolate Cake with an Oreo Cheesecake Filling Recipe from Barbara Bakes

When I asked Cole what kind of birthday cake he wanted this year, he said he really like the Chocolate Oreo Construction Cake I baked for my grandson’s birthday last year.

Since he’s a little too old for a construction cake, I change it in to a triple layer cake with a luscious no-bake Oreo Cheesecake layer in the middle. I also changed up the cake recipe and used an Old-Fashioned Chocolate Cake recipe that is eggless and bakes up beautifully flat, even, layers.

Chocolate Cake with an Oreo Cheesecake Filling Recipe from Barbara Bakes

The cake looks impressive, but it really is easy-to-make. I baked the cake layers about a week ahead of time and put them in the freezer until the morning of the party. The cake was a big hit at the party. I’m sure it would be a bit hit at your house too.

Chocolate Cake with an Oreo Cheesecake Filling

Chocolate Cake with an Oreo Cheesecake Filling


  • 3 cups all-purpose flour
  • 2 cups sugar*
  • 1/2 cup unsweetened cocoa powder (I used KA Double-Dutch Dark Cocoa)
  • 2 teaspoons baking soda*
  • 1 teaspoon salt
  • 2 cups hot water*
  • 3/4 cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon vanilla extract
  • No-Baked Oreo Cheesecake Filling:
  • 1 1/2 cups heavy cream
  • 1 package (8 oz.) Cream Cheese, softened
  • 1/2 cup sugar
  • 12 Oreo Cookies, coarsely crushed
  • Chocolate Ganache
  • 16 oz. milk chocolate, finely chopped
  • 1 cup heavy cream


Preheat oven to 350°. Spray two 9x2 inch round cake pans with non-stick cooking spray with flour.

In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.

In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Add to dry ingredients and whisk just until combine.

Divide batter between pans. Bake 35-40 minutes until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.

No-Baked Oreo Cheesecake Filling:

In a large mixing bowl, beat the cream until it forms soft peaks. In another large mixing bowl, beat cream cheese and sugar until blended and smooth. Gently stir in whipped cream and crushed cookies.

Chocolate Ganache:

Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remain chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cake. (I cooled mine in the fridge for over an hour.)

Assembling cake

When the cake layers are cool and ganache has thickened, evenly spread filling on bottom layer, carefully stack the second layer on top of filling.

Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides. Refrigerate until ready to serve.


*I made the following high altitude adjustments: Decreased the sugar by 2 tablespoons, used 1 1/2 teaspoons baking soda and 2 1/4 cup hot water.

Don't miss out on a new recipe. Subscribe to Barbara Bakes by Email

Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #BarbaraBakes.


    Leave a Comment:

  1. says

    Hi! I’m planning to make this for my husband’s bday on sunday. I already made the cake part and stuck it in the freezer. Do you think I could take it out on Saturday and make and assemble the rest, and then keep it in the fridge til sunday eve? I wasn’t sure how the cream cheese layer would hold up since it has whipped cream in it and i’m afraid it’ll deflate. Thanks!!

  2. Sushma says

    Barbara, Thank you for an awesome recipe. I just finished baking Oreo cake for my sons 3rd birthday celebration at the day care. The ganache thickened quickly, so I made it a little flowing the top of the cake came out well like in your picture. But the sides of the cake were messey and was nothing like yours with nice drips. How did you do this? I finally ended up covering the sides with Oreos.
    I am planning to make the construction Oreo cake for my sons party at home on this Sunday which is his actual birthday. Can you please suggest how to get the nice drips of ganache on the sides. I want to do this right for the party at home.

    • says

      Hi Sushma – I’m so glad you thought the cake was awesome. It’s really important that the ganache is just the right thickness to get the pretty drips. If your ganache thickened too quickly last time, you could add a little bit more cream, or heat it in the microwave a little bit so it’s thinner. I often try a spoonful on the edge to see how it drips. If it runs it’s too thin, if it won’t drip down, it’s too thick. Then when it’s just the right consistency, I spread it on top and then put a little puddle of ganache in one spot near the edge with a spoon, and wait for it to drip down. Sometimes I have to give the puddle a little push so it starts to drip. Then just continue creating drips around the cake. The more you do it, the easier it gets to get pretty drips. Happy Birthday to your son!

  3. Dana says

    Hi, this. The second time I do this cake, the first time was really good but the problem was I used a larger pan and this time I am planning to use the right size.. But I have a question, how many people would this cake serve? And if I use whipping cream instead of heavy cream since I can’t find it, what can I do to make the filling heavier? I am doing this for a party after two days and I want it to be like the picture you posted here, it looks amazing :)

    • says

      Thanks Dana – glad you loved the cake and want to make it again. The cake should serve about 16 people. A couple of things you can try when substituting whipped cream. First, use powdered sugar instead of regular sugar. Powdered sugar in the US contains corn starch which can act as a stabilizer. Second, fold in the whipped cream with the cream cheese and if it isn’t firm enough, go ahead and whip it a bit more until it’s nice and thick, and then mix in the cookies when it’s the right consistency. Let me know how it goes.

  4. Robin says

    I am a recent but huge fan of Pressure Cooking Today and have made five meals from that site with terrific results! I also bake so I thought I would look at this site tonight…so glad I did! My son turns 12 in March so I begin to look for innovative chocolate cake recipes in anticipation. I am absolutely making this and I am going to use the mint Oreo suggestion from another reader. My kiddo’s favorite combo is mint and chocolate. Chocolate cake search done for this year! Who knew it would be so easy?!
    Thanks so much!

  5. Dana says

    Hi, I have just made this cake and its now in the fridge, so I am waiting for the ganache to thicken a little bit more and then I will taste it, CAN’T WAIT :)
    But I noticed something, my filling wasn’t as thick as the one in your picture, I think it’s lighter than yours and that’s why it didn’t give me the thickness I wanted, is there anything you would advice me to do when I do it next time?

      • Dana says

        I actually used whipping cream from puck, that’s the only thing my sister found when she bought me the things I needed, and I whipped it and its consistency was very good after whipping it, but I think the cause is I used pans larger the the ones you used, I just realized this now and I think it may be the cause, so I am thinking maybe next time I will use smaller pans or double the amount of the filling if I use the same pans I used today, what do you think is better to do?

  6. Janice Borg says

    Hi, is it possible to use self raising flour instead of all purpose flour and double cream instead of heavy cream please? Thanks a lot for the recipe,can’t wait to try it.

    • says

      Hi Janice – I can’t recommend using self raising flour instead of all purpose. You would have to adjust the leavening and I’m not familiar enough with self rising flour to know how to make that adjustment. Heavy cream in the US contains about 36% fat. If you use a cream that contains more fat than that, your filling will be richer and a bit thicker, but shouldn’t be a problem. Enjoy!

  7. Samantha Martinelli says

    Hi! I’m having a dinner and will be preparing alot of food on the day. Can i bake this cake a day or two before coz i don’t want to rush it? Will the biscuits get soft and shalli store it in the fridge once ready or leave it outside? Thanks for your help :)

  8. Jason says

    Hi, I made this cake a couple months ago and it was great and I am making it again in a couple days. The one problem I ran into was with the ganache, I let it cool in the fridge for an hour but when I poured it on it either was absorbed into the cake or ran off and the edges. How can I make it look more like your picture?


    • says

      Hi Jason – it sounds like you just didn’t wait long enough for the ganache to thicken up. It may take a couple of hours if your chocolate was very hot or the bowl its in doesn’t cool down quickly. Just give yourself plenty of time. Also be sure you’re using a good quality baking chocolate. Glad you enjoyed it in spite of the struggle with the ganache.

  9. Kimberly says

    Thank you, thank you, THANK YOU for an Oreo cake recipe that does not include packaged cake mix and Cool Whip! I’m going to make this one for my daughter for her birthday.

  10. mark says

    I have a problem with the filling, it’s to soft, when i place the second layer of the cake on top of the filling, the filling oozes out. I once made it perfectly, but had trouble repeating it.

    • says

      Hi Mark – sorry you had trouble the second time you made it. Did you make changes to the recipe, or forget to whip the cream before combining it with the cream cheese mixture and cookies?

      • mark says

        Hi, i’m not a professional baker, and i want to ask, for the filling, i use nestle all pupose cream, and it says in the instruction to beat until soft peaks, how would you know if you have attained it? I think that’s my problem, my cream whould be so soft and after asembling the cake the filling just ooze out. Please teach me how… thanks

        • says

          Soft peaks are when the whipped cream will hold a tall peak shape but the tip of the peak still bends over. Stiif peaks is just a little bit longer and the tip stands straight up. Heavy cream has more fat and whips up mote quickly and holds its shape better. Don’t fill the cake with a filling that isn’t thickened. The filling will mot thicken more after it’s spread on the cake. Thanks for thebquestion.

  11. Jenny says

    I just wanted to thank you for sharing this recipe. I made it for my husbands birthday yesterday and he loved it! He kept saying wow babe between almost every bite. It makes an amazing cake. I also wanted to share with you what my 14 year old daughter said since it is really a compliment to you as well. As she takes her first bite her eyes get big and a huge serene smile comes over her face she looks over at her dad and says “You are so lucky, you really married well you know that.” Coming from her it is a huge compliment she is a picky eater even when it comes to sweets and desserts. Again thanks so much I really look forward to making this decadent cake again in the future.

  12. Lori Perry says

    Barbara, I have made this decadent cake FOUR times now, and each time my cake ( top layer ) cracks. I can’t figure out why it is doing this, as I am following your directions to the letter. Any ideas?


        • says

          It’s hard to say for sure without seeing the cake. Are you dooming the filling up a bit so the cake has to stretch. Maybe try having the filling a little sunken in in the middle so there’s less tension. You could also try reducing you bake time a bit so the cake is a little more moist. I love that you baked it four times :)

          • Lori says

            Okay, I’ll try dooming the filling, that is most likely the cause, now that you mention it. Going on bake #5, and BTW if that doesn’t work, no worries, EVERYONE is more then happy to devour it, no matter if the cake is cracked or not 😉

          • Lori Perry says

            Hi sweetie, I made the cake for a birthday at work, this time using the mint Oreo’s … OMG it was sooooo
            good 😉

  13. Stephanie says

    When I saw this I knew I just had to make it one day! So I’m going to do so for my niece’s birthday coming up in a week. It looks so good! Chocolate, Oreo, cheesecake, what more could one ask for in a cake! I just hope mine will turn out the same! Thanks for sharing this! :)

      • Stephanie says

        Made it! Everyone who tried it loved it! It’s not as rich as I thought it was going to be. The cake is lovely and dense but not overpowering or heavy, and the cheesecake is light and fluffy. I didn’t have to my ganache cool (in the fridge) for a long time before it began to thicken. And it draped over the cake really nicely, though I think it was a bit of a thicker consistency than your photo, so I could’ve maybe taken it out slightly earlier. Either way it all worked out really well. Had some people going for seconds and some kids requesting it for their birthdays. Will definitely make again! Thanks!

        • says

          Thanks for letting me know. I’m so glad everyone loved it and want you to make it again. I love you description. The ganache will set up slower or faster depending on how hot the cream was, the bowl was, and the room temperature, so I’m not surprised it didn’t take quite as long.

          • Stephanie says

            Hi again! I’m planning to make these into cupcake sizes for an afternoon tea this Sunday. Have you tried making them as cupcakes? I’m just wondering how many little ones they make. :)

  14. Ari says

    I saw this recipe on Foodiecrush and made it for my hubby for Father’s Day! He’s a huge Oreo fan. This was simple and absolutely delicious! I had a lot of filling left so I spread it on top of that cake, crushed up some more Oreos and drizzled the ganache over that. It was a big hit!! Thank you for the awesome recipe!

  15. says

    Don’t mind me, I’m just snooping around your site. And now I’m about to go to bed thinking about Chocolate Cake … and Oreos … and Cheesecake!

  16. Dora says

    Hi Barbara…Will the texture of the Oreo’s hold up in the filling over night without getting too soft and mushy? Your cake is beautiful!

  17. Deanna says

    Thank you for this recipe! My daughter wants an Oreo cake for her birthday. Can’t wait to make.

  18. JessM says

    My oh my! I am looking at what you’ve posted recently, a skillet cookie, this cake, carrot cake… Such yummy things! Do you have help eating this stuff? I can’t imagine not! :)

  19. says

    I want my next birthday cake to be made by you. This one does sound very do-able to make, but makes a stunning presentation. My son, who adores oreos, would love this cake.