There is nothing better than a delicious, chocolatey dessert that fits right in your busy schedule. Whether you are hosting a birthday party, family dinner, or just need a comforting dessert during a long week, this chocolate cake with an Oreo cheesecake filling topped with milk chocolate ganache is the best choice. It looks like it came from a professional baker, but don’t tell them that it really came straight out of your kitchen.
When I asked my son what kind of birthday cake he wanted for his birthday, he said he really liked 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 changed it into a triple-layer cake with a luscious no-bake Oreo Cheesecake layer in the middle.
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Jump to:
- What is a Chocolate Cake with Oreo Cheesecake Filling?
- Key Takeaways
- Ingredient Notes
- Chocolate Cake with an Oreo Cheesecake Filling
- How to Make Chocolate Cake with Oreo Cheesecake Filling
- Pro Tips for the Best Results
- Variations and Substitutions
- Frequently Asked Questions
- What to serve with this Cake Recipe
- Storage and Reheating
- More Dessert Recipes
What is a Chocolate Cake with Oreo Cheesecake Filling?
Chocolate cake with an Oreo cheesecake filling is a decadent layered dessert featuring a moist, dark chocolate base with a thick, creamy cheesecake center that is packed with crushed Oreo cookies. The finale of the cake is that it’s topped with milk chocolate ganache for a rich, silky finish. This cookies and cream cake is loved for the perfect balance of textures.
Key Takeaways
- Combines two favorite desserts, cheesecake and chocolate cake, into one spectacular layered cake.
- Easy technique that makes this easy enough for beginners, even when it looks advanced.
- The perfect kid-friendly flavor combinations of cookies and cream.
- Perfect cake to make in advance, it tastes even better when chilled.
- Uses the standard pantry ingredients that you will likely already have on hand.
- It’s versatile and works for a formal party or a casual weekend treat.
Find tips on baking layer cakes in my Baking Tips For Layer Cakes post.
Ingredient Notes
Cake Base
All-Purpose Flour – This ingredient provides the structure for the cake, measuring it correctly ensures that the cake stays light and airy rather than dense.
Granulated Sugar – Sweetens the cake and helps create a tender crumb.
Unsweetened Cocoa Powder – I recommend a high-quality cocoa for that deep, professional looking color and intense chocolate flavor.
Baking Soda and Vinegar – The reaction between the baking soda and distilled white vinegar will provide the life to make the cake light and fluffy without ever using eggs.
Hot Water – Using hot water allows the cocoa powder to bloom, which releases even more intense chocolate flavor and helps dissolve the sugar.
Vegetable Oil – This will ensure the cake stays moist for days, much longer than butter-based cakes do.
Vanilla Extract – This is the flavor enhancer that makes the chocolate taste even better.
No-Bake Oreo Cheesecake Filling
Heavy Cream – This provides the airy, mousse-like texture that makes the filling light after being whipped.
Cream Cheese – Ensures the cream cheese is fully softened to avoid any lumps in the cheesecake layer.
Oreo Cookies – Coarsely crushing these will provide satisfying crunchy bits of chocolate and cream throughout the filling.
Granulated Sugar – Adds extra sweetness to the cream base.
Milk Chocolate Ganache
Milk Chocolate – This melts evenly and quickly when the hot cream hits it.
Heavy Cream – Combined with the chocolate to make a silky, pourable glaze that sets into a rich, fudgy topping.
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Chocolate Cake with an Oreo Cheesecake Filling
Equipment
Ingredients
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar*
- ½ cup unsweetened cocoa powder I used KA Double-Dutch Dark Cocoa
- 2 teaspoons baking soda*
- 1 teaspoon salt
- 2 cups hot water*
- ¾ cup vegetable oil
- 2 tablespoons distilled white vinegar
- 1 tablespoon vanilla extract
No-Baked Oreo Cheesecake Filling:
- ½ cup heavy cream
- 1 package 8 oz. Cream Cheese, softened
- ½ cup granulated sugar
- 12 Oreo Cookies coarsely crushed
Chocolate Ganache
- 16 oz. milk chocolate finely chopped
- 1 cup heavy cream
Instructions
Cake Base
- Preheat oven to 350°F. Spray two 9×2 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 combined.
- 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-Bake 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 fold 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 remaining 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 the 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.
Video
Notes
Nutrition
How to Make Chocolate Cake with Oreo Cheesecake Filling
Cake Base
- Preheat oven to 350°F. Spray two 9×2 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 combined.
- 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-Bake 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 fold 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 remaining 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 the 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.
Pro Tips for the Best Results
- Do not overmix when folding in the Oreos; do it gently so you don’t turn the whole filling gray. You want to see the distinct black-and-white flecks.
- Always use room temperature cream cheese to prevent lumps.
- The cake is done when the edges are firm.
- Cake layers freeze well, and the layers are easier to handle when they’re frozen. Put the cooled layers on a baking sheet in the freezer, and then when they’re frozen, wrap them well in plastic wrap.
- Learn exactly how to make a layer cake in this post.
Variations and Substitutions
- Mint Oreo Twist – Use Mint Oreos and a drop of peppermint extract in the filling for a minty twist.
- Gluten-Free Option – Use gluten-free chocolate cake mix and gluten-free chocolate cream-filled cookies or gluten-free Oreos.
- Peanut Butter Add-In – Swirl a bit of creamy peanut butter into the cheesecake layer for a Reese’s-style flavor profile.
Frequently Asked Questions
This cake is best made in advance so the cheesecake filling can fully set and the flavors deepen in the refrigerator.
Because of the cream cheese filling, the cake should be stored in the refrigerator. It can stay at room temperature for up to 2 hours while serving.
Put the cooled layers on a baking sheet in the freezer, and then when they’re frozen, wrap them well in plastic wrap.
This usually happens if the filling hasn’t been whipped enough to hold its structure of if the cake layers are too warm during assembly.
The layers are prepared and baked, if needed, separately and then carefully combined following the assembly instructions.
What to serve with this Cake Recipe
- Pair it with ice cold milk.
- Add a side of vanilla bean ice cream.
- Top it with fresh raspberries or strawberries.
- Add some creamy, homemade whipped cream.
Storage and Reheating
Refrigerator
Store the cake in an airtight container for up to 5 days in the fridge.
Freezer
Freeze individual slices of cake or the entire cake for up to 3 months in a freezer-safe storage container.
Reheating
This cake is best served chilled or at room temperature.
More Decadent Layer Cakes You Might Like:
- Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling
- M&M Cookie Dough Brownie Bomb Cake
- Chocolate Cake with Maraschino Cherries
- Ding Dong Cake, That Skinny Chick Can Bake
More Dessert Recipes
This chocolate cake with an Oreo cheesecake filling gives you that “wow” factor with very little extra effort. It’s comforting, reliable, and always the most popular dessert on the table.
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Marsha
Are you supposed to whip the heavy cream before adding to cream cheese mixture?
Melissa G
Yes, beat the cream until it forms soft peaks, and beat cream cheese and sugar until blended and smooth in a separate bowl. Then, gently stir in whipped cream and crushed cookies.
Donnetta
My cake did not look like this image at all. My filling wasn’t white it was a brown color, also the filling oozed all out of the inside onto the bottom of the cake and onto the plate. I read the directions many many times I don’t know what went wrong. All in all after it’s in the fridge for a while I will scrape around the sides and replate it to make it look better than it does right now.
Tori
Hi! I’ve made this cake before and it came out wonderfully! I want to make it again for my sons first birthday but I want the cake to be taller. do you think this would work with 3 layers of chocolate cake and 2 layers of the cheesecake filling?
Melissa Griffiths
That should work great!
Dawn Mustak
So my daughter saw and wanted this for 35th Birthday but she can not have dairy so substituted the cream cheese and the heavy cream with plant base. It came out really good. Thanks for the recipe. Have a great day. My name is Dawn.