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.
Ronda Santana
I made this cake two times and it tasted great but both times but the top layer cake cracked after I added the ganache. Do you have any ideas about why this might have happened? The first time the cake was cracked a little when I took it out of the oven. The second time it was not and I turned the top cake upside down the second time thinking that might help. It still cracked. Not as bad as the first time, but it still has a river running through it.
Barbara Schieving
Hi Ronda – it sounds like the cake needs less cook time in the oven. Perhaps your oven cooks hot so you may need to reduce the cook time or the oven temperature.
Lerato Tseka
I love chocolate and the your recipes looks mouthwatering
Erica
Did you chill the cheesecake before adding to cake? I added more Oreo bits when I added the cheesecake layer because the pieces were soggy by the time both cakes were cooled.
When you serve, should the ganash be liquids or do you chill the entire thing together and the gnash create a shell?
I have the entire cake in the fridge, the cheese cake was covered but sat out while cakes were cooling, so the cheese cake is a bit loose. I hope it all forms into one nice cake. I hope I’m doing this correctly
Barbara Schieving
Hi Erica – if you make the cheesecake layer before the cakes are cool, you should refrigerate it. The cake should be refrigerated as soon as you layer it with the cheesecake layer and until you are ready to decorate it with the ganache. You cheesecake layer should set up in the fridge. I would wait until the cheesecake layer is firm before starting the ganache. The ganache will be thin at first, but will thicken as it cools. You want to wait until the ganache is thick enough that if you put a drip on the edge of the cake, the drip only goes down the side part way. If it just runs down, you need to wait longer for the ganache to thicken. Ganache doesn’t form a hard shell. It always stays soft – sort of like a soft fudge. You should store any leftover cake in the fridge. Enjoy!
susannah
i am going to make this for a birthday but add my oreo truffles to it! looks great thank you
Nagi@RecipeTinEats
I’m up for oreo cheesecake anywhere and anytime! 😀
JANICE CIRAVOLA
How long did you keep the ganache in the fridg?
Barbara Schieving
It’s different every time, you really have to check it every so often. Things like which bowl you used to mix it in (does it retain the heat), how hot you had the milk, how finely you chopped the chocolate all seem to effect how long it takes to thicken. But about an hour.
Kandie Rushing
On the oreo no bake cheesecake what kind of cream is that heavy cream
Barbara Schieving
Hi Kandie – Heavy cream is whipping cream that has more fat – about 36%, regular whipping cream has about 30%.
Mai
Hi Barbara,
Thank you for sharing such a wonderful recipe,
But I just wanted to ask about the cream in the
second layer. Is it whipping cream ??
Thanks again
Barbara Schieving
Thanks! Heavy cream is whipping cream that has more fat – about 36%, regular whipping cream has about 30%.
Amy @ Elephant Eats
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!!
Barbara Schieving
Hi Amy – yes, I think that would work well. The cream cheese layer stays nice and thick. Happy Birthday wishes to your husband.
Sushma
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.
Barbara Schieving
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!
May B
This was delicious! The boyfriend and I devoured this cake in 3 days with just the two of us. 🙂
May B
I made it for my birthday! It was perfectly picked for the occasion.
Barbara Schieving
Thanks May! Happy Birthday!
Dana
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 🙂
Barbara Schieving
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.
Dana
Thanks, but I usually use the grinder to have powdered sugar when the recipe requires it, do you know if I can do this and add some starch? And if yes how much should I use from both sugar and starch?
Barbara Schieving
Generally when you make your own powdered sugar you would use 1 tablespoon of cornstarch per 1 cup of sugar.
Robin
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!
Barbara Schieving
Thanks Robin! So glad you stopped by and found the perfect cake. I really need to try the mint version too.
Dana
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?
Barbara Schieving
Hi Dana – Hope you enjoy the cake. Did you forget to whip the cream before combining it with the cream cheese mixture and cookies? Or use whipping cream instead of heavy whipping cream?
Dana
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?
Barbara Schieving
Either is a good solution. I would just base it on how many people you’re serving.
Dana
Thanks a lot, I will let you know how it tastes as soon as I take a bite..
Nikki
Just curious, I followed the direction to a T. The cake has a weird after taste!! I don’t know if it’s the vinegar or what. But it makes the back of my tongue tingle it’s weird. Help.
Janice Borg
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.
Barbara Schieving
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!
Samantha Martinelli
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 🙂
Barbara Schieving
Hi Samantha – yes, you can make this the day before and store it in the fridge until about 30 minutes before serving. Enjoy!
Jason
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?
Thanks!
Barbara Schieving
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.
Kimberly
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.
Barbara Schieving
Thanks Kimberly! I’m sure your daughter will love it as much as we do.
mark
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.
Barbara Schieving
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
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
Barbara Schieving
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.
Jenny
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.
Barbara Schieving
Thanks Jenny! Sounds like you have a wonderful family. Such a sweet story. I’m so glad you all enjoyed the cake. Thanks for the fun comment.