If you’re looking for a dessert that feels both indulgent and fun, then you absolutely have to try this Cherry Cheesecake with Oreo Crust Recipe. I love this recipe because it combines the rich creaminess of classic cheesecake with the playful, crunchy chocolatey Oreo crust, topped off with a luscious homemade cherry topping that’s simply irresistible. Believe me, once you make this, it’s going to be your new go-to for celebrations or any time you want to impress friends and family with minimal fuss!

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Why You’ll Love This Recipe

Oreo Crust Magic: Using the Oreo filling in the cookie crumbs adds an extra creamy chocolatey layer you wouldn’t expect.
Perfectly Tangy Cherry Topping: Fresh or frozen cherries get cooked down with sugar and cornstarch for the right balance of sweetness and thickness.
Creamy Cheesecake Batter: Adding cherry puree into the batter gives a subtle pink tint and wonderful flavor depth without overpowering.
Water Bath Baking: This technique ensures your cheesecake bakes evenly, with no cracks, every time.

Cherry Cheesecake with Oreo Crust Recipe - Recipe Step

Ingredients You’ll Need

The ingredients for this Cherry Cheesecake with Oreo Crust Recipe come together so beautifully — nothing too fancy, but the combination yields total bliss. Here are a few ingredients where a tiny smart choice makes all the difference.

Cherry Cheesecake with Oreo Crust Recipe - Ingredients

Oreo crumbs: I like to blend whole Oreos with the filling intact for the richest crust—don’t skip keeping that gooey filling!
Unsalted butter: Melted butter helps bind the crust while giving that buttery richness you want.
Cherries: Fresh are amazing; frozen work perfectly too—just thaw and drain any excess liquid.
Granulated sugar: Sweetens both the topping and the cheesecake, balancing the tanginess nicely.
Cornstarch: Essential for thickening the cherry topping so it’s not runny.
Cream cheese: Room temperature cream cheese whips up extra smooth—very important here!
Sour cream: Adds moisture and a slight tang, making the cheesecake silky.
Vanilla extract: Just a splash enhances all the flavors subtly.
Eggs: Binders that provide structure—room temp eggs mix better too.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Cherry Cheesecake with Oreo Crust Recipe is! Once you’ve nailed the classic, try personalizing to suit your mood or occasion — it’s such a crowd-pleaser you can get creative.

Make it boozy: I’ve added a splash of Kirsch or cherry liqueur to the cherry topping to amp up the flavor for adult gatherings—such a hit!
Dairy-free twist: Swap cream cheese for a vegan alternative and use coconut cream instead of sour cream; it won’t be quite the same, but it’s delicious in its own right.
Other berry toppings: Blueberries or raspberries work wonderfully too, just adjust sugar slightly depending on sweetness.
Chocolate drizzle: For a special occasion, drizzle melted dark chocolate over the cherry topping for extra decadence.

How to Make Cherry Cheesecake with Oreo Crust Recipe

Step 1: Create the Oreo Crust

Start by preheating your oven to 325°F and prepping a 9-inch springform pan — I spray it and line the bottom with parchment paper to make sure nothing sticks. Use a food processor to blitz your Oreo cookies (filling included) into fine crumbs. Then mix in melted butter with a fork until combined. Press this mix evenly into your pan’s bottom and slightly up the sides using your hands or the back of a measuring cup — compacting it well ensures a sturdy crust that won’t crumble when slicing. Bake the crust for 12 minutes, then let it cool while you make the cherry topping.

Step 2: Prepare the Cherry Topping

Grab a medium saucepan and toss in your pitted cherries, sugar, and cornstarch. Heat over medium, stirring gently until you start seeing the juice separate and the mixture thickens slightly—this usually takes about 7-10 minutes. I like to lightly mash half of the cherries to add texture but keep some whole for bold bursts of flavor. Scoop out half a cup of this cherry mixture and blend it in a blender until smooth. This puree cools in the freezer for about 15 minutes and gets folded into the cheesecake batter for an extra cherry punch. The remaining topping gets stored in the fridge to spoon on top after baking.

Step 3: Whip Up the Cherry Cheesecake Batter

Beat the softened cream cheese and sugar on high speed until it’s super smooth and fluffy—this usually takes 2 minutes with my mixer. Then mix in sour cream, frozen cherry puree, and vanilla on medium speed to combine everything well. Add the eggs one at a time, mixing on low speed after each addition to avoid overbeating (which can cause cracks). You’ll see the batter turn a delicate pink, and that’s when you know you’re on the right track!

Step 4: Assemble and Bake with a Water Bath

Pour the batter gently into your prepared Oreo crust. Now, this is where the water bath comes into play — it’s a game changer for avoiding a cracked or dry cheesecake. You can either nest your springform pan inside a bigger 10-inch cake pan which goes in a large roasting pan filled halfway with hot water, or wrap your springform tightly with foil and place it directly in the roasting pan with water halfway up the sides. Both work, but I prefer the first method to keep water away from the crust. Bake at 325°F for 70 to 80 minutes until the edges are set but the center still jiggles slightly when you shake the pan.

Step 5: Cooling and Adding the Cherry Topping

Once out of the oven, turn off the heat and crack the oven door ajar, letting the cheesecake cool gradually for half an hour to prevent cracks. Then move it to a wire rack to cool completely before covering with foil and chilling it overnight (or at least 6 hours). When you’re ready to serve, carefully remove the parchment paper and springform sides, then spoon that gorgeous cherry topping over the cheesecake. Trust me, your guests will be hooked!

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Pro Tips for Making Cherry Cheesecake with Oreo Crust Recipe

Room Temperature Ingredients: I always pull out my dairy and eggs a couple of hours before baking—it makes the batter super smooth and prevents lumps.
Avoid Overmixing: When adding eggs, mix on low speed and only until combined to keep the cheesecake creamy and crack-free.
Firm Crust Press: Use the bottom of a measuring cup or glass to really pack the Oreo crumbs tight—that crust holds up so much better when slicing.
Water Bath Foil Wrap: Whether you wrap once or twice, make sure it’s tight to avoid leaks that might sog the crust; I learned this the hard way!

How to Serve Cherry Cheesecake with Oreo Crust Recipe

Cherry Cheesecake with Oreo Crust Recipe - Serving

Garnishes

I like to keep it simple and elegant—just a dollop of whipped cream with a few fresh cherries on top. Sometimes, I sprinkle finely chopped pistachios for a bit of crunch and a pop of color that really makes this cheesecake sing.

Side Dishes

This cheesecake pairs beautifully with a light espresso or a cup of Earl Grey tea. If you’re serving at a brunch or party, a fresh fruit salad or a crisp green salad balances the richness perfectly.

Creative Ways to Present

For special occasions, I love serving this cheesecake in individual clear dessert glasses layered with cherry topping and crushed Oreos for that delightful deconstructed effect. Another fun idea is to pipe whipped cream rosettes around the edges and top each with a single maraschino cherry—a guaranteed wow factor!

Make Ahead and Storage

Storing Leftovers

When we have leftovers (which is rare!), I tightly cover the cheesecake with plastic wrap and store it in the fridge. It stays fresh and creamy for up to 5 days—just remember to add fresh cherry topping before serving again for that fresh flavor burst.

Freezing

I’ve frozen leftover cheesecake slices wrapped individually in plastic wrap and foil, and they thaw beautifully overnight in the fridge. Just avoid freezing with the cherry topping—add that fresh after thawing for the best texture.

Reheating

Cheesecake tastes best chilled, so I usually serve leftovers cold. But if you want to warm a slice slightly, a few seconds in the microwave (10-15 seconds) on low power softens it up without drying it out.

FAQs

Can I use store-bought cherry pie filling for the topping?

Yes, you can use store-bought cherry pie filling as a shortcut, but I recommend heating it with a bit of cornstarch to thicken it up if it’s too runny. The homemade topping has a fresher, more vibrant cherry flavor that pairs beautifully with the creamy cheesecake.
Why do I need a water bath for this cheesecake?

The water bath ensures even, gentle cooking and adds moisture to the oven environment. This prevents cracks and keeps the cheesecake super creamy instead of dry or overbaked. It’s a small step that makes a huge difference in texture and appearance.
What if I don’t have a food processor for the Oreo crust?

No worries! Just place Oreos in a sealed plastic bag and crush them with a rolling pin until finely ground. If there are a few larger bits, that adds a nice texture to the crust, too.
How do I prevent the cheesecake from cracking?

Besides using the water bath, avoid overmixing the batter and bake at a low temperature. Also, letting the cheesecake cool slowly in the oven with the door cracked helps it settle without cracking.

Final Thoughts

I absolutely love how this Cherry Cheesecake with Oreo Crust Recipe turns out — it’s like getting the best of all worlds: a chocolatey cookie crust, creamy cheesecake with a cherry surprise inside, and that gorgeous topping to finish. The first time I made this for a family gathering, it disappeared so fast I barely got a slice! If you’re craving a dessert that’s easy to make, impressive to serve, and loved by everyone, give this recipe a try. I’m confident it’ll become a cherished favorite in your kitchen, just like it did in mine.