Oreo Cheesecake

Oreos + cheesecake…the pairing of the two is simply divine! This super easy recipe from Chef Hicham at Fishcamp on Broad Creek (Hilton Head’s new seafood and steak restaurant) will have your family and friends begging you to make more. With a quick prep time, and no-bake crust, this cheesecake has the ability to go from recipe card to dessert table in just a few hours (when including the chill time). So, give it a try at this Oreo Cheesecake recipe, and then come on in to Fishcamp on Broad Creek and give ours a taste. How close can you come to the real thing? Only practice, and time, will tell!

Oreo Cheesecake

20 minutes

1 hour

Total Time: 1 hour, 20 minutes

Oreo Cheesecake


  • 2 cups Crushed Oreos
  • 3 Tablespoons butter
  • Cheesecake Filling
  • 1 1/2 Lb. Cream cheese (at room temperature) (Equivalent to 3, 8 oz. boxes of cream cheese)
  • 5 Eggs
  • 8 oz. Sweetened condensed milk
  • 1 Tablespoon Vanilla extract
  • 3 Tablespoons Honey


  1. In a large bowl, mix the crushed Oreos with butter.
  2. Press into either a springform pan, or a pie pan (depending on how you want your final cheesecake to look). Set aside.
  3. Heat oven to 350 degrees.
  4. Puree together cream cheese, eggs, sweetened condensed milk, vanilla and honey in a blender (we used a Ninja for super creamy filling) or mixer until soft and creamy.
  5. Pour over the Oreo crust.
  6. Fill a deep pan or skillet (we used a deep cast iron skillet) with a couple of inches of water. Enough water that the cheesecake will not touch the bottom of the pan, but not so much that the water overflows.
  7. Place the cheesecake pan into the water bath (again, making sure that the water won't overflow onto the cheesecake).
  8. Bake the cheesecake in the water bath for 45 min. to 1 hour until the cheesecake filling is firm and set.
  9. Remove from the oven and let cool. Discard the water bath.
  10. Refrigerate the cheesecake overnight or for 4-6 hours.
  11. Enjoy!
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A few notes on this specific recipe:

  • The recipe is ready for a home kitchen as measured below, so don’t worry about conversions. This makes one cheesecake that can serve between 8 and 12 (depending on how many pieces each person devours of course!)
  • Instead of a conventional oven, we actually used a countertop convection oven. So, it is possible to do this without heating up the whole oven; just be sure that your pie pan and water bath fit into your countertop oven first!
  • The water bath here is key – this allows the cheesecake crust not to burn, and for the cheesecake to cook more evenly throughout.
  • Two cups of Oreos is the equivalent to about 2 sleeves of Oreos from a normal size package. We used plain old original Oreos.
  • Be sure to measure out the sweetened condensed milk with a liquid measure. Because the recipe does not call for the whole, typical 14 oz. can, you could make the dessert too sweet should you accidentally use the whole can!
  • Most importantly – have fun!
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