I baked this cake after a long workday when my daughter walked into the kitchen with a grin and said, “Mom, the school bake sale is tomorrow—can you make something epic?” It was already 7 p.m., and my energy was fading fast. Still, I couldn’t resist her excitement.
So, I opened my pantry, stared at what I had, and spotted a family-sized pack of Oreos, a few bars of milk chocolate, and a bag of flour. That’s when it clicked—what if I merged a rich chocolate cake with a creamy Oreo cheesecake filling? A little messy? Probably. Worth it? Absolutely.
By the time the cake came out of the oven, the whole kitchen smelled like a bakery. My husband peeked in, pretending not to “taste test,” and my son asked if I could make a smaller version for his lunchbox. The best part? That first slice—soft layers of chocolate cake, a cool Oreo cheesecake center, and glossy milk chocolate ganache on top.
It felt indulgent but doable, fancy but familiar. I’m sharing it here because if you’ve ever wanted to make a dessert that wins hearts (and bake sales), this Oreo Cheesecake Chocolate Cake is it.
Short Description
This Oreo Cheesecake Chocolate Cake combines moist chocolate layers, creamy no-bake Oreo cheesecake filling, and smooth milk chocolate ganache for a dessert that’s rich, irresistible, and surprisingly simple to make.
Key Ingredients
For the Chocolate Cake
- 2 cups sugar
- 1¾ cups all-purpose flour
- ¾ cup cocoa
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the No-Bake Oreo Cheesecake Filling
- 1½ cups heavy whipping cream
- 8 oz. cream cheese, softened
- ¾ cup powdered sugar
- 12 Oreo cookies, coarsely crushed
For the Milk Chocolate Ganache
- 8 oz. milk chocolate, finely chopped
- 1 cup heavy whipping cream
For Garnish
- ½ cup chocolate chips
- ¾ cup whipped cream
Tools Needed
- Two 9-inch round baking pans
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Whisk
- Saucepan
- Wire rack
- Offset spatula or spoon for spreading
Cooking Instructions
Step 1: Bake the Chocolate Cake
Preheat oven to 350°F. Grease and line two 9-inch pans with parchment. In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla.
Beat on medium speed for 2 minutes until smooth. Stir in boiling water—the batter will look thin but that’s okay. Divide evenly into pans and bake for 30–35 minutes until a toothpick comes out clean. Cool for 10 minutes, then transfer to wire racks to cool completely.
Step 2: Make the Oreo Cheesecake Filling
Whip heavy cream until stiff peaks form. In a separate bowl, beat cream cheese with powdered sugar until silky and smooth. Gently fold in the whipped cream, then add crushed Oreos. Stir until just combined—overmixing will deflate the filling.
Step 3: Prepare the Ganache
Warm heavy cream in a small saucepan until just starting to simmer. Remove from heat and pour over chopped milk chocolate. Let it sit for a minute, then stir until glossy and smooth. Set aside to cool slightly until thickened but still pourable.
Step 4: Assemble the Cake
Place one cake layer on a serving plate. Spread the Oreo cheesecake filling evenly over it. Top with the second cake layer. Pour ganache over the top, letting it drip beautifully down the sides. Garnish with whipped cream and chocolate chips for a bakery-style finish. Chill for 30 minutes before slicing for clean cuts.
Why You’ll Love This Recipe
Incredible Layers: Rich chocolate cake meets creamy Oreo cheesecake for an indulgent bite every time.
No Fuss Cheesecake: No baking, no cracking—just whip, fold, and chill.
Crowd-Pleaser: Perfect for birthdays, bake sales, or any “wow” moment.
Make-Ahead Friendly: Cake layers can be baked a day ahead for easy assembly later.
Restaurant Quality at Home: Looks fancy, tastes divine, yet it’s simple enough for a weeknight dessert project.
Mistakes to Avoid & Solutions
Overbaking the cake: Dry layers ruin the texture. Check at 30 minutes and use a toothpick test.
Using hot ganache: It’ll melt your cheesecake layer. Let it cool 10–15 minutes first.
Filling too soft: Whip cream until stiff peaks form; underwhipped cream makes the filling loose.
Uneven layers: Level cakes before assembling. Use a serrated knife to trim if needed.
Cracked cake when stacking: Chill the layers briefly; it makes them firmer and easier to handle.
Serving and Pairing Suggestions
Serve chilled with a drizzle of extra ganache or caramel.
Pair with a tall glass of cold milk, hot espresso, or vanilla latte.
For parties, slice into small squares and serve on dessert platters.
Add a few fresh strawberries or raspberries for a hint of freshness.
Storage and Reheating Tips
Store leftovers covered in the fridge for up to 4 days.
For longer storage, freeze slices individually wrapped in plastic and foil for up to 1 month.
To serve from frozen, thaw overnight in the fridge—no need to reheat.
Avoid microwaving; it melts the cheesecake filling.
FAQs
1. Can I use dark chocolate instead of milk chocolate for the ganache?
Yes! It’ll give a richer, less sweet flavor. Use the same ratio.
2. Can I make the cheesecake filling ahead of time?
Absolutely. Prepare it up to 24 hours ahead and store it covered in the fridge.
3. Can I bake this in one pan instead of two?
You can, but it’ll take longer to bake (around 50–55 minutes). Slice horizontally after cooling.
4. What’s the best way to crush Oreos?
Place them in a zip-top bag and roll with a rolling pin for coarse crumbs—no need for fine crumbs.
5. Can I use store-bought cake mix instead of homemade?
Yes, a devil’s food or chocolate fudge mix works fine for a shortcut.
Tips & Tricks
Use room temperature ingredients for smoother batter and even baking.
Chill the cake before slicing—it gives neat layers and cleaner presentation.
Save a few Oreos to crumble on top for a fun, crunchy garnish.
If your ganache thickens too much, warm it slightly in the microwave for 5 seconds.
Line your cake plate edges with strips of parchment before pouring ganache for easy cleanup.
Recipe Variations
Mint Oreo Cheesecake Cake: Add ½ teaspoon mint extract to the filling and garnish with crushed mint Oreos.
Peanut Butter Oreo Cake: Mix 3 tablespoons peanut butter into the cheesecake layer and top with chopped peanuts.
White Chocolate Version: Swap milk chocolate for white chocolate in the ganache and sprinkle with white chocolate curls.
Coffee Twist: Add 1 tablespoon instant espresso powder to the cake batter for a mocha flavor.
Mini Cupcake Version: Bake the cake as cupcakes and pipe the cheesecake filling on top, drizzle with ganache.
Final Thoughts
That bake sale the next morning? My daughter’s Oreo Cheesecake Chocolate Cake was gone before the second bell rang. She came home grinning, clutching an empty container and a note from her teacher asking for the recipe. I couldn’t help but laugh. This dessert isn’t just rich, it’s a small act of joy in cake form, a mix of effort and love layered between chocolate and cream.
Sometimes, when I make it again on quiet weekends, I think about how a late-night bake turned into a family favorite and a sweet reminder of why I keep baking after long workdays.
Oreo Cheesecake Chocolate Cake
Ingredients
For the Chocolate Cake
- 2 cups sugar
- 1¾ cups all-purpose flour
- ¾ cup cocoa
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the No-Bake Oreo Cheesecake Filling
- 1½ cups heavy whipping cream
- 8 oz. cream cheese softened
- ¾ cup powdered sugar
- 12 Oreo cookies coarsely crushed
For the Milk Chocolate Ganache
- 8 oz. milk chocolate finely chopped
- 1 cup heavy whipping cream
For Garnish
- ½ cup chocolate chips
- ¾ cup whipped cream
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch pans. Whisk sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat 2 minutes. Stir in boiling water and divide into pans. Bake 30–35 minutes until a toothpick comes out clean. Cool completely.
- Whip heavy cream to stiff peaks. Beat cream cheese with powdered sugar until smooth, then fold in whipped cream and crushed Oreos.
- Heat cream until simmering, pour over chopped chocolate, and stir until glossy. Let cool until thick but pourable.
- Layer cake with Oreo cheesecake filling, top with the second cake, and pour ganache over, letting it drip down the sides. Garnish with whipped cream and chocolate chips. Chill 30 minutes before slicing.
