I created this Cheesecake stuffed Oreo Cake as I was trying different cake recipes from my youngest daughter’s birthday. Making my children’s birthday cakes is one of my favorite things to do for them! I use recipes or designs that are something they love. She is a huge fan of Oreos and cheesecake, so it only made sense to combine the two for the perfect birthday cake!
I can tell you, I will be making this Cheesecake stuffed Oreo Cake again and again. It turned out so moist and just perfect overall. This is our family’s favorite cake right now. Until I try another one. I love playing around with recipes and finding a way to make them personal to our family. To be completely honest, I was a little worried about putting oreos in the cake batter and how it would turn out. They made the cake so super moist and sweet.
The Filling
For the cheesecake filling, I used a very simple cheesecake recipe that our family loves. I make this no bake cheesecake often. I figured it would be perfect for filling this cake and I was right! This cheesecake filling can be used by itself as a no bake cheesecake or to fill another cake with.
I fully intend to make more cheesecake stuffed cakes. Stay tuned, because a strawberry version and butterfinger version are coming up soon! I’m not exactly sure how I’m going to execute it, but I feel confident they will be amazing!
The other thing that stands out about this Cheesecake stuffed Oreo Cake recipe is how easy it was to make. I used a white cake mix and just chopped up oreos to add to it. Adding the chopped oreos to the cake mix, really added to the cake. The cake, itself was super moist. Adding the no bake cheesecake layer really amped up the soft, moist texture.
Cheesecake stuffed Oreo Cake
Ingredients
Cake
- White Cake Mix
- 3 Egg Whites
- 1 cup Water
- 1/2 cup Vegetable oil
- 16 Oreo Cookies coarsely chopped
Cheesecake Filling
- 16 oz Cream Cheese room temperature
- 8 oz Whipped topping
- 3 cups Powdered sugar
- 16 Oreo Cookies coarsely chopped
Icing
- 1 1/2 cups Butter room temperature
- 8 oz Cream cheese room temperature
- 4 cups Powdered sugar
- 1 Tbsp Vanilla extract
Instructions
Cake
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Preheat the oven to 350 degrees farenheit.
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Mix the cake mix, oil, eggs, and water until well blended.
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Fold in the Oreo cookies.
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Pour half of the cake mix into two 9 inch cake pans prepared with non-stick baking mix.
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Bake the cakes for 20-25 minutes, until slightly golden on the top or until a knife inserted into the middle of the cakes comes out clean. You do not want them to brown.
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Carefully remove the cakes from the oven once done and allow them to cool to room temperature.
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Once the cakes are cooled, remove them from the cake pans and place on plates in the refrigerator.
Cheesecake Filling
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While the cakes are in the refrigerator start making the cheesecake filling.
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Mix the cream cheese on high until light.
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Add the powdered sugar slowly mixing on low.
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Add the vanilla extract and mix on medium for 2 minutes.
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Fold in the whipped topping and Oreo cookies until combined well. Do not over-mix.
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Take the cakes out of the refrigerator and spread the cheesecake filling on the bottom layer.
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Place the top layer on top of the cheesecake filling and press down firmly, until the filling spreads to the sides.
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Use a cake spatula to scrape the excess filling and make even with the sides of the cake.
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Place the cake back in the refrigerator.
Icing
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Add butter in a large mixing bowl and mix on high for 2 minutes, until light.
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Add the cream cheese to the butter mixture and mix on medium for 2 minutes.
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Slowly add powdered sugar and vanilla extract to the mixture and mix on medium for 2 minutes.
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Turn the mixer down to low and continue mixing for 2 minutes to make the icing more smooth.
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Remove the cake from the refrigerator and ice. Decorate with any leftover Oreo cookies you have. Enjoy!
This is a cheesecake lover’s cake. It was very rich and dense.