Real Recipes From Real Home Cooks ®

oreo blackberry swirl cheesecake

★★★★★ 1
a recipe by
Chelsea Mitcham
Houston, TX

I made this cheesecake for a friend who loves cheesecake. My husband doesn't like things to be too sweet and I love the combination of chocolate, cream cheese, and berries, so I pulled all three together to make this AMAZING cheesecake. I hope you enjoy the tangy touch of the yogurt sauce ;)

Blue Ribbon Recipe

What a yummy and different cheesecake! The flavor combination of chocolate and blackberries is great and works lovely in this recipe. We especially loved the blackberry yogurt sauce on top - the perfect final touch.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 16
prep time 20 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For oreo blackberry swirl cheesecake

  • 2 tube
    Oreos (the ones with 10-12), take out the cream to use in the cheesecake
  • 1/2 c
    butter, melted
  • 3
    cream cheese bars (the 8 oz size)
  • 1 c
  • 3 lg
  • 1 1/2 Tbsp
  • 1 tsp
  • -
    the filling from the Oreos used in the crust
  • 8 oz
    blackberry preserves
  • 1 1/2 c
    plain yogurt
  • 8 oz
    blackberry preserves

How To Make oreo blackberry swirl cheesecake

Test Kitchen Tips
Since all ovens are different, watch this while it's baking. We found, in our oven, this was completely done in 60 minutes.
  • 1
    Place the cookie parts of the Oreos (reserve the filling for the pie filling) and the melted butter into a food processor or blender and pulse until you have fine crumbs. I did it in a blender and had to do it in small batches since the bottom would get pasty and the top wouldn't get ground.
  • 2
    Once all the cookies are finely ground with the butter, press the mixture into a springform pan sprayed with non-stick cooking spray. Try to press it down so that it's firm and not crumbly. Make the crust layer at least 1/4" thick.
  • 3
    Mix the cream cheese, sugar, eggs, vanilla, flour, and the Oreo filling in the blender or in a large mixing bowl until all ingredients are evenly distributed and it looks a little foamy. Pour 1/3 of the mixture into the springform pan on top of the crust.
  • 4
    Using a spoon, drop 1/2 tablespoonfuls of the preserves over the cream cheese mixture, trying to evenly distribute them and not overlap. Repeat layering with the cream cheese mixture and remaining preserves until you have these layers: cream cheese-preserves-cream cheese-preserves-cream cheese.
  • 5
    Bake the cheesecake in a 375* oven for 90 minutes or until a knife when inserted into the middle comes out clean.
  • 6
    Remove the cheesecake from the oven and let cool. Meanwhile prepare the blackberry yogurt sauce. Just mix the yogurt and preserves then refrigerate.
  • 7
    Serve slices cold with the sauce drizzled on top.