Lemon Vanilla Oreo Cheesecake Recipe

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Lemon Vanilla Oreo Cheesecake

valmg Lemon Vanilla Oreo Cheesecake Finished

I recently picked up some Meyer Lemons. I’d never heard of them before or had them so I wasn’t exactly sure what I was going to do with them. Meyer Lemons don’t look exactly like regular lemons, they look more orange. They also don’t have the same strong lemon scent or taste, they’re more like a cross between a lemon and a tangerine or clementine. They’re sweeter, and quite yummy. So I was trying to figure out something I could make with them and got an idea for a cheesecake in my head. Here’s what I came up with.

Lemon Vanilla Oreo Cheesecake

Equipment Needed

  • springform pan
  • hand mier and mixing bowl OR stand mixer
  • rolling pin
  • measuring cups
  • measuring spoons

valmg Lemon Vanilla Oreo Cheesecake Ingredients

Ingredients

  • 4x 8 ounce packages of Philadelphia Cream Cheese
  • 20 DoubleStuf Vanilla Oreo cookies
  • 5 Meyer Lemons
  • 3 tablespoons butter
  • 4 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla

Instructions

Preheat the oven to 325 F.

Place the 20 cookies into a Ziploc bag. Break them into chunks.

Then, using a rolling pin, continue to break up the cookies until they are completely ground up.

valmg Lemon Vanilla Oreo Cheesecake Rolling Cookies

Mix 3 tablespoons of butter into the ground up cookies. I softened the butter until it was almost a liquid to make it easier to blend.

Place the cookie mix on the bottom or a springform pan, covering the bottom.

valmg Lemon Vanilla Oreo Cheesecake Crust

Soften the cream cheese in the microwave for about a minute, unless you have the forethought to leave it out at room temp for a while, which I did not.

Place the cream cheese into your mixing bowl.

Add 1 cup of sugar, the teaspoon of vanilla and the 4 eggs into the mixing bowl.

Squeeze the juice from the lemons and add it into the mixing bowl.

valmg Lemon Vanilla Oreo Cheesecake Juicing Lemon

Mix slowly until the mixture is smooth.

Pour the mixture into your crust.

valmg Lemon Vanilla Oreo Cheesecake Uncooked

Place the pan into the oven and bake for 55 minutes.

Cool for about 15 minutes and then loosen the springform pan.

Refrigerate the cheesecake for 3-4 hours before serving.

valmg Lemon Vanilla Oreo Cheesecake Finished

Garnish with lemon slices or lemon peel on top.

That’s it!

Serve and enjoy!

This was the first cheesecake I’ve ever made from scratch. It’s really easy to make and tastes so yummy!

If you like cheesecake, be sure to check out my other cheesecake recipes!

Apple Cheesecake

Cranberry Cheesecake

Oreo Cheesecake

Pressure Cooker Banana Cheesecake

Pumpkin Cheesecake

Lemon Vanilla Oreo Cheesecake

valmg Lemon Vanilla Oreo Cheesecake Finished

Instructions

Preheat the oven to 325 F. Place the 20 cookies into a Ziploc bag. Break them into chunks. Then, using a rolling pin, continue to break up the cookies until they are completely ground up. Mix 3 tablespoons of butter into the ground up cookies. I softened the butter until it was almost a liquid to make it easier to blend. Place the cookie mix on the bottom or a springform pan, covering the bottom. Soften the cream cheese in the microwave for about a minute, unless you have the forethought to leave it out at room temp for a while, which I did not. Place the cream cheese into your mixing bowl. Add 1 cup of sugar, the teaspoon of vanilla and the 4 eggs into the mixing bowl. Squeeze the juice from the lemons and add it into the mixing bowl. Mix slowly until the mixture is smooth. Pour the mixture into your crust. Place the pan into the oven and bake for 55 minutes. Cool for about 15 minutes and then loosen the springform pan. Refrigerate the cheesecake for 3-4 hours before serving. Garnish with lemon slices or lemon peel on top. That's it! Serve and enjoy!

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    9 comments

    erin March 14, 2011 - 9:15 am

    That’s a very unique recipe! I never seen Vanilla Oreos used in a cheesecake recipe. Sounds yum!

    Reply
    Tiff @ Babes and Kids March 14, 2011 - 12:12 pm

    Holy Yum! I bet it not only tasted great, but it looks beautiful! Thanks so much for sharing.

    Reply
    pat.navymom March 16, 2011 - 10:36 am

    From one cheesecake lover to another,I am curious about the flavor suggestion.

    Reply
    Little BGCG March 31, 2011 - 6:47 pm

    I’m bookmarking this, it looks delicious!

    Reply
    Jill L April 14, 2011 - 7:52 am

    This looks like a yummy spring treat.

    Reply
    valmg April 14, 2011 - 7:10 pm

    It’s delicious. I’m really proud of this, it came out better than I’d hoped.

    Reply
    polly April 17, 2011 - 11:02 am

    going to make this for an easter dessert! thanks!

    Reply
    valmg April 20, 2011 - 5:13 pm

    Enjoy! It’s super yummy!

    Reply
    David-Anthony October 11, 2012 - 10:00 pm

    Nice blog. Here’s a few tips as I think the recipe is great. I used to make cheesecakes for quite a few restaurants in NY. Two hints, to avoid the visible cracking; before removing from the oven crack the door after you turn the oven off and allow to cool in the oven for 10-15 mins before removing. Since you using cheese as the foundation keep in mind that it expands in the hot oven so as you can imagine once you remove it from a warm toasty oven at 350 degree to room temperature it shocks the fragile warm cake. Secondly, as a suggestion you may want to whip up a sour cream topping (roughly a 16 oz of sour cream at room temp combined with 1/4 cup of sugar and 2\3 tspn of vanilla) spread on top of the cheesecake after letting it rest for 8-10 mins and bake for another 10 mins at 350 or 375 degrees.
    Again, great blog!!

    Best,
    David-Anthony

    Reply

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