Oreo Dream Extreme Cake is the ultimate indulgence for chocolate and cookie lovers—a decadent, multi-layered dessert inspired by the famous version from The Cheesecake Factory. This rich, show-stopping cake features layers of moist chocolate cake, creamy Oreo cheesecake, fluffy Oreo mousse, and a luscious chocolate ganache, all topped with whipped cream and plenty of crushed Oreos. Every bite is a dreamy combination of textures and deep, chocolatey flavor, making it the perfect centerpiece for birthdays, holidays, or any time you want to impress a crowd with a dessert that looks as amazing as it tastes.
The History of Oreo Dream Extreme Cake
The Oreo cookie was introduced in 1912 by the National Biscuit Company (now Nabisco), and it quickly became America’s best-selling cookie. Its crisp chocolate wafers and sweet crème filling inspired countless spin-off recipes, from milkshakes to pies. In the early 2000s, The Cheesecake Factory developed its now-iconic Oreo Dream Extreme Cheesecake—an over-the-top creation that fused cheesecake, chocolate cake, and Oreo mousse into a single towering dessert. Home bakers and dessert lovers were instantly hooked and began replicating it in their own kitchens. The idea of layering cheesecake with chocolate cake and Oreo mousse became a viral trend, evolving into what we now call the Oreo Dream Extreme Cake. It’s a modern dessert that captures the nostalgic love of Oreos and elevates it into something unforgettable.
Ingredients Breakdown
Chocolate Cake Layers:
- All-purpose flour – The foundation of the cake’s structure.
- Unsweetened cocoa powder – For rich, deep chocolate flavor.
- Baking soda and baking powder – Help the cake rise and stay fluffy.
- Salt – Enhances and balances sweetness.
- Granulated sugar – Adds sweetness and moisture.
- Eggs – Bind the ingredients and add structure.
- Vegetable oil – Keeps the cake moist.
- Buttermilk – Adds a slight tang and helps soften the crumb.
- Hot coffee or hot water – Intensifies the chocolate flavor and ensures a tender texture.
- Vanilla extract – Enhances the overall flavor profile.
Oreo Cheesecake Layer:
- Cream cheese – The base of the cheesecake; rich, tangy, and smooth.
- Granulated sugar – Sweetens the filling.
- Eggs – Provide structure and set the cheesecake.
- Sour cream – Adds creaminess and a hint of tang.
- Crushed Oreo cookies – Folded into the batter for Oreo flavor in every bite.
- Vanilla extract – Balances the flavor.
Oreo Mousse Layer:
- Heavy whipping cream – Whipped into soft peaks for an airy texture.
- Cream cheese – Adds body and richness.
- Powdered sugar – Sweetens the mousse without grittiness.
- Crushed Oreos – Blended into the mousse for extra texture and taste.
- Unflavored gelatin (optional) – Helps the mousse hold its shape when layering.
Chocolate Ganache Topping:
- Semi-sweet or dark chocolate – Rich, meltable, and flavorful.
- Heavy cream – Gives ganache a glossy, smooth finish.
Whipped Cream & Garnish (Optional):
- Heavy cream – Whipped into peaks for topping.
- Powdered sugar and vanilla – To sweeten and flavor the cream.
- Crushed or whole Oreos – For decorating the top and sides.
Step-by-Step Recipe
1. Make the Oreo Cheesecake Layer (Prepare in Advance)
Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease lightly. In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Gently fold in crushed Oreos. Pour the batter into the pan and bake for 45–50 minutes, or until set with a slight jiggle in the center. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and refrigerate overnight or freeze until firm.
2. Prepare the Chocolate Cake Layers
Preheat oven to 350°F (177°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, buttermilk, oil, and vanilla. Slowly mix the wet ingredients into the dry. Add hot coffee or water and stir until the batter is smooth and thin. Divide evenly between pans and bake for 30–35 minutes. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
3. Make the Oreo Mousse
In a cold bowl, beat heavy cream into soft peaks. In a separate bowl, beat softened cream cheese and powdered sugar until smooth. Fold in crushed Oreos. If using gelatin, dissolve it in warm water and stir into the cream cheese mixture. Gently fold in the whipped cream until fully combined. Chill for 30–60 minutes before assembling.
4. Prepare the Chocolate Ganache
Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit for 1 minute, then stir until smooth and glossy. Let cool slightly before pouring over the cake.
5. Assemble the Cake
Place one chocolate cake layer on a serving plate. Spread a thin layer of frosting or mousse to anchor the cheesecake. Place the chilled cheesecake layer on top, followed by the Oreo mousse. Top with the second chocolate cake layer. Pour ganache over the top, letting it drip down the sides. Chill for at least 1 hour to set.
6. Decorate and Serve
Once set, pipe whipped cream around the edges and decorate with crushed or whole Oreos. Slice and serve chilled or at cool room temperature.
Tips for the Perfect Oreo Dream Extreme Cake
Make the cheesecake and cake layers a day ahead for easier assembly and firmer structure. Use high-quality cocoa powder and real chocolate in the ganache for the best flavor. Don’t skip chilling—each layer benefits from being cold and firm when assembling to prevent sliding. Whip the cream to soft peaks for the mousse so it remains light and airy. Use gelatin in the mousse if you need extra stability for clean, sharp layers. Level your cake layers before stacking for a more professional finish. Use a serrated knife dipped in hot water for clean slices.
Variations and Customizations
Add a layer of chocolate fudge or crushed Oreos between the layers for extra decadence. Swap out regular Oreos for Golden Oreos, Mint Oreos, or flavored varieties to create unique versions. Use white chocolate ganache or drizzle caramel over the top for a twist. Incorporate a peanut butter mousse layer for a chocolate-peanut butter Oreo combo. Make individual mini versions in jars or silicone molds for a party-friendly treat. Use gluten-free chocolate cookies and flour to create a gluten-free version.
Health Considerations and Nutritional Value
Oreo Dream Extreme Cake is an ultra-indulgent dessert—rich in calories, sugar, and saturated fat. A typical slice may contain between 600 to 900 calories, depending on portion size and toppings. It’s high in dairy and processed sugars, and not suitable for vegan or dairy-free diets unless adapted. Health-conscious bakers can lighten the recipe by using low-fat cream cheese, Greek yogurt in the mousse, and reducing sugar in the cake. Swapping in sugar-free chocolate or alternative sweeteners is possible but will alter taste and texture. For those with dietary restrictions, substitute gluten-free ingredients or dairy alternatives as needed. As with all rich desserts, it’s best enjoyed in moderation as an occasional treat.
FAQ
Can I make this cake ahead of time? Yes, this cake actually benefits from being made ahead. Prepare and chill the cheesecake and cake layers a day in advance, then assemble and chill the finished cake for several hours before serving.
Can I freeze Oreo Dream Extreme Cake? You can freeze the individual cake and cheesecake layers, but the assembled cake with mousse and ganache is best served fresh. If freezing the full cake, wrap it well and defrost in the fridge overnight.
Do I have to use gelatin in the mousse? Gelatin is optional but recommended if you want sharp, clean layers. Without it, the mousse may be softer and less structured.
Can I use boxed cake mix? Absolutely. A high-quality chocolate cake mix can save time—just make sure to bake in 9-inch pans and let them cool completely before assembling.
What kind of Oreos work best? Classic Oreos are traditional, but you can use Double Stuf, flavored Oreos, or even gluten-free Oreos depending on your preference.
How long does it last in the fridge? The assembled cake can be stored covered in the refrigerator for up to 5 days. The flavors actually deepen over time, but the texture is best in the first 2–3 days.
Is this cake difficult to make? It’s intermediate to advanced due to the multiple layers and chilling steps, but each individual component is beginner-friendly. Taking your time and prepping ahead will make it much easier.
Oreo Dream Extreme Cake
Ingredients
Chocolate Cake Layer:
- ¼ cup + 3 tablespoons 56g all-purpose flour
- ½ cup 104g granulated sugar
- 3 tablespoons 21g natural unsweetened cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup 60ml milk
- 2 tablespoons 30ml vegetable oil
- ¼ teaspoon vanilla extract
- 1 large egg white
- ¼ cup 60ml water
Oreo Cheesecake Filling:
- 4 oz 114g / about ⅔ cup semi-sweet chocolate chips
- 6 tablespoons 90ml heavy whipping cream
- 16 oz 452g cream cheese, room temperature
- ⅔ cup 138g granulated sugar
- 2 tablespoons 16g all-purpose flour
- ⅔ cup 153g sour cream, room temperature
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- About 30 Oreo cookies crushed or chopped
Oreo Mousse Layer:
- 3 oz 85g white chocolate, chopped
- 1 cup + 2 tablespoons 260ml cold heavy whipping cream, divided
- ½ cup 58g powdered sugar
- ½ teaspoon vanilla extract
- 10 Oreos chopped
Chocolate Frosting:
- ¾ cup 168g unsalted butter, room temperature
- 1 cup 169g / 6 oz semi-sweet chocolate chips, melted and cooled slightly
- 3 cups 345g powdered sugar
- ¼ teaspoon salt
- 4 –5 tablespoons 60–75ml heavy whipping cream, as needed for consistency
- Additional Garnishes Optional but Recommended:
- 1 cup 6 oz mini chocolate chips
- 1 cup crushed Oreos
Instructions
Prepare the Chocolate Cake:
- Preheat your oven to 350°F (176°C). Grease the sides of a 9-inch (23cm) springform pan and line the bottom with parchment paper. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined. In a separate bowl, whisk the milk, vegetable oil, vanilla extract, and egg white until smooth. Gradually add the dry ingredients to the wet mixture, whisking until just combined. Stir in the water—the batter will be thin. Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven, let cool completely on a wire rack, then clean the pan for reuse.
Make the Oreo Cheesecake Filling:
- While the cake cools, prepare the cheesecake layer. Place the chocolate chips in a medium bowl. Heat the heavy cream until it just starts to boil, then pour it over the chocolate chips. Let sit for 3-4 minutes, then whisk until smooth. Set aside. In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined—avoid over-beating to prevent cracks. Scrape down the bowl. Add the sour cream and vanilla, mixing on low until incorporated. Add eggs one at a time, mixing slowly after each addition and scraping the bowl as needed.
- Reduce the oven temperature to 300°F (148°C). Re-line the bottom of the springform pan with fresh parchment paper and spray the sides with non-stick spray to prevent sticking. Wrap the outside of the pan with aluminum foil to prepare for a water bath and avoid leaks.
- Place the cooled chocolate cake back into the springform pan. Pour the melted chocolate mixture over the cake and spread evenly. Pour about one-third of the cheesecake filling over the chocolate layer and spread smoothly. Arrange 10-12 whole Oreos evenly over this layer. Add another third of the cheesecake filling on top, spreading evenly, and place another 7-8 Oreos, slightly offset from the first layer. Spread the remaining cheesecake filling on top and finish with 10-12 Oreos arranged on the surface.
- Place the springform pan inside a larger roasting pan. Pour warm water into the outer pan until it reaches halfway up the sides of the springform pan—but does not rise above the foil edge.
- Bake for 45 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. Turn off the oven and leave the door closed for 20 minutes to let the cheesecake continue cooking gently. Then, crack the oven door open and let it cool for 30 minutes. This slow cooling helps prevent cracking.
- Remove the cheesecake from the oven and water bath. Keep it in the springform pan and refrigerate for 5-6 hours or overnight until fully set.
Prepare the Oreo Mousse:
- Melt the white chocolate and 2 tablespoons (30ml) heavy cream together in a microwave-safe bowl in 10-second increments until smooth. Allow to cool to room temperature. In a large bowl fitted with a whisk attachment, whip the remaining 1 cup (240ml) heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold about one-third of the whipped cream into the melted white chocolate until combined. Fold in the remaining whipped cream, then fold in the chopped Oreos.
- Spread the Oreo mousse evenly over the chilled cheesecake. Return to the refrigerator for 2-3 hours, or until the mousse is firm.
Frost and Decorate the Cake:
- Beat the butter until smooth. Gradually add the melted chocolate and mix until fully combined. Slowly add the powdered sugar and salt, mixing until smooth. Add 4-5 tablespoons of heavy cream as needed to reach a spreadable consistency.
- Place the cheesecake on a serving plate and frost the sides evenly with the chocolate frosting. Press mini chocolate chips and crushed Oreos onto the frosted sides. Using a piping bag, pipe a spiral of frosting on the top center of the cake, working outward toward the edges. Pipe decorative swirls around the outer edge of the top.
- Sprinkle remaining mini chocolate chips and Oreo crumbs over the top and garnish with a few whole Oreos.
Serving and Storage:
- Refrigerate the finished cake until ready to serve. Because the frosting firms up in the fridge, remove the cake about 45 minutes before serving to make slicing easier. Store the cake covered in the refrigerator and consume within 4-5 days for best taste and texture.