Oreo Cheesecake Bars Recipe

Introduction

Oreo Cheesecake Bars are a delicious twist on the classic cheesecake, combining the rich creaminess of cheesecake with the crunchy chocolate cookie base and swirls. This dessert is perfect for gatherings or an indulgent treat any time you crave something sweet and satisfying.

Ingredients

• 40 Oreo cookies (original, NOT Double Stuf; about 1 family size package)
• 4 Tbsp butter (melted)
• 24 ounces block-style cream cheese (room temperature; 3 blocks of 8 oz each)
• ¾ cup granulated sugar
• ¾ cup sour cream (room temperature)
• 2 tsp vanilla extract
• ¼ tsp salt
• 3 large eggs (room temperature)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Step 2: Separate about 30 Oreo cookies, pulsing them in a food processor or crushing them finely by hand. Reserve 10 cookies for topping or layering in the bars later.
3. Step 3: Combine the crushed Oreos with melted butter in a bowl and press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
4. Step 4: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined.
5. Step 5: Mix in the sour cream, vanilla extract, and salt until smooth. Add the eggs one at a time, beating gently after each addition just until incorporated.
6. Step 6: Chop the reserved whole Oreos roughly and fold them gently into the cheesecake batter.
7. Step 7: Pour the cheesecake mixture over the Oreo crust in the pan, smoothing the top evenly.
8. Step 8: Bake in the preheated oven for about 40–45 minutes until the edges are set but the center still slightly jiggles when you gently shake the pan.
9. Step 9: Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
10. Step 10: Use the parchment paper overhang to lift the bars from the pan. Cut into squares and serve chilled.

Tips & Variations

• For a thicker crust, add 5 more crushed Oreos and adjust butter accordingly for a firmer base.
• Try using flavored Oreos like mint or peanut butter for a fun twist on flavor.
• Make sure all dairy ingredients are at room temperature for a smooth batter without lumps.

Storage

Store the Oreo Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months; thaw in the fridge overnight before serving. To reheat, serve chilled or let stand at room temperature for 10 minutes to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Double Stuf Oreos instead of original?

It’s best to use original Oreos as Double Stuf can make the crust and texture too soft, affecting the bars’ structure.

Do I need a water bath for baking these bars?

No, these Oreo Cheesecake Bars bake well without a water bath thanks to their thicker batter and crust, which helps prevent cracking.

Oreo Cheesecake Bars Recipe

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★★★★★

4.8 from 99 reviews

Deliciously creamy Oreo Cheesecake Bars featuring a rich cream cheese filling studded with classic Oreo cookies on a buttery Oreo crust. Perfect for dessert lovers seeking an indulgent treat that’s easy to make and packed with chocolatey goodness.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 65 minutes (including chilling time)
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 40 Oreo cookies (original, NOT Double Stuf; about 1 family size package)
• 4 Tbsp butter (melted)

Cheesecake Filling

• 24 ounces block-style cream cheese (room temperature; 3 (8oz) blocks)
• ¾ cup granulated sugar
• ¾ cup sour cream (room temperature)
• 2 tsp vanilla extract
• ¼ tsp salt
• 3 large eggs (room temperature)

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C). Place the 40 Oreo cookies into a food processor and pulse until finely ground. Transfer the crushed Oreos into a bowl and mix with the melted butter until well combined. Press this mixture firmly into the bottom of a 9×13 inch baking pan to form an even crust layer.
2. Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese with granulated sugar until smooth and creamy. Add the sour cream, vanilla extract, and salt, and continue beating until fully incorporated. Then, add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid over-mixing to keep the filling light and airy.
3. Assemble and bake: Pour the cheesecake filling over the prepared Oreo crust in the baking pan, smoothing the top with a spatula. Bake in the preheated oven for about 40-45 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
4. Cool and chill: Remove the cheesecake bars from the oven and let them cool completely at room temperature. Then, refrigerate for at least 4 hours, preferably overnight, to allow them to firm up before slicing into bars.
5. Serve: Once chilled and set, cut into bars and serve chilled. Optionally, garnish with extra crushed Oreos or whipped cream for an added touch of decadence.

Notes

• Use original Oreos, not Double Stuf, to maintain the right crust texture and flavor balance.
• Ensure all dairy ingredients are at room temperature to prevent lumps in the batter and achieve a smooth cheesecake filling.
• Do not over-bake; the center should be slightly jiggly to avoid a dry cheesecake.
• For easier cutting, chill the cheesecake bars thoroughly before slicing.
• Store leftovers covered in the refrigerator for up to 4 days.

Keywords: Oreo cheesecake bars, Oreo dessert, no bake crust cheesecake, creamy cheesecake, easy dessert, Oreo recipe