Introduction

Oreo Cheesecake Bars combine the rich creaminess of cheesecake with the beloved crunch of Oreo cookies. These bars are easy to make and perfect for any occasion where you want a dessert that’s both indulgent and crowd-pleasing.

The image shows several square-shaped Oreo cheesecake bars arranged close together on a light-colored wooden surface. Each bar has two visible layers: the bottom layer is dark, almost black, dense and smooth, resembling an Oreo cookie crust, while the top layer is thick, creamy, and pale beige with many small Oreo cookie pieces mixed throughout and large chunks of Oreo partially embedded on the surface. The bars have clean edges and a soft texture. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

26 Oreo cookies
1/4 cup (60g) butter, melted
2½ cups (560g) full fat cream cheese, room temperature
2/3 cup (160g) sour cream
12-16 Oreo cookies, crushed
1 teaspoon vanilla extract
3/4 cup + 2 tablespoons (175g) sugar
3 eggs, room temperature

Instructions

Step 1: Preheat your oven to 325°F (165°C). Line a 9×9-inch (22x22cm) or 8×10-inch (20x25cm) baking pan with parchment paper for easy removal.
Step 2: Crush 26 Oreo cookies into fine crumbs using a food processor or place them in a Ziploc bag and crush with a rolling pin. Combine the crumbs with the melted butter until evenly mixed.
Step 3: Press the Oreo crumb mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside while you prepare the filling.
Step 4: In a large bowl, beat the cream cheese, vanilla extract, and sugar together until smooth and creamy. Add the sour cream and continue beating until fully combined.
Step 5: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
Step 6: Gently fold in the crushed Oreo cookies (12-16, depending on your preference) into the cheesecake filling. Pour the filling over the baked crust, spreading it evenly. Optionally, sprinkle some extra crushed Oreos on top for decoration.
Step 7: Bake for 40-45 minutes or until the cheesecake is almost set but still slightly jiggly in the center.
Step 8: Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours before cutting into squares and serving.

Tips & Variations

For a fudgier crust, add an extra tablespoon of melted butter to the Oreo crumb mixture.
Use double-stuffed Oreos for a richer cookie flavor in the crust and filling.
Fold in mini chocolate chips along with the crushed Oreos for added texture.
Let the bars chill overnight for the best flavor and texture.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars in a sealed container for up to 2 months. Thaw overnight in the fridge before serving. To reheat, allow them to come to room temperature for the best texture.

How to Serve

The image shows square pieces of a three-layer dessert placed closely on a white marbled surface. The bottom layer is dense, dark brown, almost black, resembling a chocolate cookie crust. The middle and top layers form a creamy, off-white filling embedded with broken pieces of dark chocolate cookies. Crumbled cookie pieces are scattered over the top, giving a textured, crunchy look. Each dessert square is uniform in size with clean, sharp edges, highlighting the contrast between the dark base, the creamy filling, and the cookie chunks on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or sour cream?

For best results and a creamy texture, use full-fat cream cheese and sour cream. Low-fat versions might affect the richness and consistency of the bars.

Do I need to prepare the Oreo crust before adding the filling?

Yes, baking the crust for 10 minutes before adding the filling helps it set and prevents the bars from becoming soggy.