Oreo Cheesecake Bars Recipe

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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
6. 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.
7. Step 7: Bake for 40-45 minutes or until the cheesecake is almost set but still slightly jiggly in the center.
8. 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

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.

Oreo Cheesecake Bars Recipe

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★★★★★

4.4 from 95 reviews

• Author: Hugo
• Total Time: 4 hours 70 minutes
• Yield: 16 bars 1x

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Description

These Oreo Cheesecake Bars combine a rich, creamy cheesecake filling studded with crushed Oreo cookies on a buttery Oreo crust. Baked to perfection and chilled for a smooth texture, they make a decadent dessert perfect for chocolate and cookie lovers alike.

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Ingredients

Scale 1x2x3x

Crust

• 26 Oreo cookies
• 1/4 cup (60g) butter, melted

Filling

• 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

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Instructions

1. Preheat oven: Preheat your oven to 325°F (165°C) to prepare for baking the crust and cheesecake bars.
2. Prepare the crust: Crush 26 Oreo cookies into fine crumbs using a food processor or by placing them in a Ziploc bag and crushing with a rolling pin. Combine the crushed Oreos with the melted butter and pulse or mix until thoroughly combined. Press the mixture firmly into the bottom of a 9×9 inch (22×22 cm) or 20×25 cm pan lined with parchment paper. Bake for 10 minutes, then set aside to cool slightly.
3. Make the cheesecake filling: In a large bowl, beat the cream cheese, vanilla extract, and sugar until smooth and creamy. Add the sour cream and continue beating until smooth. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
4. Add crushed Oreos: Fold in 12-16 crushed Oreo cookies into the cheesecake batter gently to evenly distribute without losing texture.
5. Assemble and bake: Pour the cheesecake filling over the pre-baked crust and spread evenly. Optionally, sprinkle some extra crushed Oreos on top for decoration. Bake at 325°F (165°C) for 40-45 minutes or until the edges are set and the center is just slightly wobbly.
6. Cool and chill: Allow the cheesecake bars to cool to room temperature in the pan. Then refrigerate for at least 4 hours, or preferably overnight, to set properly before slicing into squares.

Notes

• Ensure the cream cheese and eggs are at room temperature for a smoother cheesecake filling.
• Use full-fat cream cheese for the best creamy texture and flavor.
• Do not overbake; the center should still have a slight wobble when done to prevent cracks and maintain creaminess.
• For easier slicing, chill the cheesecake bars well and use a hot knife wiped clean between cuts.
• Optional: Add a pinch of salt to enhance the sweetness and balance flavors.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Oreo cheesecake bars, Oreo dessert, no-bake cheesecake bars, easy cheesecake, cookie crust dessert