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This Oreo Cheesecake Bars recipe starts with a buttery Oreo crust, a layer of whole Oreo cookies, and a creamy cheesecake filling loaded with more crushed Oreos. It’s a dream dessert that every Oreo lover needs!
I love cheesecake bars because you get the delicious taste of traditional cheesecake without all the difficulty and stress of making an entire cheesecake. For more cheesecake bars try my Churro Cheesecake Bars and Lemon Cheesecake Bars.
Oreo Cheesecake Bar Recipe
Oreo cheesecake bars give you that same rich and creamy taste as a traditional cake, but in half the time and zero of the stress! No complicated water bath needed or special pan – hello springform pan.
These are one of my family’s favorite desserts because who doesn’t love the beloved Oreo cookies?! They’re always a crowd please and at least one of my kids may or may not have asked for these Oreo cheesecake bars to be their birthday cake!
Simple Ingredients Needed
Oreo Cookie Crust Ingredients
- Oreo Cookies
- Butter : You will use melted butter for the crunchy oreo crust, which helps the cookie crumbs adhere together and form and even layer crust in the pan. I use salted butter, but unsalted butter can be used if that’s what you prefer.
Cheesecake Layer Ingredients
- Cream Cheese : For the best taste and thick, creamy texture I recommend only using full-fat cream cheese. I also prefer using the name brand, Philadelphia cream cheese, because it has the best taste. Make sure you are using softened cream cheese so you can avoid lumps in the creamy filling.
- Granulated Sugar
- Large Eggs
- Sour Cream : I recommend using full-fat sour cream for best results.
- Vanilla Extract
- Oreo Cookies : You will roughly chop 10 oreo cookies (make sure they are bigger chunks of oreo) for the cheesecake batter. You will also use 16 whole Oreos to put on top of the crust and before you add the cheesecake filling.
How To Make Rich Cheesecake Bars With Regular Oreos (Printable Recipe Card)
Preheat the oven to 325 degrees F. Line an 8×8-inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal later.
Place 20 oreo cookies into a large Ziploc bag and seal it tightly. Use a rolling pin, or another heavy object, to crush the cookies into fine crumbs. Take your time to really break them down evenly. You can also use a food processor to do this if you have one.
Transfer the Oreo crumbs to a mixing bowl and add in the melted butter. Stir everything together with a fork until the mixture looks like wet sand and holds together when pressed. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
Bake for 10 minutes. Remove the pan from the oven and let it cool while you prepare the cheesecake mixture.
In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the cream cheese until it’s smooth and creamy.
Add the sugar and mix until well combined.
Add the large eggs, one at a time, beating well after each addition. Mix in the sour cream and vanilla extract, and mix until the batter is smooth.
Gently stir in the 10 Oreo cookies that have been roughly chopped.
Place 16 whole Oreo cookies in a single layer on top of the cooled crust. Pour the cheesecake mixture over the Oreo layer, spreading it out evenly with a spatula.
Bake for 45-50 minutes or until the edges are set and the center is only slightly jiggly.
Remove the pan from the oven and allow it to cool completely to room temperature.
Once completely cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully chilled and set.
To serve, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into squares and serve chilled. Enjoy!
How To Store Oreo Cheesecake Bars
- Refrigerator : Place the cooled and sliced cheesecake bars into an airtight container and refrigerate for up to 5 days. Eat chilled from the fridge.
- Make-Ahead : These bars can be prepared up to 24 hours in advance. After chilling, cover the pan tightly with plastic wrap or a lid, and store in the refrigerator until ready to serve. Slice just before serving for the best presentation.
Recipe Tips
- Ensure the cream cheese is fully softened to room temperature to achieve a smooth filling mixture (cream cheese mixture) without lumps. Cold cream cheese will lump when mixed and it’s really hard to smooth it out after that.
- Check for doneness by gently jiggling the pan – the edges should be set and only the center (like a 2-inch circle) should have a slight wobble/jiggle. If you are unsure, turn off the oven, crack the door open, and let the cheesecake sit in the warm oven for about 15 minutes. This gently finishes baking the cheesecake bars without cracking or drying them out.
- Always cool to room temperature before chilling cheesecake. If it goes into the fridge too warm, the center may collapse or stay gooey and never set.
- For cleaner cuts, wipe the knife with a warm, damp cloth between slices.
More Oreo Recipes
More Cheesecake Recipes
Oreo Cheesecake Bars
Ingredients
Oreo Cookie Crust
- 20 Oreo cookies
- 4 tablespoons butter melted
Oreo Cheesecake
- 2 bars (8 oz) cream cheese softened
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 2 teaspoon vanilla extract
- 10 Oreo cookies roughly chopped
Oreo Cookie Layer
- 16 whole Oreo cookies
Instructions
- Preheat the oven to 325℉. Line an 8×8-inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal later.
Make Oreo Cookie Crust
- Place 20 oreo cookies into a large Ziploc bag and seal it tightly. Use a rolling pin, or another heavy object, to crush the cookies into fine crumbs. Take your time to really break them down evenly. You can also use a food processor to do this if you have one.20 Oreo cookies
- Transfer the Oreo crumbs to a mixing bowl and add in the melted butter. Stir everything together with a fork until the mixture looks like wet sand and holds together when pressed. Press the mixture firmly into the bottom of the prepared pan to form an even layer.4 tablespoons butter
- Bake for 10 minutes. Remove the pan from the oven and let it cool while you prepare the cheesecake mixture.
Make Oreo Cheesecake
- In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the cream cheese until it's smooth and creamy.2 bars (8 oz) cream cheese
- Add the sugar and mix until well combined.1 cup granulated sugar
- Add the large eggs, one at a time, beating well after each addition.2 large eggs
- Add the sour cream and vanilla extract, and mix until the batter is smooth.1/3 cup sour cream, 2 teaspoon vanilla extract
- Gently stir in the 10 Oreo cookies that have been roughly chopped.10 Oreo cookies
Oreo Cookie Layer & Bake
- Place 16 whole Oreo cookies in a single layer on top of the cooled crust.16 whole Oreo cookies
- Pour the cheesecake mixture over the Oreo layer, spreading it out evenly with a spatula.
- Bake for 45-50 minutes or until the edges are set and the center is only slightly jiggly.
- Remove the pan from the oven and allow it to cool completely to room temperature, on top of a cooling rack.
- Once completely cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully chilled and set.
- To serve, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into squares and serve chilled. Enjoy!
Notes
- Ensure the cream cheese is fully softened to room temperature to achieve a smooth filling mixture (cream cheese mixture) without lumps. Cold cream cheese will lump when mixed and it’s really hard to smooth it out after that.
- Check for doneness by gently jiggling the pan – the edges should be set and only the center (like a 2-inch circle) should have a slight wobble/jiggle. If you are unsure, turn off the oven, crack the door open, and let the cheesecake sit in the warm oven for about 15 minutes. This gently finishes baking the cheesecake bars without cracking or drying them out.
- Always cool to room temperature before chilling cheesecake. If it goes into the fridge too warm, the center may collapse or stay gooey and never set.
- For cleaner cuts, wipe the knife with a warm, damp cloth between slices.
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