My kids would pick Oreos over almost any other cookie, so these Oreo Cheesecake Bars are the dessert they beg me to make for birthdays and school parties. Each bar has two layers of creamy cheesecake, one vanilla and one chocolate, on a buttery Oreo crust with chopped cookies baked on top. That’s why I call them double decker. Y’all, they look fancy, but this is one of the easiest recipes I make.
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You press crushed Oreos and melted butter into a 13×9 pan, then pour in a cream cheese filling made with sugar, vanilla, sour cream and eggs. Half of the filling gets melted semi-sweet chocolate stirred in for a second layer. Chopped Oreos go on top, and the bars bake and then chill until firm.
What You’ll Learn
- See how to make two layers of cheesecake from one bowl of batter.
- Learn the simple trick for an Oreo cookie crust that holds together.
- Get my tips for clean cuts and creamy, crack-free bars.
- Find out how to make them ahead, store them and freeze them.
Why My Family Loves Them
- Cookies and cream in every bite: The Oreo crust and chopped cookies on top make these feel like a treat from a bakery.
- Two flavors in one: The vanilla layer and chocolate layer mean nobody has to choose.
- Easier than a whole cheesecake: If you’ve been looking for an Oreo cheesecake recipe without a springform pan or a water bath, this is it. Everything bakes in one baking dish.
- Made for a crowd: They’re a crowd pleaser at holiday dinners, potlucks and school parties. Just ask my kids!
Ingredients You’ll Need
You’ll find the full amounts in the recipe card below. Room temperature ingredients make the smoothest Oreo cheesecake bars, so set the cream cheese, sour cream and eggs out first.
- Oreo cookies: One 17-ounce package. About 30 cookies get ground for the crust, and the rest get chopped for the top. For that reason, regular Oreos work best here.
- Butter: Melted butter holds the cookie crumbs together.
- Cream cheese: Four 8-ounce packages, softened. Brick-style cream cheese gives you the richest cheesecake.
- Sugar and vanilla: Plain granulated sugar and vanilla extract keep the filling simple.
- Sour cream: It makes the filling extra creamy and adds a little tang.
- Eggs: Four eggs help the cheesecake layer set.
- Semi-sweet chocolate: Four squares, melted, turn half of the batter into the chocolate layer.
How to Make Oreo Cheesecake Bars
Step one: Heat the oven to 325°F.
Step two: Process 30 Oreo cookies in a food processor until they’re finely ground. Add the melted butter and mix well. Then press the mixture into the bottom of a 13×9-inch pan. I use the back of a spoon or the bottom of a measuring cup to make an even layer.
Step three: In a large bowl, beat the cream cheese, sugar and vanilla with a mixer until well blended. Add the sour cream and mix well.
Step four: Add the eggs one at a time, beating after each one just until blended. Scrape down the sides of the bowl as you go.
Step five: Pour half of the batter over the crust. Stir the melted chocolate into the rest of the batter, then pour it over the plain layer in the pan.
Step six: Chop the remaining Oreo cookies and sprinkle them over the top of the batter.
Step seven: Bake for 45 minutes, until the center is almost set. It may still jiggle a little, and it firms up as it cools.
Step eight: Let the Oreo cheesecake bars cool completely, then refrigerate them for 4 hours before cutting.
Substitutions and Variations
- Gluten-free: For gluten-free Oreo cheesecake bars, use gluten-free Oreos for both the crust and the topping.
- Different chocolate: Swap the semi-sweet chocolate for dark chocolate or milk chocolate.
- Other Oreo flavors: Mint or peanut butter Oreos are fun for a change. Golden Oreos work too, but you’ll lose the classic cookies and cream look.
- Other extracts: Try almond or peppermint extract in place of the vanilla for the holidays.
- Ganache layer: For a different twist, spread a thin layer of chocolate ganache between the Oreo cookie crust and the cheesecake batter.
My Best Tips
- Don’t overbeat the eggs: Mix them in just until blended. Too much air makes the top of Oreo cheesecake bars puff and crack.
- Use a pan with square corners: I’m a fan of my Pyrex baking dishes, but a metal pan with squared-off corners gives you neater bars.
- Line the pan: Also, a parchment paper sling lets you lift the whole thing out for easy cutting.
- Cut them cold: Finally, use a sharp knife dipped in hot water, and wipe it clean between cuts.
How to Store Oreo Cheesecake Bars
Room temperature: Don’t leave cheesecake out for more than 2 hours.
Refrigerator: Once the bars are cool, cut them and store them in an airtight container in the fridge. Enjoy them within 3 to 5 days. The cookies on top soften a little by day two, but they still taste great.
Freezer: Wrap the bars one at a time in plastic wrap and then aluminum foil. Freeze them for up to 2 months for the best texture, and thaw them overnight in the refrigerator before serving.
Oreo Cheesecake Bars FAQs
What’s the best way to crush Oreos?
A food processor gives you the finest crumbs. However, you can also go old school with a rolling pin and a sturdy zip-top bag.
Do I need to take the cream out of the Oreos?
No. Leave the cream filling in. It helps the crust hold together and adds to that cookies and cream flavor.
Can I make Oreo cheesecake bars without a stand mixer?
Absolutely. An electric hand mixer works just as well.
How long do Oreo cheesecake bars take to set?
Plan on about 4 hours in the refrigerator. I like to make them the night before, so they’re ready to cut the next day.
Is it possible to make these bars without eggs?
Eggs are a key part of this cheesecake recipe. I haven’t tested an egg substitute, so try that at your own discretion. If you want a no-bake dessert, my No-Bake Berry Cheesecake is a fun one to try.
These Oreo crust cheesecake bars are a simple dessert that still looks special on a holiday table. If you love an easy cheesecake recipe like this one, I think they’ll become a favorite at your house too!
More Dessert Bars
- Cherry Kuchen Bars
- Cake Mix Cookie Bars
- Coconut Magic Bars
- Pumpkin Cheesecake Bars with Streusel Topping
- Chocolate Raspberry Bars
- Cherry Bliss Brownies
Oreo Cheesecake Bars
Ingredients
- 1 package OREO Chocolate Creme Cookies 17 ounces, divided
- ¼ cup butter melted
- 4 packages cream cheese 8 ounces each, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- 4 eggs
- 4 squares semi-sweet chocolate melted
Instructions
- Heat oven to 325ºF.
- Process 30 cookies in food processor until finely ground. Add butter and mix well. Press into the bottom of a 13×9-inch pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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These look amazing! Already pinned! :)
nom nom nom that looks good.
oh, this sounds so good
So pretty! I just posted an Oreo dessert today too! Pinned this one!
And wanted to say how much I appreciate the things you pin on the BHG board and that you’re a team player and it shows :)
Oreos, cheesecake and sour cream? Yes yes and yes!
Oh my….how insanely delicious!! Love the oreos with the cheesecake!! Thanks for the awesome recipe!!
This looks delicious! Two of my favourite things (oreoes & cheesecake) combined into one. Thanks for sharing! :)