Oreo Cheesecake Bars combine the rich taste of traditional cheesecake with the super-fun crunch of Oreo cookies. This easy recipe is perfect for special occasions or just to have a yummy treat at home. This is the perfect treat for kids or adults, and it’s one of my personal favorite desserts. I’m going to share my best tips for getting the best result every time, and even a few extra tips and tricks!
Why You’ll Love This Recipe
My Oreo Cheesecake Bars are not your old regular cheesecake; they are a really special dessert using simple ingredients and your childhood favorite, Oreo cookies! These creamy Oreo cheesecake bars feature a layer of crushed cookies mixed with melted butter, topped with a rich cream cheese mixture, and finished with broken Oreo pieces on top. This dessert is just as pretty as it is tasty!
How to Make Oreo Cheesecake Bars
Y’all, this is the easiest recipe. Make sure you’re using room temperature ingredients to ensure everything blends smoothly, then get ready to start the process. Here’s what you need to have on hand!
Email This Recipe?
Get this recipe emailed to your inbox + all of our latest delivered straight to you!
Ingredients
Gather the following:
- 1 package (17 oz.) OREO Chocolate Creme Cookies, divided
- 1/4 cup butter, melted
- 4 packages (8 oz. each) cream cheese, softened
- 1 cup sugar (you can add a little bit of brown sugar for depth of flavor)
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 4 eggs
- 4 squares semi-sweet chocolate, melted
Step-by-Step Instructions
STEP 1: Heat your oven to 325ºF. Line a baking pan with parchment paper for easy removal of the bars later on.
STEP 2: In a food processor, grind half of the Oreos to make fine crumbs. Combine these with melted butter in a medium bowl until well mixed. Press this mixture into the bottom of the prepared pan using the back of a spoon, creating an even layer that will be the base of your Oreo Cheesecake Bars.
STEP 3: In a large bowl, use a stand mixer with a whisk attachment to blend the cream cheese, sugar, and vanilla on medium speed until smooth. Add the sour cream and mix at high speed until well incorporated. Then, add eggs one at a time, making sure to scrape the sides of the bowl with a spatula after each addition.
STEP 4: Pour the cream cheese mixture over the oreo crumbs in the bottom of the pan to create the cheesecake layer. Next, melt your chocolate and mix it into half of the cheesecake batter, then pour over the plain cheesecake layer.
STEP 5: Take the remaining Oreos and break them into pieces, then sprinkle these over the top of the batter to create the Oreo cheesecake bites that everyone loves.
STEP 6: Place your pan into the oven and bake for the allotted baking time of 45 minutes. The top of the bars should be set, but the entire cheesecake may still jiggle a bit—it will firm up after cooling.
STEP 7: Let the bars cool at room temperature, then cover with plastic wrap and place in the fridge for 4 hours to set completely.
Equipment Needed for Oreo Cheesecake Bars
- Food processor or a rolling pin and plastic bag for crushing cookies
- Medium bowl and large bowl
- Electric hand mixer or stand mixer
- Baking pan
- Parchment paper
- Measuring tools
- Spatula
Substitutions and Variations
- For those who are gluten intolerant, gluten-free Oreos can be used in place of regular Oreos.
- If you don’t have semi-sweet chocolate, you can use dark chocolate or milk chocolate for a different spin.
- Pure vanilla extract can be swapped out for other extracts depending on your taste preferences.
Best Tips
- For an even creamier cheesecake filling in Oreo cheesecake bars, use a stand mixer to beat your cream cheese mixture at medium speed to avoid over-mixing.
- I’m a fan of pyrex baking dishes, but, if you want more uniform bars with sharp square corners, be sure to use a baking pan with squared-off corners.
- For a different twist, add a layer of chocolate ganache in between the Oreo cookie crust and the cheesecake batter.
How to Store Oreo Cheesecake Bars
Storing these Oreo Cheesecake Bars is simple. Once cooled, cut them into bars and store them in an airtight container in the refrigerator. For longer storage, wrap the bars individually in saran wrap and then aluminum foil and freeze them. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
What’s the best way to crush Oreos?
Using a food processor will give you fine crumbs, but you can go old school with a rolling pin and a sturdy plastic ziplock bag!
Can I make these cheesecake bars without a stand mixer?
Absolutely. An electric hand mixer will work just as well, as long as you mix at a consistent medium speed.
How long does it take for the cheesecake to set?
It usually takes about 4 hours in the refrigerator for the cheesecake to set properly.
Is it possible to make these bars without eggs?
Eggs are a key ingredient in this cheesecake recipe, but there are egg substitutes available that can be used in baking. I haven’t tested an alternative to the eggs, so you’ll have to try that at your own discretion.
Oreo Cheesecake Bars are a simple, yet special dessert that combines the best part of cookies and cream with the rich, indulgent texture of cheesecake.
This is one of the easiest recipes out there that still provides a touch of elegance to your dessert table. Whether it’s for a special holiday dinner or a child’s school party, this Oreo Cheesecake Bars recipe is a huge hit. Just ask my kids!
More Dessert Bars
Oreo Cheesecake Bars
Ingredients
- 1 pkg. 17 oz. OREO Chocolate Creme Cookies, divided
- 1/4 cup butter melted
- 4 pkg. 8 oz. each cream cheese, softened
- 1 cup sugar
- 1 tsp. 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.
Save This Recipe?
Enter your email and we’ll send it straight to you + get all our latest recipes.
Nutrition
Did you make this?
I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
Where to next?
Pumpkin Spice Cupcakes With Cream Cheese Frosting
Strawberry Pecan Fudge
Pineapple Dream Pie
Ground Chicken Chili
Pretzel-Topped Sugar Cookies
Pumpkin Spice Snack Mix