Oreo Cheesecake Bars
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
5 hrs
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Total Time
6 hrs
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Servings
12
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Course
Cake
Oreo Cheesecake Bars
Description
The recipe begins with pulverized Oreo cookies combined with melted butter to form a press-in crust, which is baked briefly to set. The cheesecake filling is prepared by beating room-temperature cream cheese with sugar, adding eggs one by one, then folding in sour cream and vanilla for smoothness. Chopped Oreos are stirred through before the mixture is poured over the crust and baked until just set.
This method produces cheesecake bars that retain the classic creamy taste of cheesecake with added texture from the Oreo pieces. The bars are cooled and sliced easily thanks to the foil-lined pan with handles for extraction, promoting portion control and easy storage.
For serving, these bars hold well chilled and can be stored in an airtight container refrigerated up to four days. The balanced sweetness and chocolate flavors make them well-suited for dessert after meals or as a treat alongside coffee or tea.
Ingredients
For the Crust
- 15 Oreo cookies
- 2 tablespoons butter melted, unsalted
For the Cheesecake Filling
- 12 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 3 egg at room temperature
- ⅓ cup sour cream
- 1 ½ teaspoons vanilla extract pure
- 15 Oreo cookies coarsely chopped
Instructions
- Preheat oven to 325°F. Line an 8×8-inch square baking pan with foil, allowing it to hang over two sides of the pan to create “handles”.
- Prepare the Crust: In the bowl of a food processor, pulse 15 Oreos until they are turned into fine crumbs. Drizzle the melted butter over top and continue to pulse until the butter is evenly distributed and all of the crumbs are moist. Add the cookies crumbs into the prepared baking pan and press into an even layer (I usually use the bottom of a measuring cup for this process). Bake in preheated oven for 10 minutes (leave the oven on).
- While the crust is baking, prepare the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.
- Add the eggs one at a time, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until fully incorporated.
- Gently fold in the chopped Oreos. Pour the batter over the prepared crust, smoothing it into an even layer with a rubber spatula. Bake until the edges are set but the middle still jiggles slightly, about 40 minutes.
- Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.
- To serve, lift the cheesecake out of the pan using the foil handles. Slice into bars and serve.
Notes
- Use room temperature ingredients for smoother cheesecake batter and better texture.
- Line the pan with foil extending over the sides to remove the bars conveniently after baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
User Reviews
Overall Rating
5
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