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Oreo Cheesecake Bars
5 from 18 votes

Oreo Cheesecake Bars

Oreo Cheesecake Bars feature a crumbly Oreo cookie crust topped with a creamy cheesecake filling swirled with coarse Oreo chunks. Baked in a single pan, these bars offer a rich, smooth texture contrasted by bits of crisp cookie, delivering a balanced chocolate and cream cheese flavor. They are convenient for slicing and serving as a dessert or snack.

Prep Time
20 mins
Cook Time
40 mins
Additional Time
5 hrs
Total Time
6 hrs
Servings: 12
Course: Cake

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

    Cup of Yum
  1. 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”.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.