Introduction

Oreo Cheesecake Bars combine the rich creaminess of classic cheesecake with the beloved crunch of Oreo cookies. This easy-to-make dessert is perfect for cookie lovers looking for a crowd-pleasing treat with minimal fuss.

The image shows a square piece of cookies and cream cheesecake bar resting on a black slate surface, against a white marbled texture. The dessert has two visible layers: a bottom crust layer that is dark chocolate black, firm, and crumbly, and a thick creamy top layer that is off-white with mixed-in crushed and larger chunks of dark black cookies scattered throughout and on top. Around the cheesecake bar, there are whole and partly opened chocolate sandwich cookies with white cream filling visible. In the blurred background, more cheesecake bars with similar layers sit on the slate. The overall look is rich and textured with a contrast of light cream and dark cookie bits. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

40 Oreo cookies (original NOT Double Stuf; about 1 family size package)
4 Tbsp butter (melted)
24 ounces block-style cream cheese (room temperature; 3 (8oz) blocks)
¾ cup granulated sugar
¾ cup sour cream (room temperature)
2 tsp vanilla extract
¼ tsp salt
3 large eggs (room temperature)

Instructions

Step 1: Preheat your oven to 325℉. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on two sides to help lift the bars out easily later.
Step 2: Place 26 Oreo cookies in a food processor and pulse until finely ground. Transfer the crumbs to the prepared pan. Add the melted butter and stir until the crumbs are fully coated. Press the mixture evenly into the bottom of the pan to form the crust. Bake for 10 minutes, then move to a cooling rack.
Step 3: Roughly chop the remaining 14 Oreos into medium-sized pieces and set aside.
Step 4: In a large bowl, use an electric mixer to beat the cream cheese on medium speed until smooth and creamy. Add the sugar and continue to beat well, scraping down the sides of the bowl as needed.
Step 5: Mix in the sour cream, vanilla extract, and salt. Then add eggs one at a time, beating well after each addition and scraping the bowl as necessary. Gently fold in half of the chopped Oreos.
Step 6: Pour the cream cheese mixture over the prepared crust and spread evenly. Sprinkle the remaining chopped Oreos on top.
Step 7: Bake for 35-40 minutes, or until the filling is mostly set but still slightly wobbly in the center. Remove from oven and cool on a rack for one hour.
Step 8: Once cooled to room temperature, refrigerate the pan for at least 2-3 hours to chill completely.
Step 9: To serve, run a hot knife along the edges to loosen the cheesecake, then lift it out using the parchment paper overhang. Cut into squares and enjoy.

Tips & Variations

Use original Oreos for the best texture; Double Stuf cookies can make the crust too soft.
Room temperature ingredients help create a smooth, lump-free cheesecake filling.
For an extra chocolatey twist, drizzle melted chocolate over the bars before chilling.
Use a water bath when baking if you want a super creamy texture without cracks.

Storage

Store leftover bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat slightly or serve chilled for best flavor and texture.

How to Serve

A stack of three square dessert bars sits on a black slate board placed on a white marbled surface. Each bar has three visible layers: a bottom dark chocolate cookie base, a thick middle creamy white layer filled with crushed dark cookie bits, and a top creamy white layer with larger chunks of dark cookie pieces sprinkled across it. Around the slate board are whole dark chocolate sandwich cookies, one opened to show its white filling. In the background, a soft dark fabric is softly draped. The texture of the bars looks smooth and rich, with the crunchy cookie pieces adding contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, but Oreo cookies provide a classic flavor and sturdy crust. Other chocolate sandwich cookies or sturdy cookies with less filling can work well too.

Why do I need to use room temperature ingredients?

Room temperature cream cheese, eggs, and sour cream blend more smoothly, preventing lumps and helping the cheesecake bake evenly with a creamy texture.

Oreo Cheesecake Bars Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

These Oreo Cheesecake Bars combine a rich and creamy cream cheese filling with crunchy Oreo cookie pieces, all on a buttery Oreo crust. Baked to perfection, they make a decadent dessert that’s easy to prepare and perfect for any occasion.

Author: Maya
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 4 hours 10 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

26 Oreo cookies (original, not Double Stuf)
4 Tbsp butter (melted)

Filling

24 ounces block-style cream cheese (room temperature; 3 (8oz) blocks)
¾ cup granulated sugar
¾ cup sour cream (room temperature)
2 tsp vanilla extract
¼ tsp salt
3 large eggs (room temperature)
14 Oreo cookies (roughly chopped into semi-big pieces)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 325℉. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on two sides to easily lift the bars out later.
Make the Crust: Place 26 Oreos in a food processor and process until finely ground. Transfer the crumbs into the prepared pan, add the melted butter, and stir until all crumbs are coated. Press this mixture evenly onto the bottom of the pan. Bake the crust for 10 minutes, then transfer to a cooking rack to cool slightly.
Prepare Oreo Pieces: Roughly chop the remaining 14 Oreos into medium-sized pieces and set aside for mixing into and topping the filling.
Beat Cream Cheese: In a large bowl, use an electric hand mixer to beat the cream cheese on medium speed until smooth and creamy. Add sugar and continue to blend thoroughly. Scrape down the sides of the bowl as needed.
Add Remaining Filling Ingredients: Beat in sour cream, vanilla extract, and salt until combined. Add eggs one at a time, beating well after each addition and scraping down the bowl as necessary. Gently fold in half of the chopped Oreos.
Assemble Cheesecake: Pour the cream cheese mixture over the prepared crust and spread evenly. Sprinkle the remaining chopped Oreos evenly on top.
Bake the Bars: Bake the cheesecake at 325℉ for 35 to 40 minutes, or until the filling is just set and slightly wobbly in the center. Remove from oven and transfer to a cooling rack for 1 hour.
Chill: Once cooled to room temperature, refrigerate the bars for at least 2 to 3 hours to fully set.
Serve: To serve, run a hot knife along the edges of the pan to loosen the bars. Lift the cheesecake out using the parchment paper overhang and cut into squares.

Notes

Use original Oreos, not Double Stuf, for the right texture and flavor balance.
Make sure all dairy ingredients are at room temperature before mixing to avoid lumps.
Chilling the cheesecake bars thoroughly helps achieve clean slices.
Parchment paper with overhang makes removing the bars from the pan easier.
Use a hot knife for clean cuts and to prevent cracking.

Keywords: Oreo cheesecake bars, Oreo dessert, easy cheesecake recipe, no-bake crust, creamy cheesecake, cookies and cream dessert