Print

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.

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

  1. 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.
  2. 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.
  3. Prepare Oreo Pieces: Roughly chop the remaining 14 Oreos into medium-sized pieces and set aside for mixing into and topping the filling.
  4. 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.
  5. 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.
  6. Assemble Cheesecake: Pour the cream cheese mixture over the prepared crust and spread evenly. Sprinkle the remaining chopped Oreos evenly on top.
  7. 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.
  8. Chill: Once cooled to room temperature, refrigerate the bars for at least 2 to 3 hours to fully set.
  9. 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

Find it online: https://messykitchenmagic.com/oreo-cheesecake-bars-recipe/