Cheesecake
Oreo cheesecake bar topped with whipped cream on a white plate.

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With an Oreo cookie crust and crushed Oreos in the creamy cheesecake filling, these Oreo Cheesecake Bars are a decadent and delicious treat.

Oreo cheesecake bar plated with a bite taken from the corner of the bar. Oreo cheesecake bar plated with a bite taken from the corner of the bar.

Oreos are a childhood classic. There's nothing like teaching your child how to twist an Oreo and lick the filling off before eating the cookies.

Whether it's a batch of Oreo brownies, Oreo pudding cookies, or even… Fried Oreosthere's just something about recipes that use those classic cookies.

These Oreo Cheesecake Bars are an easy recipe to make and are sure to be a hit when you bring them to your next cookout or potluck. They have Oreo cookies in the crust AND crushed into the tangy cheesecake filling, so you get that delicious cookies and cream flavor in every single bite.

Side of a sliced ​​oreo cheesecake bar, showing the oreo cookies during the batter.Side of a sliced ​​oreo cheesecake bar, showing the oreo cookies during the batter.

HOW TO MAKE OREO CHEESECAKE BARS

As longtime readers know, cheesecake recipes are something of a bread and butter. What can I say, I really, really like cheesecake, okay?

And as much as I love classic cheesecakes, I also love all different types and varieties of cheesecakes. When I want a portable, perfect cheesecake to take to cookouts and get-togethers, I reach for cheesecake bars.

If you're an Oreo lover, then these Oreo Cheesecake Bars will become your new favorite recipe. They're incredibly simple to make and are packed with Oreos in every bite.

Crushed oreo cookies in the bowl of a food processor.Crushed oreo cookies in the bowl of a food processor.

Ingredients you will need

Oreo cheesecake bars are one of those recipes that you don't need to overcomplicate. So I like to keep the ingredient list simple:

  • 30 Oreo cookies, split use
  • 2 tablespoons unsalted butter, melted
  • 12 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 1/3 cup sour cream
  • 1 1/2 teaspoons pure vanilla extract
Oreo cheesecake bar crust in a foil-lined pan, ready for adding filling.Oreo cheesecake bar crust in a foil-lined pan, ready for adding filling.

That's all. You may already have everything you need on hand, especially if you like to keep Oreos around for late-night snacks.

You want the cream cheese and eggs to be at room temperature when you start baking. Learn how to soften cream cheese and bring butter and eggs to room temperature.

Cheesecake batter base for oreo cheesecake bars in a white bowl.Cheesecake batter base for oreo cheesecake bars in a white bowl.

Prepare the Oreo cheesecake bars

Take an 8×8-inch pan and line it with aluminum foil, making sure to have some hanging over the sides so you can easily lift the cheesecake bars out of the pan later.

Make the crust by crushing half the Oreos into crumbs in a food processor. Mix them with the melted butter and pour the mixture onto the bottom of the pan. Bake the crust for 10 minutes.

While the crust is in the oven you can start filling.

Using a stand mixer fitted with the paddle attachment or an electric mixer, beat the cream cheese until smooth, about 2 minutes. Slowly add the sugar and mix until well combined.

Oreo cheesecake bar batter in a white bowl.Oreo cheesecake bar batter in a white bowl.

Add the eggs one at a time, beating well after each addition. Once well combined, scrape down the sides of the bowl and add the sour cream and vanilla extract.

Use a spatula and fold in the chopped Oreos, then pour the filling over the baked crust.

Bake for about 40 minutes, until the edges are set but the center is still a little jiggly.

Allow the Oreo cheesecake bars to cool in the pan for about 2 hours, then cover and refrigerate for at least 3 hours before serving.

When you're ready to serve, you can use the overhang of the foil to lift the bars out of the pan, slice, and enjoy!

Unbaked oreo cheesecake bars in a foil lined baking pan, ready to pop into the oven.Unbaked oreo cheesecake bars in a foil lined baking pan, ready to pop into the oven.

STORAGE TIPS

Store Oreo cheesecake bars in an airtight container in the refrigerator for up to 4 days.

If you prefer you can also freeze them. Simply cut the bars, place them in an airtight container, and freeze them for up to a month.

Leave the bars to thaw in the refrigerator overnight before serving.

Top view of baked, cooled and sliced ​​oreo cheesecake bars on a piece of parchment paper.Top view of baked, cooled and sliced ​​oreo cheesecake bars on a piece of parchment paper.

Frequent questions

Do I have to scrape out the filling from the Oreos?

No! You will use whole Oreos, even for the crust. Simply place the whole biscuits in the food processor and blend them!

Can I use a different type of cookie for the crust?

If for some reason you don't want to use Oreos in the crust but still want a chocolate crust, you can replace them with chocolate wafer cookies. You will probably need about 6 ounces of biscuits crushed into crumbs.

You could also use a more traditional graham cracker crust.

Sliced ​​oreo cheesecake bars topped with whipped cream and more oreo cookies.Sliced ​​oreo cheesecake bars topped with whipped cream and more oreo cookies.

Can I make these Oreo Cheesecake Bars ahead of time?

YES! Oreo cheesecake bars are great to make ahead of time as they need to chill in the fridge before serving.

You can leave the bars in the fridge to chill for up to 24 hours before cutting and serving, so feel free to make them the day before you plan to serve them.

Should I bake Oreo cheesecake bars in a double boiler?

While I recommend baking most of my regular cheesecakes in a double boiler to prevent them from breaking, you do Not you need to use a double boiler to bake these Oreo cheesecake bars.

I find that the filling cooks very well even without a bain-marie. Because of the Oreos in the filling, dimples will naturally form on the top of the bars, but nothing a dollop of whipped cream can't fix!

Are there any seasonings I can add to these?

If you want a prettier finish to your Oreo cheesecake bars and also want an extra touch of chocolate, feel free to add a little chocolate ganache on top.

Three white plates, each containing an oreo cheesecake bar, on a white shelf with a cup of coffee in the background.Three white plates, each containing an oreo cheesecake bar, on a white shelf with a cup of coffee in the background.

Are there other Oreo flavors I can use?

Oreo Cheesecake Bars were created with classic Oreos in mind, but that doesn't mean you have to stick with the classics.

You could use any Oreo flavor you like best, although I would Not recommend using Double Stuf Oreos or Oreo Thins.

Can you make these Oreo Cheesecake Bars Gluten Free?

If you want to make this recipe gluten-free, simply substitute gluten-free Oreos instead of regular Oreos.

For the cheesecake filling

  • Preheat the oven to 180°C. Line an 8×8-inch square baking pan with aluminum foil, letting it hang over two sides of the pan to create “handles.”

  • Prepare the crust: In the bowl of a food processor, pulse 15 Oreos until fine crumbs. Pour the melted butter over the top and continue to whisk until the butter is evenly distributed and all the crumbs are moist. Add the cookie crumbs to the prepared 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 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 sides of bowl and add sour cream and vanilla, beating until fully incorporated.

  • Gently fold in the chopped Oreos. Pour the batter over the prepared crust, leveling it into an even layer with a rubber spatula. Bake until the edges are set but the center still jiggles slightly, about 40 minutes.

  • Place the pan on a rack and let it 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 from the pan using the foil handles. Cut into bars and serve.

Store in an airtight container in the refrigerator for up to 4 days.
Slightly adapted from Brown Eyed Baker

Serving: 1cheesecake bar, Calories: 349kcal, Carbohydrates: 40G, Protein: 5G, Fat: 20G, Saturated fats: 10G, Polyunsaturated fats: 2G, Monounsaturated fat: 6G, Trans fats: 0.1G, Cholesterol: 78mg, Sodium: 223mg, Potassium: 132mg, Fiber: 1G, Sugar: 30G, Vitamin A: 539UI, C vitamin: 0.1mg, Soccer: 47mg, Iron: 4mg

Nutrition information is calculated automatically, so should only be used as an approximation.

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