These Oreo Cheesecake Bars are a dreamy blend of creamy indulgence and crunchy delight, perfect for satisfying any sweet tooth. With a velvety cheesecake layer nestled atop a rich Oreo crust, every bite offers a harmonious contrast of textures. The recipe comes together in just 20 minutes of prep, making it an effortless treat for any occasion. Baked to perfection in 40 minutes, the bars emerge with a luscious, melt-in-your-mouth center and a slightly crisp edge.
Packed with the iconic flavor of Oreos, these bars are a crowd-pleaser that’s as decadent as it is easy to make. The creamy cheesecake filling, infused with hints of vanilla, pairs beautifully with the chocolatey crunch of the crust. Each bar is a balanced bite of sweetness, with just the right amount of richness to leave you craving more. Whether for a party or a cozy night in, these bars are sure to impress with their irresistible flavor and effortless charm.
Ingredients for Oreo Cheesecake Bars
- 40 Oreo cookies, divided (25 for crust, 15 for filling)
- 4 Tablespoons (55 g) butter, melted (unsalted preferred)
- ¼ teaspoon salt
- 32 oz (910 g) cream cheese, softened to room temperature
- 1 cup (200 g) granulated sugar
- ¾ cup (180 g) sour cream
- 4 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 325°F (160°C). Line a 13×9 baking pan with foil and set aside.
- Make the crust: Place 25 Oreo cookies in a food processor and pulverize into fine crumbs. Add melted butter and salt, then pulse until fully combined.
- Press the crust: Pour the crumb mixture into the prepared pan. Use the back of a spoon to press it firmly into an even layer. Set aside.
- Prepare Oreo pieces: Break the remaining 15 Oreo cookies into small pieces (use a Ziploc bag and rolling pin for easy breaking). Set aside.
- Make the cheesecake layer: In a stand mixer or large bowl, cream together softened cream cheese and sugar until smooth. Scrape down the sides occasionally.
- Add sour cream: Mix in sour cream until fully combined, scraping down the sides and bottom of the bowl as needed.
- Incorporate eggs: Add eggs one at a time, beating until just mixed after each addition. Scrape down the sides after each egg.
- Finish the batter: Stir in vanilla extract, then gently fold in the Oreo pieces using a spatula.
- Assemble: Spread the cheesecake batter evenly over the crust. Sprinkle extra Oreo pieces on top if desired.
- Bake: Bake at 325°F (160°C) for 40 minutes, or until the center is set (it should bounce back when lightly touched).
- Cool and chill: Allow the bars to cool to room temperature, then refrigerate for at least 6 hours before cutting and serving.
Perfect Pairings: Topping and Serving Ideas
Take your Oreo Cheesecake Bars to the next level with a drizzle of melted chocolate or caramel sauce. For a fresh twist, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. If you’re feeling fancy, sprinkle crushed Oreo crumbs or chocolate shavings on top for extra texture and flavor.
Storage Secrets: Keeping Your Bars Fresh
Store your Oreo Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving for the best texture.
Time-Saving Tips for Busy Bakers
To speed up prep, use pre-crushed Oreo crumbs for the crust instead of processing whole cookies. Soften cream cheese quickly by microwaving it in 10-second intervals. If you’re short on time, chill the bars in the freezer for 2 hours instead of the fridge for 6—just be sure to let them sit at room temperature for a few minutes before serving.
Recipe Variations: Mix It Up!
Swap out Oreos for your favorite cookie, like chocolate chip or peanut butter, for a unique twist. For a lighter version, use reduced-fat cream cheese and Greek yogurt instead of sour cream. Feeling adventurous? Add a layer of chocolate ganache or peanut butter swirls to the cheesecake batter before baking.
Equipment Essentials: Tools You’ll Need
A food processor makes quick work of crushing Oreos for the crust, but a rolling pin and Ziploc bag work just as well. A stand mixer or hand mixer ensures smooth, lump-free cheesecake batter. Don’t forget a 13×9 baking pan and foil for easy cleanup!
Oreo Cheesecake Bars
Ingredients
- 40 Oreo cookies divided
- 4 Tablespoons butter melted (55 g)
- ¼ teaspoon salt
- 32 oz cream cheese softened to room temperature (910 g)
- 1 cup granulated sugar (200 g)
- ¾ cup sour cream (180 g)
- 4 large eggs room temperature preferred
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325F (160C). Line a 13×9 baking pan with foil and set aside.
- To make the crust, place 25 of your Oreo cookies in a food processor and pulverize until they are fine crumbs. Add butter and salt and pulverize again, until completely combined.
- Pour cookie crumb mixture into prepared baking pan and use the back of a spoon to press the crumbs firmly into an even layer. Set aside.
- Break your remaining 15 Oreo cookies into pieces — do not completely pulverize them but break them into fragments (to do this, I place the cookies in a large Ziploc bag and whack them a few times with a rolling pin). Set aside.
- Cheesecake Layer In a stand mixer (or in a large bowl with a hand-mixer), cream together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.
- Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition)
- Stir in vanilla extract and then use a spatula to stir in cookie pieces.
- Spread cheesecake batter evenly over prepared cookie crust. If desired, sprinkle a few additional Oreo pieces over the top of the cheesecake.
- Bake on 325F (160C) for 40 minutes, or until center is set (center should bounce back if lightly touched).
- Allow to cool to room temperature, and then place in refrigerator for at least 6 hours before cutting and serving.