Oreo Cheesecake Bars Recipe

Introduction

Oreo Cheesecake Bars combine the rich creaminess of cheesecake with the beloved crunch of Oreo cookies. These bars are easy to make and perfect for parties, snacks, or anytime a sweet treat calls your name.

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 blocks of 8 oz each)
• ¾ cup granulated sugar
• ¾ cup sour cream (room temperature)
• 2 tsp vanilla extract
• ¼ tsp salt
• 3 large eggs (room temperature)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Step 2: Crush 30 of the Oreo cookies finely in a food processor or place them in a sealed bag and crush with a rolling pin. Mix the crushed Oreos with the melted butter until combined. Press this mixture evenly into the bottom of the prepared pan to form the crust.
3. Step 3: In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar and continue beating until fully incorporated.
4. Step 4: Mix in the sour cream, vanilla extract, and salt until smooth. Then, add eggs one at a time, mixing on low speed just until blended. Avoid overmixing to keep the cheesecake smooth.
5. Step 5: Chop the remaining 10 Oreo cookies into chunks and gently fold them into the cheesecake batter.
6. Step 6: Pour the batter evenly over the Oreo crust in the pan. Smooth the top with a spatula.
7. Step 7: Bake for 45-50 minutes until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven, crack the oven door, and let the bars cool inside for 1 hour.
8. Step 8: Remove from the oven and chill in the refrigerator for at least 4 hours or overnight to set completely before slicing into bars.

Tips & Variations

• Use original Oreos for the best texture; Double Stuf may make the crust too soft.
• For extra Oreo flavor, sprinkle some crushed Oreos on top after baking and chilling.
• Substitute sour cream with Greek yogurt for a tangier taste and added protein.
• To make cleanup easier, refrigerate the bars in the pan and use the parchment paper overhang to lift them out.

Storage

Store the Oreo cheesecake bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 1 month; thaw in the fridge overnight before serving. For best texture, avoid microwaving the bars—serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of Oreos?

Yes, you can substitute with other chocolate sandwich cookies or even chocolate chip cookies, but the flavor and texture will vary. Oreo cookies give the classic contrast of creamy and crunchy that works very well.

Why should I use block-style cream cheese?

Block-style cream cheese has a firmer texture and less moisture compared to spreadable tubs, which helps create a smooth, dense cheesecake without added liquid that could affect the texture.

Oreo Cheesecake Bars Recipe

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★★★★★

4.4 from 131 reviews

These Oreo Cheesecake Bars combine a rich, creamy cheesecake filling with a crunchy Oreo cookie crust, creating a decadent dessert perfect for any occasion. Made with original Oreos, cream cheese, and a hint of vanilla, these bars are easy to prepare and sure to satisfy your sweet tooth.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 4 hours 70 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 40 Oreo cookies (original NOT Double Stuf, about 1 family size package)
• 4 Tbsp butter (melted)

Cheesecake 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)

Instructions

1. Prepare the Crust: Crush the 40 Oreo cookies into fine crumbs, either by placing them in a sealed plastic bag and smashing with a rolling pin or by pulsing them in a food processor. Combine the Oreo crumbs with the melted butter until evenly mixed. Press this mixture firmly and evenly into the bottom of a greased 9×13-inch baking pan to form the crust.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, ensuring no lumps remain. Gradually add the granulated sugar and continue beating until fully incorporated. Mix in the sour cream, vanilla extract, and salt until the mixture is smooth and combined.
3. Add Eggs: One at a time, add the eggs to the cream cheese mixture, beating on low speed after each addition to incorporate fully without overmixing, which helps prevent cracks during baking.
4. Assemble and Bake: Pour the cheesecake batter over the prepared Oreo crust in the pan, spreading it evenly. Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to keep the cheesecake moist and creamy.
5. Cool and Chill: Remove the cheesecake bars from the oven and let them cool completely at room temperature. Once cooled, refrigerate the bars for at least 4 hours or overnight to allow them to set properly.
6. Serve: After chilling, cut the cheesecake into bars and serve chilled. These bars can be stored in the refrigerator for up to 4 days.

Notes

• Use original Oreo cookies, not Double Stuf, for the best crust texture.
• Ensure all dairy ingredients and eggs are at room temperature for a smooth filling.
• Do not overmix the batter to avoid incorporating too much air, which can cause cracking.
• Bake at a lower temperature to prevent the cheesecake from browning or cracking.
• Allow the bars to chill thoroughly before slicing for clean cuts.

Keywords: Oreo cheesecake bars, Oreo dessert, cheesecake bars, creamy cheesecake, easy dessert