Oreo Cheesecake Bars
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Creamy and stuffed full of chocolate Oreo cookies, these Oreo cheesecake bars are a delicious treat to share. Perfect for parties, holidays or any day you want a treat, these bars also freeze beautifully so they are ready when you are!
Table of Contents
Why We Love Oreo Cheesecake Bars
- Great For A Group – I like to make this recipe for a potluck, party or just to share with a larger group. Oreo flavor is a crowd pleaser for both kids and adults, and the bar size makes it great for sharing. They’re great for Christmas, Fourth of July, baby showers, or any kind of party, and can be sliced into small or large pieces depending on the size of your crowd.
- No Special Equipment – I love making cheesecake, but I always find the bars to be a little less fussy. No special pan or equipment needed, you don’t need a springform pan like you need when making a full cheesecake.
- Easy To Prep And Freeze – These bars can be made ahead and frozen easily. Then they can be made when you have the time and are ready when you are.
- Kids Can Help Bake – This cheesecake bar recipe is a pretty easy recipe to make, and older kids can for sure help bake them. Younger kids can help with tasks too like crunching the cookies, pushing the crust into the pan, and sprinkling the cookie pieces on top.
I love making different flavors of cheesecake bars, they are always loved by my favorite people! You can also mix and match with the raspberry swirl cheesecake bars, caramel apple cheesecake bars or no bake pumpkin cheesecake bars.
Ingredients For Oreo Cheesecake Bars
For The Crust
- 44 cookies chocolate Oreos divided – I used a one pound 2 ounce family size pack
- ½ cup butter salted melted
For The Cheesecake Filling
- 32 ounces cream cheese softened to room temperature, 32 ounces is usually 4 blocks
- ¾ cup sugar white sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 3/4 cup sour cream
How To Make Oreo Cheesecake Bars
Making The Crust
- Line a 9×13 glass pan with parchment paper. Preheat the oven to 325 degrees.
- Place 30 Oreos in a food processor and blend until you have crumbs, then place in a large mixing bowl. Add melted butter to the Oreo crumbs and mix until the butter coats the cookie crumbs well.
- Pour the cookie mixture into the prepared baking pan, spreading evenly. With a second piece of parchment paper and the back of a ½ cup measuring cup press the cookie crumbs firmly into an even layer in the bottom of the pan.
- Bake the crust for 10 minutes. Allow the pan to cool completely.
Making The Cheesecake Filling
- Cut the softened cream cheese into cubes and place in a large mixing bowl. With an electric hand mixer or stand mixer beat the cream cheese until smooth without any lumps, about 2 minutes.
- Add the sugar and the vanilla extract to the cream cheese mixture. Blend until fully mixed into the cream cheese. Make sure to scrape down the sides of the bowl as needed with a silicone spatula.
- Crack the eggs into a small bowl and beat them quickly with a fork, mixing well. Add the eggs to the cream cheese mixture half at a time, mixing them into the cream cheese each time until smooth.
- Add the sour cream to the cream cheese mixture and gently mix until just combined.
- Roughly chop about 7 of the Oreo cookies with a large knife on a cutting board. With a silicone spatula gently fold the chopped Oreos into the cheesecake mixture.
- Pour the cream cheese mixture over the oreo crust and smooth with a spatula.
- Chop the remaining 7 Oreos into large pieces. Sprinkle the Oreo pieces over the cheesecake mixture evenly. Sprinkle any additional crumbs over the cheesecake.
- Place the cheesecake bars in the oven. Bake for 35-40 minutes until set in the center. When you touch the top middle gently it should feel a little tacky but not be wet. You can test by holding the pan with hot pads and gently rolling the pan from left to right just a little. The top center of the pan should not look super liquidy but will still jiggle a little.
- Allow the cheesecake bars to cool on the counter for an hour. Then place in the refrigerator for at least 6 hours or overnight to chill. Lift the cheesecake bars out of the pan, then slice into 24 even bars and they are ready to serve or freeze.
Variation Ideas For Cheesecake Bars
Mix In Different Flavors Of Oreos – Oreo makes all kinds of crazy flavors from mint, to peanut butter to birthday cake.
Try Other Types of Crunchy Cookies – You can of course use a store brand Oreo cookie in this recipe, but you can totally get a little creative too. Try adding Nutter Butter cookies, a crunchy chocolate chip cookie like Chips Ahoy, or even a crunchy Biscoff cookie. Take a walk down the cookie aisle and try your favorite cookie!
Add A Swirl Of Jam – In my raspberry swirl cheesecake cookies the jam is the star of the cheesecake. A swirl of jam can be added to the top of the cheesecake before topping with more cookies for a burst of flavor. I recommend raspberry or strawberry with chocolate.
Sprinkle Some Fun – Sprinkles are an easy way to make a dessert feel like it is themed for a holiday or event. A few colored sprinkles can make these Oreo cheesecake bars magically feel more like Christmas, Fourth of July, Valentine’s Day, or funfetti birthday! I recommend using Jimmies, which are the small tube shaped sprinkles, as they are less likely to bleed their color into the cheesecake. I like this set of sprinkles from Wilton because I can mix and match for a lot of different holidays.
Do I Have To Make An Oreo Cookie Crust?
No you can swap out the Oreo crust for a graham cracker crust if you prefer. Swap out 30 of the Oreo cookies for the crust for 18 rectangular graham crackers or about 2 cups of graham cracker crumbs, then continue the recipe as listed. You’ll still want Oreos for the cheesecake layer or the cheesecake won’t have an Oreo flavor.
Why Is My Cream Cheese Lumpy When I Mix It?
Sometimes if the cream cheese isn’t soft enough the mixture will be lumpy. It usually means you didn’t allow the cream cheese to soften enough. I’ll usually wait a few minutes and whip it again until smooth before adding the other ingredients. This makes sure I still have smooth, creamy cheesecake bars.
How Long Will Oreo Cheesecake Bars Last?
Expect these Oreo cheesecake bars will last for about 4 days if stored in a covered container in the refrigerator. If I store the bars in the glass pan, I use a tight-fitting cling wrap to keep them fresher.
How Do You Freeze Oreo Cheesecake Bars?
You can absolutely freeze these Oreo Cheesecake bars. The Oreo cookies do soften a little in the freezer but the bars themselves still have a great texture and flavor. You can make these bars further in advance and freeze them for when it’s party time or freeze leftovers for another time.
Expect frozen Oreo Cheesecake bars will last for about 2-3 months when frozen if stored in a covered freezer safe container or freezer zip-top bag. I like to slice the bars and then put them on a cookie sheet lined with freezer paper or parchment paper, and then freeze the individual bars. They are then easier to package and store, plus you can pull out a few at a time easily.
Other Cookies And Cream Recipes You’ll Love
Oreo Cheesecake Bars
Equipment
- 1 9 x 13 glass baking pan like Pyrex, can also use a ceramic baking pan
- 1 Food Processor see notes
- 1 set Measuring cups and spoons
- 1 Fork
- 1 Silicone spatula
- 1 Oven
- 1 Large Mixing Bowl
- 1 electric mixer or stand mixer
- 1 Cutting board
- 1 large sharp knife
Ingredients
For The Crust
- 44 cookies chocolate Oreos divided – I used a one pound 2 ounce family size pack
- ½ cup butter salted melted
For The Cheesecake Filling
- 32 ounces cream cheese softened to room temperature, 32 ounces is usually 4 blocks
- ¾ cup sugar white sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 3/4 cup sour cream
Instructions
Making The Crust
- Line a 9×13 glass pan with parchment paper. Preheat the oven to 325 degrees.
- Place 30 Oreos in a food processor and blend until you have crumbs, then place in a large mixing bowl. Add melted butter to the cookie crumbs and mix until the butter coats the cookie crumbs well.
- Pour the cookie mixture into the prepared glass pan, spreading evenly in the pan. With a second piece of parchment paper and the back of a ½ cup measuring cup press the cookie crumbs firmly and evenly into the bottom of the pan.
- Bake the crust for 10 minutes. Allow the pan to cool completely.
Making The Cheesecake Filling
- Cut the softened cream cheese into cubes and place in a large mixing bowl. With an electric hand mixer or stand mixer whip the cream cheese until smooth, about 2 minutes.
- Add the sugar and the vanilla extract to the cream cheese mixture. Blend until fully mixed into the cream cheese.
- Crack the eggs into a small bowl and beat them quickly with a fork, mixing well. Add the eggs to the cream cheese mixture half at a time, mixing them into the cream cheese each time until smooth.
- Add the sour cream to the cream cheese mixture and gently mix until just combined.
- Roughly chop about 7 of the Oreo cookies with a large knife on a cutting board. With a silicone spatula gently fold the chopped Oreos into the cheesecake mixture.
- Pour the cream cheese mixture over the oreo crust and smooth with a spatula.
- Chop the remaining 7 Oreos into large pieces and sprinkle over the cheesecake mixture evenly. Sprinkle any additional crumbs over the cheesecake.
- Place the cheesecake bars in the oven. Bake for 35-40 minutes until set in the center. When you touch the top middle gently it should feel a little tacky but not be wet. You can test by holding the pan with hot pads and gently rolling the pan from left to right just a little. The top center of the pan should not look super liquidy but will still jiggle a little.
- Allow the cheesecake bars to cool on the counter for an hour. Then place in the refrigerator for at least 6 hours or overnight to chill. Slice into 24 even bars and enjoy!
Notes
Nutrition
Did You Make This?
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