Craving a dessert that’s creamy, chocolatey, and universally loved? Look no further than Oreo Cheesecake Bars—the perfect blend of a buttery Oreo cookie crust and smooth, luscious cheesecake filling. These bars are easy to make, require minimal ingredients, and pack a delicious punch of cookies-and-cream flavor.
Ideal for birthday parties, holiday trays, potlucks, or anytime you’re looking to impress with minimal effort, these bars are a crowd-pleaser. Plus, they cut beautifully into clean squares for an elegant presentation.
Let’s dive into the ultimate homemade Oreo Cheesecake Bars recipe that combines the best of no-fuss baking with gourmet flavor.
🛠️ Recommended Kitchen Tools
- 9×9-inch baking pan
- Mixing bowls (medium and large)
- Electric mixer (hand or stand)
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Food processor or zip-top bag + rolling pin (for Oreo crumbs)
- Cooling rack
- Sharp knife for clean cuts
🧾 Ingredients
For the Oreo Crust:
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
- 10 Oreo cookies, chopped
👨🍳 Preparation Steps
Step 1: Prepare the Crust
- Preheat your oven to 325°F (165°C).
- Line a 9×9-inch pan with parchment paper, allowing some overhang for easy removal.
- In a food processor, pulse 24 Oreos (cream included) into fine crumbs. You can also crush them in a zip-top bag using a rolling pin.
- Mix in melted butter until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the pan to form an even crust.
- Bake the crust for 10 minutes, then remove and set aside to cool slightly.
Step 2: Make the Cheesecake Layer
- In a large bowl, beat cream cheese until smooth and creamy (about 1–2 minutes).
- Add sugar and vanilla, and beat until well combined.
- Mix in the eggs, one at a time, on low speed to avoid overbeating.
- Add sour cream and beat until just combined.
- Gently fold in the chopped Oreos with a spatula.
Step 3: Bake
- Pour the cheesecake mixture over the pre-baked crust.
- Smooth the top with a spatula and tap the pan on the counter to remove any air bubbles.
- Bake for 35–40 minutes, or until the center is set and only slightly jiggly.
- Turn off the oven, crack the door, and let the bars cool for 15 minutes.
- Transfer to a wire rack and cool completely, then refrigerate for at least 3 hours (preferably overnight).
Step 4: Slice and Serve
- Use the parchment overhang to lift the bars from the pan.
- Slice into clean squares using a sharp knife. Wipe the blade between cuts for perfect edges.
- Garnish with crushed Oreos or a drizzle of melted chocolate if desired.
💡 Tips for Success
- Use room temperature cream cheese for a smooth, lump-free filling.
- Avoid overmixing the batter after adding eggs to prevent cracks.
- Let the bars chill thoroughly before slicing for neat, professional-looking cuts.
- To make crust firmer, chill it before baking for 10 minutes.
- Use a hot knife (dip in warm water, then dry) to slice cleanly through the bars.
🍰 Recipe Variations
- Mint Oreo Cheesecake Bars: Use Mint Oreos and add a drop of peppermint extract to the filling.
- Double Chocolate Version: Add ½ cup mini chocolate chips to the cheesecake batter.
- Peanut Butter Oreo Bars: Swirl in ⅓ cup creamy peanut butter before baking.
- No-Bake Option: Skip the eggs and bake the crust only. Then set the cheesecake layer in the fridge with gelatin for structure.
- Brownie Oreo Cheesecake Bars: Use a brownie base instead of Oreo crust for a fudgier experience.
🥗 Make It Fit Your Diet
Gluten-Free:
- Use gluten-free Oreos or similar chocolate sandwich cookies.
- Double-check all other ingredients for gluten content.
Lower-Sugar:
- Substitute sugar with a 1:1 low-carb sweetener like monk fruit or erythritol.
- Use sugar-free Oreos or keto-friendly sandwich cookies.
Dairy-Free:
- Use dairy-free cream cheese (like Kite Hill or Tofutti), plant-based sour cream, and vegan butter.
- Choose plant-based chocolate sandwich cookies (some Oreo-style cookies are vegan).
Egg-Free:
- Use egg replacer powder, applesauce (¼ cup per egg), or flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
❓ Frequently Asked Questions
Q: Can I freeze Oreo Cheesecake Bars?
A: Yes! Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Q: Can I double the recipe?
A: Absolutely. Use a 9×13-inch pan and slightly increase the baking time by 5–10 minutes.
Q: Why did my cheesecake crack?
A: Overbaking or rapid temperature changes can cause cracks. Bake until just set and let it cool slowly.
Q: Can I use flavored Oreos?
A: Yes! Try flavors like birthday cake, peanut butter, or red velvet for fun twists.
Q: How long can I store leftovers?
A: Store covered in the refrigerator for up to 5 days.
📝 Conclusion
These Oreo Cheesecake Bars combine the perfect amount of crunch, creaminess, and chocolate flavor. They’re incredibly simple to make but taste like something from a fancy bakery. Whether you’re a beginner baker or a seasoned pro, this dessert is guaranteed to wow.
Thanks to their versatility and universal appeal, Oreo Cheesecake Bars deserve a permanent spot in your dessert rotation. Dress them up for a dinner party or keep it casual for a cozy night in—either way, everyone will be asking for seconds.
