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Rich and creamy Oreo Cheesecake Bars are a delightful treat to entice a crowd. These no-fuss dessert bars come together with simple ingredients and no water bath.
Oreo cheesecake bars are a decadent treat that’s perfect for a crowd! The creamy cheesecake filling is packed with crushed Oreos and layered over a crisp Oreo cookie crust. These cookie bars bake up perfectly without the fuss of a water bath and are so much quicker to bake than a traditional cheesecake. With a generous yield of 24 bars, it’s perfect for a large crowd or going back for seconds (or thirds!).
Since Oreo cheesecake bars need to chill for at least 4 hours before you slice them, this is an excellent make-ahead dessert recipe. Simply bake them the night before and let the unsliced dessert bars chill overnight. Slice and serve the next day! For more cheesecake recipes, try my Oreo cheesecake, classic cheesecake bar recipe, and cheesecake brownies.
Ingredients
Oreos — you’ll use slightly less than one family-size package (18.2 ounces) for this Oreo cheesecake bar recipe. Be sure to use regular Oreos, not Double Stuf or Mega Stuf.
Crust — for my modified Oreo pie crust, you’ll need Oreo cookies, melted unsalted butter, and a bit of salt.
Cream cheese — use brick-style full-fat cream cheese, not the spreadable or whipped kinds that come in a tub.
Sour cream — sour cream adds a subtle tang and makes the filling even creamier.
Sugar — granulated sugar adds sweetness to the Oreo cheesecake bar filling.
Vanilla — use good vanilla extract for mouthwatering flavor.
Eggs — large eggs add richness and structure for the perfect cheesecake texture.
Oreo Cheesecake Bars Recipe
Equipment
- 9×13-inch pan
- Stand mixer with paddle attachment or handheld electric mixer
- Food Processor
Ingredients
For the Crust:
- 42 Oreo Cookies divided (about one 18.2-ounce/ 513g package)
- 6 tablespoons unsalted butter melted (84g)
- ½ teaspoon salt divided
- 3 (8-ounce/ 226g) packages cream cheese room temperature
- ¾ cup sour cream room temperature (180g)
- ⅔ cup granulated sugar (133g)
- 1½ teaspoons vanilla extract
- 3 large eggs room temperature
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch pan with nonstick cooking spray. Line the pan with parchment paper, leaving a slight overhang on at least two sides.
- In the bowl of a food processor, add 30 Oreo cookies (340g) and process for about 30 seconds until finely crushed. Drizzle in the melted butter, sprinkle ¼ teaspoon of salt, and process for 20 to 30 more seconds to combine. Pinch the mixture between your fingers and thumb. If it holds together on its own, the crust is ready. If it is sandy and falls apart, add 1 more tablespoon of melted butter and process to combine.
- Pour the mixture into the prepared baking pan. Use a flat-bottomed glass or measuring cup to firmly press the mixture into the bottom of the pan in an even layer. Bake for 10 to 12 minutes until slightly dry around the edges. Set aside to cool slightly while you make the filling.
- Reduce the oven temperature to 325°F.
- In a large bowl with an electric mixer or in a stand mixer with the paddle attachment, beat the cream cheese on medium speed for 1 to 2 minutes until fluffy and smooth. Scrape down the sides and bottom of the bowl.
- Add the granulated sugar and beat for 1 minute until well combined.
- Add the sour cream, vanilla, and remaining ¼ teaspoon of salt and beat for 30 seconds, until combined. Scrape the bottom and sides of the bowl. If any small pieces of cream cheese remain, continue to mix until it’s smooth.
- Add the eggs one at a time, and beat on low speed for 20 to 30 seconds until fully combined between each addition.
- In a ziptop plastic bag, break apart the remaining 12 Oreos (160g) by tapping with a rolling pin (bigger pieces are ok!). Add them to the cream cheese mixture and fold together with a silicone or rubber spatula.
- Pour the mixture over the cooled crust and spread into an even layer. Bake for 30 to 35 minutes until the edges are slightly puffed, the top looks dry and the middle is just set. Remove from the oven and let cool to room temperature.
- Cover and refrigerate for at least 4 hours or until very cold before slicing.
Notes
- Use room temperature ingredients. Set the refrigerated ingredients out in advance so they come to room temperature before you start this easy recipe. Cold ingredients, especially cream cheese, are difficult to incorporate, and you will end up with a lumpy batter. I typically give the cream cheese at least 4 hours at room temperature to soften.
- Want even more Oreos? Buy a party-sized package or two regular-sized packages! This way, you will have extra Oreos to crush and serve on top of the bars.
- Don’t overmix the batter. This will incorporate too much air into the cheesecake filling and can cause it to puff too much during baking and then crack when cooling.
Nutrition
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How To Make Oreo Cheesecake Bars
1. Make the Oreo cookie crust by adding 30 Oreos to the bowl of a food processor. Process until finely crushed, then add the melted butter and ¼ teaspoon of salt, and process again, 20 to 30 seconds. To make sure it’s done, pinch the mixture together with your fingers. If it holds together you’re all set. If not, add another tablespoon of melted butter and process again.
2. Grease a 9×13-inch pan with nonstick cooking spray, then it with parchment paper leaving excess on at least two sides. Pour the Oreo crust mixture into the prepared baking pan and press the mixture into an even layer using the bottom of a glass. Bake the crust at 350°F for 10 to 12 minutes until slightly dry around the edges. Set aside to cool slightly, and drop the oven temperature to 325°F.
3. In the bowl of a stand mixer with the paddle attachment or a large bowl using a hand mixer, beat the softened cream cheese on medium speed until fluffy and smooth. Scrape down the bowl. Beat in the granulated sugar for 1 minute. Add the sour cream, vanilla extract, and remaining ¼ teaspoon of salt and beat for 30 seconds. Scrape the bottom and sides of the bowl again. If any small pieces of cream cheese remain, continue to mix until it’s smooth.
4. Beat in the eggs one at a time on low speed until fully combined before adding the next.
5. Place the remaining 12 Oreos in a zip-top bag and break them apart by tapping them with a rolling pin. Bigger cookie pieces are okay; don’t try to crush them finely.
6. Fold the crushed Oreos into the cream cheese mixture with a spatula. Pour the cheesecake batter over the cooled crust, spreading it into an even layer. Bake for 30 to 35 minutes or until the edges are slightly puffed, the top looks dry, and the middle is just set. Remove and let cool to room temperature. Cover and refrigerate for at least 4 hours before slicing and serving.
Topping Ideas
I like to serve the cut Oreo cheesecake bars with a dollop of whipped cream and more crushed Oreos. They also taste great with a drizzle of caramel sauce or chocolate ganache over the top of the bars if you want to add even more decadence or dress them up for a plated dessert.
How To Store
Store Oreo cheesecake bars in an airtight container in the refrigerator for 3 to 4 days.
Tips For The Perfect Oreo Cheesecake Bars
- Use room temperature ingredients. Set the refrigerated ingredients out in advance so they come to room temperature before you start this easy recipe. Cold ingredients, especially cream cheese, are difficult to incorporate, and you will end up with a lumpy batter. I typically give the cream cheese at least 4 hours at room temperature to soften.
- Want even more Oreos? Buy a party-sized package or two regular-sized packages! This way, you will have extra Oreos to crush and serve on top of the bars.
- Don’t overmix the batter. This will incorporate too much air into the cheesecake filling and can cause it to puff too much during baking and then crack when cooling.
Frequently Asked Questions
Yes! You can freeze the dessert bars before or after slicing. Place the slab or cut bars on a baking tray and freeze until solid. Then, wrap tightly with plastic wrap and aluminum foil and freeze in a freezer-safe container for up to 1 month. Thaw slices in the refrigerator for a few hours or the unsliced slab overnight in the fridge before slicing.
No! Not only does the cream add flavor, it also helps make the crushed Oreos sticky so they hold together nicely when you’re making the crust.
Feel free to switch up and use flavored Oreos, as long as they have the regular amount of filling. Do not use Double Stuf Oreos.
If you’ve tried this Oreo cheesecake bars recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
