Oreo cheesecake bars are simple cheesecake treats that take cookies & cream desserts to the next level. Easy to make but enough to feed a crowd, this is a simple, sharable party-pleaser.
Oreo Cheesecake Bars
Hello and welcome to another episode of my cheesecake addiction.
This was actually the first cheesecake-type of recipe I ever made. My mom found its ancestor in a Kraft magazine years ago and it was a well-loved party favorite, falling just behind her Angel Food Cake in terms of requests. This recipe has since been tweaked to perfection to be the Oreo cheesecake bars you see here.
A smooth, creamy cheesecake layered over a crunchy Oreo crust, peppered with chocolate cookie pieces. It’s no surprise this recipe was always such a hit. It’s also so easy to make! Served in a 13×9 pan this recipe easily makes enough to feed a party. And did I mention that there’s no fussy water bath required?
What You Need:
We have a pretty standard cast of characters for these cheesecake bars.
- A homemade Oreo crust made from pulverized cookies, melted butter, and a dash of salt.
- Cream cheese. Set this out to soften at least an hour before beginning your Oreo cheesecake bars.
- Sour cream. I’ve mentioned this before in one of my thousand other cheesecake renditions, but sour cream adds an excellent and very necessary depth of flavor to cheesecake.
- Eggs. You’ll need 4 large. Ideally these should be at room temperature as well. To quickly bring eggs to room temperature, place them in a bowl of warm (not hot!) water for 15 minutes.
- Sugar. You’ll use granulated for this recipe
- Vanilla extract.
Nothing too fancy here.
Tips for Perfect Cheesecake Bars
- For best results, use room temperature ingredients. Having all of your ingredients at the same temperature ensures a smooth, well-combined, lump-free cheesecake (without having to run your mixer on high-speed and risk over-beating and compromising the texture).
- Don’t over-beat the batter. This incorporates too much air into the batter and can yield a cheesecake with cracks (which aren’t a huge deal for cheesecake bars) and a sub-par final texture.
- Don’t over-bake the cheesecake bars. This can yield bars with a spongy texture and eggy taste.
Cheesecake doesn’t get much easier than this — there’s no water bath to worry about and no pressure, it’s just a matter of stirring your ingredients together and layering them over your cookie crust into a pan.
Sweet, simple, and so good.
More Recipes You Might Like:
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Oreo Cheesecake Bars
- 40 Oreo cookies divided
- 4 Tablespoons butter melted (55g)
- ¼ teaspoon salt
- 32 oz cream cheese softened to room temperature (910g)
- 1 cup granulated sugar (200g)
- ¾ cup sour cream (180g)
- 4 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- Preheat oven to 325F (160C). Line a 13x9 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.
- 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.
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I originally published this Oreo Cheesecake Bar recipe 05/04/2017. Recipe updated to include more notes, additional photos, and a how-to video 01/19/2019.