Oreo Cheesecake Bars

Simple cookies and cream cheesecake bars!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 24 bars
Author Sam Merritt


  • 40 Oreo cookies divided
  • 4 Tablespoons butter melted 55g
  • ΒΌ teaspoon salt
  • 32 oz cream cheese softened 910g
  • 1 cup sugar 200g
  • 3/4 cup sour cream 180g
  • 4 large eggs
  • 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.
  • To make your cheesecake: In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
  • 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.  
  • 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.