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With an Oreo cookie crust and chopped Oreos in the creamy cheesecake filling, these Oreo cheesecake bars are a decadent, delectable treat.
Oreos are such a childhood classic. There’s nothing like teaching your kid how to twist an Oreo apart and lick away the filling before eating the cookies.
Whether it’s a batch of Oreo brownies, Oreo pudding cookies, or even deep-fried Oreos, there’s just something about recipes using those classic cookies.
These Oreo cheesecake bars are a simple recipe to make and are bound to be a hit when you take them to your next cookout or potluck. They have Oreo cookies in the crust AND chopped up in the tangy cheesecake filling, so you get that delicious cookies-and-cream flavor in every single bite.
HOW TO MAKE OREO CHEESECAKE BARS
As long-time readers know, cheesecake recipes are kind of my bread and butter. What can I say, I just really like cheesecake, ok?
And as much as I love classic cheesecakes, I also love all of the different types and varieties of cheesecake. When I want a cheesecake that’s portable and perfect for taking to cookouts and get-togethers, I’m all about cheesecake bars.
If you’re an Oreo lover, then these Oreo cheesecake bars are going to become your new favorite recipe. They’re incredibly simple to make and are studded with Oreos in every single bite.
Ingredients you’ll need
Oreo cheesecake bars are one of those recipes that you don’t need to over-complicate. So I like to keep the ingredients list simple:
- 30 Oreo cookies, divided use
- 2 tablespoons unsalted butter, melted
- 12 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 3 eggs, at room temperature
- 1/3 cup sour cream
- 1 1/2 teaspoons pure vanilla extract
That’s it. You might already have everything you need already on hand, especially if you like to keep Oreos around for late-night snacking.
You do want the cream cheese and eggs to be at room temperature when you start baking. Learn how to soften cream cheese and how to bring butter and eggs to room temperature.
Making Oreo cheesecake bars
Grab an 8×8-inch pan and line it with foil, making sure you have some foil hanging over the sides so you can easily lift the cheesecake bars out of the pan later.
Make the crust by pulsing half of the Oreos into crumbs in a food processor. Mix them with the melted butter and press the mixture into the bottom of the pan. Bake the crust for 10 minutes.
While the crust is in the oven, you can start on the filling.
Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the cream cheese until smooth, for about 2 minutes. Slowly add the sugar and mix until well combined.
Add the eggs one at a time, beating well after each addition. When well combined, scrape down the sides of the bowl and beat in the sour cream and vanilla extract.
Switch to a spatula and fold in the chopped Oreos, then pour the filling onto the baked crust.
Bake for about 40 minutes, until the edges are set but the center still has a bit of a jiggle to it.
Let the Oreo cheesecake bars cool in the pan for about 2 hours, then cover and refrigerate for at least 3 hours before serving.
When you’re ready to serve, you can use the foil overhang to lift the bars out of the pan, slice, and enjoy!
STORAGE TIPS
Store the Oreo cheesecake bars in an airtight container in the refrigerator for up to 4 days.
You can also freeze them if you’d like. Simply cut the bars and place them in an airtight container and freeze for up to a month.
Let the bars thaw in the refrigerator overnight before serving.
FAQS
Do I need to scrape the filling out of the Oreos?
Nope! You will use the whole Oreos, even for the crust. Just drop the whole cookies in the food processor and pulse them up!
Can I use a different kind of cookie for the crust?
If for some reason you don’t want to use Oreos in the crust but still want a chocolate crust, you could substitute chocolate wafer cookies. You will probably need around 6 ounces of cookies crushed into crumbs.
You could also use a more traditional graham cracker crust.
Can I make these Oreo cheesecake bars ahead of time?
Yes! Oreo cheesecake bars are great for making ahead since they need to chill in the fridge before serving.
You can leave the bars in the refrigerator to chill for up to 24 hours before cutting and serving, so feel free to make them the day before you plan to serve them.
Do I need to bake Oreo cheesecake bars in a water bath?
Even though I recommend baking most of my regular cheesecakes in a water bath to prevent cracking, you do not need to use a water bath to bake these Oreo cheesecake bars.
I find that the filling bakes up great without the water bath. Because of the Oreos in the filling, you will naturally get some dimpling on the top of the bars, but nothing that a dollop of whipped cream can’t fix!
Are there any toppings I can add to these?
If you want a prettier finish for your Oreo cheesecake bars and also want an added hit of chocolate, feel free to add some chocolate ganache to the top.
Are there other flavors of Oreos I can use?
Oreo cheesecake bars were created with classic Oreos in mind, but that doesn’t mean that you have to stick with the classics.
You could use any flavor of Oreo that you like best, although I would not recommend using Double Stuf Oreos or Oreo Thins.
Can you make these Oreo cheesecake bars gluten free?
If you want to make this recipe gluten free, simply substitute in gluten-free Oreos instead of regular Oreos.
Oreo Cheesecake Bars
Ingredients
For the Crust
- 15 Oreo cookies
- 2 tablespoons unsalted butter melted
For the Cheesecake Filling
- 12 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 3 eggs at room temperature
- ⅓ cup sour cream
- 1 ½ teaspoons pure vanilla extract
- 15 Oreo cookies coarsely chopped
Instructions
- Preheat oven to 325°F. Line an 8×8-inch square baking pan with foil, allowing it to hang over two sides of the pan to create “handles”.
- Prepare the Crust: In the bowl of a food processor, pulse 15 Oreos until they are turned into fine crumbs. Drizzle the melted butter over top and continue to pulse until the butter is evenly distributed and all of the crumbs are moist. Add the cookies crumbs into the prepared baking pan and press into an even layer (I usually use the bottom of a measuring cup for this process). Bake in preheated oven for 10 minutes (leave the oven on).
- While the crust is baking, prepare the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.
- Add the eggs one at a time, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until fully incorporated.
- Gently fold in the chopped Oreos. Pour the batter over the prepared crust, smoothing it into an even layer with a rubber spatula. Bake until the edges are set but the middle still jiggles slightly, about 40 minutes.
- Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.
- To serve, lift the cheesecake out of the pan using the foil handles. Slice into bars and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I may have missed this question but do you know if anyone has made this using lactose free ingredients ( cream cheese and sour cream ). I LOVE cheesecake but have a lactose problem. I have recently found lactose free sour cream in one of our local food stores!
Hi Nancy – I haven’t tried this recipe with those swaps, so I can’t attest to the results. If you give it a try, I’d love to know how it works out for you! Happy baking –
Jamie
Has anyone froze this before the genache step and if so, did it taste ok?
Cindy-
I have frozen many cheesecakes with excellent results, so I think this one will be just fine!
Happy Holidays to you and yours!
-Jamie
Hi Jamie,
oh my god these look AMAZING!!!!
Just one question…when would be the best time to add the ganache? After the cheesecake reaches room temperature or after it has been refridgerated??
Thanks,
MC
MC-
I would pour on the ganache before refrigerating. I hope this helps.
-Jamie
Can I use a cheesecake pan instead of an 8×8 pan? Can’t wait to try it!
Jennifer-
A small cheesecake pan will work, but the bars may be a little different thickness and you may need to adjust the baking time. I hope this helps.
-Jamie
This cheesecake is the bomb!!!! This was my very first at making cheesecake and it came out great. Thanks for the recipe.
Jackie-
I’m so glad you had success with the recipe! Thanks for visiting.
-Jamie
Wow! I LOVE me some cheesecake. But the crust AND a frosting on top. Holy Smokes that looks amazing.
Kevin –
Thanks so much for visiting!
-Jamie
When I saw the picture of this wonderful Oreo dessert I wanted to lick the screen ( I know, too much information). I’m going to make something similar with reduced sugar (diabetic husband) as I don’t have a huge sweet tooth. Even without a word, the picture has said it all! LOL! Thanks, Deb.
Is it possible to make this in a spring form pan?
Thanks!
–Erin.
I made this just tonight for my boyfriend for Valentines day. He says it’s delicious, but it’s not quite what i imagined. It didn’t have that creamy texture I love about cheesecakes; it was more…fluffy, almost eggy. I’m a bit sensitive to texture, but it through me off. Your picture makes it looks considerably creamier; can you name anything I might have done wrong?
Hi I made this over the weekend it was delicious! I was not sure if the oreo biscuits in the uk are the same size as the us ones but it seemed to work out just fine I only had a 9×9 inch tin also but again no probs thanks.
Yours looked much nicer than mine!
Thanks Vic
Vic-
That’s great to hear! I’m thrilled that you enjoyed the recipe. Have a fantastic day and thank you for following MBA!
-Jamie