Oreo Cheesecake Bars
Cheesecake has long been my dessert infatuation of choice. Having never been a big fan of traditional cake with frosting (I know, right?!), I started turning to birthday alternatives around the time I was in middle school. I went through an ice cream cake phase, then it was tiramisu and finally, cheesecake. I’ve had some version of cheesecake for my birthday more years than I can count. Once I really got the baking bug, I started experimenting with baking my own. The very first birthday “cake” that I made myself was an Oreo Cheesecake, as that was my favorite flavor from The Cheesecake Factory at the time. I don’t make many cheesecake bars (instead opting for a cheesecake the size of my head), but after playing around with some cheesecake bars this summer, I decided I needed to make more of them. An Oreo version was the next logical step.
These cheesecake bars have a thick, substantial crust, which I love. Nothing is worse than cheesecake or cheesecake bars that sit upon a wimpy, thin, soggy crust. Thick and sturdy is the only way to go, and this crust fits the bill. On top is a smooth, creamy cheesecake that is absolutely packed with chopped Oreo cookies. One of the things I love about cheesecake bars is that I don’t feel nearly as guilty about eating two as I do when I eat two pieces of cheesecake (not that that’s ever stopped me!).
I haven’t used them in this recipe yet, but if you wanted to go the 100% from-scratch route, you could even use homemade Oreos! That cuts down on the guilt factor even more ;-) If you give them a try in the recipe, I’d love to hear how it goes!
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Oreos… Cheesecake…
Life is very good.
One year ago: Cheddar and Ale Soup with Potato & Bacon
Three years ago: Quiche Lorraine Scones
Oreo Cheesecake Bars
Ingredients
For the Crust:
- 23 Oreo cookies, store-bought or homemade
- 2 tablespoons unsalted butter, melted
For the Cheesecake:
- 12 ounces (340.2 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 3 eggs, at room temperature
- 6 tablespoons sour cream
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 12 Oreo cookies, store-bought or homemade, coarsely chopped
Instructions
- Preheat oven to 325 degrees F. Line an 8x8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.
- Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).
- Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.
- Slowly add the eggs, 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 incorporated.
- Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 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 parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I’m addicted to your website,, it’s fabulous!
I made a lot of recipes with 100% success.
Gonna make these bad sinful boys for the weekend for my buddies.
Thanks a lot and keep it up, i love u
I am trying very hard to get this recipe right but I did two things wrong. I used low fat cream cheese AND didn’t use it at room temperature. I am currently baking it for more than 50 minutes (set the timer for another 10) because it is still looser than it’s supposed to be. Is this fixable if I just keep baking it?
Hi Marlee, Low fat cream cheese has a higher water content than full-fat cream cheese so it’s not surprising that the cheesecake bars haven’t set in the correct amount of time. You can continue to bake until they’re done, but they may begin to brown on top and could be a little on the dense side.
Thanks for your response. It was really good! Maybe more dense than yours but delicious and lower in fat. Maybe next time I’ll splurge and do the full fat version. FYI, it ended up taking 55 minutes to bake properly.
Wowza! These were perfect. I love the huge amount of crust. That’s where it’s at. Thanks for passing along the recipe! I blogged about it over here: http://thefoodcharlatan.com/2013/03/27/oreo-cheesecake-bars-and-i-had-a-baby/
Give me a sec while I go buy some Oreos..congrats!! I’ve just bought my first KitchenAid (I’m in 5th grade and hopelessly addicted to baking) and this will be the first recipe I try out along with your Mocha Cupcakes! Thank you for posting an incredible recipe xo
Hi Angelina, It’s so great to hear from someone your age! Enjoy your new KitchenAid, as well as the recipes!
does it have to be baked?
i love no-bake cheesecake, was wondering if this would be fine not baked.
Yes, there are raw eggs in the batter so you must bake these bars. There are other “no-bake” recipes out there you might want to look up.
Loved this! You got some great cheesecake recipes on here. This may be one of my favorite we’ve tried! Although how can you go wrong with oreos… ;)
I just put my cake in the oven :) I’ve never made a cheesecake before, haven’t tasted the american version either (we only have those no bake cheesecakes in norway and they’re delicious, so figured I’d give it a try ). I forgot to bake the crust for 10 minutes tho, but I think I’ll like it either way :) Nice blog!
Greetings from Norway
I love the part that talks about storing the leftovers for a week. Leftovers??? I don’t think so.
These look great! One question, does it matter what kind of baking pan you use? Could I use a glass one?
Hi Leslie, Yes, a glass pan would be fine.
What a lovely co-incidence??? I have been on a roll with the oreos that I bought the other day at Whole Foods. Been making cheesecake, tried the oreo truffle and this one seemed a logical next….I am getting there soon! Bookmarked!
Shobha
I made these for Valentine’s day to bring to class that I teach. They all loved it, I love it – was my breakfast, my kids loved it. Thanks for sharing!
What size pan do you use for this recipe? And do you use a glass casserole, baking pan, or spring form…?
Jennifer, Per the recipe above, an 8×8 square baking pan. Mine is metal.
Do you think it is okay that I bake in a muffin tin with same recipe and same cooking time?
I am honestly not sure, as I have never adapted a bar recipe to a muffin tin. You would certainly need a shorter bake time.
I’m also planning to try these in a muffin tin!
Did you find a good cooking time? I was thinking 15-20 minutes might do it.
Hello fabulous!
I just wanted to let you know that I made these yesterday for a Super Bowl party and they were beyond amazing. I got so many compliments on them, and I thought they were incredibly delicious! I normally make Martha Stewart’s Cookies & Cream Cheesecake Cupcakes- but these were even better- and I’ll be making them from now on.
Thank you for a great recipe!
I made these today for a Superbowl dessert. They are all GONE! Easy and tasty – Thanks!!
It is so true that cheesecake bars seem less guilty than an actual slice of cheesecake. I love that I can cut semi-reasonable sizes with bars and still feel like I got to eat my whole portion.
Yum yum! I saw your all recipes are amazing…
Yummy! These look fantastic!
I also love a substantial crust on a cheesecake. It helps break up the cheesecake part a little and add a little crunch. Yum!
Question: hey these look divine! I’m gonna try them ASAP. Just a quick question, what cream cheese should I use or u would suggest me? Salted? Kiri, puck? Plz do let me know! It’s important coz I live in Pakistan and its not easy finding the best at times! Plus in case of the absence of sour cream, is there any substitute for it?
Thank you and awaiting your response soon!
Regards,
Madiha
Hi Madiha, Here in the U.S. we really only have one type of cream cheese; it is the typical Philadelphia brand, and most grocery stores have their own generic brand that they sell as well. You could substitute plain yogurt for the sour cream.
Oops wondered why pan so full and accidently used 16oz cream cheese. In oven and praying for the best.
It’s so fun to put Oreos in dessert! These bars look so decadent and creamy!
these look delicious. i’m going to have to make these for superbowl
Came over to seek a Chocolate Chip Muffin recipe and this recipe jumped out at me…so, of course, I had to gather all the ingredients in my kitchen and make it right away! It’s in the fridge right now and can’t wait to have it for breakfast…euh, I mean, lunch tomorrow!!
These look bite into me now delicious ! Yum! Cheesecake is my weakness and I think you just made it my cryptonite by adding the Oreos.
These look so delicious, and I’m glad to see there’s no “wimpy” crust!!
Oh my g… I need this in my life right now!
These look amazing. I have to make the ASAP!
Question: are you using just the cookie part or the cookie and cream filling?
Hi Rebecca, I use the entire cookie – cookie and cream, both.
Amen to that!