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´ve to try this at home !!! It looks so delicious and I love OREO ♥
Thanks for the recipe! I made this tonight but I won’t cut into it until tomorrow. I’m sure it will taste great, but I wonder if it should have gone into a bigger pan. 9×13? It’s quite a bit taller than what’s pictured in your shots. Also, I used a food processor instead of a mixer, if that means anything.
Awesome cheesecake bars as far as hubby tells me. Unfortunately I can’t eat them, but every time I make them they smell so good I almost risk trying them.
These are chilling in the fridge as I type, they look wonderful. I came across this site looking for oreo cheesecake bars to make for my husband. I think I’m going to try a nutter-butter cookie version too. Thank you for the recipe, can’t wait to try them!
Note to self:next time sen the men away when making these, lol they didn’t last long! And, I made the peanut butter version today, I couldn’t wait and I knew the guys would love them. I substituted nutter butter cookies for the oreos, and they came out fantastic! think some brownie bits might be the next evolutionary step, but I have to say,I really like this pb version.
Hi I was wondering, in making the crust, do I have to remove the cream centre of the cookies? And 23 cookies? The whole sandwich itself (46 halves) or 23 halves? For the cookies in the cheese batter itself, the cookies are not divided right? So cream centre included?
Hi Stephanie, Use the whole cookie (middle included) for all of the cookies called for in this recipe.
I was searching for cheesecake recipes and this one popped up. All I can say is WOW! I want to make these now. They look sooo yummy and I can imagine they taste even better than they look! Thanks for sharing :D
– Ricky Willis
I was searching for tons of recipe to bake the oreo cheesecake but non of it wrote wat temperature should I bake the cake? May I know the temperature? It’s my first time to bake a cake using online recipes….
Pls reply me Asap cus I wanna make it for mothers’ day. TQ ><
Hi Teffy, The temperature is listed in step #1 of the recipe above – 325 degrees F.
ok, thx ^^
Hi there. Just a quick question. I just made this… It seems lovely so far… But is the batter suppose to be runny?? Please answer. My batter was a little runny.. So I’m kinda worried. My first time baking cheesecake. I usually do the no bake different kinds of cheesecake. So I’ll appreciate if you answer… Thanks in advance.
Yes, cheesecake batter is very thin. It should be fine!
thanks so much for this recipe i made it for my class and they loved it itwas so delicious!!!!!!!!! : ]
do u mean single or 23 pack of oreos
23 individual cookies
I have a silly question- did you use regular Oreos or double stuff? We always buy the double stuff but I’m wondering if that will impact the crust? I’m excited to make them for the Super Bowl this weekend- I’ve had this bookmarked for awhile. Thanks for your help!
Hi Winter, I used regular Oreos, but double stuff would be just fine. Enjoy!!
Thank you! They were a big hit!
These look fantastic!! I do have a question though. The only creamcheese available to me right now is the one by kraft, in jars. Will it be okay if I use that?
Hmm, I am not at all familiar with a cream cheese product in a jar. If it’s just plain cream cheese, then it should be fine.
Umm it tastes a little like mayo and is a bit salty. Is that hoe philly cream cheese tastes like? :/ in desperate need of help!!
Philadelphia cream cheese is much thicker than mayonnaise (it’s the consistency of softened butter), and has a tangy flavor. I honestly am not sure if the product you are referencing would work here or not, but you could always give it a try. I just unfortunately cannot give you a definitive answer since I am not familiar with the product.
This recipe was posted on my birthday last year so I see it as a sign that I should definitely make these for my birthday this year!!
will the bits still be yumm without sour cream added ?
The sour cream adds some creaminess to the mixture, so I wouldn’t recommend skipping it. If you don’t have access to sour cream, you can replace it with plain yogurt.
Ok thank you=}, i ended up making them today i used the sour cram, im so not a experienced in kitchen , but i couldnt resist your pictures made it looks soo good… would adding more cream cheese than required affect the recipe?
Yes, adding more cream cheese would affect the texture of the recipe.
Hi about using the 9×13 pan, how much do you think it would change the baking time? Thanks!
Hi LC, You would need to increase the baking time a bit, how much I couldn’t say since I haven’t tried it.
Hey Michelle, so I made these for my co-workers and doubled the recipe using a 9×13 pan. It made a ton! Everyone loved em! For baking time I did about 55 min which was a lil too long. At about 40 I noticed the edges were getting brown before the middle so I put foil along the edges which helped. Nobody had any complaints but next time I’ll probably stick to the 8×8. Thanks for the great recipe!
This looks so good! Could I double the recipe in a 13 by 9 pan?
Hi Samantha, I think you could do that without an issue.
Question – I have made these squares a few times now and absolutely love them! I just had a quick question. The crust never seems to stick together that well and crumbles apart. Is there something that I could be doing wrong? Or do you have a solution for this?
Hi Sara, Make sure that your Oreo crumbs are very fine, and not chunky. I find the best way to do this is with a food processor.
Thank you for this awesome recipe. It saved my Thanksgiving dinner. My hubby asked for Oreo cheesecake instead of pumpkin or pecan pie. I have searched for an easy recipe that didn’t require a springform pan. Thank you for sharing. Happy Thanksgiving!
i want to try these to host our Holiday party this year. I just have a quick question before trying. Im a HUGE fan of cheesecake but cant make one so this will be my first time trying. I noticed there are two types of cheesecakes, one thats pretty solid and you alomost have to chew and one thats kind of fluffy/spongy and you dont have to chew. Which one would you say these bars are? And if fluffy, how would i make them more solid?
I’m not really sure what you mean by not having to chew it. Cheesecake should be dense yet silky smooth. If fluffy, that would be more like a mousse.
I made these the other day and they were DELICIOUS!!! Thanks for the recipe. :)
Thanks Michelle for this adorable recipe! :) I made them, but I used the 12-cavities Brownie Bar pan, and I had to take them out after 35 minutes of baking as the top was gettin brown and I was afraid they will be really dark…They still tasted delicious though…but I have a question, shall I take them out as soon as the top starts to get brown, will they still be done from inside – so as to have a whiter top? THANK YOU <3
Hi Ala’a, if your bars are browning before they are finished baking, you can place a tented piece of aluminum foil over top to keep them from getting too dark, while ensuring they still bake the whole way through.
Thanks a lot :) Will do this next time. I adore the recipes you are posting and I am trying a new one almost every day :) THX a million for such a beautiful sharing <3
Tried these delicious but my batter was a bit too thin I think – what would you recommend? X
These were a hit at the picnic I took them to today! Thanks for another great recipe!!!
They look delicious. Will be definitely trying these! :)
I made these yesterday and added a ganache topping and they turn out GREAT! Definitely a must-make for the future!
I baked these yesterday but they went brown on top quite early on (still taste delicious though!) I substituted soured cream for creme fraiche but that was the only deviation from the recipe. any ideas? I used the middle shelf of the oven.
Hi Claire, It’s possible that it was the substitution; if you didn’t make any other changes and you’re certain that your oven temperature is correct, I don’t know what else it could be.
Problem solved, a covering of foil does the trick, British ovens must be hotter than American ones :-) The taste is fantastic and they went down a storm thank you!
These are divine!! I bake a lot and these are hands down one of the best things I’ve ever made. Love your recipes!
question: dose this oreo cheescake have lots of calories
I have no idea, I don’t calculate the nutritional information for the recipes.
FYI, I did a few calculations and, unsurprisingly, these are VERY bad for you (although that did not stop me from making them!):
35 Oreo cookies: 1750
2 tablespoons unsalted butter, melted: 204
12 ounces cream cheese, at room temperature: 1164
1 cup granulated sugar: 773
3 eggs, at room temperature: 216
6 tablespoons sour cream: 138
1½ teaspoons vanilla extract: 18
Which gives a whopping total of 4263 calories per tin (about 473 calories per slice) and about 214g of Fat (24 per slice)!
Holy cow!! Not gonna stop me from making them for my family but I probably won’t be eating them!
Made these last night for dessert for “game night”. I followed recipe except I used low-fat cream cheese – tthey did not take longer to cook for me – 45min. I found the crust extremely crumbly, a lot of it got left on the parchment paper. Also note that unless you take out your ruler, it’s hard to cut these in nice, even size squares. My edges were all wavey due to the parchment paper not forming to the edges. As far as the bar, I didn’t care for the sour taste with the cookies. I guess I’m too used to cookies and cream ice cream and expected it to be more like that. I don’t think I’d make them again.
Hi there, this looks really delicious!!!
Anyway, how many blocks of cream cheese do you use?
One block is 8 oz. how does that make 12oz?
I have seen others use like 4 blocks of 8 oz of cream cheese.
Do get back to me soon!
Takecare
You need 12 ounces of cream cheese for the recipe. If you buy it in 8 ounce blocks, then you need 1.5 blocks.
Thanks for replying! One more thing, do you u use normal eggs? Like for normal breakfast eggs? Is size matter for the eggs? Cause most ppl use large eggs for their cakes. Just wondering. I’m just starting to get into baking so yah. Sorry for asking noob question. :)
I use regular large-size eggs for everything – baking and eating. Size does matter; I recommend large eggs for baking unless a recipe states otherwise.