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Oreo Cheesecake Bars Recipe

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4.2 from 15 reviews

These Oreo Cheesecake Bars combine a rich, creamy cheesecake filling with crunchy Oreo cookie pieces, all layered on a chocolatey Oreo crust. Perfect for dessert lovers, they offer an easy-to-make treat that bakes to a smooth, luscious consistency with delightful cookie crunch in every bite.

Ingredients

Crust

  • 25 Oreo cookies
  • 4 Tablespoons butter (melted)
  • ¼ teaspoon salt

Cheesecake Filling

  • 15 Oreo cookies (broken into pieces)
  • 32 oz cream cheese (softened to room temperature)
  • 1 cup granulated sugar
  • ¾ cup sour cream
  • 4 large eggs (room temperature preferred)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C) and line a 13×9-inch baking pan with foil, setting it aside for later use.
  2. Prepare Crust: Place 25 Oreo cookies into a food processor and pulse until fine crumbs form. Add the melted butter and salt, then pulse again until the mixture is evenly combined.
  3. Form Crust Layer: Pour the Oreo crumb mixture into the prepared pan and firmly press it down with the back of a spoon to create an even crust layer. Set aside.
  4. Break Remaining Oreos: Take the remaining 15 Oreo cookies and break them into pieces—not pulverized—by placing them in a Ziploc bag and gently hitting with a rolling pin to create cookie fragments. Set these aside.
  5. Cream Cheese Mixture: In a stand mixer or large bowl with a hand mixer, beat the softened cream cheese and sugar together until smooth, scraping down the sides occasionally to ensure even mixing.
  6. Add Sour Cream: Mix in the sour cream thoroughly, pausing to scrape down the sides and bottom of the bowl for an even blend.
  7. Incorporate Eggs: Add the eggs one at a time, beating just until combined after each addition, and scraping the bowl sides to integrate fully.
  8. Flavor and Fold: Stir in the vanilla extract, then gently fold in the broken Oreo cookie pieces using a spatula.
  9. Assemble Cheesecake Layer: Spread the cheesecake batter evenly over the cookie crust in the pan. Optionally, sprinkle a few extra Oreo pieces on top for garnish.
  10. Bake: Bake in the preheated oven at 325°F (160°C) for about 40 minutes or until the center is set and bounces back lightly when touched.
  11. Cool and Chill: Remove from the oven and allow to cool to room temperature. Then refrigerate for at least 6 hours to set fully before slicing and serving.

Notes

  • Room temperature eggs and cream cheese help to avoid lumps and ensure a smooth batter.
  • Do not overbake; the cheesecake will continue to set while cooling.
  • Use foil with overhang to easily lift the bars from the pan after chilling.
  • For a firmer crust, chill the crust for 10 minutes before adding the cheesecake layer.
  • Store leftovers covered in the refrigerator for up to 5 days.

Find it online: https://cookedbysarah.com/oreo-cheesecake-bars-recipe/