This is a tower of guilt.
A tower of yum.
A tower that I want to take down.
With my teeth.
You guys. Every person who I have given this to try has told me, “I feel guilty eating this.”
As you should, but one bite of this will have you HOOKED.
Imagine shoving 12 Oreo’s in your mouth (is that possible?) and chugging milk at the same time. This is like an Oreo explosion in your mouth. It’s like a cookies and creme milkshake in bar form.
Words have never been truer: IT IS TO DIE FOR.
I honestly can’t sing enough praises for this dessert. It has become one of my all-time favorites and I know it’ll be on the top of your list too. Trust me. If you like the cookies and creme milkshake from Chick-Fil-A or if you’ve ever had a really good cookies and creme ice cream, this is like up there with that but in cheesecake form. The crust gives it a great crunch and bite and there are Oreo cookies scattered throughout the cheesecake. You’ll get that cheesecake bite and then immediately the Oreo taste. Such a great combination.
My job here is done, please go make this IMMEDIATELY.
Oreo Cheesecake Bars
Yield: 12 bars | Prep Time: 20 minutes | Cook Time: 40 minutes, plus 4 hours chill time
Ingredients:
For the crust:
23 Oreo cookies
2 tbsp. unsalted butter, melted
For the cheesecake:
12 oz. cream cheese, room temperature
6 tbsp. sugar
6 tbsp. sour cream, room temperature
1/2 tsp. vanilla extract
1/4 tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped
Instructions:
- Preheat the oven to 325 degrees and line a 8×8 inch baking dish with foil. Let two sides of the foil overhang on the baking dish (so it’s easier to pull out the cheesecake).
- To make the crust, in a food processor, pulse the Oreos until they’re finely ground. Add in the melted butter and pulse until the cookies are moistened.
- Transfer the ground Oreos to the prepared baking pan and press the crumbs in an even layer over the bottom of the pan. Bake crust for 10 minutes then set aside while keeping the oven on.
- In the bowl of a stand mixer, beat the cream cheese on medium high until light and smooth, about 2 minutes. Then mix in the sugar until well-combined.
- Blend in the sour cream, vanilla, and salt. Then beat in the egg and egg yolk until well-incorporated.
- Gently stir in the chopped Oreos.
- Pour cheesecake batter over the prepared crust and smooth out the top with a spatula. Bake for 40 minutes, or until cheesecake is set around the edges but slightly wobbly in the center.
- Let cheesecake cool to room temperature, about 1 hour then cover the pan and refrigerate until well chilled, about 3 hours. I chilled mine overnight.
- To cut the bars, lift the overhanging foil from the pan and place it on a cutting board. Peel away the foil and slice into bars. Clean the knife blade after each slice to keep the edges pretty.
- Keep refrigerated until ready to serve. You may keep in an airtight container in the fridge for up to a week, if it lasts that long!
From Annie’s Eats
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I use to hate cream cheese, but I love oreos! I’ve slowly grown a love for cream cheese..slowly. These look and sound delicious! I may have to give these a try and make them this weekend for some guest. (:
these look like perfection! love all the big oreo chunks. :) i’ve been craving mint oreos lately, i wonder what these would be like with mint oreos instead of regular. either way, i’m sure these are to die for. great recipe!!
I think these are probably way to dangerous for me to even consider making…
I don’t think there are even words for these.
Oh. My. Goodness.
How did you know that cookies and cream milkshakes are what I dream about at night?! I need these in my life now, guilt be damned.
Would these be a suitable breakfast food? Regardless of the answer, I’m craving a bar (or 9) right now and could really use an early morning chocolate fix. These are gorgeous, Julie!
these look just absolutely ridiculous. yummm!!
I want an oreo explosion like now!!!! Can you send me over a few of those towers for me to work on??? They look and sound so perfect!!!!
Oh man! These look awesome. PS I love all your Chick-fil-a love references!!!
So glad you enjoyed these! Beautiful photos.
these look delicious!
Holy-mother-of-Mary these look good, oreos… cheesecake.. there goes my waistline at just the thought of eating these! <3
I’ve never wanted an Oreo so badly in all my life…
Come to momma!
Guilty, my rear. I would eat the whole pan and be happy as a clam. I’ve never really understood that saying, but you know what I mean!
Your slices look perfect!!
Sooooo I’m doing a juice cleanse today and tomorrow and now I want to cry after looking at these pictures. YUM. Can’t wait to make these :) I’m drooling a little bit.
You had me at Oreos… but the cream cheese was the cherry on the top..
I so want to face-plant into that deliciousness!! YUM :D
i will NOT feel guilty when i eat this. i will enjoy every freakin’ delicious bite!
this is awesome!!
i am a cookies and cream freak!! i wonder if a low-fat yogurt would work well in these to sub for the sour cream and make them a little more guilt free ;)
Seriously?!? I might try to lick my computer screen! These look amazing.
First off… LOVE the new blog look. 2nd… these are freaking amazing! I’m obsessed with anything Cookies and Cream (or oreo)
Wow these look AMAZING. I love cheesecake more than anything in the world.
You can never go wrong with cheesecake and Oreos – the bars look absolutely fantastic!
I’m hooked just at the thought of these! Cheesecake is my absolute weakness, and I’m always convinced that Oreo’s make everything infinitely better. Love your tower of goodness!
Julie, this looks great! I’m sure these are to die for and highly addictive but I don’t know if I should make these. I’m already running 5 miles/day but if I make these, I will definitely eat all of them and then I’d have to run 10 miles/day!
Your blog is looking beautiful!!! :) as are these yummies.
Sensational. Not sure if I’m brave enough to try to make these – I suspect that one just wouldn’t be enough and I would just have to eat them all…
I reckon I could get over the guilt pretty quickly…in fact I reckon I’d forget about pretty much everything once I’d taken a bite of these. Amazing – pinned to try the recipe soon!
Yum! These look amazing! And like they would make a great regular cheesecake as well. :)
wow – these look incredible. Wonderful photos you have here.
Wow these cheesecake bars look irresistible! Loving your new blog look!
Just sent a frantic “BRING HOME OREOS” text to the boy – these need to happen!
Gorgeous bars! You can never go wrong with a bag of Oreo’s!!
WOW is all I can say! This truly looks absolutely decadent! I’ve been browsing through some of your recipes and my oh my, you really have a knack for creating and photographing some delicious looking treats!
Yum….these bars look amazing, and definitely need to make their way into my kitchen asap!
Girl don’t even show me these!!! They look Ah,mazing!
: ))
Jen
“This is a tower of guilt” Made me LOL. These look incredible, Oreos are like crack.
Seriously Julie?! These look incredible! Please make these for me please :)
Haha, that’s awesome. I hope you make these! They’re so good :)
I don’t know what’s more amazing–your recipe idea or your photographs! Delish!!
These look amazing. I’m afraid I’d eat them ALL!!!
These are great. I made them in a spring form pan (didn’t have an 8×8) and accidentally put in only 8 ounces of cream cheese. (not sure how that detail evaded me) Anyway, they are still delicious despite the edits. Thanks for a yummy recipe.
I will sooooooooooooooo be making these! pinned!
I don’t believe in feeling guilty about eating so I should definitely make these :)
I didn’t think anything could top oreo ice cream. I was obviously wrong. These look great
Whoaaaa!!! I need these now!!!! These look incredible! What a perfect combo!!
[...] adapted from Mel’s Kitchen Cafe, Table for Two, Annie’s Eats Like this:LikeBe the first to like this [...]
[...] recipe and preparation instructions, click here. This entry was posted in Recipes. Bookmark the permalink. ← [...]
Oh.My.God. I know know what I’ll be having for dessert tomorrow ..!
Just one question: do you leave the cream in the oreo’s for the crust, or do you take it out?
Yup, leave the cream in and pulse it in the food processor really fine!
They came out delicious. Only look wise once I added the yolk, they came out yellow, how come the one’s you made are white? Any suggestions?
Oh, that’s weird. I couldn’t quite tell you why mine came out white. I guess I was lucky, but my suspicion is you didn’t beat it long enough? Usually I beat the egg yolks in until you don’t see any color left in the batter. Sorry that happened to you! Wish I could tell you why :(
Thank you, I will try that.
[...] sister by my side, i made candy cane crinkle cookies after reading table for two (whose recipe for oreo cheesecake bars i am always dreaming about soon making). sister took care of the fluffing up of sugar and butter, [...]
[...] runny mess. Secondly, I sort of adapted the recipe and referenced another one from my lovely friend Table for Two. This reduced the eggs and added another thickening agent, some 2% [...]
I cannot wait to try this, I am so scared I will be addicted and eat a ton. How many calories do you think one individual square might have roughly?
Honestly, I have no idea. I would probably guess maybe 300ish a bar?
Would these work in a round springfoam pan for a traditional cheesecake shape? Would any of the baking instructions need to be altered? Thanks!
Yes, I believe they would, although I’ve never tried it. The steps would be the same, but you’d just be putting it in a springform pan, so I can’t imagine it going wrong. Just a different shape.
Although, I’m not sure how long it’d take to bake compared to the 8×8 pan. I would just keep an eye on it.
This recipe looks absolutely fantastic! One question though – by ’23 oreo cookies’, do you mean 23 sandwiches or 23 individual cookies (after splitting them in half) :) Thanks.
23 sandwiches :)
Thank you! Can’t wait to make them!
1st time visiting your blog (nosh on it) and have been going through your top 12 and this really caught my eye. Looks so good. I am a newbie with cheesecakes and I love the convenience of freezing them (for portion control mostly – only 2 of us) – have you ever tried freezing this type? I generally just do a plain New York style and make a fresh topping when I serve. Have never tried to freeze a flavored type.
Hi Ellen, glad you found my blog. Welcome :) I’m pretty sure it’ll freeze fine just like regular cheesecake.
I made these this weekend! But I didnt have time to make the cheesecake from scratch, so I used a Sugar-free, Fat-free Cheesecake Pudding mix! They tasted really good and no one had any idea!! Plus they might have had a few less calories :) I posted it on my blog and linked back to yours!
Awesome! Thanks for the link-back :) glad you enjoyed them!
The bars look really gooooood! Can’t wait to try..! Just wondering, did you remove any of the cream in the sandwiches at all?
I have been meaning to leave an updated comment…these freeze just fine! I wrapped individual bars in plastic wrap and then foil. Defrost 1 bar whenever I have a craving – tastes just as great as when I first prepared them.
Hiya, these look amazing! Just wondering if the oven temperature is in fahrenheit or celcius??
Fahrenheit