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Oreo Cheesecake Bars

Oreo Cheesecake Bars are a decadent dessert that will win you over with the first bite!

oreo-cheesecake-bars-1

This is a tower of guilt.

oreo cheesecake bars

A tower of yum.

oreo cheesecake bars

A tower that I want to take down.

oreo cheesecake bars

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
Author: 
Recipe type: Dessert, Bar Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12 bars
 
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
  • ½ tsp. vanilla extract
  • ¼ tsp. salt
  • 1 large egg plus 1 egg yolk
  • 12 Oreo cookies, roughly chopped
Instructions:
  1. Preheat the oven to 325 degrees and line a 8x8 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).
  2. 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.
  3. 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.
  4. 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.
  5. Blend in the sour cream, vanilla, and salt. Then beat in the egg and egg yolk until well-incorporated.
  6. Gently stir in the chopped Oreos.
  7. 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.
  8. 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.
  9. 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.
  10. 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!
Notes:
Source: Annie's Eats

84 COMMENTS

  1. Robin
    11/14/2012 at 11:40 am

    Would these work in a round springfoam pan for a traditional cheesecake shape? Would any of the baking instructions need to be altered? Thanks!

    • 11/14/2012 at 12:18 pm

      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.

    • 11/14/2012 at 12:18 pm

      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.

  2. Nic
    11/29/2012 at 4:26 am

    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.

    • 11/29/2012 at 7:23 am

      23 sandwiches :)

  3. Nic
    11/29/2012 at 10:10 am

    Thank you! Can’t wait to make them!

  4. Ellen Renee
    01/03/2013 at 6:34 pm

    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.

    • 01/03/2013 at 8:05 pm

      Hi Ellen, glad you found my blog. Welcome :) I’m pretty sure it’ll freeze fine just like regular cheesecake.

  5. 01/14/2013 at 6:34 pm

    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!

    • 01/14/2013 at 7:17 pm

      Awesome! Thanks for the link-back :) glad you enjoyed them!

  6. Bao
    02/27/2013 at 4:42 am

    The bars look really gooooood! Can’t wait to try..! Just wondering, did you remove any of the cream in the sandwiches at all?

  7. Ellen Renee
    04/11/2013 at 6:39 pm

    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.

  8. Alex
    04/19/2013 at 8:56 am

    Hiya, these look amazing! Just wondering if the oven temperature is in fahrenheit or celcius??

  9. 01/27/2014 at 4:22 am

    Hi! can I ask if a water bath if required because my cheesecake bars turned out to be a little charred and doesnt look like yours.
    Thanks in advance!
    xoxo

    • 01/27/2014 at 8:42 am

      Hi Velene, no, these don’t require a water bath. Maybe your oven temperature is hotter than average? Or perhaps your oven racks were up too high? That’s the only thing I can think of!

  10. Makani
    02/23/2014 at 5:49 pm

    Hey Julie,

    Just popped this heavenly desert in the oven and while I was making them I was like “hmmm 23+12 Oreos…that’s weird.” Girl, I totally understand now! Gotta have that Oreo for quality control measures while you’re bakin!

    • 02/24/2014 at 10:31 am

      Haha! I hope you enjoyed it, Makani :)

  11. Amber
    02/24/2014 at 10:00 am

    These look seriously amazing

  12. effie
    03/16/2014 at 9:32 pm

    made the cake yesterday and it turned out great. everyone loved it. thanks for the recipe!

    • Julie
      03/17/2014 at 7:30 am

      Thanks for the feedback, Effie!

  13. Tiffany
    03/22/2014 at 6:07 pm

    I wish I had read the instructions all the way through before making this. I’ve never made cheesecake before and didn’t think about chill time. My cheesecake is in the oven now and I’m on my way to a party in 3 hrs. I hope throwing it in the freezer to speed up chill process is ok!

    • Julie
      03/23/2014 at 5:48 pm

      Oh no! I hope it still worked out for you, Tiffany!

  14. Gea
    06/16/2014 at 7:22 pm

    Made these yesterday for my husband for his Father’s Day dessert request of Oreo Cheesecake. They were absolutely delicious!! I used a little bit more melted butter to get the cookie crumbs to come together and accidentally added both eggs with the whites and their yolks and the recipe still came out perfect! A definite keeper. Especially if you are a big fan of Oreos like we are. Thank you so much for posting!

    • Julie
      06/17/2014 at 9:53 am

      So glad your husband got a great dessert on Father’s Day!

  15. Opal
    07/08/2014 at 8:17 am

    OMG and yum! I felt like taking a bite out of the computer screen.

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