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Oreo’s. The chocolate sandwich cookie that I find absolutely irresistible. I am a fan of cookies and creme everything especially in the form of ice cream and milkshakes.

The big question is: regular or double-stuffed?

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Double-stuffed all the way. Whenever I have regular Oreo’s, I’m constantly wondering where the filling went because I’m so used to the double-stuffed, haha

If you love cheesecake and Oreo’s and the whole cookies and creme flavor then you will love these Oreo cheesecake bars! It’s full of Oreo goodness. Oreo crust on the bottom and crumbled up Oreo’s throughout the entire cheesecake! You won’t be able to resist this. It’s a little too dangerous to keep in the house!

oreo cheesecake bars
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5 from 4 votes

Oreo Cheesecake Bars

By: Julie Chiou
This decadent dessert will win you over with the first bite!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12

Equipment

Ingredients 

For the crust:

  • 23 Oreo cookies, the whole cookie – icing and all!
  • 2 tablespoon (28 g) unsalted butter, melted

For the cheesecake:

  • 12 ounce (340 g) cream cheese, room temperature
  • 6 tablespoon (72 g) sugar
  • 6 tablespoon (72 g) sour cream, room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 large egg plus 1 egg yolk
  • 12 Oreo cookies, roughly chopped (the whole cookie – icing and all!)
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Instructions 

  • Preheat the oven to 325 °F (163 °C) 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!

Notes

Source: Annie’s Eats

Nutrition

Serving: 1Bar, Calories: 320kcal, Carbohydrates: 32g, Protein: 4g, Fat: 21g, Fiber: 1g, Sugar: 21g
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Recipe Rating




168 Comments

  2. These look incredible! But hmm, I always think the ratio on the double stuff is off – too much filling :)

    Reply

    1. @Naomi, I scrape the filling from a bunch of the double stuffed and beat it in with the cream cheese filling. A friend got me the cookies this time vs me getting them myself haha

      Reply

  5. Hello, I was wondering if it would be if I substituted the granulated sugar with cane sugar for health reasons. Would it change the taste of it? I have tried this recipe twice with normal sugar and it was very nice. I’d like to try it with cane sugar this time. Thank you!!!

    Reply

  6. I left the eggs out of the recipe because I don’t know how to tell when the cheese cake was done so I put the cheese cake in the fridge completely and I was wondering if it would work like just putting the cheesecake straight in the freezer without eggs would it still freeze

    Reply

  8. Hi Julie! I’m planning on making this dessert bar, but I don’t have any sour cream on hand would it be okay if I used Greek yogurt as a substitute? And may I ask what you did to have a smooth non cracked surface fo your cheesecake? Thank you!!

    Reply

    1. I haven’t tried with greek yogurt as a substitute but it should be okay. I didn’t do anything special to my cheesecake. When I made this recipe, I didn’t even realize cheesecake could crack at the top, haha

      Reply

  9. Tried this recipe for the first time. The crust is perfect! The filling however needs more sugar. I would suggest doubling to at least 1/2 a cup.

    Reply