Oreo Cheesecake Bars

  • Note: This post first appeared on February 29, 2012. The photography got a facelift! Enjoy!

    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?

    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
    Prep Time
    20 mins
    Cook Time
    40 mins
    Total Time
    1 hr
     

    This decadent dessert will win you over with the first bite!

    Servings: 12
    Ingredients
    For the crust:
    • 23 Oreo cookies, the whole cookie - icing and all!
    • 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 (the whole cookie - icing and all!)
    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!
    Recipe Notes

    Source: Annie's Eats

  • 161 Comments
    Julie Wampler of Table for Two Blog
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    Comments

  • Francesca says:

    Thank you, I will try that.

  • ashley says:

    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?

    • Julie says:

      Honestly, I have no idea. I would probably guess maybe 300ish a bar?

  • Robin says:

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

    • Julie says:

      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.

    • Julie says:

      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.

  • Nic says:

    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.

    • Julie says:

      23 sandwiches :)

  • Nic says:

    Thank you! Can’t wait to make them!

  • Ellen Renee says:

    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.

    • Julie says:

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

  • Brittany says:

    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!

    • Julie says:

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

  • Bao says:

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

  • Ellen Renee says:

    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.

  • Alex says:

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

    • Julie says:

      Fahrenheit

  • Velene says:

    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

    • Julie says:

      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!

  • Makani says:

    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!

    • Julie says:

      Haha! I hope you enjoyed it, Makani :)

  • Amber says:

    These look seriously amazing

  • effie says:

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

    • Julie says:

      Thanks for the feedback, Effie!

  • Tiffany says:

    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 says:

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

  • Gea says:

    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 says:

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

  • Opal says:

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

  • Phi says:

    I tried this once, my kids and hubby really like the delicious taste! And now im making it again because my husbby’s request to be bring in his office. Thank you so much for sharing this absolutely amazing dessert!

    • Julie says:

      I’m so glad your kids and husband enjoyed it so much! :)

  • Kaykay says:

    These are amazing!! I used an 8x by 12 pan all I did was add 5 more Oreos and a table spoon of butter and added a little more of the cheese cake filling. Amazing!

    • Julie says:

      Sounds awesome!! So glad you enjoyed these :)

  • ashanti says:

    Hi I was wondering do you take the icing out of the cookies to make the crust and the cheesecake?

    • Julie says:

      Nope, the whole cookie!

      • ashanti says:

        Oh okay thanks:)

  • Nikka says:

    Hi, I just made this yesterday. Although the taste was amazing, my batter was yellow and I did not want to beat it more because I might overmix it. Also, I only baked it for 30 mins and when I took it out, it was golden on the top. The taste was there, but the color was very off. can you tell me what I did wrong? Im 100% sure the temp was 325. Thanks

    • Julie says:

      It’s probably from the egg yolk, that’s why it was more yellow. Depends on how large your egg yolks were. How high was your oven rack in your oven? Might be why your tops were golden. If you see that happening next time, just put a piece of foil on the top and finish baking with the foil covering the pan.

  • Rose says:

    Made these with red velvet Oreos for Valentine’s Day! I never made cheesecake before, so I got a lot of cracks at the top of mine (I read later that it can be due to over-mixing or abrupt changes in temperature when cooling), but other than that, they turned out great. Thank you!

    • Julie says:

      Glad you made these! The red velvet oreo’s sound like a great idea!

  • Nathalie says:

    Hi Julie,
    I tried to make this, but it came out very salty. Apart from that the texture is alright. All the ingridients I used are unsalted. Should I remove the salt? Or change the sour cream to a normal cream? Thanks!

    • Julie says:

      That’s strange it was really salty considering it’s only 1/4 teaspoon of salt. I don’t think any of the other ingredients would increase the salt taste since there isn’t really any salt in the other ingredients. Did you use table salt or Kosher salt? I would omit the salt or use Kosher salt if you make this again and see what happens.

      • Nathalie says:

        I used table salt. Is it possible that the sour cream plays a part too?

        • Julie says:

          I would try using kosher salt next time and no, sour cream isn’t that salty. I can’t see it making your bars so salty that you can taste the difference.

  • rachel says:

    Yum! I want to try making oreo cheesecake using your recipe!! :)

  • Vanessa says:

    I’m writing a how to paper (putting it in my own words )and I going to try to make this for my English class have any tips for an ametuer

    • Julie says:

      I’m not quite sure what you mean by ‘tips,’ Vanessa.

      • Vanessa says:

        I mean things that may help me with making this

        • Julie says:

          I think if you follow all the directions, you will be able to make this recipe with success :)

  • Anita says:

    I am from Hungary (Europe), and I’m going to try this recipe. I wanna do a special birthday cake, and I thing this one it will be just perfect. :)
    Thanks for Julie!

    • Julie says:

      I hope you enjoy! And welcome!

      • Anita says:

        It Came out pretty good! :) We all loved the taste. Thanks for the recipe!! I’ ll keep it for sure and do it again!

  • Aroha says:

    Hey I made this earlier today and it turned out rather yellow/browny looking rather then white/grey. Did I do something wrong?

    • Julie says:

      It can happen depending on how large your egg yolks were.

  • Adeline says:

    Hello Julie! I just randomly searched for Oreo cheesecake bars as I find that it’s easier to eat compared to the whole slice and after reading the comments, this recipe really garnered many positive reviews and I can’t wait to try it out!
    I couldn’t find any sour cream in my nearby supermarket, but is there any way that I could substitute sour cream with plain yogurt? Thanks in advance!

    • Julie says:

      I definitely think you could substitute plain yogurt! :) enjoy

  • Courtney says:

    O my these look ridiculous!!!! I want them in my mouth now!! Definitely trying these tomorrow. Wish me luck that there will be some left for my boys!!!

  • Winnie says:

    Hi! May I know what’s the difference between a bake Oreo cheesecake and no bake Oreo cheesecake. I’m going to bake one using your recipe this coming weekend ! Can’t wait to taste it! It looks absolutely amazing on yours :)

    • Julie says:

      A bake cheesecake is one you have to bake but a no-bake is one you don’t..typically because you don’t add eggs to it or ingredients that need to be cooked through.

      • Fergus says:

        I am very new in baking,
        And don’t even know the difference between non bake cheesecake and bake cheesecake.
        So, is it just omit the egg and yolk,
        Then I can just freeze it and no need to bake??

        • Julie says:

          I think there might be more differences between non-bake and bake..I personally don’t know the difference because I’m not much of a baker so I don’t feel comfortable giving you the instructions. Sorry!

  • Agnes says:

    Hi there,
    Would you be able to tell me the best way of doubling this? Thanks!

    • Julie says:

      Multiply all the measurements by 2 and use a larger baking dish.

  • Stephanie says:

    Hi Julie – I really appreciate that you’re so responsive to comments, even over several years. Thank you.
    I’m thinking of baking these into cupcake tins. Any suggestions? Do you think greasing the pan would be a sufficient replacement for a foil lining, or is the cake so sticky that it’s worth the hassle of lining each cup?

    • Julie says:

      Hi Stephanie, since I didn’t originally make them that way, I really cannot give any suggestions as it would be a total guessing game on my part and would hate to give you wrong directions. I would think greasing the pan would be enough, though! The foil lining was mainly so that you could pull out the entire sheet of bars easily.

  • Brittany Griffin says:

    Hello I was looking online and came across your wonderful dessert. It says to put a whole egg, and an egg yolk. Does the whole egg mean the egg shell also?

    • Julie says:

      Whole egg meaning the egg white and the egg yolk. Definitely no shell..

  • Emma says:

    Is it 325 Fahrenheit or Celsius?

    • Julie says:

      Fahrenheit

  • Hannah says:

    Can you just let cool about 20 mins then refrigerate?

    • Julie says:

      I would let it cool a little longer. I don’t like putting things straight from oven to the fridge – it could warp pans and cause condensation on your baked goods so then it’ll be soggy!

  • Rachel says:

    Does the cheesecake have to be baked or can it be put in the fridge to chill?

    • Julie says:

      It definitely has to be baked. It has eggs in it.

  • Rachel says:

    I live in Australia and my oven doesn’t go up to 325 so what would I change the temperature to?

    • Julie says:

      Hi Rachel, this is 325 Fahrenheit (sorry I wasn’t clear). I’m assuming since you are in Australia, it would need to be in Celsius. So, 162 Celsius would be your temperature!

  • Rachel says:

    Who much would 12oz. be in grams?

    • Julie says:

      According to google, 12 ounces is 340.194 grams

  • Rachel says:

    Sorry for asking for all these questions, but for the sugar is it any sugar or a specific type of sugar?

    • Julie says:

      granulated white sugar

  • Suhaylah says:

    Hello! This recipe looks great I’m planning on trying these soon! Thanks for sharing Annie’s recipe! I was just wondering when you bake the bars in the oven could I use a hot water bath so it prevents the cheesecake from cracking on the top? THANK YOU! (AWESOME RECIPE FROM ANNIES EATS)

    • Julie says:

      Yes, definitely, you could use a hot water bath.

  • Alice says:

    Hello! These look absolutely amazing and delicious! :D May I know whether the texture of these bars will be like a regular new york cheesecake or will they be more solid and less creamy? :) Thank you

    • Julie says:

      Yes, they’re more solid and less creamy.

  • Vicky says:

    Made these a few times. I found the key was to keeping an eye on the baking time – mine didn’t need the whole 40mins. Take it out when the edges are just cooked and the middle quite wobbly… It does set within an hour or two :-) (when overbaked it wasn’t so creamy!) also granulated sugar, not caster :-) also made this mistake initially.
    I also used a water bath which resulted in no cracks and a lovely smooth top. Just wanted to give my tips ;-) good luck! X

    • Vicky says:

      PS thanks for the amazing recipe Julie. I love it !!

    • Julie says:

      Great tips! Thanks!

  • Merc says:

    What fat percentage did the sour cream have?

  • Cindy says:

    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.

  • Maryam says:

    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!!

    • Julie says:

      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

  • Jenna says:

    I made these cheesecake bars for my school’s staff bake-off and my dessert was voted favorite dessert!

  • Mona says:

    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

    • Julie says:

      Eggs are an essential part of cheesecake so you shouldn’t omit it.

  • Sue says:

    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!!!

    • Julie says:

      It should be just fine.

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