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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?
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
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!)
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!
Yum! These look amazing! And like they would make a great regular cheesecake as well. :)
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!
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…
Your blog is looking beautiful!!! :) as are these yummies.
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!
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!
You can never go wrong with cheesecake and Oreos – the bars look absolutely fantastic!
Wow these look AMAZING. I love cheesecake more than anything in the world.
First off… LOVE the new blog look. 2nd… these are freaking amazing! I’m obsessed with anything Cookies and Cream (or oreo)
Seriously?!? I might try to lick my computer screen! These look amazing.