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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 tablespoons (28 g) unsalted butter, melted
For the cheesecake:
- 12 ounce (340 g) cream cheese, room temperature
- 6 tablespoons (72 g) sugar
- 6 tablespoons (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.23 Oreo cookies, 2 tablespoons (28 g) unsalted butter
- 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.12 ounce (340 g) cream cheese, 6 tablespoons (72 g) sugar
- Blend in the sour cream, vanilla, and salt. Then beat in the egg and egg yolk until well-incorporated.6 tablespoons (72 g) sour cream, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 1 large egg plus 1 egg yolk
- Gently stir in the chopped Oreos.12 Oreo cookies
- 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!
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?
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.
Hi there,
Would you be able to tell me the best way of doubling this? Thanks!
Multiply all the measurements by 2 and use a larger baking dish.
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 :)
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.
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??
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!
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!!!
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!
I definitely think you could substitute plain yogurt! :) enjoy
Hey I made this earlier today and it turned out rather yellow/browny looking rather then white/grey. Did I do something wrong?
It can happen depending on how large your egg yolks were.
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!
I hope you enjoy! And welcome!
It Came out pretty good! :) We all loved the taste. Thanks for the recipe!! I’ ll keep it for sure and do it again!
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
I’m not quite sure what you mean by ‘tips,’ Vanessa.
I mean things that may help me with making this
I think if you follow all the directions, you will be able to make this recipe with success :)
Yum! I want to try making oreo cheesecake using your recipe!! :)
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!
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.
I used table salt. Is it possible that the sour cream plays a part too?
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.