Decadent Oreo Cheesecake Bars Recipe

Oreo Desserts

If you love Oreo desserts, you’re in good company — they’re my favorite packaged cookie. I’ve even made homemade versions because I can’t get enough.

My Homemade Mint Oreos feature a simple mint buttercream sandwiched between crisp-yet-tender dark chocolate cookies.

The original Homemade Oreos use soft, fudgy chocolate cookies with a vanilla cream filling. They’re a bit softer than store-bought Oreos—more like Oreo Cakesters—while still denser than a whoopie pie.

Oreo Cheesecake Bars

Store-bought Oreo cookies make a perfect base for these bars. Oreo is the essential cookies-and-cream flavor, and these bars deliver it in every bite.

The components are simple and satisfying:

• Chocolate Oreo cookie crust.
• Creamy vanilla cheesecake filling.
• Extra chopped Oreos mixed into the filling and sprinkled on top.

These bars are everything you want from a cookies-and-cream dessert. Below is a straightforward guide to making them.

Make the Oreo Crust

Note: This recipe uses 40 regular Oreo cookies, divided. Purchase a family-size package.

1. Place 26 Oreos in a food processor and pulse until finely ground.
2. Transfer the crumbs to a 13×9-inch pan lined with parchment paper, leaving an overhang on two sides for easy lifting. Add melted butter and stir until the crumbs are evenly coated.
3. Press the buttered crumbs firmly and evenly into the pan. Bake at 325°F for 10 minutes, then transfer the crust to a cooling rack.
4. Roughly chop the remaining 14 Oreos into medium pieces and set aside for the filling and topping.

Make the Oreo Cheesecake Filling

Tip: Bring refrigerated ingredients to room temperature about 1 hour before starting so the filling mixes smoothly and bakes evenly.

1. In a large bowl, beat room-temperature cream cheese on medium speed with an electric mixer until smooth. Add the sugar and mix until combined, scraping down the bowl as needed.
2. Beat in the sour cream, vanilla, and salt until incorporated, scraping the bowl again.
3. Add the eggs one at a time, mixing well after each addition and scraping the sides as needed.
4. Fold in half of the chopped Oreos into the batter.

Assemble and Bake

• Pour the cheesecake filling over the prebaked crust and spread it evenly.
• Sprinkle the remaining chopped Oreos over the top.
• Bake at 325°F for 35–40 minutes, until the filling is set around the edges but still slightly wobbly in the center. Transfer to a cooling rack and let cool for 1 hour.

Chill and Serve

• Once the cheesecake reaches room temperature, refrigerate the pan for at least 2–3 hours to fully set.
• To slice, run a hot knife around the edges to loosen, then lift the bars out using the parchment overhang. Cut into squares and serve chilled.

Cream Cheese vs. Neufchâtel in Cheesecake

These bars can be made with either cream cheese or Neufchâtel. Cream cheese contains at least 33% milk fat, producing a thicker, mousse-like texture. American Neufchâtel has less fat (about 23%) and slightly more moisture, which yields a softer, more pudding-like cheesecake. Both have a similar tangy flavor, so choose based on the texture and richness you prefer. Using Neufchâtel reduces fat and calories slightly, while cream cheese creates a firmer, richer bar.

Both cheeses work well in this recipe; pick the one that suits your taste.

If you make this recipe, please leave a rating and a review in the comments—thanks!

4.41 from 5 ratings

Oreo Cheesecake Bars

Created by Amber Brady

Prep: 15 mins

Cook: 50 mins

Chill Time 3 hrs

Total: 4 hrs 5 mins

Oreo Cheesecake Bars feature an Oreo crust and a rich vanilla cheesecake filling studded with Oreo pieces for a classic cookies-and-cream dessert.

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Yields15 servings

Ingredients

• 40 Oreo cookies, original, about 1 family-size package
• 4 Tbsp (57 g) butter, melted
• 24 ounces (678 g) block-style cream cheese, room temperature (24 ounces = 3 blocks)
• ¾ cup (150 g) granulated sugar
• ¾ cup (180 g) sour cream, room temperature
• 2 tsp vanilla extract
• ¼ tsp salt
• 3 large eggs, room temperature

Equipment

• Food processor
• Silicone spatula
• Electric hand mixer
• Mixing bowl
• 9×13-inch pan
• Parchment paper

Instructions

 

• Preheat oven to 325°F. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on two sides.
• Place 26 Oreos in a food processor and process until finely ground. Transfer crumbs to the prepared pan, add melted butter, and stir until evenly coated. Press crumbs into the pan and bake the crust for 10 minutes. Transfer to a cooling rack.
• Roughly chop the remaining 14 Oreos and set aside.
• Beat the cream cheese until smooth, then add sugar and mix well. Scrape the bowl.
• Beat in sour cream, vanilla, and salt. Add the eggs one at a time, mixing after each, and fold in half of the chopped Oreos.
• Pour the filling over the crust, spread evenly, and sprinkle with the remaining chopped Oreos.
• Bake at 325°F for 35–40 minutes until set at the edges but slightly wobbly in the center. Cool on a rack for 1 hour, then refrigerate for at least 2–3 hours.
• Run a hot knife around the pan sides to loosen, lift the bars out using the parchment overhang, cut into squares, and serve.

Notes

• Store cheesecake bars in an airtight container in the refrigerator for 3–7 days.
• Freeze individual slices wrapped tightly in plastic and placed in a freezer-safe bag for 1–2 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1 bar | Calories: 260kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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