Oreo Cheesecake Bars
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Cheesecake has long been my dessert infatuation of choice. Having never been a big fan of traditional cake with frosting (I know, right?!), I started turning to birthday alternatives around the time I was in middle school. I went through an ice cream cake phase, then it was tiramisu and finally, cheesecake. I’ve had some version of cheesecake for my birthday more years than I can count. Once I really got the baking bug, I started experimenting with baking my own. The very first birthday “cake” that I made myself was an Oreo Cheesecake, as that was my favorite flavor from The Cheesecake Factory at the time. I don’t make many cheesecake bars (instead opting for a cheesecake the size of my head), but after playing around with some cheesecake bars this summer, I decided I needed to make more of them. An Oreo version was the next logical step.
These cheesecake bars have a thick, substantial crust, which I love. Nothing is worse than cheesecake or cheesecake bars that sit upon a wimpy, thin, soggy crust. Thick and sturdy is the only way to go, and this crust fits the bill. On top is a smooth, creamy cheesecake that is absolutely packed with chopped Oreo cookies. One of the things I love about cheesecake bars is that I don’t feel nearly as guilty about eating two as I do when I eat two pieces of cheesecake (not that that’s ever stopped me!).
I haven’t used them in this recipe yet, but if you wanted to go the 100% from-scratch route, you could even use homemade Oreos! That cuts down on the guilt factor even more 
If you give them a try in the recipe, I’d love to hear how it goes!
Oreos… Cheesecake…
Life is very good.
One year ago: Cheddar and Ale Soup with Potato & Bacon
Three years ago: Quiche Lorraine Scones
Oreo Cheesecake Bars
Yield: 16 bars
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 6 hours
A bar version of the fabulous Oreo Cheesecake, complete with an Oreo crumb crust and a creamy cheesecake loaded with chopped Oreo cookies!
Ingredients:
For the Crust:
23 Oreo cookies (store-bought or homemade)
2 tablespoons unsalted butter, meltedFor the Cheesecake:
12 ounces cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
6 tablespoons sour cream
1½ teaspoons vanilla extract
12 Oreo cookies (store-bought or homemade), coarsely choppedDirections:
1. Preheat oven to 325 degrees F. Line an 8x8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.
2. Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).
3. Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.
4. Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.
5. Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.
6. Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.
7. To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week.
(Recipe adapted from Table for Two)
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Wow these looks so rich and delicious!
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Yummmmm! I’m hungry right now (it’s six a.m. in Italy!). So delicious! Have a good day, Lu
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I totally agree on the awesomeness of a nice sturdy crust. Nothing is worst than a soggy cheesecake crust! These look delicious!
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Another great way to enjoy oreos! Yey! Thanks Michelle!
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Oh my god. I absolutely need to make this one! Totally drooling at my computer here!
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Always i miss the perfect timing of your post. Simple awesome
Cheese cake.
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This looks fabulous – I am off to have a look around our local shops to see if there is something I can substitute for your Oreo cookies (I am Scottish BTW).
My son has been ill – and this could be a perfect pick-me-up for him this weekend.
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Those oreo cheesecake bars look so good! I could go with a few of them for breakfast right now!
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These look amazing! I love oreo cheesecake – but I don’t think I’ve ever had it made from scratch – just those pudding cheesecake things. I’ve got to try this
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Oh man, I love oreos and cheesecake and together looks heavenly!!! What a beautiful recipe!
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Ohhhh my goodness! These are amazing! I’m with you– no wimpy crust.
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I SO love the newsletter every day, but you are SOOO killing me and my resolve to slow down on the sweets!! These look absolutely decadent and have set off my sweet tooth… not that it was really in hibernation.
Thanks for bringing sweetness & joy & flavor & friendship (yes friendship! You write SO well, it’s hard to NOT relate to you as someone I really know in person) & FUN to my Inbox every morning. I look forward to them & to seeing what you & Einstein have been up to & what new delicious item is awaiting me.
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These look great! I looovvee cheesecake. We go to the cheesecake factory fairly often and we always get a slice at the end. The oreo one used to be my go-to, but then I discovered the red velvet one. Ugh, SO GOOD.
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I just fainted.
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These look like a big cookies and cream Hershey’s bar!! Yum!
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Oh my, these just look fantastic! I too am a sucker for cheesecake. But, add oreo’s to the mix, and I’m your girl!
Yum!
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Looks pretty damn awesome!!
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These look CRAZY awesome!! What could be better??
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These look so good I could just lick the screen! I need to make these again!
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I’m such a sucker for an Oreo crust. Growing up, I never really liked cheesecake but lately I’ve been obsessing over it. I just love to tangy/sweet combo. So good!
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Y-U-M!
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these look amazing! I’ve made mini oreo cheesecake “cupcake” style, but bars sound even better!
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These look so good and decadent!
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OH. MY. GOODNESS. Two of my favorites in ONE!?!?! I definitely will be trying this recipe over the weekend! I can’t wait!
Pretty Girl Rock Blog
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Deadly good.
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Can’t get enough of your Blog! Just added another recipe on my must try list! Thanks Michelle
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Question: Do you leave the creme center of the cookies when making the crust or do you scrape the cream out before processing?
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Michelle on January 24th, 2013 at 3:31 pm
Hi Mary, I use the whole cookie, I don’t scrape out the middle.
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Can’t go wrong with stuffing cheesecake with Oreos!
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I have been craving Oreo’s lately, this isn’t helping
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Oh, if these are as good as your Oreo cheesecake cookies then they will be amazing!!
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Question: are you using just the cookie part or the cookie and cream filling?
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Michelle on January 24th, 2013 at 3:31 pm
Hi Rebecca, I use the entire cookie – cookie and cream, both.
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Tasha Zee on January 24th, 2013 at 8:17 pm
Amen to that!
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These look amazing. I have to make the ASAP!
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Oh my g… I need this in my life right now!
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These look so delicious, and I’m glad to see there’s no “wimpy” crust!!
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These look bite into me now delicious ! Yum! Cheesecake is my weakness and I think you just made it my cryptonite by adding the Oreos.
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Came over to seek a Chocolate Chip Muffin recipe and this recipe jumped out at me…so, of course, I had to gather all the ingredients in my kitchen and make it right away! It’s in the fridge right now and can’t wait to have it for breakfast…euh, I mean, lunch tomorrow!!
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these look delicious. i’m going to have to make these for superbowl
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It’s so fun to put Oreos in dessert! These bars look so decadent and creamy!
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Oops wondered why pan so full and accidently used 16oz cream cheese. In oven and praying for the best.
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Question: hey these look divine! I’m gonna try them ASAP. Just a quick question, what cream cheese should I use or u would suggest me? Salted? Kiri, puck? Plz do let me know! It’s important coz I live in Pakistan and its not easy finding the best at times! Plus in case of the absence of sour cream, is there any substitute for it?
Thank you and awaiting your response soon!
Regards,
Madiha
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Michelle on January 27th, 2013 at 1:55 pm
Hi Madiha, Here in the U.S. we really only have one type of cream cheese; it is the typical Philadelphia brand, and most grocery stores have their own generic brand that they sell as well. You could substitute plain yogurt for the sour cream.
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I also love a substantial crust on a cheesecake. It helps break up the cheesecake part a little and add a little crunch. Yum!
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Yummy! These look fantastic!
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Yum yum! I saw your all recipes are amazing…
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It is so true that cheesecake bars seem less guilty than an actual slice of cheesecake. I love that I can cut semi-reasonable sizes with bars and still feel like I got to eat my whole portion.
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I made these today for a Superbowl dessert. They are all GONE! Easy and tasty – Thanks!!
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I just wanted to let you know that I made these yesterday for a Super Bowl party and they were beyond amazing. I got so many compliments on them, and I thought they were incredibly delicious! I normally make Martha Stewart’s Cookies & Cream Cheesecake Cupcakes- but these were even better- and I’ll be making them from now on.
Thank you for a great recipe!
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Hello fabulous!
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Do you think it is okay that I bake in a muffin tin with same recipe and same cooking time?
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Michelle on February 10th, 2013 at 2:41 pm
I am honestly not sure, as I have never adapted a bar recipe to a muffin tin. You would certainly need a shorter bake time.
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What size pan do you use for this recipe? And do you use a glass casserole, baking pan, or spring form…?
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Michelle on February 13th, 2013 at 11:59 am
Jennifer, Per the recipe above, an 8×8 square baking pan. Mine is metal.
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I made these for Valentine’s day to bring to class that I teach. They all loved it, I love it – was my breakfast, my kids loved it. Thanks for sharing!
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What a lovely co-incidence??? I have been on a roll with the oreos that I bought the other day at Whole Foods. Been making cheesecake, tried the oreo truffle and this one seemed a logical next….I am getting there soon! Bookmarked!
Shobha
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These look great! One question, does it matter what kind of baking pan you use? Could I use a glass one?
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Michelle on February 26th, 2013 at 5:39 pm
Hi Leslie, Yes, a glass pan would be fine.
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I love the part that talks about storing the leftovers for a week. Leftovers??? I don’t think so.
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I just put my cake in the oven
I’ve never made a cheesecake before, haven’t tasted the american version either (we only have those no bake cheesecakes in norway and they’re delicious, so figured I’d give it a try ). I forgot to bake the crust for 10 minutes tho, but I think I’ll like it either way 
Nice blog!
Greetings from Norway
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Loved this! You got some great cheesecake recipes on here. This may be one of my favorite we’ve tried! Although how can you go wrong with oreos…
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does it have to be baked?
i love no-bake cheesecake, was wondering if this would be fine not baked.
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Michelle on March 30th, 2013 at 11:32 am
Yes, there are raw eggs in the batter so you must bake these bars. There are other “no-bake” recipes out there you might want to look up.
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Give me a sec while I go buy some Oreos..congrats!! I’ve just bought my first KitchenAid (I’m in 5th grade and hopelessly addicted to baking) and this will be the first recipe I try out along with your Mocha Cupcakes! Thank you for posting an incredible recipe xo
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Michelle on April 8th, 2013 at 11:53 am
Hi Angelina, It’s so great to hear from someone your age! Enjoy your new KitchenAid, as well as the recipes!
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Wowza! These were perfect. I love the huge amount of crust. That’s where it’s at. Thanks for passing along the recipe! I blogged about it over here: http://thefoodcharlatan.com/2013/03/27/oreo-cheesecake-bars-and-i-had-a-baby/
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I am trying very hard to get this recipe right but I did two things wrong. I used low fat cream cheese AND didn’t use it at room temperature. I am currently baking it for more than 50 minutes (set the timer for another 10) because it is still looser than it’s supposed to be. Is this fixable if I just keep baking it?
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Michelle on April 21st, 2013 at 4:14 pm
Hi Marlee, Low fat cream cheese has a higher water content than full-fat cream cheese so it’s not surprising that the cheesecake bars haven’t set in the correct amount of time. You can continue to bake until they’re done, but they may begin to brown on top and could be a little on the dense side.
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Marlee on April 21st, 2013 at 5:34 pm
Thanks for your response. It was really good! Maybe more dense than yours but delicious and lower in fat. Maybe next time I’ll splurge and do the full fat version. FYI, it ended up taking 55 minutes to bake properly.
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I’m addicted to your website,, it’s fabulous!
I made a lot of recipes with 100% success.
Gonna make these bad sinful boys for the weekend for my buddies.
Thanks a lot and keep it up, i love u
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Hi there, this looks really delicious!!!
Anyway, how many blocks of cream cheese do you use?
One block is 8 oz. how does that make 12oz?
I have seen others use like 4 blocks of 8 oz of cream cheese.
Do get back to me soon!
Takecare
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Michelle on May 1st, 2013 at 10:43 am
You need 12 ounces of cream cheese for the recipe. If you buy it in 8 ounce blocks, then you need 1.5 blocks.
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Haida on May 1st, 2013 at 4:38 pm
Thanks for replying! One more thing, do you u use normal eggs? Like for normal breakfast eggs? Is size matter for the eggs? Cause most ppl use large eggs for their cakes. Just wondering. I’m just starting to get into baking so yah. Sorry for asking noob question.
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Michelle on May 2nd, 2013 at 10:38 am
I use regular large-size eggs for everything – baking and eating. Size does matter; I recommend large eggs for baking unless a recipe states otherwise.
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Made these last night for dessert for “game night”. I followed recipe except I used low-fat cream cheese – tthey did not take longer to cook for me – 45min. I found the crust extremely crumbly, a lot of it got left on the parchment paper. Also note that unless you take out your ruler, it’s hard to cut these in nice, even size squares. My edges were all wavey due to the parchment paper not forming to the edges. As far as the bar, I didn’t care for the sour taste with the cookies. I guess I’m too used to cookies and cream ice cream and expected it to be more like that. I don’t think I’d make them again.
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