Oreo Cheesecake Bars: Creamy, Crunchy, and Irresistibly Easy

A buttery Oreo crust topped with rich cheesecake and more cookie crumbles—these bars are pure bliss

Introduction: A Cookies & Cream Dream Come True

If you’re a fan of Oreos and cheesecake (and who isn’t?), these Oreo Cheesecake Bars are about to become your new favorite dessert. They combine the best of both worlds: a crunchy Oreo cookie crust, a silky cream cheese filling, and even more crushed cookies on top. They’re easy to make, easy to slice, and perfect for parties, potlucks, or just a cozy night in.

Unlike traditional cheesecake, these bars don’t require a water bath or springform pan. Just press, mix, bake, and chill. The result? A creamy, cookie-packed dessert that looks impressive and tastes even better.

Ingredients Breakdown

Let’s take a closer look at what makes these bars so delicious:

For the Crust:

• Oreo cookies (24, crushed)
  Classic chocolate sandwich cookies with cream filling—used for both crust and topping.
• Unsalted butter (5 tbsp, melted)
  Binds the crust and adds richness.

Tip: Use a food processor for fine crumbs or crush in a zip-top bag with a rolling pin.

For the Cheesecake Filling:

• Cream cheese (16 oz, softened)
  The star of the show—rich, tangy, and creamy.
• Granulated sugar (½ cup)
  Sweetens the filling without overpowering.
• Vanilla extract (1 tsp)
  Adds warmth and depth.
• Eggs (2 large)
  Bind the filling and help it set.
• Sour cream (¼ cup)
  Adds smoothness and a subtle tang.
• Additional crushed Oreos (6–8 cookies)
  Folded into the filling or sprinkled on top.

Optional: Add a pinch of salt or swap sour cream for Greek yogurt.

Equipment Needed

• 8×8 or 9×9-inch baking pan
• Parchment paper
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Knife for slicing

Tip: Line the pan with parchment for easy lifting and clean cuts.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat oven to 325°F (165°C).

Line your baking pan with parchment paper, leaving an overhang for easy removal.

Step 2: Make the Crust

In a bowl:

• Combine crushed Oreos and melted butter.

Mix until evenly coated.

Press firmly into the bottom of the prepared pan.

Bake for 8–10 minutes, then let cool slightly.

Tip: Use the bottom of a measuring cup to press the crust evenly.

Step 3: Make the Cheesecake Filling

In a mixing bowl:

• Beat softened cream cheese until smooth.

Add sugar and vanilla extract.

Mix until creamy.

Add eggs one at a time, beating well after each.

Fold in sour cream and additional crushed Oreos.

Optional: Reserve some cookie crumbs for topping.

Step 4: Assemble and Bake

Pour cheesecake mixture over the cooled crust.

Smooth the top with a spatula.

Sprinkle reserved Oreo crumbs on top.

Bake for 30–35 minutes, or until:

• Center is set but slightly jiggly
• Edges are lightly golden

Let cool at room temperature, then refrigerate for at least 3 hours or overnight.

Tip: Chill fully before slicing for clean bars.

Step 5: Slice and Serve

Lift bars out using parchment overhang.

Slice into squares or rectangles.

Serve chilled and enjoy!

Presentation Tip: Garnish with whipped cream or drizzle with chocolate sauce.

Serving Suggestions

Perfect for:

• Birthday parties
• Dessert trays
• Bake sales
• Weeknight indulgence

Pair with:

• Cold milk
• Coffee or espresso
• Vanilla ice cream
• Fresh berries

Yields:

• 9–12 bars, depending on size

Tip: Store leftovers in the fridge for up to 5 days.

Variations to Try

Want to make them your own? Try these delicious twists:

Strawberry Oreo

Add a swirl of strawberry jam to the filling.

Double Chocolate

Use chocolate cream cheese and drizzle with ganache.

Coconut Crunch

Add shredded coconut and top with toasted flakes.

Vegan Version

Use dairy-free cream cheese, butter, and egg substitute.

Mini Cheesecake Cups

Bake in muffin tins for individual servings.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare up to 2 days in advance.
• Refrigerate: Store in airtight container for up to 5 days.
• Freeze: Freeze bars for up to 1 month. Thaw in fridge before serving.

Tip: Wrap tightly in plastic wrap and foil before freezing.

Nutrition Notes (Per Bar, ~1 of 12)

• Calories: ~280
• Protein: ~4g
• Carbohydrates: ~22g
• Fat: ~18g
• Sugar: ~14g
• Sodium: ~180mg
• Fiber: ~1g

These bars are:

• Creamy and crunchy
• Sweet and satisfying
• Easy to make
• Perfect for sharing

Final Thoughts

These Oreo Cheesecake Bars are more than just dessert—they’re a celebration of cookies and cream in every bite. Whether you’re baking for a crowd or just treating yourself, they’re guaranteed to impress with their rich flavor and irresistible texture.