Oreo Cheesecake Bars Recipe
Oreo Cheesecake Bars combine the crunchy, classic flavor of Oreo cookies with a rich, creamy cheesecake filling! They're a hit for parties, special occasions, or just a cozy night in, and they're easy enough for even novice bakers to whip up with ease!
Servings: 9 bars
Equipment
Ingredients
Crust
- 22 Oreos (about 2 cups finely crushed)
- 4 tablespoons salted butter melted
Cheesecake
- 2 (8-ounce) packages full-fat cream cheese room temperature
- ⅔ cup granulated sugar
- ½ cup sour cream room temperature
- 2 teaspoons pure vanilla extract
- 2 large eggs room temperature
- 14 Oreos roughly chopped or broken up (divided)
Instructions
- Preheat the oven to 325°F. Line the bottom and sides of an 8x8-inch baking pan with parchment paper and set aside.
- Mix the crushed Oreos and melted butter in a medium mixing bowl until well combined.22 Oreos, 4 tablespoons salted butter
- Spread the Oreo mixture into an even layer in the bottom of the prepared pan. Use a flat-bottomed glass or measuring cup to pack the crust into the pan firmly. Bake for 10 minutes, then set aside to cool while you prepare the filling.
- In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.2 (8-ounce) packages full-fat cream cheese, ⅔ cup granulated sugar
- Scrape the sides and bottom of the bowl with a rubber spatula and add the sour cream and vanilla. Beat on low until well combined.½ cup sour cream, 2 teaspoons pure vanilla extract
- Add the eggs one at a time and mix on low until just combined.2 large eggs
- Fold in half of the chopped Oreos with a rubber spatula.14 Oreos
- Spread the cheesecake mixture over the crust and smooth into an even layer.
- Sprinkle the remaining chopped Oreos over the top and bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool to room temperature before transferring to the refrigerator for at least four hours or overnight to set. Remove the cheesecake from the pan and cut into slices.
Notes
Serving Size
- I cut these into 9 generous-sized bars for these photos, but sometimes I like to cut much smaller squares and do 16 bars instead. The nutrition information below is based on 9 servings.
Storage
- Store: Place the bars in an airtight container or wrap the entire pan tightly with plastic wrap or aluminum foil, and store in the fridge. They will stay fresh for up to 5 days. Always ensure that the cheesecake is covered to avoid absorbing any odors from other foods in the fridge.
- Freeze: Wrap each bar individually in plastic wrap, then place them into a ziplock bag or an airtight container and store in the freezer for up to 3 months. When you’re ready to enjoy them, remove the bars from the freezer and allow them to thaw in the refrigerator overnight.
Nutrition
Calories: 543kcal | Carbohydrates: 52g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 403mg | Potassium: 211mg | Fiber: 1g | Sugar: 37g | Vitamin A: 966IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 6mg
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