Oreo Cheesecake Bars
These Oreo Cheesecake Bars are the ultimate cookies and cream combo! A chocolate Oreo cookie crust, with a creamy vanilla cheesecake filling, jam-packed with Oreos inside and out — what more could you want?!
Looking for more Oreo desserts??? Check out these: Cookies and Cream CUPCAKES, Oreo FUDGE, Cookies and Cream COOKIES, Oreo MONKEY BREAD, Cookies and Cream POPCORN, or Cookies and Cream DONUTS.
Oreo Desserts
Huge fan of Oreo desserts??? Me too. It’s my favorite packaged cookie. I’ve made homemade versions because I love them so much.
My Homemade Mint Oreos are made with a simple mint buttercream sandwiched between crisp, yet tender, dark chocolate cookies.
My original Homemade Oreos are made with soft, fudgy (brownie-like) chocolate cookies stuffed with a vanilla cream filling. But also tastes really good with my cream cheese frosting in the middle.
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They’re a little less classic than packaged Oreos, because they are soft like Oreo Cakesters, but they aren’t as cake-y as whoopie pies.
Oreo Cheesecake Bars
Good old store-bought Oreo cookies make a great base for recipes like these Oreo Cheesecake Bars.
Oreos are the essence of cookies and cream desserts and I’m OBSESSED with cookies and cream EVERYTHING.
These cheesecake bars are the ultimate cookies and cream combo with a:
- Chocolate Oreo cookie crust.
- Creamy vanilla cheesecake filling.
- Extra Oreo cookies inside and out.
Cookies and Cream is THE BEST FLAVOR and it’s awesome in these creamy Oreo cheesecake bars. Let me show you how to make this recipe!
Make the Oreo Crust
NOTE: For this recipe you will need 40 regular Oreo chocolate sandwich cookies, divided. (Buy the family-size package.)
- Place 26 Oreos in a food processor and process until finely ground.
- Empty crumbs into a 13×9-inch pan that has been lined with parchment paper overhanging on two sides (for easy lifting). Add the melted butter and stir until crumbs are evenly coated.
- Press buttered crumbs evenly into the prepared pan. Bake for 10 minutes and transfer to a cooking rack.
- Roughly chop the remaining 14 Oreos into semi-big pieces. Set aside.
Make the Oreo Cheesecake Filling
TIP: Make sure all refrigerated items for the cheesecake filling have been brought to room temperature. This helps the cheesecake bake evenly and prevents cracks. Remove items from fridge about 1 hour before using.
- In a large bowl, use an electric hand mixer to beat the cream cheese on medium speed. Once smooth and creamy, add the sugar and blend well. Scrape bowl.
- Beat in the sour cream, vanilla, and salt. Scrape bowl.
- Add eggs, one at a time, beating well after each addition. Scraping the bowl as needed.
- Fold in half of the chopped Oreos.
Assemble and Bake
- Pour cream cheese mixture over crust, and spread evenly in the pan.
- Sprinkle remaining chopped Oreos on top.
- Bake for 35-40 minutes, until filling is slightly wobbly in the middle and set on the outside. Transfer to a cooling rack for 1 hour.
Chill and Serve
- Once the Oreo cheesecake has cooled to room temperature, place the pan in the refrigerator and chill for at least 2-3 hours.
- To serve, run a hot knife along the sides of the cheesecake stuck to the pan, then lift the parchment paper overhang to lift the cheesecake out of the pan. Cut into squares and serve.
Cream Cheese vs. Neufchatel Cheese in Cheesecake
These Oreo Cheesecake Bars were actually made with Neufchâtel cheese instead of cream cheese. What is the difference?
Cream cheese, by law, must contain at least 33% milk fat and not more than 55% moisture. American Neufchâtel cheese contains approximately 23% milk fat and a slightly higher moisture content. They both have a similar tangy taste.
When it comes to cheesecake, however, the texture will be slightly different, as seen in this cheesecake graphic.
- Cheesecake made with full fat cream cheese will be thick and mousse-like.
- Cheesecake made with Neufchatel cheese will be softer and more pudding-like.
Ultimately, it comes down to personal preference.
I prefer a softer-set filling that is undeniably moist, so I use Neufchatel cheese. Plus it never hurts to save a few calories and fat.
However, both cream cheese or neufchatel cheese will work in these Oreo Cheesecake Bars. Be sure to check out my mint Oreo cheesecake bars as well!
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
Oreo Cheesecake Bars
Ingredients
- 40 Oreo cookies, original NOT Double Stuf (about 1 family size package)
- 4 Tbsp (57 g) butter, melted
- 24 ounces (678 g) block-style cream cheese, room temperature; 24 ounces = 3 (8oz) 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
Instructions
- Preheat oven to 325℉. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on two sides (for easy lifting).
- Place 26 Oreos in a food processor and process until finely ground. Empty crumbs into the prepared pan. Add the melted butter and stir until crumbs are evenly coated. Press buttered crumbs evenly onto the bottom of the pan. Bake crust at 325℉ for 10 minutes and transfer to a cooking rack.
- Roughly chop the remaining 14 Oreos into semi-big pieces. Set aside.
- In a large bowl, use an electric hand mixer to beat the cream cheese on medium speed. Once smooth and creamy, add the sugar and blend well. Scrape bowl.
- Beat in the sour cream, vanilla, and salt. Scrape bowl. Add eggs, one at a time, beating well after each addition. Scraping the bowl as needed. Fold in half of the chopped Oreos.
- Pour cream cheese mixture over crust, and spread evenly in the pan. Sprinkle the remaining chopped Oreos on top.
- Bake cheesecake at 325℉ for 35-40 minutes, until filling is slightly wobbly in the middle and set on the outside. Transfer to a cooling rack for 1 hour.
- Once the Oreo cheesecake has cooled to room temperature, place the pan in the refrigerator and chill for at least 2-3 hours.
- To serve, run a hot knife along the sides of the cheesecake stuck to the pan, then lift the parchment paper overhang to lift the cheesecake out of the pan. Cut into squares and serve.
Notes
- Store cheesecake in an airtight container in the refrigerator for up to 3-7 days.
- May freeze individual slices wrapped tightly with plastic wrap and placed in a freezer-safe zip-top bag for up to 1-2 months. Thaw in refrigerator overnight.
Nutrition
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