Oreo Cheesecake Bars Recipe
This Oreo Cheesecake Bars Recipe gives you thick, creamy, baked cheesecake bars on a buttery Oreo cookie crust—perfect for parties, potlucks, or a Friday night on the couch with Netflix and a blanket.
What Makes This Oreo Cheesecake Bars Recipe So Special?
These Oreo cheesecake bars are my go-to “everyone will ask for the recipe” dessert. They’re a baked cheesecake bar version of classic cookies and cream cheesecake, with a crunchy Oreo cookie crust on the bottom and a velvety cream cheese dessert layer swirled with Oreo chunks on top.
I started making these when my kids were in middle school and needed a “cool” dessert for school events. Brownies were apparently too boring. But these Oreo dessert bars? Not a single one ever came home. Now I bake them for birthday parties, tailgates, and church gatherings, and I still get texts asking, “Hey, can you bring those Oreo cheesecake bars again?”
They’re easy cheesecake bars that feel special enough for a holiday dessert tray, but simple enough for a weeknight treat. And because they’re baked in a tray (a classic Oreo traybake dessert), they slice neatly into squares—no wrestling with a springform pan, no cracks to stress over, just clean, pretty bars.
You know what I love most? They feel like comfort food, but they’re made with simple, real ingredients: cream cheese, eggs, sugar, and cookies. Nothing fancy, just really good.
Why You’ll Love This Recipe
- Perfect for sharing – This Oreo Cheesecake Bars Recipe makes a whole pan of party dessert bars; great for potlucks, school events, and big family dinners.
- Easy to slice and serve – Traybake style means clean edges and no fussing with a round cheesecake.
- Loved by kids and adults – It’s basically cookies and cream cheesecake in bar form—who says no to that?
- Make-ahead friendly – These bars taste even better the next day after chilling, so you can bake ahead for stress-free entertaining.
- Foolproof baked cheesecake bars – No water bath, no fancy tools, just a regular baking pan and a mixer.
- Crunchy-meets-creamy texture – Buttery Oreo cookie crust with a thick, smooth cream cheese dessert layer.
- Flexible and customizable – Easy to tweak with different cookies, toppings, or flavor add-ins.
- Freezer-friendly – Make a batch, freeze some, and you’ve got future you covered for surprise guests or a late-night sweet tooth.
Ingredients
Here’s everything you need for these cookies and cream cheesecake bars. Use good-quality cream cheese and real Oreos for the best flavor and texture.
For the Oreo Cookie Crust
- 24 Oreo cookies (regular, not Double Stuf; about 2 cups fine crumbs)
- 5 tablespoons unsalted butter, melted (plus a bit more for greasing the pan)
- 1 tablespoon granulated sugar (optional, for extra crunch)
For the Cheesecake Filling
- 24 ounces (3 bricks) full-fat cream cheese, softened
- I like Philadelphia cream cheese for the most reliable texture.
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- You can use full-fat plain Greek yogurt instead for a slightly tangier flavor.
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 12–16 Oreo cookies, roughly chopped (for folding into the batter)
For Topping (Optional but Lovely)
- 4–6 Oreo cookies, crushed or chopped (for sprinkling on top after baking)
- Whipped cream, for serving (homemade or canned)
- Warm chocolate sauce or melted chocolate chips (optional drizzle)
Ingredient Tips:
- Cream cheese – Make sure it’s fully softened; cold cream cheese gives you lumpy batter.
- Eggs – Room temperature eggs blend into the mixture better and help prevent overmixing.
- Oreos – Brand-name or a good store brand is fine; just avoid “thin” versions for the crust, since you want that creamy filling in there.
Step-by-Step Directions
Follow these steps and you’ll have beautiful Oreo cheesecake bars with minimal fuss. Put on some music, grab a spatula, and enjoy the process.
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Prep your pan and oven.
Preheat your oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides so you can lift the bars out later. Lightly grease the parchment and sides with butter or nonstick spray. -
Make the Oreo cookie crust.
In a food processor, pulse 24 Oreo cookies until you have fine crumbs. You want them as even as possible so the crust holds together. Stir in the melted butter and granulated sugar (if using) until the crumbs are evenly moistened and feel like wet sand. -
Press and par-bake the crust.
Pour the crumb mixture into the prepared pan. Use the bottom of a measuring cup or glass to press it firmly and evenly across the bottom. Bake the crust for 8–10 minutes, just until set and fragrant. Let it cool slightly while you make the cheesecake layer. -
Beat the cream cheese and sugar.
In a large mixing bowl (stand mixer or hand mixer both work), beat the softened cream cheese on medium speed for 1–2 minutes until completely smooth, scraping down the sides. Add the sugar and beat again for another 1–2 minutes until creamy and well combined. -
Add eggs one at a time.
Add the eggs, one at a time, mixing on low speed after each addition just until combined. Don’t rush, but don’t beat heavily here—you don’t want to whip in lots of air, which can cause cracks. -
Blend in sour cream, vanilla, and salt.
Mix in the sour cream, vanilla, and salt on low speed until smooth. Scrape down the bowl and give it one last gentle mix. The batter should be thick, glossy, and lump-free. -
Fold in the chopped Oreos.
With a spatula, gently fold in 12–16 chopped Oreo cookies. You want nice chunks throughout the batter, so don’t stir too aggressively or they’ll disappear. It should look like cookies and cream ice cream. -
Pour batter over the crust.
Pour the cheesecake mixture over the slightly cooled Oreo crust, smoothing the top with a spatula. Gently tap the pan on the counter once or twice to release any large air bubbles. -
Bake the cheesecake bars.
Bake at 325°F (160°C) for 30–35 minutes, or until the edges are set and slightly puffed, and the center still has a very slight jiggle when you gently shake the pan. It should not slosh, but it shouldn’t be completely firm either—that jiggle will set as it cools. -
Cool slowly, then chill.
Turn off the oven, crack the door open slightly, and let the cheesecake bars sit in the warm oven for about 15 minutes. This gentle cooling helps reduce cracking. Move the pan to a cooling rack and let it come to room temperature. Then cover and refrigerate for at least 4 hours, preferably overnight. -
Add topping and slice.
Once fully chilled, lift the slab out using the parchment overhang. Sprinkle with crushed Oreos if you like, then use a sharp knife to slice into bars (wipe the knife with a warm, damp cloth between cuts for cleaner edges).
Servings & Timing
- Yield: About 24 small bars or 16 larger bars, depending on how you slice.
- Prep Time: 20–25 minutes
- Bake Time: 38–45 minutes (including crust par-bake)
- Cooling & Chilling Time: About 4–6 hours
- Total Time: Around 5–7 hours, mostly hands-off while the bars chill and set
These Oreo cheesecake bars are a classic make-ahead dessert—plan to bake them the day before you want to serve them, and you’ll be so glad you did.
Fun Variations to Try
If you like to play in the kitchen a little (I sure do), here are some twists on this Oreo cheesecake recipe:
- Mint Oreo Cheesecake Bars – Use Mint Oreos and add 1/4 teaspoon peppermint extract to the filling.
- Peanut Butter Oreo Bars – Swirl 1/3 cup warmed peanut butter into the top of the cheesecake batter before baking.
- Gluten-Friendly Version – Use gluten-free chocolate sandwich cookies for the crust and mix-ins.
- Birthday Party Bars – Add rainbow sprinkles to the batter and top with more sprinkles for a funfetti cookies and cream vibe.
- Salted Caramel Oreo Bars – Drizzle cooled bars with salted caramel sauce and sprinkle a tiny pinch of flaky sea salt on top.
- Double Chocolate Cheesecake Bars – Stir 1/4 cup cocoa powder into the cheesecake batter and use chocolate drizzle on top for a deeper chocolate flavor.
Storage & Reheating (Well, “Rechilling”)
- Fridge: Store Oreo cheesecake bars in an airtight container in the refrigerator for 4–5 days.
- Freezer: For longer storage, freeze individual bars on a baking sheet until solid, then transfer to a freezer bag or container. They keep well for up to 2 months.
- Thawing: Let frozen bars thaw in the fridge overnight, or on the counter for about 30–45 minutes before serving.
- Make-ahead tip: Bake the entire Oreo traybake dessert a day or two ahead, then slice just before serving for the freshest look and texture.
No real reheating needed—these are best served chilled or just slightly cool. If you like a softer texture, let them sit at room temperature for 10–15 minutes before serving.
Recipe Notes from My Kitchen
- Room temperature ingredients are key. When your cream cheese, sour cream, and eggs are all at room temp, they blend more smoothly and give you that classic cookies and cream cheesecake texture.
- Don’t overbake. The most common cheesecake issue is overbaking. Remember: a little jiggle in the center is your friend. It will firm up as it chills.
- Line your pan. That parchment sling is your secret weapon for cleanly lifting out an entire sheet of Oreo dessert bars—much easier than trying to cut them inside the pan.
- Chunk size matters. For the chopped Oreos in the batter, I like a mix of larger and smaller pieces. Too fine and they disappear; too big and they make slicing messy. Aim for roughly pea to dime-sized chunks.
- Cleaner cuts. Use a long, sharp knife, run it under hot water, wipe dry, cut a row, then repeat. It’s a tiny extra step that makes your bars look bakery-level.
- Serving for a crowd. If you’re serving these at a party, cut them a bit smaller—people love being able to grab one (and then sneak another).
Honestly, I’ve made this Oreo Cheesecake Bars Recipe more times than I can count, and every time I tweak something small—how long I bake the crust, how many Oreos I add, how thick I slice the bars. That’s part of the fun of home baking: small changes, same happy results.
FAQs
1. Can I make this Oreo Cheesecake Bars Recipe without a mixer?
Yes. You can beat everything by hand with a sturdy whisk and spatula, but make sure the cream cheese is very soft and take your time so the batter gets smooth.
2. How do I know when the cheesecake bars are done baking?
The edges should look set and slightly puffed, while the center still has a gentle jiggle when you shake the pan—think “set custard” rather than “liquid.”
3. My cheesecake cracked—what did I do wrong?
Cracks can happen from overbaking or cooling too fast, but don’t stress; a sprinkle of crushed Oreos or a drizzle of chocolate covers them right up and they still taste amazing.
4. Can I use low-fat cream cheese?
You can, but the texture won’t be as rich and creamy. Full-fat cream cheese gives you that classic, smooth cookies and cream cheesecake feel.
5. Do I have to par-bake the crust?
Yes, that short bake helps the Oreo cookie crust set so it doesn’t crumble when you slice the bars. It makes a big difference in how well they hold together.
6. Can I use a smaller pan for thicker bars?
You can use a 9×9-inch pan, but you’ll need to extend the bake time and watch closely. The center will take longer to set and the bars will be richer and taller.
7. Are these Oreo cheesecake bars good for mailing in a care package?
If well-chilled and packed with ice packs, they can travel for a short distance, but for long shipping I’d freeze them solid first and pack very snugly.
8. Can I make these Oreo dessert bars without eggs?
For a classic baked cheesecake texture, eggs are important. If you need an egg-free version, I’d use a no-bake Oreo cheesecake recipe instead and set it with whipped cream and/or gelatin.
Conclusion
These Oreo cheesecake bars bring together everything we love about a classic cookies and cream cheesecake—creamy filling, crunchy Oreo cookie crust, and plenty of chocolatey cookie pieces—in an easy cheesecake bar format that’s perfect for sharing.
If you try this Oreo Cheesecake Bars Recipe, let me know how it went in the comments: Did you stick with classic Oreo, or try one of the fun variations? And if you’re in a baking mood, you might also enjoy exploring more party dessert bars and traybake recipes next time you’re planning a celebration—or just need a sweet treat waiting in the fridge.
Oreo Cheesecake Bars
Ingredients
- 24 Oreo cookies regular, not Double Stuf; about 2 cups fine crumbs, for the crust
- 5 tablespoons unsalted butter melted, plus a bit more for greasing the pan
- 1 tablespoon granulated sugar optional, for extra crunch in the crust
- 24 ounces cream cheese full-fat, softened (3 bricks)
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1/2 cup sour cream room temperature; or full-fat plain Greek yogurt for a tangier flavor
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 12 to 16 Oreo cookies roughly chopped, for folding into the batter
- 4 to 6 Oreo cookies crushed or chopped, for topping (optional)
- Whipped cream for serving, optional
- Warm chocolate sauce or melted chocolate chips for drizzling, optional
Instructions
- Preheat your oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides to form a sling. Lightly grease the parchment and sides of the pan with butter or nonstick spray.
- In a food processor, pulse 24 Oreo cookies until you have fine, even crumbs. Transfer to a bowl and stir in the melted butter and granulated sugar (if using) until the crumbs are evenly moistened and resemble wet sand.24 Oreo cookies, 5 tablespoons unsalted butter, 1 tablespoon granulated sugar
- Pour the crumb mixture into the prepared pan. Use the bottom of a measuring cup or glass to press it firmly and evenly across the bottom. Bake for 8–10 minutes, just until set and fragrant. Remove from the oven and let the crust cool slightly while you prepare the cheesecake filling.24 Oreo cookies, 5 tablespoons unsalted butter, 1 tablespoon granulated sugar
- In a large mixing bowl with a stand mixer or hand mixer, beat the softened cream cheese on medium speed for 1–2 minutes until completely smooth, scraping down the sides of the bowl. Add the sugar and beat for another 1–2 minutes until creamy and well combined.24 ounces cream cheese, 1 cup granulated sugar
- Add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid beating on high speed or incorporating too much air, which can contribute to cracking.3 large eggs
- On low speed, mix in the sour cream, vanilla extract, and salt until smooth. Scrape down the bowl and give the batter one last gentle mix. It should be thick, glossy, and free of lumps.1/2 cup sour cream, 1 1/2 teaspoons pure vanilla extract, 1/4 teaspoon salt
- Gently fold 12–16 roughly chopped Oreo cookies into the batter with a spatula. Aim for visible chunks throughout—don’t overmix or the pieces will disappear.12 to 16 Oreo cookies
- Pour the cheesecake mixture over the slightly cooled Oreo crust, smoothing the top with a spatula. Gently tap the pan on the counter once or twice to release any large air bubbles.
- Bake at 325°F (160°C) for 30–35 minutes, or until the edges are set and slightly puffed and the center still has a slight jiggle when you gently shake the pan. The center should look like set custard, not liquid.
- Turn off the oven and crack the door open slightly. Let the cheesecake bars sit in the warm oven for about 15 minutes to cool gradually. Transfer the pan to a wire rack and let it come to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
- Once fully chilled, use the parchment overhang to lift the slab of cheesecake out of the pan. Sprinkle the top with crushed or chopped Oreos, if desired. Use a long, sharp knife to slice into 24 small bars or 16 larger bars, wiping the knife with a warm, damp cloth between cuts for clean edges. Serve plain or with whipped cream and a drizzle of warm chocolate sauce or melted chocolate.4 to 6 Oreo cookies, Whipped cream, Warm chocolate sauce or melted chocolate chips
