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Oreo Cheesecake Bars Recipe
If you love Oreos and creamy cheesecake, this Oreo Cheesecake Bars Recipe is going to be your new go-to party dessert—rich, chocolatey, creamy, and easy enough for a busy weeknight. These baked cheesecake bars have a buttery Oreo cookie crust, a tangy cream cheese filling, and plenty of cookies-and-cream crunch in every bite.
Full Recipe Introduction
Let me explain what you’re getting with this Oreo Cheesecake Bars Recipe. Think classic New York–style baked cheesecake, but in bar form, laid over a thick Oreo cookie crust and packed with chunks of Oreo in every layer. It’s a true cookies and cream cheesecake experience, just easier to slice, share, and carry to potlucks or school events.
I’m a 50-year-old mom and now a “bonus grandma” to a few neighbor kids, and I’ll tell you this: Oreo dessert bars never come home from any gathering. Whether it’s a Sunday game day spread, a church potluck, or a casual backyard cookout, these easy cheesecake bars disappear fast. They’re rich enough to feel special, but familiar enough that even picky eaters dig right in.
Unlike a tall round cheesecake, these baked cheesecake bars are:
- Quicker to bake
- Easier to cut
- Much more forgiving (no pressure about cracks in the top—honestly, the Oreos hide everything).
You can dress them up for holidays—add red and green sprinkles for Christmas, orange and black for Halloween, or pastel candies for Easter—or just keep them classic cookies and cream for any time you need a crowd-pleasing treat.
And while I absolutely love a no-bake cream cheese dessert in the summer, sometimes I want that slightly firmer, velvety texture you only get from a baked cheesecake. These Oreo cheesecake bars hit that sweet spot: minimal fuss, big bakery-style flavor.
Why You’ll Love This Oreo Cheesecake Bars Recipe
- Perfect party dessert bars – Easy to cut into neat squares and pack on a tray for birthdays, potlucks, and office parties.
- Classic Oreo cookie crust – Buttery, chocolatey, and sturdy enough to hold up to the thick creamy layer on top.
- Foolproof baked cheesecake bars – No water bath, no fancy equipment, and no stress about cracks.
- Big cookies and cream flavor – Crushed Oreos in the crust, folded into the filling, and sprinkled on top.
- Make-ahead friendly – These bars actually taste better after a chill in the fridge, so you can bake them the day before.
- Freezer-friendly – Stash a few in the freezer for surprise guests or late-night cravings.
- Customizable – Turn them into holiday Oreo traybake desserts with seasonal Oreos, toppings, and drizzles.
- Beginner-friendly – If you’ve been nervous about cheesecake, this is a gentle starting point that still looks impressive.
Ingredients for Oreo Cheesecake Bars
You don’t need anything fancy here—mostly pantry staples and a couple of fridge items. I’ll list the ingredients for the Oreo cookie crust, the cheesecake filling, and the topping.
For the Oreo cookie crust:
- 30 Oreo cookies (regular, not Double Stuf; about 2 ½ cups fine crumbs)
- 6 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons granulated sugar (helps the crust hold together and adds a little shine)
- Pinch of kosher salt
For the cookies and cream cheesecake filling:
- 24 ounces cream cheese, softened (3 bricks; full-fat for best texture)
- 1 cup granulated sugar
- ¾ cup sour cream (full-fat; Greek yogurt works in a pinch)
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
- 12–14 Oreo cookies, roughly chopped (for folding into the batter)
For the topping (optional but lovely):
- 6–8 Oreo cookies, roughly crushed (for sprinkling on top)
- Whipped cream, for serving (homemade or a can—no judgment here)
- Optional drizzle: ¼ cup melted chocolate or store-bought chocolate sauce
I like regular Oreos for this oreo cheesecake recipe because the filling and cookie ratio feels just right—Double Stuf can make the crust a little greasy. If you’re using store-brand chocolate sandwich cookies, they work fine too; just make sure they’re crispy, not soft-baked.
Step-by-Step Directions
You know what? Cheesecake feels fancy, but these Oreo cheesecake bars are as simple as “mix, press, blend, bake.” Just follow these steps and you’ll be all set.
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Prep the pan and oven
- Preheat your oven to 325°F (165°C).
- Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the long sides so you can lift the bars out later. Lightly spray the parchment and sides with nonstick spray. This helps the baked cheesecake bars release cleanly.
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Crush the Oreos for the crust
- Add 30 Oreo cookies to a food processor and pulse until you get fine crumbs. No big chunks—you want sand-like crumbs so the oreo cookie crust holds together.
- No food processor? Seal the cookies in a zip-top bag and crush with a rolling pin. It’s actually pretty therapeutic after a long day.
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Mix and press the crust
- In a medium bowl, combine the Oreo crumbs, 6 tablespoons melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until all the crumbs are evenly coated and feel like damp sand.
- Pour into your prepared pan and press into an even layer using the bottom of a measuring cup or your fingertips. Press firmly, especially into the corners—this keeps the oreo dessert bars from crumbling when sliced.
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Pre-bake the crust
- Bake the crust for 8–10 minutes, just until fragrant and slightly set.
- Remove from the oven and let it cool while you prepare the cheesecake layer. This helps keep the crust crisp and prevents sogginess.
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Beat the cream cheese
- Using a stand mixer with the paddle attachment or a large bowl with a hand mixer, beat 24 ounces softened cream cheese on medium speed for about 2–3 minutes, until very smooth and creamy.
- Scrape down the sides and bottom of the bowl to avoid any lumps—this is the key to a silky cookies and cream cheesecake filling.
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Add sugar, sour cream, and flavorings
- Add 1 cup sugar and beat on medium speed until combined and fluffy, about 1 minute.
- Beat in ¾ cup sour cream, 2 teaspoons vanilla, and ¼ teaspoon salt just until smooth. Don’t over-beat here—too much air can cause the cheesecake to puff and crack.
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Mix in the eggs
- Add the 3 eggs, one at a time, mixing on low speed just until each egg is incorporated before adding the next.
- Scrape down the bowl once more. The batter should be thick, glossy, and smooth. If you see any lumps, keep the mixer on low and give it another 30 seconds.
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Fold in chopped Oreos
- Gently fold in 12–14 chopped Oreo cookies with a spatula. You want chunks of cookie throughout, but don’t crush them to dust. Those little pieces add texture and that classic cookies-and-cream look.
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Pour, smooth, and top
- Pour the cheesecake batter over the pre-baked crust and spread it into an even layer with a spatula.
- Sprinkle the top with 6–8 crushed Oreos if you’re using them. They’ll bake into the top and create a pretty speckled finish for your Oreo traybake dessert.
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Bake low and slow
- Bake at 325°F (165°C) for 35–40 minutes. The edges should look set, but the center should have a slight jiggle—like Jell-O in the middle.
- Turn off the oven, crack the door open a few inches, and let the bars sit in the warm oven for 15–20 minutes. This gentle cooling step helps prevent big cracks and keeps the texture creamy.
- Cool and chill
- Remove the pan from the oven and let the bars cool completely at room temperature, about 1–2 hours.
- Once cool, refrigerate for at least 3–4 hours, or preferably overnight. This firming time makes slicing much easier and the flavor deeper.
- Slice and serve
- Use the parchment overhang to lift the chilled Oreo cheesecake bars out of the pan and onto a cutting board.
- Use a sharp knife, wiping it with a warm, damp cloth between cuts for clean, bakery-style squares.
- Serve as is, or add whipped cream and a little chocolate drizzle on top.
Servings & Timing
- Yield: About 18–24 Oreo cheesecake bars, depending on how large you cut them
- Prep Time: 20–25 minutes
- Bake Time: 35–40 minutes + 8–10 minutes for crust
- Cooling & Chilling Time: 4–6 hours, including the oven rest
- Total Time: About 5–7 hours (mostly hands-off chilling time)
It sounds long, but most of that time is just letting the bars chill—perfect when you want a make-ahead party dessert.
Flavor Variations & Fun Twists
Once you’ve made this Oreo Cheesecake Bars Recipe once, it’s fun to play. Here are some easy twists:
- Peanut Butter Oreo Cheesecake Bars – Swirl ½ cup melted peanut butter into the top of the cheesecake layer before baking and use peanut butter Oreos if you can find them.
- Mint Cookies and Cream Cheesecake – Use mint Oreos and add ¼ teaspoon peppermint extract to the filling for a cool, refreshing spin.
- Red Velvet Oreo Cheesecake Bars – Stir 2 tablespoons unsweetened cocoa powder and a few drops of red food coloring into the cheesecake batter, then top with Golden Oreos.
- Gluten-Friendly Version – Use gluten-free chocolate sandwich cookies for the crust and mix-ins; everything else stays the same.
- Birthday Cake Oreo Dessert Bars – Use birthday cake Oreos and add rainbow sprinkles on top before baking and again after chilling.
- Salted Caramel Cheesecake Bars – After baking and cooling, drizzle the bars with warm caramel sauce and sprinkle a little flaky sea salt right before serving.
How to Store, Freeze, and Make Ahead
One of the biggest reasons I love this cream cheese dessert is how well it keeps. It’s a fridge-and-freezer champ.
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Store in the fridge:
- Place cut bars in an airtight container, layered with parchment or wax paper so they don’t stick.
- Keep in the refrigerator for up to 5 days. The flavor often improves on day 2.
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Freeze for later:
- Arrange bars on a baking sheet and freeze until solid, about 1–2 hours.
- Transfer frozen bars to a freezer bag or container, separating layers with parchment.
- Freeze for up to 2 months.
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Thawing:
- For best texture, thaw frozen Oreo cheesecake bars overnight in the fridge.
- In a pinch, you can let them sit at room temperature for 30–45 minutes. They’re actually pretty tasty when slightly icy in the middle, like a cheesecake ice cream bar.
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Make-ahead tips:
- Bake the bars the day before your event and chill overnight.
- Add any whipped cream or fresh topping shortly before serving so it stays nice and fluffy.
Recipe Notes from My Kitchen
- Room temperature ingredients are your friend. Soft cream cheese and room-temperature eggs blend smoother and reduce the risk of lumpy filling. I usually set them on the counter for about an hour before I start mixing.
- Don’t rush the chilling. I know, the waiting is the hardest part. But the difference between 1 hour and a full chill is huge—firm slices, clean edges, and a cheesecake texture that holds.
- Use a light hand with the mixer once the eggs go in. Overmixing can whip in too much air, which sometimes leads to puffing and cracking. Low speed is plenty.
- Adjust sweetness with topping. If you like less-sweet desserts, skip the extra chocolate drizzle and top only with a light whipped cream. If you’re serving kids or true sweet-tooths, go all-out with extra crushed Oreos on each square.
- Parchment is non-negotiable. It makes it so much easier to lift the whole slab of cheesecake out of the pan and slice cleanly. If you’ve ever dug a bar out with a spatula and wrecked a corner piece, you know what I mean.
If you’re a numbers person, this recipe often gets made at my house whenever Oreos go on sale—usually every few weeks. Let’s just say my grown kids now “check the fridge” whenever they visit.
Frequently Asked Questions about Oreo Cheesecake Bars
1. Can I use low-fat cream cheese?
You can, but the texture won’t be as rich and creamy; full-fat cream cheese really gives these oreo cheesecake bars their classic flavor and structure.
2. Do I have to bake the crust first?
Yes, a quick pre-bake helps the Oreo cookie crust set so it doesn’t crumble apart under the cheesecake layer.
3. How do I know when the cheesecake bars are done?
The edges should look set and slightly puffed, while the center should still jiggle a little when you nudge the pan—that gentle wobble is exactly what you want.
4. My cheesecake cracked—did I mess it up?
Not at all; small cracks are normal and will be mostly hidden by crushed Oreos or toppings, and the bars will still taste delicious.
5. Can I make this in an 8×8 or 9×9 pan instead?
You can, but the bars will be thicker and need more baking time; start checking at 40–45 minutes and watch the center jiggle.
6. Can I turn this Oreo cheesecake recipe into a round cheesecake?
Yes—press the crust into a 9-inch springform pan and bake the filling a bit longer, around 45–55 minutes, checking for that same soft jiggle in the center.
7. Do these Oreo dessert bars need to stay refrigerated?
Yes, because they’re a cream cheese dessert; keep them chilled, and only leave them at room temperature for about 1–2 hours when serving.
8. Can I reduce the sugar?
You can cut the sugar in the filling to ¾ cup if you like a less-sweet cheesecake, though the texture may be slightly less silky.
Conclusion
These Oreo cheesecake bars are everything I love about home baking: familiar flavors, simple steps, and a final tray of party dessert bars that look like they came from a bakery case. With a crunchy Oreo cookie crust, a creamy baked cheesecake layer, and plenty of cookies-and-cream goodness, this Oreo Cheesecake Bars Recipe is one you’ll come back to again and again.
If you make it, I’d love to hear how it went—tell me in the comments how fast they disappeared, and what variation you tried. And if creamy bar desserts are your thing, you might also enjoy trying my other easy cheesecake bars and cookies and cream treats next time you’re craving something sweet.
Oreo Cheesecake Bars
Ingredients
- 30 Oreo cookies regular, not Double Stuf; about 2 1/2 cups fine crumbs, for crust
- 6 tablespoons unsalted butter melted and slightly cooled, for crust
- 2 tablespoons granulated sugar for crust
- 1 pinch kosher salt for crust
- 24 ounces cream cheese softened; 3 bricks; full-fat for best texture
- 1 cup granulated sugar for filling
- 3/4 cup sour cream full-fat; Greek yogurt works in a pinch
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt for filling
- 12-14 Oreo cookies roughly chopped, for folding into batter
- 6-8 Oreo cookies roughly crushed, for topping
- whipped cream for serving; homemade or canned
- 1/4 cup chocolate melted, or store-bought chocolate sauce, optional drizzle
- nonstick cooking spray for pan
- parchment paper to line 9×13-inch pan
Instructions
- Preheat oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides for easy lifting. Lightly spray the parchment and sides of the pan with nonstick cooking spray.nonstick cooking spray, parchment paper
- Add 30 Oreo cookies to a food processor and pulse until you get fine, sand-like crumbs. Alternatively, place cookies in a zip-top bag and crush with a rolling pin until finely ground.30 Oreo cookies
- In a medium bowl, combine the Oreo crumbs, melted unsalted butter, granulated sugar, and a pinch of kosher salt. Stir until evenly moistened and the mixture resembles damp sand. Pour into the prepared pan and press firmly into an even layer, using the bottom of a measuring cup or your fingertips, making sure to press well into the corners.30 Oreo cookies, 6 tablespoons unsalted butter, 2 tablespoons granulated sugar, 1 pinch kosher salt
- Bake the crust at 325°F (165°C) for 8–10 minutes, until fragrant and slightly set. Remove from the oven and let cool while you prepare the cheesecake filling.
- Using a stand mixer with the paddle attachment or a large bowl with a hand mixer, beat the softened cream cheese on medium speed for 2–3 minutes, until very smooth and creamy. Scrape down the sides and bottom of the bowl to remove any lumps.24 ounces cream cheese
- Add 1 cup granulated sugar and beat on medium speed for about 1 minute, until combined and slightly fluffy. Beat in the sour cream, vanilla extract, and kosher salt just until smooth. Avoid over-beating at this stage.1 cup granulated sugar, 3/4 cup sour cream, 2 teaspoons pure vanilla extract, 1/4 teaspoon kosher salt
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Scrape down the bowl once more and mix briefly on low until the batter is thick, glossy, and smooth.3 large eggs
- Gently fold the roughly chopped 12–14 Oreo cookies into the cheesecake batter with a spatula, leaving visible chunks throughout for texture.12-14 Oreo cookies
- Pour the Oreo cheesecake batter over the pre-baked crust and spread into an even layer with a spatula. Sprinkle the top with 6–8 crushed Oreos, if using, for a speckled cookies-and-cream finish.12-14 Oreo cookies, 6-8 Oreo cookies
- Bake at 325°F (165°C) for 35–40 minutes. The edges should look set, but the center should still have a slight jiggle when you gently nudge the pan. Turn off the oven, crack the oven door open a few inches, and let the bars sit in the warm oven for 15–20 minutes to cool gradually.
- Remove the pan from the oven and let the cheesecake bars cool completely at room temperature, about 1–2 hours. Once fully cooled, refrigerate for at least 3–4 hours, or preferably overnight, until firm.
- Use the parchment overhang to lift the chilled Oreo cheesecake slab out of the pan and onto a cutting board. Use a sharp knife, wiping it with a warm, damp cloth between cuts, to slice into 18–24 bars. Serve plain or topped with whipped cream and an optional drizzle of melted chocolate or chocolate sauce.whipped cream, 1/4 cup chocolate
