Oreo Cheesecake Bars

These Oreo Cheesecake Bars start with a buttery Oreo crust, a cheesecake and Oreo middle, and are topped with Oreo crumbs. They are so much easier than making an entire cheesecake.

Oreo Cheesecake Bars have become my favorite way to make cheesecake. I have tried making a whole cheesecake four different times and have only been successful once with this Orange Chocolate Cheesecake {which tastes amazing.} The other ones have all tasted great and at least looked like a cheesecake, but the middles all sank in and they cracked every single time! I hear that over-mixing is usually the reason for the cracks and cooking too quickly is the reason for the sunken middle, but even when trying to avoid those two things, it still happens. So annoying. One day, I will get it perfect and when that happens, you will definitely be hearing about it!

Oreo Cheesecake Bars - Top view of a pan of Oreo cheesecake bars.

We have loved playing with the cheesecake bar concept. We’ve made Dulce de Leche Cheesecake Bars and Reese’s Cheesecake Bars, but I will have to admit that these Oreo ones are my favorite. I love that you get that rich creamy taste of cheesecake, but it literally takes half the time and less than half the stress.

Oreo Cheesecake Bars - Cut out view of a pan of Oreo Cheesecake Bars

Zach doesn’t like cheesecake. Yeah. Crazy kid. So, I guess I’ll eat the whole pan of these by myself. If you need me, I’ll be in a sugar coma and won’t even be sad about it.

5 from 9 votes

Oreo Cheesecake Bars

These Oreo Cheesecake Bars will give you that delicious taste of cheesecake that you know and love, without the difficulty and stress of an entire cheesecake. They are easy and quick to make and will impress anyone that eats them!

Course Dessert

Cuisine American

Servings 15 -18

Author Sarah Averett

Ingredients

19.1 oz package regular Oreo cookies
1/4 cup {1/2 stick} salted butter melted
3 {8 oz} packages cream cheese softened
3/4 cup granulated sugar
3/4 cup sour cream room temperature
1 tsp. vanilla extract
1/2 tsp. salt
3 large eggs room temperature

Instructions

Preheat oven to 325ºF and line a 9x13 inch pan with aluminum foil, leaving a 2-inch overhanging on both sides. Spray with cooking spray and set aside.
Place 28 Oreos in a food process and pulse until finely ground. Add the melted butter and stir until the crumbs are completely coated.
Evenly press the cookie mixture firmly into the prepared pan. Bake for 10 minutes and transfer to a wire cooling rack.
Roughly chop the remaining Oreos, either by pulsing a few times in a food processor, or chopping by hand.
In a large bowl, use an electric mixer to beat the cream cheese on medium speed. Once smooth and creamy, add the sugar and blend well, about 2 minutes. Scrape down the sides as needed.
Beat in the sour cream, vanilla, and salt. Scrape the bowl and mix again.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides and then beat again, making sure the mixture is fulling combined.
Gently fold in the Oreos and mix well.
Pour the cream cheese mixture over the crust and smooth out on top. Bake for 40 minutes, until filling is slight wobbly in the middle and set on the outside.
Move to a wire rack and let cool completely, about 1 hour. Once cooled, chill in the refrigerator for at least 3 hours.
Once cooled, lift from pan, using foil overhanging and cut into squares. Keep refrigerated until ready to serve.

Recipe Notes

Recipe adapted from Annie's Eats
Note: Cheesecake tastes better as time goes on, so for prime taste, I suggest making these the day before you plan to eat them.

-Sarah
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