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Oreo Cheesecake Bars

Oreo Cheesecake BarsBite-sized version of the delicious Oreo Cheesecake. These dessert bars are made up of a thick Oreo crumb crust and creamy cheesecake filling with more chopped Oreo bits for added crunch. Very easy to whip up but very hard to resist! Here is an easy dessert recipe for Oreo Cheesecake Bars.


23 Oreo cookies
2 tablespoons unsalted butter, melted

12 ounces cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
6 tablespoons sour cream
1½ teaspoons vanilla extract
12 Oreo cookies, coarsely chopped


Preheat oven to 325 degrees F. Line an 8x8-inch square baking pan with parchment paper, allowing it to hang over two of the sides.

Prepare the crust by pulsing the Oreo cookies into fine crumbs in a food processor. Pour in the melted butter and pulse again until crumbs are moist and evenly coated with butter. Press the crumbs into the prepared baking dish into an even layer using the back of a spoon or bottom of a glass. Bake for 10 minutes and set aside to cool down.

Meanwhile, beat the cream cheese on medium-high speed until smooth, about 2 minutes. Add the sugar gradually and beat until well-incorporated.

Add the eggs one at a time, beating well after each addition. Add the sour cream and vanilla, scrape down the sides of the bowl and beat until all ingredients are incorporated.

Fold in the chopped Oreos. Pour the cheesecake batter over the prepared pan with crust. Use an offset spatula to to even the batter. Place inside the and bake until the edges are set but the middle still jiggles slightly (about 40 to 50 minutes).

Take out of the oven and place pan on a cooling rack. Let cool to room temperature, about a couple of hours. Once cooled, cover the pan with plastic wrap and place in the refrigerator for at least 3 hours before serving.

Remove the cheesecake from the pan by lifting the extra parchment tabs on the sides and gently placing onto a cutting board. Slice into bars and transfer into a service tray. Refrigerate leftovers in an airtight container for up to 1 week.

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