Go Back
–+ servings
Oreo Cheesecake Bars
Print Recipe
5 from 3 votes

Oreo Cheesecake Bars

These Oreo Cheesecake bars are absolutely STUFFED with Oreos. The texture of the cheesecake is perfect, and did I mention these are in bar form? That means you can eat them with your hands and it's socially acceptable. WIN.
Prep Time20 minutes
Cook Time1 hour
Chill time5 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 9 bars
Calories: 495kcal
Author: The Food Charlatan

Ingredients

For the Crust:

  • 23 Oreo cookies
  • 2 tablespoons butter melted

For the Cheesecake:

  • 12 ounces cream cheese at room temperature
  • 1 cup granulated sugar
  • 3 eggs at room temperature
  • 6 tablespoons sour cream
  • 1 & ½ teaspoons vanilla extract
  • 12 Oreo cookies coarsely chopped

Instructions

  • Preheat oven to 325 degrees F. Line an 8x8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.
  • Make the Crust: Pulse the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over the top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Spread the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes then set aside. You can leave the oven on.
  • Make the Cheesecake: Beat the cream cheese on medium-high speed for about 2 minutes, until smooth. Gradually add the sugar and beat until incorporated.
  • Add the eggs one at a time, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.
  • Fold in the chopped Oreos with a spatula, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.
  • Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.
  • To serve, lift the cheesecake out of the pan using the parchment or foil handles. Use a sharp chef's knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it with a warm wet washcloth between each cut. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Nutrition

Calories: 495kcal | Carbohydrates: 57g | Protein: 7g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 107mg | Potassium: 186mg | Fiber: 1g | Sugar: 43g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 4mg