Oreo cheesecake bars are the ultimate cookies-and-cream dessert—a buttery Oreo crust, a creamy cheesecake layer loaded with crushed Oreos, and a chocolate drizzle on top. They’re easier to make than a full cheesecake, perfect for parties, potlucks, or any time you’re craving something indulgent.
The crust is made from whole Oreos, the cheesecake filling is smooth and rich, and the Oreo pieces throughout add that signature cookies-and-cream crunch. Serve them chilled for the perfect texture.
Instructions
Make the Oreo Crust
Preheat your oven to 325°F (165°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. In a food processor, pulse 24 Oreos until finely ground.
Add the melted butter and pulse until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
Make the Cheesecake Filling
In a large bowl or stand mixer, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla until combined. Gently fold in the chopped Oreos until evenly distributed.
Bake the Cheesecake Layer
Pour the cheesecake filling over the cooled crust and spread evenly. Place the pan in a larger baking dish and fill with hot water to create a water bath (optional but recommended for a smooth top).
Bake for 35-40 minutes, until the edges are set and the center is slightly jiggly. Let cool completely on a wire rack, then refrigerate for at least 4 hours, preferably overnight.
Make the Chocolate Drizzle
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate, let sit for 2 minutes, then whisk until smooth. Let cool slightly until thickened but still pourable.
Add the Chocolate Drizzle
Drizzle the chocolate over the chilled cheesecake layer. Refrigerate for at least 30 minutes until set.
Slice and Serve
Use the parchment overhang to lift the bars out of the pan. Place on a cutting board and slice into squares with a sharp knife, wiping clean between cuts. Garnish with Oreo halves and chocolate curls if desired. Serve chilled.
Pro-Tips for Oreo Cheesecake Bar Perfection
- Use Room Temperature Ingredients: Cold cream cheese will create lumps. Let everything warm up for 1-2 hours before starting.
- Don’t Overmix the Cheesecake: Overmixing incorporates too much air, which can cause cracking. Mix just until smooth.
- Water Bath Optional but Recommended: It helps prevent cracking and ensures even baking.
- Cool Gradually: Let the cheesecake cool at room temperature before refrigerating to prevent cracking.
- Chill Thoroughly: Chilling between layers ensures clean, beautiful squares.
- Wipe the Knife Clean: For picture-perfect squares, wipe the knife between each cut.
- Make Ahead: These bars keep well in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Oreo Variations: Try using mint Oreos, peanut butter Oreos, or Golden Oreos for different flavors.
These Oreo Cheesecake Bars are cookies & cream perfection—absolutely irresistible.
