Oreos + cheesecake = no explanation needed.
A crunchy chocolate crust. A creamy, tangy cheesecake filling loaded with Oreo chunks. Topped with even more Oreos. These bars are stupid easy. No water bath. No cracking. Just mix, bake, chill, devour.
Step-by-Step Instructions
Make the Crust
Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.
Crush 24 Oreos into fine crumbs. Mix with melted butter.
Press firmly into the bottom of the pan. Bake for 8 minutes. Cool slightly.
Make the Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time.
Mix in vanilla and sour cream. Fold in chopped Oreos.
Assemble and Bake
Pour filling over the crust. Spread evenly.
Sprinkle crushed or halved Oreos on top.
Bake for 25-30 minutes until edges are set and center is slightly jiggly.
Chill and Slice
Cool completely at room temperature, then refrigerate for 3-4 hours (or overnight).
Lift out using parchment. Slice into 16 bars.
Summary
Prep Time: 10 minutes | Bake Time: 30 minutes | Chill Time: 4 hours | Total Time: ~4.5 hours
Yield: 16 bars
Difficulty: Easy
Storage Notes
Fridge: Store in an airtight container for up to 5 days. Serve cold.
Freezer: Freeze bars for up to 3 months. Thaw overnight in the fridge.
- Pro tip: Use a warm knife (run under hot water) for clean slices.
