These Oreo Cheesecake Bars are my go-to recipe for parties and gatherings! With a buttery Oreo crust, a thick layer of creamy cheesecake, and more Oreos on top, this one is always a crowd pleaser!
Oreo Cheesecake Bars: The Perfect Party Dessert
I made the mistake of photographing these Oreo Cheesecake Bars while both my kids were home. The moment I took the bars out of the pan, they were by my side, eyes glued to the dessert before them.
You would’ve thought I was torturing them when I told them they’d have to wait 30 minutes for me to photograph these before they could dive in. They stayed with me the whole time, trying to sneak crumbs or bits of chocolate while I wasn’t looking.
I can’t really blame them. Adults react the same way when you drop a platter of these on the table. They’re gorgeous, they’re cheesecake, they’re covered in Oreos. These are bound to steal the show.
In addition to being simply delicious, here are some other reasons I love them:
- They’re totally make ahead friendly. You can make them a day or even months ahead of time, freezing them until they’re needed. No more scrambling to whip something up while also trying to do your makeup and get the kiddos ready. You can walk into your party cool, calm, and armed with a scrumptious dessert to share.
- They’re easy to make. If you find cheesecake intimidating, I always recommend starting with cheesecake bars. They’re basically foolproof and any cracks in the surface are easily hidden with oreo crumbles!
- They’re made with simple ingredients. You only need 8 ingredients to make these Oreo cheesecake bars, and there’s a decent chance you already have them on hand!
Key Ingredients for Oreo Cheesecake Bars
Speaking of ingredients, let’s talk about what makes these bars so divine.
- Oreos– The gold standard of crisp, creamy, chocolate sandwich cookies form the base of this recipe, along with plenty of butter!
- Cream cheese– You’ll want to set this out to soften to room temperature a few hours before baking. If you forget, pop them in the microwave in 7-10 second increments until softened.
- Sour cream– I am a big fan of using sour cream in cheesecake. It’s the hallmark of my Cheesecake with Sour Cream Topping. Here, that tangy goodness gets mixed right into the bars.
- Eggs and vanilla– The remaining ingredients for the cheesecake layer.
- Semi-sweet chocolate – These bars are great on their own, but a drizzle of melted chocolate is truly the icing on the cheesecake. See what I did there? If you prefer, use white chocolate instead.
How to Make My Oreo Cheesecake Bars
- Preheat the oven to 325 degrees. Line a 9 x13 inch baking pan with parchment paper, allowing it to drape over the sides. Spray with cooking spray.
- Prepare the crust. Place 26 of the Oreos in a ziplock bag and use a rolling pin to smash them into fine crumbs. (You can also use a food processor if you have one). Add the melted butter to the bag, zip it up tight, and shake it until well combined. Press the Oreos down into the bottom of the prepared pan.
- Prepare the cheesecake filling. In the bowl of a stand mixer, beat together the cream cheese and sugar until well combined, about 3 minutes. Scrape down the sides then add the sour cream and vanilla and beat until smooth. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Pour the mixture over top of the Oreo crumb crust. Break up the remaining Oreos and sprinkle on top.
- Bake for 42-45 minutes or until the edges are completely set and the center is just barely jiggly. Allow the cheesecake to cool. Refrigerate for at least 2 hours before slicing.
- Melt the chocolate. Meanwhile, use a double boiler to melt the chocolate or microwave it in 30 second increments.
- Drizzle with chocolate. Once the bars are cooled, use the parchment paper to pull them from the pan. Use a spoon to drizzle the chocolate evenly over the bars. Allow the chocolate to set for 10-15 minutes then cut into bars and serve.
Tips & FAQs
Oreos Baked VS. Crumbled on Top
I love to have Oreos both in the crust and on top of the bars. It’s your preference whether you add them before or after baking. I prefer to leave some bigger chunks of Oreo and press them into the cheesecake layer before baking. They will soften up quite a bit while baking.
If you prefer a crunchy Oreo topping, sprinkle it over the cheesecake after it’s baked.
How to Make a Parchment Sling
To easily remove your Oreo Cheesecake Bars from the pan, you can make a parchment sling. Here’s how to do it!
Step 1: Cut your parchment paper to size, lining it up so it’s a few inches wider than the short side of your pan.
Step 2: Spray the dish with cooking spray so parchment paper sticks and doesn’t flop over.
Step 3: Press the parchment paper to the bottom and up the sides. Make sure the excess paper is hanging over the edges.
Step 4: Get your Oreo Cheesecake Bars ready to bake!
For more information and photo demonstrations, check out How to Make a Parchment Paper Sling.
Storage & Freezing
Bars can be stored in the fridge for up to five days.
To freeze, double wrap individual slices in saran wrap, then place in a freezer safe bag and freeze for up to 6 months. Alternatively, double-wrap the whole pan (make sure you’re using a freezer safe pan!) with saran wrap and freeze. Thaw overnight in the fridge.
For more information on how to freeze, check out my post, How to Freeze Cookies and Bars.
How do you tell if Oreo Cheesecake Bars are done?
You’ll want to bake your bars until the edges are completely set and the center is just barely jiggly.
Do Oreo Cheesecake Bars need to be refrigerated?
Yes. Because they have cream cheese and sour cream, the bars should be refrigerated when they’re not being served. I like to take them out of the fridge 30-60 minutes before serving for a softer, creamier texture.
More Oreo Recipes
We love Oreos around here. When you need to satisfy your chocolate craving, try making my Oreo Dirt Pudding or Mocha Oreo Bars! If you’re more of a lemon Oreo fan, try our Lemon Oreo Jello Mousse Cake.
And for all my cookies and cream fans, this Oreo Ice Cream Dessert is the easiest thing to make and so refreshing!
More Cheesecake Desserts to Try
Can’t get enough cheesecake? Try these other favorites:
Oreo Cheesecake Bars
Yield: 24
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Smooth and creamy cheesecake with a buttery Oreo crust and chocolate and Oreo topping.
Ingredients
- 36 Oreos, divided
- 1/4 cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup sugar
- 3/4 cup sour cream
- 1 teaspoon vanilla
- 3 large eggs
- 6 ounces semisweet chocolate, chopped
Instructions
- Preheat the oven to 325 degrees. Line a 9 x13 inch baking pan with parchment paper, allowing it to drape over the sides. Spray with cooking spray.
- Prepare the crust. Place 26 of the Oreos in a ziplock bag and use a rolling pin to smash them into fine crumbs. (You can also use a food processor if you have one). Add the melted butter to the bag, zip it up tight, and shake it until well combined. Press the Oreos down into the bottom of the prepared pan.
- Prepare the cheesecake filling. In the bowl of a stand mixer, beat together the cream cheese and sugar until well combined, about 3 minutes. Scrape down the sides then add the sour cream and vanilla and beat until smooth. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Pour the mixture over top of the Oreo crumb crust. Break up the remaining Oreos (I keep them in larger chunks) and sprinkle on top.
- Bake for 42-45 minutes or until the edges are completely set and the center is just barely jiggly. Allow the cheesecake to cool. Refrigerate for at least 2 hours before slicing.
- Melt the chocolate. Meanwhile, use a double boiler to melt the chocolate or microwave it in 30 second increments.
- Drizzle with chocolate. Once the bars are cooled, use the parchment paper to pull them from the pan. Use a spoon to drizzle the chocolate evenly over the bars. Allow the chocolate to set for 10-15 minutes then cut into bars and serve.
Notes
The bars should be stored in the fridge and will keep for 3-4 days. Freezing instructions are in the post above.
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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 98mgCarbohydrates: 24gFiber: 1gSugar: 17gProtein: 2g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.