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Oreo Cheesecake Bars

Updated on 4 min read

Quick Description

These Oreo Cheesecake Bars are the ultimate dessert for Oreo lovers — creamy vanilla cheesecake swirled with chunks of Oreo cookies on a buttery Oreo crust, topped with melted chocolate and even more Oreos! Perfect for parties, holidays, or whenever your sweet tooth calls.

Servings & Timing

  • Servings: 12–16 bars
  • Prep Time: 20 minutes
  • Bake Time: 40 minutes
  • Cooling & Chilling Time: 4 hours
  • Total Time: 5 hours

Ingredients List

For the Crust:

  • 24 Oreo cookies (crushed finely, filling included)
  • 1/4 cup (60g) unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup (80ml) sour cream
  • 1 tablespoon all-purpose flour (for extra stability)
  • 10 Oreo cookies, chopped

For the Topping:

  • 1/2 cup (120ml) heavy cream
  • 4 oz (115g) semi-sweet chocolate, chopped (or chocolate chips)
  • 4–5 crushed Oreos for garnish
  • Mini Oreo cookies for decoration (optional)

Instructions

Step 1: Prepare the Oreo Crust

  1. Preheat your oven to 325°F (163°C).
  2. Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy lifting later.
  3. In a bowl, mix the finely crushed Oreos with melted butter until fully combined.
  4. Press the mixture firmly and evenly into the bottom of the prepared pan.
  5. Bake for 8–10 minutes, then remove from the oven and let cool slightly.

Step 2: Make the Cheesecake Batter

  1. In a large bowl, beat the cream cheese and sugar together using a hand or stand mixer on medium speed until smooth and creamy (about 2 minutes).
  2. Add in the eggs, one at a time, mixing until just combined after each addition.
  3. Beat in the vanilla extract, sour cream, and flour until smooth and lump-free.
  4. Gently fold in the chopped Oreos using a spatula to keep the pieces chunky.

Step 3: Assemble and Bake

  1. Pour the cheesecake mixture over the baked crust and spread evenly with a spatula.
  2. Bake for 35–40 minutes, or until the center is mostly set but still slightly jiggly.
  3. Turn off the oven, crack the door open slightly, and let it cool inside for 30 minutes.
  4. Remove from the oven and let it cool completely at room temperature.
  5. Refrigerate for at least 3–4 hours (or overnight) to set completely.

Step 4: Add the Chocolate Ganache

  1. Heat the heavy cream in a small saucepan or microwave until steaming but not boiling.
  2. Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, then whisk until smooth and glossy.
  3. Pour the ganache over the chilled cheesecake and spread evenly.
  4. Top with crushed Oreos and mini cookies while the ganache is still soft.
  5. Chill for another 30 minutes to set the topping.

Step 5: Slice and Serve

  1. Lift the cheesecake from the pan using the parchment paper.
  2. Slice into even squares using a sharp knife (clean the knife between cuts for neat edges).
  3. Serve chilled and enjoy your rich, creamy, chocolatey Oreo Cheesecake Bars!

Additional Notes

  • Storage: Store in the refrigerator for up to 5 days in an airtight container.
  • Freezing: You can freeze the bars for up to 2 months. Wrap tightly in plastic wrap and thaw overnight in the fridge before serving.
  • Sweetness Level: If you prefer a slightly less sweet version, use dark chocolate for the ganache instead of semi-sweet.

Dietary Info

  • Vegetarian-friendly (contains dairy and eggs)
  • Can be made gluten-free by using gluten-free Oreo-style cookies and gluten-free flour.
  • High-calorie dessert: ~280–320 kcal per bar (depending on chocolate and Oreo quantity).

Recipe Variations & Serving Suggestions

  • Peanut Butter Twist: Add 2 tablespoons of peanut butter to the cheesecake batter for a chocolate-peanut butter Oreo treat.
  • Mint Version: Use mint Oreos and add ½ teaspoon peppermint extract to the batter.
  • White Chocolate Swirl: Melt white chocolate and drizzle on top before serving.
  • Toppings: Crushed nuts, caramel drizzle, or a sprinkle of sea salt for balance.

Storage & Make-Ahead

  • You can prepare this recipe up to 2 days ahead and keep it chilled until serving.
  • For best texture, keep it cold — the cheesecake and ganache layers stay firm and creamy.

FAQs

Q: Can I use a different pan size?
Yes, you can double the recipe for a 9×13-inch pan. The baking time will increase by 10–12 minutes.

Q: How do I know when the cheesecake is done baking?
The edges should be set, and the center should have a slight jiggle when you gently shake the pan — it will firm up as it cools.

Q: Can I skip the ganache?
Absolutely! You can serve the cheesecake bars plain or top them with whipped cream or crushed Oreos only.

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These Oreo Cheesecake Bars are pure indulgence — rich, smooth, and oh-so-chocolatey!
Save this recipe, tag your creation with #OreoCheesecakeBars, and share it with your fellow dessert lovers!

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