Oreo cheesecake bars are rich, creamy, and full of Oreo pieces—perfect for cookies-and-cream lovers. This simple recipe layers a brownie-like Oreo crumb crust with a smooth, Oreo-studded cheesecake for an indulgent dessert that’s easy to make at home.
I bake with Oreos all the time, so turning them into cheesecake bars was a natural choice. I prefer bars because they’re straightforward to prepare and slice, and they don’t require the extra fuss of a classic cheesecake setup.
Why You’ll Love These Cheesecake Bars
No water bath. These bars bake directly in the pan—no water bath or complicated steps needed.
Creamy texture. The filling is smooth and rich, with little Oreo chunks throughout for added bite.
Easy to make. The recipe is beginner-friendly and uses simple techniques and common ingredients.
Step by Step Instructions
Preheat the oven to 325°F and line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang on the sides so you can lift the finished cheesecake out easily.
Making the Crust
In a medium bowl, combine the Oreo baking crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared pan using your hands or the bottom of a measuring cup.
Bake the crust for 9 minutes, then remove from the oven and let it cool to room temperature.
Making the Oreo Cheesecake Batter
Place the Oreos in a zip-top bag and gently crush them into medium-sized chunks. Set aside.
In a large bowl, beat the room-temperature cream cheese with a stand mixer or hand mixer until smooth, about 4 minutes.
Add the sugar, heavy cream, and vanilla extract. Mix on medium speed until well combined, scraping down the bowl as needed.
Add the eggs one at a time, mixing on low speed just until combined. Avoid overmixing.
Fold in the crushed Oreos with a rubber spatula so you keep some texture in the batter.
Pour the batter over the cooled crust and gently tap the pan a few times on the counter to release any air bubbles. Sprinkle a few extra Oreo pieces on top if desired.
Bake for about 35 minutes, or until the edges are set and the center is still slightly jiggly. Remove from the oven and cool completely to room temperature.
Once cooled, refrigerate the cheesecake for at least 6 hours or overnight to ensure it sets firmly.
Serving the Cheesecake Bars
To serve, lift the chilled cheesecake from the pan using the parchment overhang. Use a sharp knife and wipe it clean between slices to achieve neat, even bars.
Storing the Cheesecake
Store the cheesecake bars in the refrigerator. They will stay fresh for up to three days when covered.
Why Use Room Temperature Ingredients?
Using room-temperature cream cheese, eggs, and heavy cream helps them blend smoothly into the batter with minimal mixing. Less mixing reduces the chance of overworking the batter, which can lead to a denser, tougher cheesecake.
If you make these Oreo cheesecake bars, please leave a star rating and a comment below!
You Might Also Love
- Chocolate-Vanilla Marble Cheesecake Bars
- Pumpkin Swirl Cheesecake Bars
- Oreo Brownies
- Cheesecake Swirl Brownies
- Cookies and Cream Cookies
Oreo Cheesecake Bars
Jessie M
Pin Recipe
Equipment
-
8×8 square baking dish
Ingredients
Crust
- 1/4 C salted butter, melted
- 1 & 1/4 C chocolate Oreo baking crumbs
Cheesecake Batter
- 16 oz cream cheese, at room temperature
- 3/4 C white sugar
- 1/4 C heavy cream, at room temperature
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 15 Oreos, plus more for topping
Instructions
- Preheat oven to 325°F and line an 8×8 baking pan with parchment paper, leaving an overhang for easy removal.
Crust
- Combine Oreo crumbs and melted butter until the mixture resembles wet sand.
- Press crumbs evenly into the bottom of the prepared pan.
- Bake the crust for 9 minutes, then cool to room temperature.
Cheesecake Batter
- Place Oreos in a bag and crush into medium chunks; set aside.
- Beat cream cheese until smooth, about 4 minutes.
- Add sugar, heavy cream, and vanilla; mix on medium until incorporated, scraping the bowl as needed.
- Add eggs one at a time on low speed, mixing just until combined.
- Fold in crushed Oreos with a spatula.
- Pour the batter over the cooled crust and tap to release air bubbles. Top with extra Oreo pieces if desired.
- Bake 35 minutes or until the edges are set and the center is slightly jiggly.
- Cool completely to room temperature, then refrigerate for at least 6 hours or overnight.
- Lift from the pan using the parchment overhang and slice with a sharp knife, wiping the blade between cuts for clean slices.