Oreo Cheesecake Bars are a delightful treat that combines the rich, creamy texture of cheesecake with the beloved crunch of Oreo cookies. As a dessert lover, I can confidently say that these bars are a crowd-pleaser, perfect for any occasion—from family gatherings to casual get-togethers with friends. The history of cheesecake dates back to ancient Greece, but the modern twist of incorporating Oreos has made it a favorite in many households today.
What I adore about Oreo Cheesecake Bars is their perfect balance of flavors and textures. The smooth, velvety cheesecake filling pairs beautifully with the crunchy Oreo crust, creating a dessert that is both indulgent and satisfying. Plus, they are incredibly easy to make, which is why they have become a staple in my kitchen. Whether you’re an experienced baker or a novice, these bars are sure to impress and leave everyone asking for seconds!
Ingredients:
- For the crust:
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup crushed Oreo cookies (about 8 cookies)
- For the topping:
- 1 cup whipped cream (store-bought or homemade)
- 4-5 Oreo cookies, crushed for garnish
Preparing the Crust
- Start by preheating your oven to 350°F (175°C). This will ensure that your cheesecake bars bake evenly.
- Next, take your 24 Oreo cookies and place them in a food processor. Pulse them until they turn into fine crumbs. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.
- In a medium bowl, combine the Oreo crumbs with the melted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand.
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Press the Oreo crumb mixture firmly into the bottom of the pan to form an even layer. Use the back of a measuring cup or your fingers to pack it down tightly.
- Bake the crust in the preheated oven for about 10 minutes. This will help set the crust and give it a nice texture. Once done, remove it from the oven and let it cool while you prepare the cheesecake filling.
Preparing the Cheesecake Filling
- In a large mixing bowl, add the softened cream cheese. Using an electric mixer, beat the cream cheese on medium speed until it’s smooth and creamy, about 2-3 minutes. Make sure there are no lumps for a silky texture.
- Gradually add in the granulated sugar and continue to beat until well combined. This should take another 1-2 minutes.
- Next, add the vanilla extract and mix until incorporated.
- One at a time, add the eggs, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can introduce too much air into the batter, leading to cracks in your cheesecake.
- Now, fold in the sour cream using a spatula. This will add creaminess and a slight tang to the filling.
- Finally, gently fold in the crushed Oreo cookies. This will give your cheesecake bars that delicious Oreo flavor throughout.
Assembling the Cheesecake Bars
- Once your filling is ready, pour it over the cooled Oreo crust in the baking pan. Use a spatula to spread it evenly across the surface.
- Tap the pan gently on the counter to release any air bubbles that may have formed in the batter.
- Bake the cheesecake bars in the oven for 30-35 minutes. The edges should be set, but the center may still have a slight jiggle. This is normal, as it will firm up as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake bars cool in the oven for about 1 hour. This gradual cooling process helps prevent cracks from forming on the surface.
- After an hour, remove the cheesecake bars from the oven and let them cool at room temperature for another 30 minutes. Then, cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Preparing the Topping
- When you’re ready to serve your Oreo cheesecake bars, take them out of the refrigerator. If you used parchment paper, lift the bars out of the pan using the overhang.
- Using a sharp knife, cut the cheesecake into squares. I usually aim for 16 squares,
Conclusion:
In summary, these Oreo Cheesecake Bars are an absolute must-try for anyone who loves a delightful blend of creamy cheesecake and the irresistible crunch of Oreos. The combination of flavors and textures creates a dessert that is not only visually appealing but also incredibly satisfying to the taste buds. Whether you’re serving them at a party, bringing them to a potluck, or simply indulging in a sweet treat at home, these bars are sure to impress. For serving suggestions, consider pairing these bars with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadence. You can also experiment with variations by adding a layer of chocolate ganache on top or incorporating different flavors of cookies for a unique twist. The possibilities are endless! I encourage you to give this recipe a try and experience the joy of making these Oreo Cheesecake Bars yourself. Once you do, I would love to hear about your experience! Share your thoughts, any modifications you made, or even a picture of your delicious creation. Let’s spread the love for this delightful dessert together! Print
Oreo Cheesecake Bars: The Ultimate No-Bake Dessert Recipe
- Total Time: 300 minutes
- Yield: 16 squares 1x
Description
Enjoy these decadent Oreo Cheesecake Bars with a crunchy Oreo crust and a creamy filling loaded with crushed Oreos. Topped with whipped cream and more Oreo crumbs, they make for an irresistible dessert perfect for any celebration!
Ingredients
Scale- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup crushed Oreo cookies (about 8 cookies)
- 1 cup whipped cream (store-bought or homemade)
- 4–5 Oreo cookies, crushed for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Place 24 Oreo cookies in a food processor and pulse until they turn into fine crumbs. Alternatively, crush them in a zip-top bag with a rolling pin.
- In a medium bowl, combine the Oreo crumbs with the melted butter, mixing until fully coated and resembling wet sand.
- Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Press the Oreo mixture firmly into the bottom of the pan to form an even layer.
- Bake the crust for about 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar, beating until well combined (1-2 minutes).
- Mix in the vanilla extract until incorporated.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Fold in the sour cream with a spatula, then gently fold in the crushed Oreo cookies.
- Pour the cheesecake filling over the cooled Oreo crust, spreading it evenly with a spatula.
- Tap the pan gently on the counter to release any air bubbles.
- Bake for 30-35 minutes, until the edges are set and the center has a slight jiggle.
- Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.
- After an hour, let it cool at room temperature for another 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- When ready to serve, lift the cheesecake out of the pan using the parchment overhang.
- Cut into squares (aim for 16 squares) using a sharp knife.
- Top each square with whipped cream and crushed Oreo cookies for garnish.
Notes
- For best results, refrigerate the cheesecake bars overnight to allow the flavors to meld.
- You can use homemade whipped cream for a fresher taste or store-bought for convenience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
