Oreo Cheesecake Bars Recipe – Creamy, No-Bake & Easy Dessert

These creamy Oreo cheesecake bars combine two beloved desserts into one irresistible treat. With a buttery Oreo cookie crust, velvety cheesecake filling studded with cookie chunks, and more Oreos on top, these bars are guaranteed to be the star of any gathering. The best part? They’re surprisingly simple to make and can be prepared ahead of time, making them perfect for parties, potlucks, or anytime you need a crowd-pleasing dessert!

Ready to start baking? Jump straight to the recipe or keep reading for tips and tricks!

Recipe at a Glance

Prep Time	Cook Time	Chill Time	Total Time	Yield	Difficulty
20 minutes	40 minutes	6 hours	7 hours	24 bars	Easy

Why You’ll Love These Oreo Cheesecake Bars

• Perfect for Sharing – These bars can be cut into any size, making them ideal for parties, potlucks, or holiday gatherings.
• Make-Ahead Friendly – Prepare these bars a day in advance or even freeze them for later use.
• No Special Equipment – Unlike traditional cheesecake, no springform pan or water bath is required.
• Kid-Friendly Recipe – Children can help crush cookies, press the crust, and sprinkle Oreos on top.

Ingredients You’ll Need

For the Crust

• 30 Oreo cookies (about 2½ cups when crushed)
• 5 tablespoons (70g) unsalted butter, melted
• ¼ teaspoon salt

For the Cheesecake Filling

• 32 oz (4 blocks) cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• ¾ cup (180g) sour cream, at room temperature
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 14 Oreo cookies, roughly chopped (divided)

Room Temperature Tip: For the smoothest, lump-free cheesecake, make sure your cream cheese, sour cream, and eggs are at room temperature before mixing. To quickly bring eggs to room temperature, place them in a bowl of warm water for 15 minutes.

Equipment You’ll Need

Food Processor

For crushing Oreo cookies into fine crumbs. A blender or rolling pin with a zip-top bag can also work.

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9×13 Baking Pan

A glass or metal 9×13 inch baking pan works best for these bars.

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Electric Mixer

A hand mixer or stand mixer makes it easy to achieve a smooth, creamy filling.

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Step-by-Step Instructions

Preparing the Crust

1. Preheat your oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal later.
2. Place 30 Oreo cookies in a food processor and pulse until they form fine crumbs. Add the melted butter and salt, then pulse again until the mixture resembles wet sand.
3. Transfer the crumb mixture to your prepared pan and press firmly into an even layer. Use the bottom of a measuring cup to help compact the crust.
4. Bake the crust for 8-10 minutes, then remove from the oven and let cool while you prepare the filling.

Making the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar on low speed for 2-3 minutes until smooth and fluffy. Scrape down the sides of the bowl as needed.
2. Add the sour cream and vanilla extract, mixing until just combined.
3. Add the eggs one at a time, beating on low speed after each addition. Be careful not to overmix after adding the eggs.
4. Roughly chop 7 Oreo cookies and gently fold them into the cheesecake batter with a spatula.

Why mix on low speed? Mixing on low speed prevents incorporating too much air into the batter, which can cause cracks in your cheesecake.

Assembling and Baking

1. Pour the cheesecake filling over the cooled crust and spread into an even layer.
2. Roughly chop the remaining 7 Oreo cookies and sprinkle them evenly over the top of the filling.
3. Bake at 325°F (165°C) for 35-40 minutes, until the edges are set but the center still has a slight jiggle.
4. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes.
5. Remove from the oven and cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

Slicing and Serving

1. Once fully chilled, use the parchment paper overhang to lift the cheesecake out of the pan.
2. With a sharp knife, cut into 24 bars (or your preferred size). For clean cuts, wipe the knife with a warm, damp cloth between slices.
3. Serve chilled. For the best flavor and texture, let the bars sit at room temperature for about 10 minutes before serving.

Tips for Perfect Oreo Cheesecake Bars

Pro Tips

• Room temperature ingredients are essential for a smooth, lump-free cheesecake filling.
• Don’t overmix the batter after adding the eggs to prevent incorporating too much air.
• Line your pan with parchment paper with overhang for easy removal.
• Cool gradually to prevent cracks by letting the cheesecake cool in the oven with the door cracked.
• Chill thoroughly for at least 6 hours or overnight for the best texture and flavor.

Common Mistakes

• Using cold ingredients can result in a lumpy filling.
• Overmixing can incorporate too much air, causing cracks.
• Overbaking can lead to a dry, spongy texture.
• Cutting too soon before properly chilled will result in messy slices.
• Rapid temperature changes can cause the cheesecake to crack.

Delicious Variations to Try

Mint Oreo

Use Mint Oreos and add ½ teaspoon of mint extract to the filling for a refreshing twist.

Chocolate Ganache Topping

Pour a layer of chocolate ganache over the chilled bars before cutting for extra decadence.

Golden Oreo

Substitute regular Oreos with Golden Oreos for a vanilla-on-vanilla variation.

Storage and Make-Ahead Instructions

Refrigerator Storage

Store leftover Oreo cheesecake bars in an airtight container in the refrigerator for up to 5 days. For best results, place a piece of parchment paper between layers if stacking.

Freezer Storage

These bars freeze beautifully for up to 3 months. To freeze:

1. Cut the chilled cheesecake into bars
2. Place in a single layer on a baking sheet and freeze until solid (about 2 hours)
3. Transfer to a freezer-safe container with parchment paper between layers
4. Thaw overnight in the refrigerator before serving

“I made these three days ahead for a party and they were still perfect! The crust stayed crisp and the filling was just as creamy as day one.”

— Sarah, home baker

Oreo Cheesecake Bars Recipe

Oreo Cheesecake Bars

Creamy, indulgent cheesecake bars with an Oreo cookie crust and chunks of Oreos throughout. Perfect for parties and potlucks!

Prep Time	Cook Time	Chill Time	Total Time	Servings
20 mins	40 mins	6 hrs	7 hrs	24 bars

Ingredients

For the Crust:

• 30 Oreo cookies (about 2½ cups when crushed)
• 5 tablespoons (70g) unsalted butter, melted
• ¼ teaspoon salt

For the Filling:

• 32 oz (4 blocks) cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• ¾ cup (180g) sour cream, at room temperature
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 14 Oreo cookies, roughly chopped (divided)

Instructions

1. Preheat oven to 325°F (165°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
2. For the crust: In a food processor, pulse 30 Oreos until finely crushed. Add melted butter and salt, pulse until combined. Press mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then cool.
3. For the filling: Beat cream cheese and sugar on low speed for 2-3 minutes until smooth. Add sour cream and vanilla, mix until just combined.
4. Add eggs one at a time, beating on low speed after each addition. Do not overmix.
5. Roughly chop 7 Oreos and gently fold into the batter with a spatula.
6. Pour filling over the cooled crust. Chop remaining 7 Oreos and sprinkle over the top.
7. Bake for 35-40 minutes until edges are set but center still jiggles slightly.
8. Turn off oven, crack door open, and let cool in oven for 30 minutes. Then cool completely at room temperature.
9. Refrigerate for at least 6 hours or overnight.
10. Use parchment overhang to lift cheesecake from pan. Cut into 24 bars with a clean, sharp knife.

Notes

• For clean slices, wipe knife with warm, damp cloth between cuts.
• Store in refrigerator for up to 5 days or freeze for up to 3 months.
• Allow to sit at room temperature for 10 minutes before serving for best texture.

Frequently Asked Questions

Can I use low-fat cream cheese or sour cream?

While you can use low-fat cream cheese or sour cream, full-fat versions will give you the richest, creamiest texture. The bars may be slightly less firm with low-fat ingredients.

How do I know when my cheesecake bars are done baking?

The edges should be set but the center should still have a slight jiggle when you gently shake the pan. The center will continue to set as it cools. If the center is completely firm when baking is done, the bars may be overbaked.

Can I make these without a food processor?

Yes! Place the Oreos in a sealed plastic bag and crush them with a rolling pin until they become fine crumbs. You can also use a blender if you have one.

Why did my cheesecake crack?

Cracks can form due to overmixing (incorporating too much air), overbaking, or rapid temperature changes. To prevent cracks, mix on low speed, don’t overbake, and cool gradually in the oven with the door cracked open.

Time to Enjoy Your Oreo Cheesecake Bars!

With their perfect balance of crunchy cookie crust, creamy cheesecake filling, and chunks of Oreos throughout, these bars are sure to become a favorite in your dessert rotation. They’re easy enough for beginners but impressive enough for special occasions.

Whether you’re making them for a party, potluck, or just because it’s Tuesday, these Oreo cheesecake bars are guaranteed to bring smiles to everyone who tries them. If you make this recipe, we’d love to see your creation!

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