Oreo Cheesecake Bars

Ingredients

• 24Oreo biscuits
• 57 g (4 tablespoons)unsalted butter, melted
• 680 g (24 ounces; 3 packages)cream cheese
• 150 g (¾ cup)white sugar
• 12Oreo biscuits, processed into crumbs
• 3 largeeggs
• 180 g (¾ cup)sour cream
• 15 ml (1 tablespoon)vanilla extract
• 10Oreo biscuits, quartered

Instructions

1. 1

   Prepare the tin

   Heat the oven to 160°C (325°F). Line a 23 × 33 cm (9 × 13-inch) baking tin with parchment paper or coat it with baking spray.

2. 2

   Crush the biscuits

   Put the 24 Oreo biscuits and melted butter in a food processor. Pulse until they form fine crumbs.

3. 3

   Press the crust

   Spread the Oreo mixture evenly across the bottom of the prepared tin and press it down.

4. 4

   Beat the cheese

   Using a stand mixer on high speed, beat the cream cheese and sugar until light and fluffy.

5. 5

   Mix the filling

   Reduce the mixer to medium speed. Add the Oreo crumbs, eggs, sour cream and vanilla extract, mixing until smooth.

6. 6

   Add the filling

   Carefully spread the cheesecake mixture over the crust.

7. 7

   Top with Oreos

   Scatter the quartered Oreo biscuits evenly over the batter.

8. 8

   Bake the bars

   Bake for 45–50 minutes, until the cheesecake is set and firm.

9. 9

   Cool the cheesecake

   Remove the tin from the oven and leave the cheesecake to cool to room temperature, about 30 minutes.

10. 10

    Chill before serving

    Cover the tin and refrigerate the bars for 4 hours before serving.

What are Oreo cheesecake bars?

These American-style dessert bars bring together a biscuit crust and a baked cream cheese filling flavoured with Oreo crumbs. The slab format makes them simpler to portion and serve than a whole round cheesecake.

This version uses Oreos in three ways: as the base, mixed through the filling and scattered on top. That gives each square a mix of creamy filling and crunchy cookie pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 311 calories, 6g protein, 34g carbs, 17g fat.

The Oreo biscuits and sugar provide most of the carbohydrates, while the cream cheese, butter and sour cream contribute much of the fat. Cream cheese and eggs provide the protein. Pair a bar with fresh fruit if you want a plate with a lighter, fresh-tasting contrast.

Building the Oreo crust

Fine crumbs: pulse the biscuits with the melted butter until there are no large pieces. Fine crumbs make it easier to press together into an even base.

Firm base: press the mixture evenly across the bottom of the tin. An even layer helps the crust hold together when you cut the chilled bars.

Getting a smooth filling

Cream cheese and sugar: beat these together on high until light and fluffy, as directed. Scrape the sides of the bowl if needed so the mixture is evenly combined.

Lower speed: mix in the Oreo crumbs, eggs, sour cream and vanilla on medium until smooth. Stop once combined rather than continuing to beat the filling.

Checking when they are baked

Bake for 45–50 minutes, looking for a cheesecake layer that appears set and firm. The recipe gives this visual cue rather than a specific internal temperature.

Cooling matters too: leave the bars at room temperature for about 30 minutes, then chill for 4 hours. The chilling time helps the filling firm up for serving.

Choosing and adding the Oreos

Crust biscuits: the first 24 Oreos are pulsed with butter to form the base. Keep the crumbs fine so the mixture presses into a cohesive layer.

Filling and topping: 12 more Oreos are processed into crumbs for the cheesecake mixture, while 10 are quartered and scattered on top. The larger pieces make the cookie topping visible in each portion.

Serving the bars

Cut the fully chilled cheesecake into 18 bars. For neater portions, use a sharp knife and wipe it clean between cuts.

The bars are rich on their own, so small squares of fresh fruit can make a refreshing accompaniment. Serve them straight from the fridge for a firmer texture.

Recipe notes & tips

• Line the tin with parchment so you can lift out the chilled slab more easily.
• Pulse the crust biscuits until fine before adding the mixture to the tin.
• Mix the filling on medium speed after adding the eggs and other ingredients.
• Check for a set, firm filling within the stated 45–50-minute baking window.
• Allow the full 4 hours of chilling time before cutting and serving.

Variations

• Extra cookie topping: scatter additional quartered Oreos over the surface before baking.
• Chocolate finish: drizzle melted chocolate over the chilled bars just before serving.
• Fruit pairing: serve each bar with fresh strawberries or raspberries for a bright contrast.
• Smaller squares: cut the slab into smaller pieces when serving alongside other desserts.

Common mistakes to avoid

• Coarse crust crumbs: pulse the biscuits until fine so the base presses together evenly.
• Uneven crust: spread and press the crumb mixture across the full bottom of the tin.
• Overmixed filling: stop mixing once the ingredients are smooth and combined.
• Underbaked centre: bake until the cheesecake is set and firm, allowing up to 50 minutes.
• Skipping the chill: refrigerate for the full 4 hours so the bars can firm before serving.

How to store

Cover and refrigerate leftover bars; they keep for up to 4 days. Serve chilled, or let a portion stand briefly at room temperature before eating.

Frequently asked questions