Indulging in a creamy, dreamy dessert is one of life’s simple pleasures, and these Cookies and Cream Cheesecake Bars are no exception. With a buttery Oreo crust and a rich cheesecake filling studded with crushed Oreos, every bite is a delightful combination of flavors and textures. Perfect for gatherings, parties, or just a sweet treat after a long day, this recipe is bound to become a favorite in your dessert rotation. Let’s dive into how you can make these delicious bars right at home!
Why This Recipe Belongs in Your Rotation
Cookies and Cream Cheesecake Bars are not only incredibly easy to make, but they also deliver on flavor and presentation. The creamy cheesecake is balanced beautifully by the crunchy Oreo crust, making it a hit among both kids and adults. Plus, they can be made ahead of time, which is always a bonus for busy bakers. Whether you’re hosting a party or simply craving something sweet, these bars are sure to impress.
Shopping List
- 16 ounces Oreo cookies
- 4 tablespoons unsalted butter, melted
- Three 8-ounce packages cream cheese, at room temperature
- 3/4 cup granulated white sugar
- 3/4 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
What You’ll Need (Gear)
- 9×13-inch baking pan – a must for making these bars.
- Parchment paper – for easy removal of the bars.
- Mixing bowls – for combining your ingredients.
- Electric mixer – to achieve a smooth cheesecake batter.
- Spatula – for folding in those delicious Oreo chunks.
Cookies and Cream Cheesecake Bars Made Stepwise
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a mixing bowl, crush the 16 ounces of Oreo cookies into fine crumbs. You can use a food processor or simply place them in a zip-top bag and crush them with a rolling pin. Once crushed, combine the Oreo crumbs with 4 tablespoons of melted unsalted butter. Mix until the crumbs are evenly coated.
Step 2: Press the Crust
Line your 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later. Press the Oreo crumb mixture firmly into the bottom of the pan to create an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool while you prepare the filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat together three 8-ounce packages of cream cheese until smooth and creamy. Gradually add in 3/4 cup of granulated white sugar, mixing until well combined. Add 3/4 cup of sour cream, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt. Mix until everything is well incorporated.
Step 4: Add the Eggs
Add the 3 large eggs, one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix, as this can introduce too much air into the batter.
Step 5: Fold in the Oreos
Chop up about 8-10 additional Oreo cookies and gently fold them into the cheesecake batter using a spatula. This adds delightful chunks of cookie to your bars.
Step 6: Bake the Cheesecake Bars
Pour the cheesecake filling over the cooled Oreo crust in the baking pan, spreading it evenly. Bake in the oven for 45-50 minutes or until the edges are set but the center still has a slight jiggle. Once baked, turn off the oven and leave the cheesecake bars in the oven for an additional hour to cool gradually.
Step 7: Chill and Serve
After the bars have cooled, transfer them to the refrigerator and chill for at least 4 hours, or overnight for best results. When ready to serve, lift the bars out using the parchment paper, slice them into squares, and enjoy!
Ingredient Swaps & Substitutions
- For a gluten-free version, use gluten-free Oreo cookies.
- Substitute low-fat cream cheese and sour cream for a lighter option.
- Replace granulated sugar with coconut sugar for a more natural sweetener.
Notes from the Test Kitchen
Make sure all your dairy ingredients are at room temperature for the best texture. This helps to avoid lumps in your cheesecake filling. If you find your filling is too thick, you can add a splash of milk to loosen it up slightly.
Make Ahead Like a Pro
These Cookies and Cream Cheesecake Bars are perfect for making ahead of time. You can prepare them up to two days in advance. Just store them in an airtight container in the fridge. If you want to freeze them, wrap each bar individually in plastic wrap and then place them in a freezer-safe bag. They will keep well for up to two months!
Your Top Questions
Can I use a different type of cookie for the crust?
Absolutely! While Oreos give these bars their signature flavor, you can use any chocolate sandwich cookie or even a graham cracker crust for a different twist.
How do I store leftovers?
Store leftover cheesecake bars in an airtight container in the refrigerator for up to one week. You can also freeze them for longer storage.
Can I use a springform pan instead?
Yes, a springform pan works wonderfully! Just ensure to line the bottom with parchment paper to make removal easier.
What can I serve with these bars?
These bars are delicious on their own, but you can elevate them with a drizzle of chocolate sauce or a dollop of whipped cream. For a fresh touch, serve with berries!
The Last Word
These Cookies and Cream Cheesecake Bars are a delightful treat that’s sure to become a staple in your dessert repertoire. With their rich flavors, easy preparation, and the ability to make them ahead of time, you’ll find yourself reaching for this recipe again and again. Whether for a special occasion or a simple weekday treat, these bars are the perfect go-to dessert that everyone will love. So gather your ingredients, put on your favorite music, and enjoy the process of creating this delicious dessert!
Cookies and Cream Cheesecake Bars
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, crush the Oreo cookies into fine crumbs. Combine with melted butter until coated.
- Step 2: Line the baking pan with parchment paper. Press the Oreo crumb mixture into the bottom of the pan and bake for about 10 minutes.
- Step 3: In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, then sour cream, vanilla extract, and salt.
- Step 4: Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix.
- Step 5: Fold in chopped Oreo cookies into the cheesecake batter gently.
- Step 6: Pour the cheesecake filling over the cooled crust and bake for 45-50 minutes until edges are set.
- Step 7: Let cool in the oven for an hour, then chill in the refrigerator for at least 4 hours before serving.
Notes
- Ensure all dairy ingredients are at room temperature for the best texture.
- These bars can be made two days in advance; store in an airtight container.
- For freezing, wrap each bar individually in plastic wrap.
