Oreo Cheesecake Bars
This recipe for Oreo Cheesecake Bars is a delicious no-bake dessert that’s perfect for any occasion. The filling is creamy like a traditional cheesecake and the Oreos add crunchy texture and delicious chocolate flavor.
Servings: 16 bars
Calories: 290kcal
Ingredients
Crust Ingredients:
- 20 Oreos crushed (about 2 cups)
- 5 tablespoons unsalted butter melted
Cheesecake Layer Ingredients:
- 12 ounces cream cheese softened
- 1 cup powdered/confectioners sugar
- 2/3 cup regular sour cream
- 1 teaspoon pure vanilla extract
- 15 Oreos crushed
Topping Ingredients:
- Crushed Oreos I like to take the filling out of mine for the topping.
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Line an 8x8” square baking dish (you can also use a 9x9” baking dish) with parchment paper. In a food processor (or zippered bag), crush Oreos until fine crumbs.
- Combine the melted butter and oreo crumbs together in a small bowl.
- Press the crumbs mixture down into the bottom of the square pan.
- Put the crust into the freezer for 10 minutes or while you are making the cheesecake layer. In a medium sized mixing bowl, combine the cream cheese and powdered sugar together with a hand mixer on low (you can also use a stand mixer).
- Add the sour cream and vanilla and mix on low until smooth.
- Use a zippered bag to roughly crush the oreos (you can leave big pieces or use small crumbs - it’s really a personal choice how chunky you want your Oreos).
- Pour the crushed oreos into the cheesecake batter and fold once (do not over mix). Pour the batter into the prepared crust gently folding in the Oreos as you press the cheesecake on top of the crust and smooth the top.
- Allow the cheesecake to set completely in the refrigerator (4-6 hours) or in the freezer (2-4 hours) or overnight in the freezer or refrigerator. I used the freezer and froze mine overnight.
- If frozen: remove from the freezer and let it sit at room temperature for 10 minutes before cutting into 16 squares (4 rows of 4) and adding the topping.
- If refrigerated: remove from the refrigerator and immediately cut the cheesecake into 16 squares (4 rows of 4) and add the topping.
- For the topping:
- Crush the Oreos (without the filling) in a zippered bag until fine or chunky crumbs. Heat the chocolate chips in 30-second increments until melted (stirring between and do not overheat - I did two 30-second increments).
- Pour the melted chocolate into a zippered bag and cut the tip off.
- Drizzle chocolate over the cheesecake bars and immediately top with crushed Oreos (I like to do a few at a time so that the chocolate doesn’t harden too quickly before you add the crushed Oreos on top).
- Serve immediately or refrigerate the cheesecake bars until ready to serve. Oreo Cheesecake Bars will last for about 2-3 days in the refrigerator in an airtight container.
Notes
Do not overmix the Oreos into the cheesecake batter or the batter will turn brown like chocolate - which is fine and tastes amazing, but it won’t give you the same white cheesecake with Oreo pieces like the photos.
● For the topping, you can leave the Oreo filling if you prefer, I just like the look of crushed Oreos without the filling.
● I used regular Oreos for this recipe, but you could always use double stuffed.
● For the topping, you can leave the Oreo filling if you prefer, I just like the look of crushed Oreos without the filling.
● I used regular Oreos for this recipe, but you could always use double stuffed.
Nutrition
Calories: 290kcal | Carbohydrates: 32g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 173mg | Potassium: 145mg | Fiber: 1g | Sugar: 15g | Vitamin A: 459IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 4mg