My oven-baked Oreo cheesecake bars are perfectly rich, thick, and chocolatey! I layer a real-deal cheesecake batter with lots of Oreo cookies and a chocolate crust, then pop it in the oven to bake. This is an easy-to-share, hard-to-resist dessert for all the cookies n’ cream lovers out there!
Cookies and Cream Cheesecake Bars with Chocolate Crust
If you’ve ever dreamed about adding a dense cheesecake layer to a batch of slutty brownies, then this Oreo-stuffed dessert is for you. I usually go the no-bake cheesecake bar route for convenience, but I needed that thick and creamy texture only a baked cheesecake bar could provide. Yes, it requires more patience. But when the Oreo cheesecake bars are ready, every indulgent bite feels worth it. The crust is ultra chocolate-y, with a chewy texture that lives somewhere between a cookie and a fudgy brownie. It’s so delicious, and complements the creamy bars perfectly!
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Bake and Chill
Prepping these Oreo cheesecake bars is beyond easy. Even the baking part is a breeze! The chill time is what you need to keep in mind. As with any baked cheesecake recipe, these bars just need ample fridge time to fully set before slicing and enjoying. So I recommend making these the day before you plan to serve them. Perfect if you’re prepping for a party!
Oreo Cheesecake Bars Recipe
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Hand Mixer
Ingredients
For the Crust:
- 1 cup unsalted butter slightly melted; 2 sticks
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 3 tablespoons granulated sugar
For the Cheesecake:
- 16 ounces cream cheese room temperature; 2 bricks
- 1 cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 35 Oreo cookies divided
Instructions
Make the Crust:
- Line an 8×8-inch square pan (at least 2 inches in depth) with parchment paper. Spray the inside of the paper with nonstick spray. Set aside.
- In a medium bowl, using a hand mixer, beat the slightly melted butter, flour, cocoa powder, and sugar together until smooth.1 cup unsalted butter, 1 cup all-purpose flour, ¼ cup unsweetened cocoa powder, 3 tablespoons granulated sugar
- Use a spatula to spread this evenly in the bottom of the prepared cake pan.
- Place in fridge to chill for 30 minutes.
- While the crust chills, preheat oven to 350°F.
- After 30 minutes, use a fork to poke a few holes into the crust then place in oven to bake for 15 minutes.
- Remove crust from oven and allow to cool for 15 minutes before adding in cheesecake batter.
Bake the Cheesecake:
- Reduce oven heat to 325°F.
- In a large bowl, using a hand mixer, beat the softened cream cheese and sugar together on high speed until smooth.16 ounces cream cheese, 1 cup granulated sugar
- Beat in eggs, one at a time, on high speed until fully combined. Use spatula to scrape down sides of bowl.2 large eggs
- Beat sour cream and vanilla extract into the cheesecake batter until fully combined.⅓ cup sour cream, 1 teaspoon pure vanilla extract
- Place 25 Oreos in an even layer on top of the crust in the cake pan. You’ll have to break a few Oreos in order for them to fit in a single flat layer.25.03 Oreo cookies
- Pour cheesecake batter into the cake pan over top of the Oreo and crust base.
- Break the remaining 10 Oreos into small pieces and sprinkle these evenly over top of the cheesecake batter.9.98 Oreo cookies
- Place the cake pan on a baking sheet and bake in oven for 45-50 minutes, or until cheesecake looks set (middle should only have a very slight jiggle).
Chill and Set:
- Remove cheesecake from oven and let cool to room temperature for about 1-2 hours.
- Once cooled, wrap the cheesecake (still in the cake pan) well in food-safe plastic wrap and place in fridge to chill for at least 8 hours (preferably overnight) before removing from pan and cutting into squares.
- Removed chilled cheesecake from pan and cut into 16 squares. Serve cold.
Notes
- Measure the flour using the spoon-and-level method to prevent a dry crust.
- You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
- Use full-fat, brick-style cream cheese — not the kind in the tub.
- Let set for at least 8 hours before slicing.
- For clean cuts, run a knife under warm water and wipe between cuts.
How to Make Oreo Cheesecake Bars Step by Step
Prep: Gather the list of ingredients for this Oreo cookie cheesecake bar recipe. Line an 8×8-inch square pan with parchment paper, then spray the inside with nonstick spray. Set it aside. Slightly melt the butter in the microwave — it should be partially-liquid while still holding some of its shape.
Make the Crust: In a medium bowl, use a hand mixer to beat together 1 cup of slightly-melted unsalted butter, 1 cup of all-purpose flour, ¼ cup of unsweetened cocoa powder, and 3 tablespoons of granulated sugar, until smooth. Then use a rubber spatula to spread the chocolate mixture into the bottom of the prepared baking pan. Place the crust in the fridge to chill for 30 minutes. This helps ensure it bakes up rich and chewy.
Bake the Crust: While the cheesecake crust chills in the fridge, preheat the oven to 350°F. This is a good time to take the cream cheese, eggs, and sour cream out of the fridge, so they can warm up ahead of making the cheesecake batter. After 30 minutes of chill time, use a fork to poke a few holes into the crust, then place it in the preheated oven to bake for 15 minutes. Once baked, remove the crust from the oven, and give it 15 minutes to cool before adding the cheesecake batter.
Make the Cheesecake Batter: While the crust cools, reduce the oven temperature to 325°F. In a large bowl, use a hand mixer on high speed to cream 16 ounces (2 blocks) of softened cream cheese with 1 cup of granulated sugar, until smooth. Then beat in 2 large eggs, one at a time, on high speed until fully combined. Use a rubber spatula to scrape down the sides of the bowl. Finally, beat ⅓ cup of sour cream and 1 teaspoon of vanilla extract into the cheesecake mixture, until fully combined.
Layer in the Oreos: Place 25 (mostly) whole Oreos in an even layer on top of the crust in the pan. You’ll have to break a few in order for them to fit in a single, flat layer. You’ll be able to use the extra pieces in the next steps.
Add the Cheesecake Layer: Next, pour the cheesecake batter into the baking pan, directly on top of the Oreo cookies. Use a rubber spatula to spread it into an even layer.
Add the Crushed Oreos: Break the remaining 10 Oreos into small pieces, and sprinkle them evenly on top of the cheesecake layer. Place the 8×8 pan on a baking sheet (not mandatory, but this helps keep it sturdy) and bake in the 325°F oven for 45-50 minutes. When it’s done, the cheesecake layer will look set, slightly-golden, and sturdy — the middle should only have a very slight jiggle.
Chill and Serve: Remove the cheesecake from the oven, and let it cool to room temperature for about 1-2 hours. Once fully cooled, wrap the cheesecake (still in the pan) in plastic wrap, and let it chill in the refrigerator. It needs at least 8 hours of chill time, but I recommend letting it set overnight. When ready to serve, remove the Oreo cheesecake from the pan, and cut it into 16 squares. Serve cold.
How to Store
Store baked cheesecake bars in an airtight container, in the refrigerator for up to 4 days. To freeze, wrap individual squares tightly in plastic wrap, then place in a resealable freezer-safe bag. Freeze for up to 3 months, then thaw before enjoying chilled.
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