Food Recipe

Oreo Cheesecake Bars

April 2, 2019

I used to have a fear of baking…okay, let’s be honest, I still do. Baking is a science and I always like to put a little bit more of this and that. I’ve been following BakerbyNature on Instagram and she has given me the confidence to bake delicious and beautiful desserts. I tried her Oreo Cheesecake Bars over the weekend and it was delicious. It’s perfect for non-bakers like myself! Check out the original recipe here or the full recipe below!

Oreo Cheesecake Bars

Category: Dessert

Yield: 12

Oreo Cheesecake Bars

Rich and creamy Oreo Cheesecake Bars! Made in a 9x13 baking pan and no water bath required!


    For the Oreo Cookie Crust:
  • (1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total)
  • 8 tablespoons (4 ounces) unsalted butter, melted
    For the Oreo Cheesecake Filling:
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 cup full-fat sour cream, at room temperature
  • 1 and 1/4 cups granulated sugar
  • 1 teaspoons pure vanilla extract
  • 3 large eggs + 2 egg yolks, at room temperature
  • 2 teaspoons all-purpose flour
  • 1/2 cup heavy cream
  • 16 Oreo cookies, roughly chopped, divided


    For the Oreo Cookie Crust:
  1. Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
  2. In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
  3. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
  4. Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  5. Reduce the oven temperature to 325 degrees (F).
    For the Oreo Cheesecake Filling:
  1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
  2. Add sugar and vanilla and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
  3. Stir in the flour, mixing just until combined.
  4. Using a rubber spatula, fold in the cream, mixing just until it's incorporated in the batter. Finally, fold 3/4 of the chopped Oreo cookies into the batter.
  5. Pour filling on top of prepared crust, and spread evenly. Sprinkle the top with remaining Oreo cookies.
  6. Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 35 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as they cool.
  7. Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 6 hours, or overnight.
  8. When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.


Author: Ashley Manila, Baker by Nature

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