Oreo cheesecake bars are rich, creamy, and full of oreos. These easy to make cheesecake bars are perfect for cookies and cream lovers. A creamy cheesecake packed full of crushed oreos with a oreo crumb crust.
I love baking with oreos so naturally I had to make them in a cheesecake. I chose cheesecake bars because this is my preferred way of making cheesecake. Why? Mainly because it's the easiest form for making cheesecake!
Why You'll Love These Cheesecake Bars
No water bath. What I love most about cheesecake bars is that you don't need to worry about a water bath. You just bake them right in the pan with no extra work.
Creamy texture. These bars have a rich and creamy texture.
Easy to make. This recipe is easy to make and can be done by beginner bakers.
Step by Step Instructions
Preheat oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.
Making the Crust
In a medium sized bowl mix the oreo baking crumbs and melted butter together until well combined. The mixture will have the texture of wet sand.
Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan.
Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.
MAKING THE Oreo CHEESECAKE BATTER
Place oreos in a zip lock bag and crush into medium sized chunks. Set aside.
Using a stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 4 minutes.
Add in the sugar, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed.
Add in the two eggs one at a time, mix just until combined on a low speed.
Fold in the crushed oreos using a rubber spatula.
Pour the cheesecake batter over the cooled crust. Gently tap the pan a few times on the counter to release air bubbles.
Top the cheesecake with some extra pieces of crushed oreos.
Bake cheesecake for 35 minutes or until edges are stiff and the middle is just a little jiggly.
Remove pan from the oven and let fully cool to room temperature.
Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 6 hours or over night.
SERVING THE CHEESECAKE BARS
To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.
STORING THE CHEESECAKE
Cheesecake should be stored in the fridge. The cheesecake will stay good up to three days after baking.
Why Do I Need to Use Room Temperature Ingredients?
Room temperature ingredients are key to making a cheesecake. Room temperature eggs, cream cheese, and heavy cream allow them to be broken down easier in the batter and needs less mixing. Over mixing will cause a tougher cheesecake.
If you make these Oreo cheesecake bars please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Oreo Cheesecake Bars
Equipment
- 8x8 square baking dish
Ingredients
Crust
- 1/4 C salted butter melted
- 1 & 1/4 C chocolate oreo baking crumbs
Cheesecake Batter
- 16 oz cream cheese at room temperature
- 3/4 C white sugar
- 1/4 C heavy cream at room temperature
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 15 oreos plus more for topping
Instructions
- Set oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.
Crust
- In a medium sized bowl mix the oreo baking crumbs and melted butter together until well combined. The mixture will have the texture of wet sand.1/4 C salted butter, 1 & 1/4 C chocolate oreo baking crumbs
- Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan.
- Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.
Cheesecake Batter
- Place oreos in a zip lock bag and crush into medium sized chunks. Set aside.15 oreos
- Using a stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 4 minutes.16 oz cream cheese
- Add in the sugar, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed.3/4 C white sugar, 1/4 C heavy cream, 2 tsp vanilla extract
- Add in the two eggs one at a time, mix just until combined on a low speed.2 large eggs
- Fold in the crushed oreos using a rubber spatula.15 oreos
- Pour the cheesecake batter over the cooled crust. Gently tap the pan a few times on the counter to release air bubbles.
- Top the cheesecake with some extra pieces of crushed oreos.
- Bake cheesecake for 35 minutes or until edges are stiff and the middle is just a little jiggly.
- Remove pan from the oven and let fully cool to room temperature.
- Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 6 hours or over night.
- To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.
Jeff B
Love Oreos, Love Cheesecake and also love Bars. So naturally the combination of all 3 was a home run, the recipe was easy to fallow and 10/10 in flavour. Highly recommend.
Jessie M
Thank you Jeff!