Why Make This Recipe
Oreo Cheesecake Bars are a delightful treat that combines the rich flavors of cheesecake with the beloved taste of Oreos. This recipe is perfect for parties, family gatherings, or just a sweet craving at home. They are easy to make and offer a deliciously creamy texture with a crunchy Oreo base. These bars are sure to impress anyone who takes a bite!
How to Make Irresistible Oreo Cheesecake Bars
Ingredients
- 40 Original Oreo cookies (finely crushed for base and roughly chopped for filling)
- 4 Tbsp butter (melted)
- 24 ounces block-style cream cheese (room temperature)
- ¾ cup granulated sugar
- ¾ cup sour cream (room temperature)
- 2 tsp vanilla extract
- ¼ tsp salt
- 3 large eggs (room temperature)
- 14 Original Oreo cookies (roughly chopped for filling)
Directions
- Preheat your oven to 325°F (160°C). Line a baking pan (9×9 inches) with parchment paper.
- In a mixing bowl, combine the finely crushed Oreo cookies with melted butter. Mix well until the mixture resembles wet sand.
- Press this mixture into the bottom of the prepared baking pan to form a solid base. Bake in the preheated oven for about 10 minutes, then remove and let it cool slightly.
- In a separate bowl, beat the cream cheese until smooth. Add in the granulated sugar, sour cream, vanilla extract, and salt. Blend until everything is fully combined.
- Add the eggs one at a time, mixing well after each addition. Make sure not to overmix.
- Gently fold in the roughly chopped Oreo cookies into the cheesecake batter.
- Pour the cheesecake mixture over the cooled Oreo base and smooth the top with a spatula.
- Bake for an additional 30 to 35 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour. Then, remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight for best results.
How to Serve Irresistible Oreo Cheesecake Bars
Once chilled, slice the cheesecake bars into squares. They can be served plain or topped with whipped cream, chocolate sauce, or more crushed Oreos for extra flair. Enjoy them with coffee or milk for a delightful dessert experience!
How to Store Irresistible Oreo Cheesecake Bars
Store the leftover cheesecake bars in an airtight container in the refrigerator. They will keep well for up to five days. If you want to store them for longer, you can freeze them. Just wrap individual bars in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months.
Tips to Make Irresistible Oreo Cheesecake Bars
- Make sure the cream cheese is at room temperature for easy mixing.
- Do not overmix the batter to keep the cheesecake from cracking.
- Line your pan with parchment paper for easy removal and cutting.
- For an extra Oreo flavor, use more crushed Oreos in the crust or sprinkle on top before serving.
Variation
If you want to try something a bit different, consider adding a swirl of peanut butter or chocolate into the cheesecake batter before baking. You can also use different flavored Oreos, such as mint or birthday cake for a unique twist.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, low-fat cream cheese can be used, but it may slightly alter the texture.
Q: Can I make these bars gluten-free?
A: Yes, you can find gluten-free Oreo cookies that work perfectly in this recipe!
Q: How can I tell when the cheesecake bars are done?
A: The edges should be set, and the center should be slightly jiggly. They will firm up as they cool.
Oreo Cheesecake Bars
Ingredients
Method
- Preheat your oven to 325°F (160°C). Line a baking pan (9x9 inches) with parchment paper.
- In a mixing bowl, combine the finely crushed Oreo cookies with melted butter. Mix well until the mixture resembles wet sand.
- Press this mixture into the bottom of the prepared baking pan to form a solid base. Bake in the preheated oven for about 10 minutes, then remove and let it cool slightly.
- In a separate bowl, beat the cream cheese until smooth. Add in the granulated sugar, sour cream, vanilla extract, and salt. Blend until everything is fully combined.
- Add the eggs one at a time, mixing well after each addition. Make sure not to overmix.
- Gently fold in the roughly chopped Oreo cookies into the cheesecake batter.
- Pour the cheesecake mixture over the cooled Oreo base and smooth the top with a spatula.
- Bake for an additional 30 to 35 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour.
- Then, remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight for best results.