These oreo cheesecake bars are so delicious! Made with a buttery graham cracker and Oreo crust, a super creamy and a super velvety and creamy cheesecake filling full of Oreo cookie pieces. A foolproof dessert recipe the whole family will love!
Let’s be honest, Oreo cookies are pretty amazing. In a milkshake, or stuffing chocolate, or served with ice cream there’s something about adding oreo to traditional desserts that makes them feel a little more special.
I always loved those thick Oreo cheesecake slices you can find at some popular restaurants, however making a full cheesecake can be a little bit challenging, especially if you are not a seasoned baker. Cheesecake bars on the other hand? So easy and foolproof!
These Oreo Cheesecake bars are incredibly good! The curst is super crunchy and has a subtle chocolate flavor. The filling is super creamy and velvety and studded with Oreo pieces. You can make the bars as big or tiny as you want. Cut big squares if you are planning to serve it as a standalone dessert or cut small bite size pieces if you want to serve it as a grab and go snack that’s perfect for little hands.
How to make an Oreo crust for pies or cheesecakes
This Oreo crust works not only for this cheesecake recipe but also for pies or even for cold desserts you want to serve in little glasses (like parfaits and mousses!).
To make it, I like to mix graham crackers with Oreo cookies. Some recipes call for only Oreo cookies but I find that to be a little too sweet and overpowering. Adding the graham cracker makes the crust more subtle and delicate.
I bake the crust for a couple of minutes before filling it just to make it sturdier so when we slice the bars they hold their shape. If you prefer to use it for a no bake cheesecake or for any other recipe feel free to omit the baking step.
Oreo Cheesecake Bars
Ingredients:
Crust:
- ½ Cup Oreo cookies, crushed
- ½ Cup graham cracker crumbs
- 5 Tbsp butter, melted
Cheesecake:
- ¾ Cup Oreo cookies, crushed
- 2 Packages cream cheese, room temperature
- 1 Cup sugar
- 4 Tbsp heavy cream
- 3 Eggs
- 3 Tsp vanilla extract
- 1 Tsp lemon juice
Directions:
-Preheat the oven to 350 degrees.
-Grease and flour a baking pan. Set aside.
Make the crust:
-In a bowl mix the graham cracker and Oreo crumbs.
Add the melted butter and stir until incorporated.
-Transfer the mix into the prepared pan and firmly press into the bottom.
-Bake the crust for 8-10 minutes. Remove crust from the oven and set aside.
-Meanwhile prepare the cheesecake filling:
In a bowl, beat cream cheese and sugar until fluffy.
-Add eggs, heavy cream, vanilla extract, lemon juice and mix well until fully incorporated.
Gently add the ¾ cup of crushed oreos into the batter and stir to combine.
-Spread the mixture over the crust and bake for 30-40 minutes until set.
-Remove from the oven and let it rest 30 minutes at room temperature.
-Transfer to the refrigerator for 2 hours before serving.
Easy Oreo Cheesecake Bars Recipe
These oreo cheesecake bars are so delicious! Made with a buttery graham cracker and Oreo crust, a super creamy and a super velvety and creamy cheesecake filling full of Oreo cookie pieces. A foolproof dessert recipe the whole family will love!
Ingredients
- ½ Cup Oreo cookies, crushed
- ½ Cup graham cracker crumbs
- 5 Tbsp butter, melted
- ¾ Cup Oreo cookies, crushed
- 2 Packages cream cheese, room temperature
- 1 Cup sugar
- 4 Tbsp heavy cream
- 3 Eggs
- 3 Tsp vanilla extract
- 1 Tsp lemon juice
Instructions
-Preheat the oven to 350 degrees.
-Grease and flour a baking pan. Set aside.
Make the crust:
-In a bowl mix the graham cracker and Oreo crumbs.
-Add the melted butter and stir until incorporated.
-Transfer the mix into the prepared pan and firmly press into the bottom.
-Bake the crust for 8-10 minutes. Remove crust from the oven and set aside.
Meanwhile prepare the cheesecake filling:
-In a bowl, beat cream cheese and sugar until fluffy.
-Add eggs, heavy cream, vanilla extract, lemon juice and mix well until fully incorporated.
-Gently add the ¾ cup of crushed oreos into the batter and stir to combine.
-Spread the mixture over the crust and bake for 30-40 minutes until set.
-Remove from the oven and let it rest 30 minutes at room temperature.
-Transfer to the refrigerator for 2 hours before serving.