Cheesecake has baggage. Water baths. Springform pans. Cracking anxiety. No thanks.
These Oreo cheesecake bars have none of that. Just a buttery Oreo crust, a silky no-fail filling, and chunks of cookie in every bite. Cut them into bars, eat them cold, and pretend you spent hours on them. We won’t tell.
Ingredients
Serves 9-12 (or 1 person with a fork and determination).
Step-by-Step Instructions
Make the Crust
Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 pan with parchment paper.
Blitz 24 Oreos in a food processor until fine crumbs. Add melted butter. Pulse to combine.
Press firmly into the bottom of the pan. Bake for 8 minutes. Cool slightly.
Make the Filling
Beat cream cheese and sugar until smooth (no lumps allowed).
Add eggs one at a time. Mix slowly—overmixing = cracks.
Stir in sour cream, vanilla, and crushed Oreos.
Assemble and Bake
Pour filling over crust. Smooth the top. Sprinkle with crushed Oreos if desired.
Bake at 325°F (160°C) for 30-35 minutes until edges are set but center still jiggles slightly.
Cool Completely (Hardest Step)
Cool at room temperature for 1 hour. Then refrigerate for at least 4 hours (overnight is better).
Do not skip. Warm cheesecake is sad cheesecake.
Slice and Drizzle
Lift bars out using parchment. Slice into 9 or 12 squares.
Drizzle with melted white chocolate if you’re feeling extra.
Summary
Prep Time: 15 minutes | Bake Time: 35 minutes | Chill Time: 4+ hours | Total Time: ~5 hours
Yield: 9-12 bars
Difficulty: Easy (just wait patiently)
Storage Notes
How to Store:
- Fridge: Airtight container for up to 5 days. Taste even better on day 2.
- Freezer: Wrap individual bars in plastic wrap, then foil. Freeze 3 months. Thaw in fridge overnight.
Pro Tip:
Use full-fat cream cheese and real Oreos. Low-fat cream cheese = watery bars. Fake Oreos = sadness.
