You are in for a wonderful treat with this absolutely delicious cookies and cream cheesecake bar recipe. This is a must make recipe!
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I absolutely love this cookies and cream cheesecake bars recipe. It has all of the things I love in one bar. It is the ultimate cheesecake dessert.
So, if you are looking for an Oreo recipe, these Oreo cheesecake bars are a must! They are super creamy and have the soft and tasty Oreo chunks to add the perfect little crunch to this recipe.
Oh and don’t even get me started on the amazing Oreo crust for this recipe. Like I said, this is the best cheesecake recipe you can make, so make sure that you do give this recipe a go!
Ingredients Needed For Our Cookies and Cream Cheesecake Bars Recipe:
- Oreo cookies
- Unsalted butter
- Cream cheese
- Granulated sugar
- Sour cream
- Vanilla extract
- Salt
- Large eggs
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Cookies and Cream Cheesecake Bars
- Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).
Make the crust
- Make the crust: Place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
Make the filling
- Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.
- Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight)
- To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.
Can You Use Greek Yogurt Instead?
While cheesecake is not known to be the healthiest option, there might just be a way to make it a little bit healthier.
If you would like to try and replace the sour cream with plain greek yogurt, check out what the article from Our Everyday Life had to say on Greek Yogurt as a Replacement for Sour Cream in Cheesecake.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Even More Delightful Cheesecake Recipe Ideas
- Cherry Cheesecake Cookies Recipe
- Pumpkin Spice Cheesecake Recipe
- Brownie Caramel Cheesecake
- White Chocolate Cheesecake Pumpkin Cookies Recipe
Cookies and Cream Cheesecake Bars Recipe
You are in for a wonderful treat with this absolutely delicious cookies and cream cheesecake bar recipe. This is a must make recipe!
Serving Servings
Ingredients
- 16 ounces Oreo cookies
- 4 Tablespoons butter (unsalted)
Filling
- 3 (8 ounce packages) cream cheese, softened
- ¾ cup sugar
- ¾ cup sour cream
- 1 teaspoon vanilla
- ½ teaspoon salt
- 3 eggs, room temp
Instructions
- Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).
- Make the crust: Place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
- Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.
- Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight)
- To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef's knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.
Notes
To make this dessert a little healthier you can replace the sour cream with plain greek yogurt!
Nutrition
Calories: 152 kcal · Carbohydrates: 20 g · Protein: 2 g · Fat: 8 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 29 mg · Sodium: 150 mg · Potassium: 59 mg · Fiber: 1 g · Sugar: 14 g · Vitamin A: 135 IU · Vitamin C: 1 mg · Calcium: 16 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
They look wonderful and my son-in-law loves Oreos so they are definitely on the to do list for when he comes for a visit next. thanks!
Oh stop! You’re making me very hungry!! 🙂
Thanks for linking to a Round Tuit!
Hope you have a great week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
YUMMY! Must make this week! 🙂
I want some now!!! Come over and link up to my tasty Tuesday party! http://nap-timecreations.blogspot.com/2011/05/papas-mac-and-cheese-and-tasty-tuesday.html
Wow I am trying to lose weight but might have to cheat for a night to make and have these! They look delicious!!
Ohhhh! These look SO delicious, book marking them to hopefully try sometime. 🙂 Thanks for following Helpful Daddy and your nice comment, following you right back.
i think i’ve grossly under appreciated the cookies and cream flavor in my life. these look so good! (coming over from this chick cooks)
Oh yummy!! I think I’ll be trying these this weekend. Thanks!
Thanks a lot.I will grab your recipe and make for us.This is such a perfect,thrilling,yummy treat!
Thanks for visiting my blog!!! I am sooo making these today. My husband will love them. your blog makes me hungry, haha
ladeedacreations@yahoo.com
following you now
OM these look AMAZING!!!! ahhhh i want one now. thanks for sharing..for sure trying this one out:)
these look incredible! i’m so hungry for dessert right now!
Jackie
http://jaclyndesigns.blogspot.com/
mmmmmmmmm. These look so amazing! They’re going on my “to make” list!! Thanks for linking up!
Ashton
http://www.somethingswanky.com
Just made these today, and they are delicious!!!!
Thanks for linking up last week on Whisking Wednesdays. I hope to see you back again this week. I love oreo anything, these looks soooo good!
http://pinchofthisthatandtheother.blogspot.com/2011/06/whisking-wednesdays-6.html
Hi there- found you through Fabric Bows’s hop and am a new follower. I love oreo crusts so much- but unfortunately they do not sell oreos where I live… I hope you have time to follow my life in South Africa by http://withoutcomplexities.blogspot.com
Have a great weekend!
this looks ridiculously deelish. i wish i had one for dessert!
I made this and it turned out amazing, beyond amazing I added a little extra butter and it melted in my mouth! I died and went to heaven!;)
LOVE these! Stop in and link them up in my Happy 100th Birthday Party for Oreo! I’d be honored to have your recipe attend the party! http://cafescrapper-scrapsoflife.blogspot.com/2012/02/happy-100-birthday-oreo-cake-blog-link.html
If you have anything else Oreo, feel free to link up! I”m promoting the party like crazy 🙂
Susie
Hi!
If i want to use just 1 pack of cream cheese than should i cut down the recipe to half or less?
It has that much cream cheese because they are cheesecake bars. If you cut back on the cream cheese, you will want to cut back on the other ingredients. 1 pack of cream cheese is 1/3 of what it calls for. So you would need to cut back on the other ingredients. And then prepare it in a smaller pan.