Cookies & Cream Oreo Cheesecake Bars

If there's one cookie that I think is best bought at the supermarket than made at home, it's Oreos! Is it just nostalgia? Maybe. But all I know is that I love a good Oreo and these Cookies & Cream Oreo Cheesecake Bars are so incredibly delicious!

In fact, I've never eaten more Oreos than when I was backpacking through South East Asia. My husband and I traveled on many long (12+ hour) bus rides from town to town and Oreos kept us sustained through many of those rides. Oreos are the same wherever you are in the world, so you know you're in for a comforting snack. Also, they have peanut butter chocolate Oreos in Vietnam and those are my favourite!

HOW TO MAKE OREO CHEESECAKE:

This is probably one of the easiest recipes to make! First you'll need one 300g package of Oreos and you're halfway done.

• STEP 1) Make the base. You'll crush up about ⅔ of the package until it forms fine crumbs, then add a bit of melted butter to hold it all together. This is the crust and you bake it first until it feels dry.
• STEP 2) Make the filling. For these bars you just need 1 package (250g) of cream cheese. Beat the cream cheese with sugar first to smooth it out before beating in the egg and a bit of sour cream for that added creaminess. Mix in plenty of good vanilla.

• STEP 3) Fold in broken Oreo cookies. Break up the remaining Oreos in fifths or quarters... you want big chunks not just crumbs. Fold them into the creamy cheesecake mixture.
• STEP 4) Bake the bars until just set. They should not be browned around the edges because that would mean they are over baked. We want to bake these gently so that it has a super creamy texture.
• STEP 5) Top with whipped cream. Just lightly sweetened cream makes this the perfect dessert. I promise you will not regret making this but you might regret eating the whole thing in one night! I mean... don't do that. Try to be moderate... TRY.

RECIPE FAQ:

Do I need to let the cheesecake cool before serving?
Yes, absolutely! All cheesecake needs to cool completely before serving. That's because cheesecake batter is essentially custard and the egg proteins are very mobile while still hot. When completely chilled, the bars will not only be easier to slice neatly, but the filling will set to a smooth texture.

Do I need to use a water bath?
No! For cheesecake bars you do not since the baking time is less. That means it will bake quickly and there is less need for any methods to promote even baking.

Can I use any kind of cookie?
You can use any brand of chocolate sandwich cookie for this recipe as long as you use the same amount of weight required if they are a different size than standard Oreos.

TIPS FOR MAKING COOKIES AND CREAM OREO CHEESECAKE BARS:

• When making the base crust, be sure to pack the crumbs down tightly so that you get a nice solid base. I like to use the bottom of a ½ cup measuring cup to do this.

• Avoid browning. We want this to look white like cream, so there is no need to brown the surface. That is why we bake at a lower temperature.

• Do not over-bake. In order for this to have a smooth creamy texture for these Cookies and Cream Oreo Cheesecake Bars, it is important to bake until it is JUST set. Check ate 15 minutes... it should be firm around the edges and just slightly soft in the middle. It will not quite have a wobble like regular cheesecake since the cookies absorb some of the moisture.

• Use the best vanilla you can. I prefer Madagascar Bourbon Vanilla Extract. The flavour of cookies and cream is really about the contrast of creamy vanilla against intense dark cocoa. Vanilla is the star!

• Line the pan with parchment and let it hang over the sides of the pan so that you can easily lift the chilled slab out of the pan to slice it neatly.

• Slice with a hot dry knife. What does this mean? Dip a sharp knife into a cup of boiling water and then wipe it dry before making each slice. This will ensure you get professional, neat, clean slices and sharp edges.

HOW TO DECORATE COOKIES AND CREAM OREO CHEESECAKE:

I like to pipe swirls of lightly sweetened whipped cream over the top and sprinkle with mini dark chocolate chips. All of the contrasting black and white colour really drives home the "cookies 'n cream" vibe! Feel free to decorate however you'd like.

You can simply spread whipped cream evenly over top and also finish with chocolate curls or shavings.

If you like cheesecake, check out my other cheesecake bar recipes below!

Cookies & Cream Oreo Cheesecake Bars

Christina Marsigliese

Ultra creamy vanilla cheesecake with Oreo cookie pieces and a chocolatey oreo cookie crust, chantilly cream and dark chocolate chips!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Chill Time 2 hours hrs

Servings 9 servings

Ingredients

  

Base:

• 200 g Oreo cookies about 16-18 cookies
• 2 tablespoon 28g unsalted butter, melted

Filling:

• 1 pkg 250g cream cheese, softened
• ⅓ cup 65g granulated sugar
• 1 large egg at room temperature
• 1 teaspoon 5ml pure vanilla extract (I prefer this one)
• ¼ cup 60ml sour cream
• 100 g Oreo cookies (about 9 cookies) broken into pieces

Topping:

• 1 cup 237ml cold 35% heavy whipping cream
• 1 tbsp 12g granulated sugar
• ¼ cup mini chocolate chips for topping

Instructions

 

• Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper leaving a 2-inch overhang along each side.
• For the base, combine Oreos and melted butter in a food processor and process until it forms fine crumbs. Turn it out into prepared pan and press it down in an even layer. Bake for 10-15 minutes until slightly puffed and feels somewhat dry. Transfer to a wire rack to cool.
• Reduce oven temperature to 325°F.
• For the filling, beat cream cheese until smooth. Beat in sugar until very silky and glossy. Beat in egg until well combined, then mix in vanilla and sour cream. Fold in broken Oreo pieces.
• Pour the mixture over the pre-baked crust and bake for 15-20 minutes until set around the edges and it looks matte on the surface. Transfer to a wire rack to cool completely and then refrigerate for at least 2 hours.
• Combine cream with sugar and beat on medium-high speed with an electric hand mixture until soft peaks form. Fill a piping bag with a star tip and pipe swirls of cream on top of the cheescake. Sprinkle chocolate chips on top and slice into squares. Enjoy!

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