These easy Oreo cheesecake bars are a creamy, no-water-bath dessert perfect for parties. Get the recipe for crack-free bars with double Oreo flavor!

These Oreo cheesecake bars hit that sweet spot between a classic cheesecake and a cookie bar. The crust is made from a full pound of Oreos, so every bite has that deep chocolate-cookie flavor. The filling stays creamy and tangy from the sour cream, and the chopped Oreos stirred in add little pockets of crunch. Best of all, there's no water bath or springform pan required. I've brought these to birthdays and potlucks, and they always disappear before the other desserts.

Why You’ll Love This Oreo Cheesecake Bars

No water bath needed. This recipe bakes low and slow in a regular 9x13 pan, so you get a smooth, crack-free top without the fuss of a water bath.
Double Oreo action. You use whole Oreos for the crust and roughly chopped Oreos in the filling, giving you cookie flavor in every layer.
Easy to serve. Because they're bars, you can cut them into neat squares and hand them out without plates or forks.

Key Ingredients for These Creamy Cheesecake Bars

Oreos, Use the whole cookie, filling and all. The filling adds sweetness and helps bind the crust. For the best texture, buy a standard 1-pound package. Don't use double-stuf or thin versions; the ratio of cookie to filling matters.
Cream cheese, Full-fat block cream cheese is essential. The spreadable kind in a tub has too much air and water, which can make the filling runny. Let it come to room temperature before mixing so it blends smoothly.
Sour cream, This adds tang and moisture, which keeps the cheesecake from being too dense. Full-fat sour cream works best, but low-fat will do in a pinch. Greek yogurt can be substituted in equal amounts.

Kitchen Tools for Oreo Cheesecake Bars

9x13-inch metal or glass baking pan
Food processor for grinding and chopping Oreos
Electric hand mixer or stand mixer
Flexible spatula for scraping and stirring
Aluminum foil for lining the pan
Wire cooling rack
Sharp chef's knife for clean cuts

Tips for Making the Best Oreo Cheesecake Bars

Start with room-temperature cream cheese. Cold cream cheese will leave lumps in the filling no matter how long you beat it. Let the blocks sit on the counter for about 30 minutes before you begin. When you pulse the Oreos for the crust, grind them until they're fine crumbs with no large pieces. Press the crust firmly into the pan with your fingers or the bottom of a measuring cup so it holds together after baking.

For the chopped Oreos that go into the filling, pulse them just a few times. You want visible chunks, not dust. After you pour the filling over the crust, give the pan a gentle tap on the counter to release any air bubbles. Let the bars cool completely on a wire rack before you refrigerate them, or condensation will form on the surface.

Expert Advice for Creamy Cheesecake Bars Every Time

The key to knowing when these bars are done is the jiggle test. After 40 minutes, the edges should look set and the center should still wobble slightly when you shake the pan. That's exactly what you want. The residual heat will finish cooking the center as the bars cool, so they end up creamy instead of dry.

Use the foil overhang to lift the whole slab out of the pan before cutting. This gives you straight, even edges. For the cleanest slices, run your chef's knife under hot water and wipe it dry between each cut. The heat helps the blade glide through the cheesecake without dragging the filling.

Oreo Cheesecake Bar Variations to Try

Swap the classic Oreos for a different flavor like peanut butter, mint, or golden Oreos. The crust and filling will work the same way, but the flavor profile changes completely. If you want a richer dessert, spread a thin layer of chocolate ganache over the cooled bars before refrigerating. For a caramel twist, swirl a few tablespoons of caramel sauce into the filling just before baking. Use a knife to gently marble it in.

How to Serve These Baked Cheesecake Bars

These bars are best served cold, straight from the fridge. A dollop of whipped cream or a drizzle of chocolate sauce on top makes them feel extra special. For a party, cut them into small squares and arrange on a platter with fresh berries on the side. They also pair nicely with a strong cup of coffee or a cold glass of milk.

How to Store Leftover Oreo Cheesecake Bars

Store any leftover bars in an airtight container in the refrigerator. They will keep well for several days. If you need to stack them, place a sheet of wax paper between layers to prevent sticking. Keep them covered so they don't pick up fridge odors.

Recipe

Oreo Cheesecake Bars

4.2/5 (4 ratings)

Pin recipe

Servings: 12 servings
Cuisine: American
Course: Dessert

Ingredients

1 lb package Oreo cookies
4 Tbs ½ stick unsalted butter, melted
3-8 ounce packages cream cheese at room temperature
3/4 cup 5.25 ounces granulated sugar
3/4 cup sour cream at room temperature
1 tsp vanilla extract
1/2 tsp salt
3 large eggs at room temperature

Instructions

Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides. Spray with cooking spray.
To 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.
To 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 or 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.