Description
These Oreo cheesecake bars are rich, creamy, and packed with crunchy chocolate cookie pieces in every bite. With a buttery Oreo crust and smooth cheesecake filling, they make the perfect make-ahead dessert.
Ingredients
- 42 original Oreo cookies, divided
- 1/4 cup salted butter, melted
- 450 g cream cheese, softened
- 3/4 cup white granulated sugar
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 3 teaspoons vanilla extract
Instructions
- Preheat the oven to 180°C (160°C fan forced) / 350°F. Line an 8-inch square pan with baking paper.
- Roughly chop 14 Oreo cookies and set aside.
- Place the remaining 28 Oreos into a food processor and blitz into fine crumbs. Add the melted butter and mix well. Press the mixture firmly into the base of the prepared pan.
- In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth and creamy.
- Add the sour cream, eggs, and vanilla extract. Beat until combined, scraping down the sides of the bowl as needed.
- Fold half of the chopped Oreos into half of the cheesecake mixture.
- Spread the Oreo cheesecake mixture over the crust, then carefully top with the plain cheesecake mixture.
- Scatter the remaining chopped Oreo pieces over the top.
- Bake for 35 to 40 minutes, or until the edges are set and the center is slightly wobbly.
- Cool in the pan at room temperature for 1 hour, then cover and refrigerate for 4 to 6 hours before slicing and serving.
Notes
- For cleaner slices, chill overnight before cutting.
- Use full-fat cream cheese for the creamiest texture.
- Store leftovers covered in the refrigerator for up to 5 days.
- Freeze individual bars for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
