The concept of Oreo Cheesecake Bars evolved from my many attempts at mastering traditional cheesecakes, a dessert I’ve been experimenting for years. However, after a series of cracked and sunken cheesecake failures, I decided to simplify the process. By using a crushed Oreo crust and layering it with a creamy, rich filling, I discovered a foolproof way to enjoy cheesecake that was much easier and far less stressful than making a whole cheesecake.
Made with just some simple ingredients, these bars are an absolute crowd-pleaser. The crushed Oreo crumbs offer the perfect texture contrast, while the combination of cookies and cream flavour makes every bite irresistible. Whether you’re hosting a party or just looking for a quick treat, these bars are guaranteed to impress with their creamy, indulgent layers and perfect texture!
Oreo Cheesecake Bars
These Oreo Cheesecake Bars are the ultimate treat for anyone who loves cookies and cream. With a buttery Oreo crust and a luscious, creamy cheesecake filling LOADED with Oreo cookie pieces, it’s impossible not to be obsessed with every bite!
5 Key Points for Oreo Cheesecake Bar Ingredients
When making Oreo Cheesecake Bars, your chosen ingredients are essential to achieving that perfect combination of flavour and texture. Here are the key ingredients to focus on:
Oreo Crust Ingredients
Use pulverized Oreo cookies, melted butter, and a dash of salt for the crust. This simple mix creates a buttery, flavorful base that sets the tone for the bars.
Cream Cheese for Richness
Cream cheese is a crucial ingredient for the creamy filling. Let it soften at room temperature for about an hour to ensure a smooth, lump-free texture.
Sour Cream for Tangy Depth
Sour cream adds a necessary depth of flavour and enhances the cheesecake’s creamy texture, providing a slight tangy balance to the sweetness of the other ingredients.
Eggs for Binding
Use large eggs at room temperature to bind the batter together. Eggs also provide the necessary structure, ensuring the bars are appropriately set after baking.
Granulated Sugar and Vanilla Extract
Granulated sugar adds the perfect sweetness, while vanilla extract elevates the flavour profile with its pure taste. These simple ingredients make a big difference in creating a delicious and balanced final product.
How to Make Perfect Cheesecake Bars (No Cracks)
To ensure your Oreo cheesecake bars come out smooth, creamy, and crack-free, follow these expert-backed tips to make the process easier and more effective.
Step 1- Use Quality Ingredients
Start with high-quality ingredients like Philadelphia cream cheese, pure vanilla extract, and the best Oreos. Using fresh and room-temperature ingredients will help prevent lumps and ensure a smooth, velvety batter without needing high-speed mixing.
Step 2- Make the Oreo Crust
When making the crust, pulse half of the Oreos in a food processor until finely crushed, then mix with melted butter and a pinch of salt. Press the mixture into a 9×9 pan, chill it to firm up, and you’ll have a sturdy base that won’t crumble when sliced.
Step 3- Avoid Overmixing the Batter
Mix the cream cheese and sugar until light and fluffy to create a silky batter, but don’t overbeat. When adding the eggs, beat them one at a time, mixing gently to avoid introducing air that can cause cracks while baking.
Step 4- Use the Right Baking Temperature
Bake your bars at a low temperature to keep the texture rich and creamy without creating a spongy or eggy texture. Adding a 9×13 pan of water on the bottom rack helps keep the oven moist and prevents cracking during baking.
Step 5- Let It Cool Slowly
After baking, let the cheesecake bars cool in the oven with the door cracked for about an hour. This gradual cooling helps maintain the dense, rich texture and prevents sudden temperature changes that could lead to cracks.
Following these steps, you’ll achieve perfectly creamy, indulgent, and crack-free Oreo cheesecake bars that everyone will love!
Advanced Tips or Variations
- Include tips for experienced bakers or variations of the recipe:
- “For a richer flavour, try using double-stuffed Oreos in the crust or a mix of regular and golden Oreos for a unique twist.”
- “Consider substituting sour cream with Greek yogurt for a lighter texture.”
Top & Serve Oreo Cheesecake Bars
Once your bars have had time to set and chill, it’s time to finish them off and enjoy! Here are some tips for serving your Oreo Cheesecake Bars just right:
- Chill for optimal texture: Let the bars chill for an hour before serving to ensure the best texture.
- Top with crushed Oreos: Add the remaining crushed Oreo cookies for extra crunch and flavour.
- Slice into portions: Cut into nine larger bars or 16 smaller servings based on your preference.
- Store in the fridge: Keep leftover bars in the refrigerator to maintain freshness and taste.
How to Store Oreo Cheesecake Bars
To keep your Oreo Cheesecake Bars fresh, follow these simple storage tips:
- Refrigerate covered: Store your bars in an airtight container or wrap them tightly to keep them fresh in the refrigerator for up to 3 days.
- Freeze for more extended storage: You can freeze the bars for up to 3 months. Just make sure to wrap them well to prevent freezer burn.
FAQs
- What is no-bake cheesecake filling made of?
No-bake cheesecake filling is typically made of cream cheese, sugar, vanilla extract, heavy cream, and sometimes sour cream or yoghurt for added tang.
- Is no baked or baked cheesecake better?
It depends on preference. No-bake cheesecake is lighter and creamier, while baked cheesecake has a denser, richer texture.
- Why is my no-bake cheesecake sloppy?
A sloppy, no-bake cheesecake may result from under-beating the cream or using too-warm ingredients. Ensure your cream cheese and whipped cream are properly chilled and mixed. - How long will Oreo cheesecake last in the fridge?
Oreo cheesecake can last 3-4 days in the fridge if covered.
Oreo Cheesecake Bars
Ingredients
- 19.1 oz package regular Oreo cookies
- 1/4 cup {1/2 stick} salted butter melted
- 3 {8 oz} packages cream cheese softened
- 3/4 cup granulated sugar
- 3/4 cup sour cream room temperature
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 3 large eggs room temperature
Instructions
Preparation
- Preheat your oven to 325°F (162°C).
- Line a 9x13-inch baking pan with aluminum foil, ensuring a 2-inch overhang on both sides for easy removal later. Spray the foil lightly with non-stick cooking spray. Set the pan aside.
Making the Crust
- Place 28 Oreos in a food processor and pulse until they form fine crumbs.
- In a mixing bowl, combine the Oreo crumbs with melted butter, ensuring the crumbs are fully coated.
- Press the mixture firmly and evenly into the bottom of the prepared pan to form a crust.
- Bake the crust for 10 minutes, then transfer the pan to a wire rack to cool.
Preparing the Filling
- Roughly chop the remaining Oreos using a food processor or by hand. Set aside.
- In a large mixing bowl, use an electric mixer to beat cream cheese on medium speed until smooth and creamy.
- Add granulated sugar and continue beating for about 2 minutes, scraping down the sides of the bowl as needed.
- Mix in sour cream, vanilla extract, and a pinch of salt. Beat until well combined, then scrape the bowl and mix briefly again.
- Add eggs one at a time, beating well after each addition. Ensure the mixture is fully combined by scraping the sides of the bowl and mixing again.
- Gently fold in the chopped Oreos and mix until evenly distributed.
Assembling and Baking
- Pour the cream cheese mixture over the prepared crust, spreading it evenly across the pan.
- Bake for about 40 minutes, or until the filling is slightly wobbly in the center but set around the edges.
- Remove the pan from the oven and place it on a wire rack to cool completely, approximately 1 hour.
Chilling and Serving
- Once cooled, transfer the pan to the refrigerator and chill for at least 3 hours to allow the cheesecake to set.
- When ready to serve, use the foil overhang to lift the cheesecake out of the pan.
- Cut into squares and serve chilled. Store any leftovers in the refrigerator until ready to enjoy.
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