Oreo Cheesecake Bars: A Delightful No-Bake Recipe! Recipe
Introduction
Oreo Cheesecake Bars are a deliciously creamy and chocolatey treat that’s perfect for any occasion. This delightful recipe combines a crunchy Oreo crust with a rich cheesecake filling studded with chopped Oreos. Best of all, it’s simple to make and always a crowd-pleaser.
Ingredients
- 1 ½ cups Oreo cookie crumbs
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup chopped Oreo cookies (about 10 cookies)
- ½ cup sour cream
- ¼ cup powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Step 2: In a medium bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to form a crust.
- Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well combined.
- Step 4: Add the eggs one at a time, mixing well after each addition. Gently fold in the chopped Oreo cookies and sour cream until just combined.
- Step 5: Pour the cheesecake mixture over the crust in the baking dish, spreading it evenly. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Step 6: Remove from the oven and let cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours, or overnight, to set completely.
- Step 7: Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Cut into bars and dust with powdered sugar before serving.
Tips & Variations
- For extra crunch, add a handful of chopped nuts like pecans or walnuts into the cheesecake mixture.
- Use double-stuffed Oreos for an even richer filling and crust flavor.
- To make it gluten-free, substitute Oreo cookies with a gluten-free chocolate sandwich cookie.
- If you prefer a tangier cheesecake, increase the sour cream to ¾ cup.
Storage
Store the Oreo Cheesecake Bars covered in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. For best texture, allow them to come to room temperature a few minutes before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars without baking?
This recipe requires baking to set the cheesecake filling properly. However, you can find no-bake versions that use gelatin or whipped cream instead, but they will have a different texture.
Can I use regular chocolate cookies instead of Oreos?
Yes, you can substitute with your favorite chocolate sandwich cookies, but the signature Oreo flavor is part of what makes this dessert special.
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Oreo Cheesecake Bars: A Delightful No-Bake Recipe! Recipe
- Total Time: 4 hours 50 minutes (including chilling time)
- Yield: 16 bars 1x
Description
Oreo Cheesecake Bars combine a rich and creamy cheesecake filling with a crunchy Oreo crust for a decadent dessert that’s perfect for any occasion. These bars are baked to perfection and chilled to set, creating a smooth and luscious treat with chunks of Oreo cookies throughout.
Ingredients
Crust
- 1 ½ cups Oreo cookie crumbs
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup chopped Oreo cookies (about 10 cookies)
- ½ cup sour cream
Topping
- ¼ cup powdered sugar
Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides to facilitate easy removal later.
- Make the crust: In a medium bowl, combine the Oreo cookie crumbs with the melted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of your prepared baking dish to create an even crust layer.
- Prepare the cheesecake batter: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy. Add in the granulated sugar and vanilla extract, mixing thoroughly to combine.
- Add eggs and mix-ins: Add the eggs one at a time, mixing well after each to ensure incorporation. Gently fold in the chopped Oreo cookies and sour cream, mixing just until evenly distributed to avoid overmixing.
- Assemble and bake: Pour the cheesecake filling over the prepared crust, spreading it out evenly. Bake in the preheated oven for 30 to 35 minutes, until the edges are set and the center still jiggles slightly when moved.
- Cool and chill: Remove the cheesecake bars from the oven and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight until fully set.
- Serve: Using the parchment paper overhang, lift the cheesecake out of the pan and place it on a cutting board. Cut into bars and dust the tops lightly with powdered sugar before serving.
Notes
- Make sure the cream cheese is softened to room temperature for a smoother batter and to avoid lumps.
- Press the crust firmly and evenly to prevent it from crumbling when cutting.
- For a more intense Oreo flavor, you can increase the chopped cookies in the filling.
- Refrigerate the cheesecake bars overnight if possible; this will help them set better and improve flavor.
- Use full-fat cream cheese and sour cream for a richer, creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo cheesecake bars, no-bake cheesecake bars, creamy Oreo dessert, easy cheesecake recipe, Oreo crust cheesecake
