My love affair with these Oreo Cheesecake Bars began on a particularly chaotic Wednesday. I needed a dessert that felt indulgent but didn’t require the precision of a full-blown cheesecake. I remember the moment I pulled the pan from the oven—the kitchen smelled like a dreamy fusion of toasted cocoa and sweet, creamy cheesecake, with that telltale crack on top that promised perfect texture underneath. That first bite, still slightly warm, was a revelation: rich, creamy, and packed with nostalgic cookie crunch. It was an instant classic in my home, and it has been my secret weapon for potlucks, parties, and those “I just need something wonderful” days ever since. It’s the recipe friends beg me for, and today, I’m sharing it with you.
Ingredients
- 24 Oreo cookies, crushed (filling included!)
- 5 tbsp unsalted butter, melted
- 16 oz (2 blocks) full-fat cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- ¼ cup full-fat sour cream, at room temperature
- ¼ tsp fine sea salt
- 10 additional Oreo cookies, roughly chopped (for mixing in)
Let’s talk ingredients, because quality and temperature matter here. I’ve tried this with reduced-fat cream cheese, and trust me, the texture just isn’t the same—it can become grainy and lacks that luxurious mouthfeel. Full-fat is non-negotiable for that silky, rich result. Room temperature is your best friend for the cream cheese, eggs, and sour cream; it ensures a smooth, lump-free batter without overmixing. And don’t even think about using anything but real, name-brand Oreos for the crust. The filling in the cookies is part of the magic, helping to bind the crust and add that distinct flavor. I learned this the hard way with a generic brand once, and the crust was crumbly and bland.(See the next page below to continue…)