Creamy and easy to make Oreo cheesecake recipe that is baked in a square pan and then cut into bars. It’s the perfect cake for brunch with friends.
Give me an Oreo or give me cheesecake and alone my sweet tooth would be fully satisfied. But if you give me Oreo cheesecake, I may lose my sweet little mind. I mean, do I really need to convince you to make this cheesecake? It’s two of the best things combined into one, just like this Nutella Cheesecake combo!
Tips for Making the Perfect Oreo Cheesecake
After years of making my this Oreo cheesecake recipe, I have learned a few tips and tricks to make this tasty treat turn out perfectly every time!
- Always use room temperature cream cheese: Softened cream cheese is creamier when mixed, and it blends better with the other ingredients in the recipe.
- Don’t over mix your batter: You have to mix the cream cheese enough to remove all those lumps, but incorporating too much air into the mix can cause the cake to rise too rapidly in the oven, then fall, then crack.
- Let your cheesecake cool gradually: Try not to pop that this delicious cheesecake right into the fridge after it comes out of the oven. Instead, let it reach room temperature on a wire rack.
More of My Favorite Cheesecake Recipes
What can I say, I just love cheesecake, it’s the perfect dessert for any occasion. Here are a few more of my favorites:
How to Make Oreo Cheesecake Recipe
This Oreo cheesecake is sweet, but not overly so, and it tastes even better than it looks or sounds. Drizzling chocolate on top is optional, but not for me!
Oreo Crust
First, I like to really finely chop up the Oreos in either a food processor or a blender, whichever you prefer. Next, add the melted butter and stir together until all the crumbs are moistened. I like to let my crust sit and cool for about 30 minutes before adding the filling. I bake my Oreo cheesecake bars in a square pan, which makes it so much easier to cut into delicious little squares.
Oreo Cheesecake Filling
Once you have mixed in all your ingredients, fold in the Oreos. I don’t use my mixer for this part, to make sure I don’t crumble the Oreos too much. Pour batter over the cooled Oreo crust and spread evenly.
Let’s Bake
Bake for 30-40 minutes. The center of the cake should be slightly wobbly. Allow the cake to sit at room temperature for 1 hour, then refrigerate for at least 6 hours or until the cake is completely set.
- 15 Oreo cookies
- 3 tablespoons (40 g/1.5 oz) unsalted butter, melted
- 16 oz (450 g) full-fat cream cheese, at room temperature
- 2/3 cup (130 g/4.5 oz) granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup (120 g/4 oz) sour cream
- 8 Oreos, coarsely chopped
- 3 oz white or dark chocolate, melted, to drizzle (optional)
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Preheat the oven to 350F/180C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the cheesecake out of the pan after baking.
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Pulse the Oreos (the whole cookie, with their filling) in a food processor or blender until finely ground. Place the crumbs in a medium bowl and stir in the melted butter. Place crumbs in the pan, and gently press with your fingers to form an even layer. Bake for 8 minutes. Allow to cool while you prepare the cheesecake filling.
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Reduce oven temperature to 325F/160C.
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In a mixer fitted with the paddle attachment, beat cream cheese on low-medium speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes. Add the eggs, one at a time, until fully combined. Add vanilla and sour cream and beat until incorporated and smooth. Remember to scrape down the sides and the bottom of the bowl. Fold in Oreos.
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Pour batter over the cooled Oreo crust and spread evenly. Bake for 30-40 minutes. The center of the cake should be slightly wobbly. Allow the cake to sit at room temperature for 1 hour, then refrigerate for at least 6 hours or until the cake is completely set. Lift the cake out of the pan using the parchment paper and cut into squares.
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To drizzle the chocolate: place the melted chocolate into a ziplock bag, and snip a small corner off the corner of the bag. Drizzle chocolate over the cheesecake bars. Chill the bars until ready to serve.
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Cheesecake tastes best after 24 hours, so it's best to prepare it a day in advance. It will keep well in an airtight container in the fridge for several days.
Now you’re set! You have a delicious dessert for all your upcoming get-togethers! Speaking from experience these Oreo cheesecake bars are a huge party hit, that is if you can keep all hungry hands off of them before delivering them to your guest! I hope you enjoy this tasty treat, let me know in the comments what you think!
2 Comments
Misha
February 1, 2019 at 2:29 pmYou might want to adjust the cooktime or temperature because mine was still runny after 40 minutes
Cindy Sanderson
July 20, 2019 at 11:25 pmAwesome recipe!! I didn’t change a thing! Didn’t have any chocolate to drizzle but they were still delicious!! Just made it for the second time but this time I decided to double the recipe!! My husband ate them so quickly the first time!