Cookies and Cream Cheesecake Bars are my go-to when I want a rich, creamy dessert that still feels easy to serve. You get that Oreo cookie crust on the bottom and a thick cheesecake layer that actually holds up when you slice it.
The flavor is straight cookies-and-cream in the best way: vanilla-leaning cheesecake with little bits of crushed Oreos folded in. I like this version because the filling stays smooth and creamy instead of turning airy or puffy.
These are especially good on a holiday platter or for a weekend get-together because you can make them ahead and serve them cold. I usually keep them simple, but a little extra Oreo crumble on top never hurts.
Why You’ll Love This Recipe
Easy to slice: Because it’s baked and chilled, it cuts into clean little bars that are simple to portion and serve.
Classic Oreo flavor: The Oreo crust plus the cookie pieces in the filling gives you that familiar cookies-and-cream taste without needing anything fancy.
Creamy texture: Sour cream keeps the cheesecake filling soft and smooth, not stiff or dry.
Make-ahead friendly: These are better after a long chill, which makes them ideal when you want dessert done before guests show up.
No water bath: You still get a nice baked cheesecake texture, but it’s much less fussy than a full-size cheesecake.
Ingredients You’ll Need
Oreo Crust
- Oreo cookies: I use regular Oreos here (not Double Stuf) so the crust sets up firm and doesn’t feel greasy.
- Unsalted butter: Melted butter is what holds the crumbs together. If you only have salted butter, it’s fine.
- Granulated sugar: Totally optional, but I like a little in the crust for extra crunch and a slightly sweeter bite.
Cookies and Cream Cheesecake Filling
- Cream cheese: Use full-fat and let it soften fully so it mixes smooth. Cold cream cheese is the #1 reason you end up with lumps.
- Granulated sugar: Keeps the filling classic and clean-tasting, like a traditional cheesecake.
- Eggs: Room temperature eggs blend in faster. I keep the mixer on low after adding them so the cheesecake bakes up creamy, not puffy.
- Vanilla extract: Regular vanilla is great here. It rounds out the Oreo flavor and makes the filling taste more like cookies-and-cream.
- Sour cream: Full-fat sour cream gives the best texture. Low-fat can work, but the filling won’t be quite as rich.
- All-purpose flour: Just a little helps the bars set up neatly so they slice well.
- Oreo cookies: I like them roughly chopped so you get actual cookie pieces in the filling instead of “dust.”
Optional Topping
- Oreo cookies: A quick crushed-cookie finish looks nice and gives a little extra crunch on top.
Recipe Instructions
- Preheat the oven: Heat the oven to 325°F.
- Prep the pan: Line an 8-inch by 8-inch pan with parchment paper, leaving an overhang on two sides, then lightly grease the pan.
- Mix the crust: Stir the finely crushed Oreos with melted butter and the optional sugar until the crumbs are evenly moistened.
- Bake the crust: Press the mixture firmly into the bottom of the pan, then bake for 8 to 10 minutes. Let it cool for about 5 minutes while you make the filling.
- Beat the cream cheese: Beat the softened cream cheese and sugar on medium speed until smooth and creamy.
- Add the flour and eggs: Mix in the flour, then add the eggs one at a time, mixing on low just until combined.
- Add sour cream and vanilla: Mix in the vanilla and sour cream until the filling looks smooth.
- Fold in the Oreos: Gently fold in the roughly chopped Oreos, then pour the filling over the crust and smooth the top.
- Bake: Bake for 25 to 30 minutes, until the edges are set and the center is still slightly jiggly.
- Cool and chill: Cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) until fully set.
- Slice and serve: Lift the cheesecake out using the parchment overhang, cut into 16 bars, and top with crushed Oreos if you want. Serve chilled.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use full-fat dairy. Full-fat cream cheese and sour cream make a noticeable difference here. The bars set better and the texture stays creamy instead of a little grainy.
Stop mixing once the eggs go in. Keep the mixer on low and mix just until you don’t see streaks. Overmixing can make the cheesecake rise, then fall, and the texture can get a little spongy.
Don’t overbake it. The center should still have a small jiggle when you shake the pan gently. It finishes setting as it cools and chills.
Chill longer than you think. Four hours is the minimum, but overnight is even better if you want really clean slices. Warm cheesecake is delicious, but it’s messy in bar form.
Wipe the knife between cuts. A quick wipe (or a warm, damp knife) makes the edges look neat, especially with the cookie pieces in the filling.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Cold milk: A cold glass of milk is classic with anything Oreo. It’s simple and it just works.
- Coffee or espresso: These bars are great with black coffee or a latte. The coffee takes the edge off the sweetness.
- Fresh berries: Strawberries or raspberries are nice on the side if you want something fresh on the plate. I don’t do a lot—just a handful.
- Whipped cream: A small spoon of whipped cream on the side is an easy add-on, especially if you’re serving these as a plated dessert.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the bars covered in the fridge for up to 4 days. I keep them right in the pan with the parchment overhang, then slice as needed.
You can make these ahead the day before and chill overnight. They’re actually easier to cut the next day once the filling is fully set.
If you want them to last longer, freeze individual portions in an airtight container. Let them thaw in the fridge overnight before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use a 9×9 pan instead of 8×8?
Yes. The bars will be a little thinner, and they usually bake a bit faster. I start checking about 5 minutes earlier and pull them when the edges look set and the center still jiggles slightly.
How do I know when the cheesecake bars are done baking?
Look for set edges and a center that still moves a little when you gently shake the pan. If the center looks wet or sloshy, it needs more time, but you don’t want it fully firm in the oven.
Why did my cheesecake crack?
Cracks usually come from overmixing (especially after the eggs are added) or overbaking. Mix on low after the eggs, and pull the bars while the center still has a small jiggle.
Can I use reduced-fat cream cheese or sour cream?
You can, but the texture won’t be quite as rich and creamy, and the bars can set a little softer. For this one, I really prefer full-fat for the most reliable results.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cookies and Cream Cheesecake Bars
INGREDIENTS
Oreo Crust
- 24 Oreo cookies finely crushed
- 4 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional.
Cookies and Cream Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 2 cup sour cream room temperature
- 1 tbsp all purpose flour
- 12 Oreo cookies roughly chopped.
Optional Topping
- 4 Oreo cookies crushed.
INSTRUCTIONS
Pan and Crust
- heat oven to 325 F
- line an 8 inch by 8 inch pan with parchment leaving overhang and lightly grease
- mix crushed Oreos with melted butter and sugar until evenly moistened then press firmly into the pan
- bake crust 8 to 10 minutes then cool 5 minutes while making filling.
Filling and Bake
- beat cream cheese and sugar on medium until smooth
- mix in flour then add eggs one at a time mixing on low just until combined
- mix in vanilla and sour cream until smooth
- fold in chopped Oreos
- pour filling over crust and smooth the top
- bake 25 to 30 minutes until edges are set and the center is slightly jiggly
- cool at room temperature 1 hour.
Chill and Serve
- refrigerate at least 4 hours or overnight until fully set
- lift out using parchment and cut into 16 bars
- top with crushed Oreos if using and serve chilled.
