Cookies and Cream Cheesecake Bars are my go-to when I want a dessert that’s rich and creamy but still easy to serve. You get a crunchy Oreo crust on the bottom and a thick cheesecake layer that actually holds up when you slice it.
The flavor is straight-up cookies and cream, with little chunks of Oreos folded through so it’s not just “Oreo on top.” I also like that this is a no water bath cheesecake bar situation, which keeps things simple.
For me, these are especially good for holiday platters, potlucks, and any time you need a dessert that can sit in the fridge until you’re ready. I usually serve them chilled with extra crushed Oreos and maybe a little whipped cream.
Why You’ll Love This Recipe
Easy to Slice: These chill into clean, neat bars, so you don’t have to fuss with springform pans or messy slices.
Classic Oreo Flavor: The cookie crust plus the chopped cookies in the filling gives you that real cookies-and-cream taste, not just a hint of it.
No Water Bath: I love a water bath cheesecake, but I don’t love the extra steps. This bakes up reliably without it.
Make-Ahead Friendly: Cheesecake bars are better once they’ve had time to set, so this is the kind of dessert I like to prep the day before.
Good for a Crowd: A 9×13 pan makes plenty, and they’re easy to serve at parties because they’re already portioned.
Ingredients You’ll Need
Oreo Crust
- Oreo cookies: Regular Oreos are what I use. You can crush them in a food processor or in a bag with a rolling pin—either way works.
- Unsalted butter: Melted butter is what binds the crumbs so the crust slices cleanly instead of crumbling everywhere.
- Salt: Just a pinch. It keeps the crust from tasting flat and makes the chocolate flavor pop a little more.
Cheesecake Filling
- Cream cheese: Full-fat is worth it here. Let it soften well so you don’t end up chasing little lumps in the batter.
- Granulated sugar: Simple and classic for cheesecake bars. It sweetens the filling without changing the texture.
- Sour cream: I like the tang it adds, and it makes the filling taste more like a real cheesecake instead of just sweet cream cheese.
- Eggs: Room temperature helps them blend in quickly. I keep the mixer on low once the eggs go in.
- Vanilla extract: This is the main background flavor, so use a good one if you can.
- Oreo cookies: Roughly chopped is best so you get actual cookie pieces throughout instead of “Oreo dust.”
- All-purpose flour: Optional, but I like it when I want slightly sturdier bars that slice extra clean.
Optional Topping
- Crushed Oreos: A simple finish that makes the bars look like cookies-and-cream right away. I usually add this right before serving so it stays crisp.
- Whipped cream: Totally optional, but it’s nice if you’re serving these on plates instead of straight from the tray.
Recipe Instructions
- Preheat the oven: Heat the oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang so you can lift the bars out later.
- Make the crust: Mix the Oreo crumbs with melted butter and a pinch of salt, then press firmly into the bottom of the pan in an even layer.
- Bake the crust: Bake for 8 minutes, then let it cool for about 5 minutes while you make the filling.
- Beat the cream cheese: Beat the softened cream cheese and sugar until smooth and lump-free, scraping down the bowl as needed.
- Add the sour cream: Mix in the sour cream and vanilla until combined.
- Add the flour: Mix in the flour if you’re using it.
- Add the eggs: Add the eggs one at a time, mixing on low just until combined. Don’t overmix.
- Fold in the Oreos: Fold in the chopped Oreos with a spatula so they stay in nice chunks.
- Add the filling: 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: Cool at room temperature for about 1 hour.
- Chill: Refrigerate until fully set, at least 4 hours or overnight.
- Slice and serve: Lift out using the parchment overhang, slice into bars, garnish with extra crushed Oreos, and 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. This is one of those recipes where reduced-fat cream cheese just doesn’t bake up the same. Full-fat cream cheese and sour cream give you that thick, smooth cheesecake texture.
Keep the mixer low after the eggs. Once eggs are in, overmixing adds extra air, and that’s when you’re more likely to get cracks and a puffed-up top. Low speed and stop as soon as the batter comes together.
Pull them when the center still jiggles. The edges should look set, but the middle should still move a little when you gently shake the pan. It firms up as it cools and chills.
Line the pan with parchment. The overhang makes it easy to lift the whole slab out and slice it cleanly. It’s also a lot less stressful than trying to dig bars out of the pan.
Wipe the knife between cuts. Cheesecake bars slice best when they’re really cold, and a clean knife makes a big difference. I just wipe with a damp paper towel between slices.
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
- Whipped cream: A small dollop on the side is simple and classic. If you want, add a pinch of crushed Oreos on top of the whipped cream too.
- Cold milk: A cold glass of milk is hard to beat with cookies-and-cream anything. It’s especially nice if you’re serving these to kids.
- Coffee or espresso: These are really good with coffee, especially if you like your desserts on the richer side. I usually do black coffee or a latte.
- Fresh berries: Strawberries or raspberries are nice on the plate if you want something fresh next to the bars. I don’t do anything fancy—just rinse and serve.
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 leftovers covered in the fridge for up to 4 days. I like to keep them right in the pan with a tight layer of foil, or move slices into a container.
You can make this recipe ahead and chill it overnight before slicing. In fact, I think it cuts more cleanly the next day once it’s fully set.
If you want them to last longer, you can freeze individual portions. Wrap the bars well, then thaw in the fridge overnight before serving.
I usually add any crushed Oreo garnish right before serving. It keeps the topping from getting soft in the fridge.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I really need to use room-temperature cream cheese and eggs?
It helps a lot. Soft cream cheese blends smoothly, and room-temp eggs mix in faster, so you’re less likely to overmix the batter trying to get it combined.
How do I know when the cheesecake bars are done?
The edges should look set, and the center should still have a slight jiggle. If the whole pan looks liquidy, it needs more time, but don’t wait until the center is completely firm in the oven.
Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works fine here, especially full-fat. The flavor will be slightly tangier, but the bars still set up well.
Can I bake these in a 9×9 pan instead of 9×13?
You can, and you’ll get thicker bars. Plan to add about 5 to 10 minutes of bake time, and keep the same doneness cue: set edges and a slightly jiggly center.
What’s the best way to get clean slices?
Chill the bars until they’re fully set, then use a large knife and wipe it between cuts. If the bars start getting soft while you’re slicing, pop them back in the fridge for a bit.
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
- 5 tbsp unsalted butter melted
- pinch salt.
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 12 Oreo cookies roughly chopped
- 1 tbsp all purpose flour optional for extra stability.
Optional Topping
- extra crushed Oreos for garnish
- whipped cream for serving.
INSTRUCTIONS
Prep and Bake
- heat oven to 325 F and line a 9x13 inch baking pan with parchment leaving overhang
- mix Oreo crumbs with melted butter and salt then press firmly into the pan
- bake crust 8 minutes then cool 5 minutes
- beat cream cheese and sugar until smooth and lump free then mix in sour cream and vanilla
- mix in flour if using
- add eggs one at a time mixing on low just until combined
- fold in chopped Oreos
- pour filling over crust and smooth the top
- bake until edges are set and center is slightly jiggly 25 to 30 minutes.
Cool Chill and Slice
- cool at room temperature 1 hour then refrigerate until fully set at least 4 hours or overnight
- lift out using parchment overhang and slice into bars
- garnish with crushed Oreos and serve chilled.
