Cookies and Cream Cheesecake Bars
Creamy cookies and cream cheesecake bars with an Oreo cookie crust and crushed cookies folded into the filling
PRINT PINServings 16
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.
Notes
1. Use full fat cream cheese and sour cream for best texture. Keep mixing on low after adding eggs to avoid cracks and a puffy texture. For cleaner slices chill well and wipe the knife between cuts. Substitute a 9 inch by 9 inch pan for slightly thinner bars and start checking doneness 5 minutes earlier
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 5g | Fat: 22g