Description
Delicious and creamy Oreo Cheesecake Bars featuring a rich Oreo crust, a smooth cheesecake layer with crushed Oreos folded in, and topped with mini chocolate chips drizzled over additional crushed Oreos. These no-bake bars are perfect for a sweet treat that sets in the fridge or freezer, offering a luscious dessert that serves 16 bars.
Ingredients
Scale
Crust
- 20 Oreos, crushed (about 2 cups)
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 12 ounces cream cheese, softened
- 1 cup powdered/confectioners sugar
- 2/3 cup regular sour cream
- 1 teaspoon pure vanilla extract
- 15 Oreos, crushed (chunky or fine as preferred)
Topping
- Crushed Oreos (filling removed, as preferred)
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Prepare the pan and crust: Line an 8×8″ or 9×9″ square baking dish with parchment paper. Crush 20 Oreos in a food processor or zippered bag until fine crumbs are formed.
- Make the crust mixture: Combine the melted butter with the crushed Oreo crumbs and mix well.
- Form the crust: Press the crust mixture evenly into the bottom of the prepared pan.
- Chill crust: Place the crust in the freezer for 10 minutes to firm up while preparing the cheesecake layer.
- Mix cheesecake base: In a medium bowl, beat softened cream cheese and powdered sugar together on low speed until smooth using a hand or stand mixer.
- Add sour cream and vanilla: Mix in the sour cream and vanilla extract on low speed until fully combined and smooth.
- Fold in crushed Oreos: Roughly crush 15 Oreos to your preferred chunk size; fold them gently into the cheesecake batter without overmixing.
- Assemble cheesecake layer: Pour the cheesecake batter over the chilled crust and smooth the top evenly.
- Chill to set: Refrigerate for 4-6 hours or freeze for 2-4 hours (or overnight) until fully set. If frozen, allow to sit at room temperature for 10 minutes before cutting.
- Cut bars: Slice cheesecake into 16 equal bars (4 rows by 4 columns).
- Prepare topping: Crush additional Oreos (filling removed) in a zippered bag until fine or chunky based on preference.
- Melt chocolate: Heat mini semi-sweet chocolate chips in 30-second increments, stirring between each, until melted but not overheated.
- Drizzle chocolate: Transfer melted chocolate into a zippered bag, cut off a small corner, and drizzle chocolate over the cheesecake bars.
- Add Oreo topping: Immediately sprinkle crushed Oreos over the chocolate drizzle so the toppings stick before the chocolate sets.
- Serve or store: Serve immediately or refrigerate the bars in an airtight container. They keep well for 2-3 days in the refrigerator.
Notes
- You can use an 8×8 or 9×9 inch pan based on your preference.
- Adjust the chunk size of the Oreos in the cheesecake batter to your liking.
- Freezing the bars overnight speeds up the setting process.
- Remove bars from freezer 10 minutes before serving for easier cutting.
- The bars last 2-3 days refrigerated in an airtight container.
- Be careful not to overheat the chocolate chips during melting to avoid burning.
