This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

If you love oreos and you love cheesecake, you will think that you have died and gone to heaven with this treat. It all starts with an oreo crust. Then the cheesecake is baked, but still perfectly moist with crunchy oreos inside. Then I just had to top it off with some more crushed oreos making this pretty much the BEST treat ever. This treat was perfection and it would definitely be a hit!

Cookies and cream cheesecake bars in a stack of 4.

Rating: 5 stars Difficulty of Recipe: 2 stars

Pin this now to find it later

Pin It

Save Pin Print

Cookies and Cream Cheesecake Bars

By: Alyssa Rivers

If you love oreos and you love cheesecake, you will think that you have died and gone to heaven with this treat. It all starts with an oreo crust.

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: 12 Bars

Ingredients

Instructions

Preheat the oven to 325 degrees Fahrenheit. Line a 9x13-inch pan with aluminum foil, leaving a 2-inch overhang for easy removal. Spray the aluminum foil with non-stick cooking spray.
Place 28 Oreos in a food processor and pulse until they are finely ground. Add the Oreos and the melted butter to a bowl and stir until the Oreos are moistened.
Pour the crumb mixture into the pan and press firmly until the crumbs are evenly distributed. Bake for 10 minutes then remove from the oven and set on a cooling rack while you make the cheesecake mixture.
In a large mixing bowl using a hand mixer whisk the cream cheese and sugar for about 2 minutes until smooth.
Add the sour cream, vanilla, and salt and whisk together for 30 seconds. Scrape down the sides. Add the eggs one at a time and beat well after each egg. 
Break the remaining cookies in half and gently pulse them in the food processor so that they are still chunky. Stir them into the cheesecake mixture.
Pour the cheesecake on top of the Oreo crust and spread evenly. Take about 4 Oreos and crumble them on the very top.
Bake in the preheated oven for 40 minutes until the filling is set around the edges and the middle is a little wobbly.
Chill for at least 3 hours or overnight. Keep them stored in the refrigerator.

Nutrition

Calories: 497kcalCarbohydrates: 42gProtein: 7gFat: 34gSaturated Fat: 18gCholesterol: 121mgSodium: 513mgPotassium: 195mgFiber: 1gSugar: 30gVitamin A: 1024IUVitamin C: 1mgCalcium: 87mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.