Oreo Chocolate Chip Cheesecake Bars are rich, creamy, and packed with layers of flavor in every bite. They start with a crunchy Oreo cookie crust, followed by a smooth cheesecake layer, and are topped with soft chocolate chip cookie dough and more crushed Oreos. These cheesecake bars bake up thick, chewy, and perfectly sweet, making them a great dessert for parties, holidays, or anytime you need a crowd-pleasing treat. If you can’t get enough Oreo treats, you will love my Oreo Fluff, too!
Ingredients & Substitutions
- Crust: The crust is made with crushed Oreo cookies and melted butter. Mix well so all the crumbs are coated. This helps the crust stick together after baking. You can use regular Oreos or double-stuffed Oreos (no need to remove the filling). You can also swap in graham cracker crumbs if you want a more classic cheesecake crust.
- Cream Cheese: For the smoothest cheesecake layer, make sure the cream cheese is at room temperature. This helps it mix easily and keeps the filling creamy.
How To Soften Cream Cheese Quickly
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Sour Cream: The sour cream adds a light tang and makes the filling extra smooth. You can also use plain Greek yogurt if needed.
- Chocolate Chip Cookie Topping: This cookie dough is soft and crumbles over the cheesecake. If it feels too soft, chill it for 10 to 15 minutes. You can use milk, semi-sweet, or dark chocolate chips.
- Oreo Topping: Crushed Oreos go on top before baking. They add extra chocolate flavor and a little crunch. You can crush them fine or leave bigger pieces for more texture.
FAQs
Can I use store-bought Oreo crumbs for the crust?
Yes, you can. Just make sure the crumbs are mixed well with melted butter so the crust holds together. Crushing whole Oreos usually gives the best flavor and texture.
Do I need to remove the filling from the Oreos?
No. Leave the filling in the cookies. It helps the crust stick together and adds flavor.
Why do the cream cheese and eggs need to be room temperature?
Room temperature ingredients mix more smoothly. This helps the cheesecake layer stay creamy and lump-free.
How do I know when the cheesecake bars are done?
The edges should look set, and the center should still have a slight jiggle. It will finish setting as it cools and chills.
Can I make cheesecake bars ahead of time?
Yes. These bars are best when chilled. You can make them the day before and refrigerate overnight for clean slices.
Why do I need to chill the cheesecake bars before cutting?
Chilling helps the layers firm up so they slice cleanly. If you cut too early, the layers can mix together.
Serving Ideas
- Serve chilled for the cleanest slices and the best texture.
- Add a drizzle of chocolate syrup or melted chocolate for extra richness.
- Top with whipped cream for a light and creamy finish.
- Sprinkle extra crushed Oreos on top right before serving for more crunch.
- Serve with a glass of cold milk or coffee for a classic cookies-and-cream moment.
How to Store Oreo Chocolate Chip Cheesecake Bars
Refrigerator: Store the bars in an airtight container in the refrigerator for up to 5 days. They taste best chilled, and the layers stay firm and creamy.
Room Temperature: These bars can sit out for about 1 to 2 hours when serving. Because of the cheesecake layer, they should not be left out longer.
Make Ahead: You can make these bars a day in advance and chill overnight. This actually helps the layers set and makes slicing much easier.
Can I freeze cheesecake bars? Yes. Freeze the bars in an airtight container for up to 2 months. For best results, place parchment between layers so they don’t stick together. Thaw in the refrigerator before serving.
Oreo Chocolate Chip Cheesecake Bars
Ingredients
Oreo Crust
- 1 ½ cups crushed Oreo cookies, about 20 cookies (including filling)
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 2 packages (8 ounces each) cream cheese, softened to room temperature
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (77 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Chocolate Chip Cookie Topping
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 large egg, room temperature
- ¼ teaspoon vanilla extract
- 10 tablespoons all-purpose flour
- ¼ teaspoon baking soda
- 1 pinch kosher salt
- ½ cup (91 g) semisweet chocolate chips
Oreo Topping
- ½ cup crushed Oreo cookies, about 5 to 6 cookies
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving overhang on the sides for easy removal. Set aside.
Crust
- In a medium bowl, mix the crushed Oreo crumbs and melted butter until evenly coated and it resembles wet sand.
- Press firmly into the bottom of the prepared pan in an even layer.
- Place in the refrigerator to chill while you prepare the filling.
Cheesecake Filling
- In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the cream cheese until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the granulated sugar and mix until light and fully combined, 1 to 2 minutes.
- Mix in the sour cream and vanilla extract until smooth.
- With the mixer on low speed, add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
- Pour the cheesecake filling over the chilled Oreo crust and spread into an even layer. Return to the refrigerator while you prepare the topping.
Chocolate Chip Cookie Topping
- In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Then gradually add to the butter mixture on low until just combined.
- Fold in the chocolate chips.
Assemble & Bake
- Crumble the cookie dough evenly over the cheesecake layer.
- Sprinkle the crushed Oreo cookies evenly over the top.
- Bake for 35 to 40 minutes, or until the cookie topping is golden and the cheesecake is set around the edges with a slight jiggle in the center.
- Let cool completely in the pan on a wire rack, 1 to 2 hours.
- Cover and refrigerate for at least 4 hours (or overnight) until fully set
- Use the parchment overhang to lift out of the pan, slice into squares, and serve chilled or at room temperature.
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