Cookies and Cream Cheesecake Bars

This recipe has been featured in a post on The Recipe Girl Blog:Β  You Made That Dessert.

Yield: 24 bars

Prep Time: 30 min

Cook Time: 50 min

Cookies and Cream Cheesecake Bars

I adore these bars from cookbook author Beth Lipton. They're quite addicting.


1 (1 pound) package Oreo cookies
4 Tablespoons unsalted butter, melted

3 (8 ounce) packages cream cheese, at room temperature
3/4 cup granulated white sugar
3/4 cup sour cream, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs, at room temperature


1. Preheat oven to 325Β°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).

2. Make the crust: Place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.

4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight)

5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef's knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.


*These work best served on flattened out cupcake papers w/ a fork stuck on top.

Source: (Reprinted with permission from You Made That Dessert?)

22 Responses to “Cookies and Cream Cheesecake Bars”

  1. postedNov 5, 2009 7:53 AM

    YUUUMMM <3

  2. postedMay 18, 2011 11:19 PM

    I’m waiting for the ingredients to warm up to room temperature now- can’t wait to get started on these!

  3. postedAug 11, 2011 2:22 AM

    I made these and brought them into the office – they were a huge hit!! They are more like a real cheesecake than a bar though, so a bit messy to eat with your fingers, but sooooo good!

  4. postedOct 10, 2011 5:39 AM
    Kristy @ Sweet Treats and More

    I adapted these slightly to make Pumpkin Oreo Cheesecake Bars! And they are soooo good! I’ve still got to try the original Cookies and Cream Bars though, I’ve had them bookmarked forever!

  5. postedFeb 27, 2012 11:51 PM

    Can you eat these warm? i like my cheesecake warm

    • postedFeb 28, 2012 3:57 PM

      I have not eaten these warm, but I don’t see any reason why you couldn’t heat it up a bit!

  6. postedSep 3, 2012 1:29 PM

    what do you mean with “3 (8 ounce) packages cream cheese, at room temperature “? each package has 8 ounce or 3 packages have 8 ounce? πŸ™‚

    • postedSep 3, 2012 5:04 PM

      Cream cheese comes in 8-ounce packages. You’ll need three packages πŸ™‚

  7. postedMar 8, 2013 5:07 PM

    I made this but the top is like.. slightly golden brown… is the trick to slice it off? looks nice though.. cooling it now.

  8. postedMar 10, 2013 5:35 PM

    I have all ingredients except for sour cream. Can it be done or can I sub with corn starch or milk? Thanks.

    • postedMar 11, 2013 7:04 AM

      An okay sub for sour cream is plain yogurt. I don’t think cornstarch or milk would work.

  9. postedApr 30, 2013 6:30 PM

    this will be my first attempt to make something that has Oreo as an ingredient. When it calls for the cookie, do I include the cream too??

  10. postedJan 29, 2014 11:23 PM

    If I used a third of the ingredients would that still work? If yes, would I just cook for a third of the time too?

    • postedFeb 1, 2014 7:36 AM

      I’m not sure… sometimes it’s tough to mess with baking recipes.

  11. postedFeb 2, 2014 8:30 AM

    Made these for my husband’s work party – SO good and easy to make! They are a hit. I’ll def be keeping this recipe πŸ™‚ Thanks!

  12. postedJul 16, 2014 9:46 PM

    can i use cream cheese frosting? how much do i use

    • postedJul 19, 2014 10:53 AM

      sure, and I don’t know!

  13. postedFeb 23, 2016 8:54 PM

    Are you using the whole Oreos or just the cookie part for the recipe?

    • postedMar 2, 2016 10:57 AM

      Whole oreos should be fine!

  14. postedFeb 13, 2017 1:18 PM

    Unfortunately, I don’t have a 9×13 pan. Do you know how the time would change with a 7×11 pan? Thanks! πŸ™‚

    • postedFeb 13, 2017 5:58 PM

      I’m not sure… longer, so keep an eye on it.

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