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I have a confession… I’m not actually a fan of cheesecake – despite my entire family loving it, the only type of cheescake I like are chocolatey, over the top cheesecake bars – the ones loaded with fudge and cookies or candy that are ultra indulgent. These Cookies and Cream Cheesecake Bars are my favorite kind of cheesecake – loaded with rich ganache and tons of crushed oreos, and they are easy to make!
When my family is craving cheesecake, this is one easy recipe I will happily make because its simple, doesn’t require a water bath or other fussy steps cheesecake needs – and it is loaded with flavor my whole family loves.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Why You’ll Love This Recipe
- Oreos in every layer. Crust, filling, and topping – this is the ultimate cookies and cream dessert.
- No water bath, no springform. A simple 9×13 pan does all the work.
- Feeds a crowd. One pan makes about 24 bars, perfect for parties and holidays.
- Make-ahead friendly. They actually need to chill, so they’re ideal to make the day before.
- Creamy but sliceable. A little flour and Greek yogurt give a velvety filling that still cuts into clean squares.
Ingredients You’ll Need For Cookies and Cream Cheesecake Bars
For the Crust
- Oreo cookies – the base of the crust, providing a rich, chocolatey flavor and signature crunch.
- Melted butter – binds the crushed Oreos together into a firm crust that holds the bars.
For the Cream Cheese Filling
- Oreo cookies, chopped – crunchy, chocolatey bits throughout the creamy cheesecake.
- Cream cheese (room temperature) – the main structure of the cheesecake, smooth, rich, and tangy.
- Granulated sugar – sweetens the filling and balances the tang of the cream cheese.
- All-purpose flour – a little structure so the filling holds together when sliced.
- Greek yogurt or sour cream (room temperature) – extra creaminess and a slight tang for a velvety filling.
- Vanilla extract – rounds out the flavors.
- Salt – balances the sweetness and makes the chocolate and cream flavors pop.
- Eggs (room temperature) – bind the filling and give it structure while keeping it soft and creamy.
For the Chocolate Ganache Layer
- Oreo cookies, cut in half – a decorative topping with extra crunch.
- Semi-sweet chocolate chips – the base of the rich, smooth ganache.
- Heavy cream – melts the chocolate into a silky, pourable layer.
- Unsalted butter – adds richness and shine.
- Confectioners’ sugar – lightly sweetens and smooths the ganache.
Full amounts are in my recipe card below!
How Everything Works Together
- The buttery Oreo crust provides a solid foundation.
- The creamy cheesecake filling is rich, tangy, and balanced with just the right amount of sweetness.
- The chocolate ganache layer adds a decadent, fudgy finish.
- Extra Oreos in the filling and on top make this the ultimate cookies and cream dessert.
Make Crust
Blend oreos in food processor until crumbly and combine with butter to make cookie crust.
Set Crust
Pour crust into prepped pan and pack down.
Mix Filling
Add cream cheese mixture to bowl and mix thoroughly, adding eggs individually at the end. Gently fold in chopped oreos.
Spread Filling Over Base
Spoon filling out over cookie base in pan. Smooth out in one even layer.
Make Ganache
Melt chocolate and mix with sugar and cream to make ganache.
Top With Ganache
Spread ganache over baked filling.
Top with Oreos
Lightly cut a grid on top of ganache so it is easy to cut squares after chilling. Place oreo halves on top of each square. Chill completely.
Tips and Tricks to Perfect Cookies and Cream Cheesecake Bars
For the Oreo Crust
- Use a food processor – Crush the Oreos into fine crumbs for a sturdy, even crust. Large chunks can make it crumbly.
- Press firmly – Use the back of a spoon or the bottom of a measuring cup to pack the crust tightly. This prevents crumbling when slicing.
- Pre-bake for 5 minutes – Helps set the crust and prevents a soggy bottom once the cheesecake layer is added.
For the Cream Cheese Filling
- Use room temperature cream cheese – Softened cream cheese blends smoothly without lumps, creating a silky filling.
- Don’t overmix the batter – Overmixing can incorporate too much air, leading to cracks when baking. Mix just until smooth.
- Chop Oreos into varying sizes – Some large chunks add texture, while smaller pieces distribute flavor evenly.
- Use Greek yogurt or sour cream – This ensures a creamy texture while adding a slight tang to balance the sweetness.
- Add eggs one at a time – This ensures even mixing and a smooth consistency.
For Baking & Cooling
- Use a parchment paper-lined pan – Makes it easier to lift and slice clean bars.
- Bake at a low temperature (325°F/163°C) – Prevents overbaking and cracking.
- Don’t overbake – The cheesecake should be slightly jiggly in the center when done; it will firm up as it cools.
- Cool gradually – Turn off the oven and crack the door open for 10-15 minutes before removing to prevent cracks.
- Chill for at least 4 hours (or overnight) – This allows the flavors to meld and the bars to set properly.
For the Chocolate Ganache Layer
- Warm the cream, don’t boil it – Boiling cream can burn the chocolate or make the ganache grainy.
- Let the ganache sit for 2-3 minutes before stirring – This allows the chocolate to melt evenly and prevents lumps.
- Cool before pouring – Pouring hot ganache over cold cheesecake can cause condensation and affect the texture.
For Slicing & Serving
- Use a hot knife for clean slices – Wipe the knife clean between cuts for perfect squares.
- Let bars sit at room temperature for 5-10 minutes before serving – This softens the texture slightly, making them even creamier.
Extra Pro Tips
- Want extra crunch? Add a sprinkle of crushed Oreos on top before the ganache sets.
- Love extra sweetness? Drizzle with white chocolate or add a dusting of powdered sugar before serving.
- Make ahead-friendly. These bars taste even better the next day after chilling overnight.
Cookies and Cream Cheesecake Bars FAQs
Yes! While Oreos provide the classic cookies and cream flavor, you can substitute with chocolate graham crackers or other chocolate sandwich cookies. However, this may slightly alter the taste and texture.
Pre-baking helps set the crust and prevents it from becoming soggy. If you prefer a softer crust, you can skip this step, but the bars may not hold as well.
Full-fat cream cheese and Greek yogurt (or sour cream) provide the best texture and flavor. Low-fat versions can work, but the cheesecake may not be as rich or creamy.
To prevent cracks:
Use room temperature ingredients to ensure smooth mixing.
Avoid overmixing the batter.
Bake at a low temperature (325°F/163°C).
Let the cheesecake cool gradually in the oven with the door slightly open before refrigerating.
Yes! In fact, they taste even better after chilling overnight. You can prepare them up to two days in advance and store them in the refrigerator.
The center should still have a slight jiggle when you gently shake the pan. It will firm up as it cools. Overbaking can lead to a dry, cracked cheesecake.
Yes! Let the bars cool completely, then wrap them tightly in plastic wrap and aluminum foil. Store in an airtight container in the freezer for up to three months. Thaw overnight in the refrigerator before serving.
Use a sharp knife and wipe it clean between cuts. Running the knife under hot water before slicing can also help create smooth, even cuts.
Heavy cream is best for a smooth, rich ganache. Milk can be used in a pinch, but the consistency will be thinner and may not set as wel
Store them in an airtight container in the refrigerator for up to five days. Keep them covered to prevent them from absorbing any fridge odors.
Yes, you can substitute eggs with alternatives like a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or 1/4 cup unsweetened applesauce per egg. However, the texture may be slightly different.
Absolutely! White chocolate will create a sweeter, creamier topping. You may need to adjust the amount of heavy cream to get the right consistency
They are best served chilled, but for an extra indulgent treat, you can let them sit at room temperature for 5-10 minutes before eating.
what to serve with cookies and cream cheesecake bars
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Cookies and Cream Cheesecake Bars
Ingredients
Crust
- 24 Oreo cookies
- ¼ cup 4 tablespoons melted Butter
Cream Cheese Filling
- 24 Oreo Cookies, chopped
- 16 oz 2 packages Cream Cheese (room temperature)
- ¾ cup granulated Sugar
- 2 tablespoons all-purpose Flour
- ¾ cup Greek Yogurt, or sour cream (room temperature)
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 2 large Eggs, room temperature
Chocolate Ganache Layer
- 12 Oreo cookies, cut in half
- 1 ¼ cups semi-sweet Chocolate Chips
- ¾ cup heavy Cream
- 3 tablespoons unsalted Butter
- 3 tablespoons Confectioners’ Sugar
Instructions
Crust
- Preheat oven to 325ºF. Line a 9×13 inch baking pan with parchment paper (or foil). Spray with non-stick cooking spray, and set aside.
- Place 24 Oreo cookies in a food processor (in batches) and pulse until finely ground. Add the melted Butter and stir until the crumbs are completely coated.
- Evenly press the cookie mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, and remove from oven. Transfer to a wire cooling rack.
Cream Cheese Filling
- Roughly chop 24 Oreo cookies by hand with a knife. Set aside.
- In a large mixing bowl, use an electric mixer to beat the Cream Cheese on medium speed until smooth and creamy. Add Sugar and Flour and blend well, scraping sides of the bowl.
- Blend in the Greek Yogurt, Vanilla, and Salt, scraping the bowl.
- Add the Eggs one at a time, beating well after each addition.
- Gently fold in the Oreo cookie chunks with a rubber spatula and mix together.
- Pour the cream cheese mixture over the crust and smooth out on top.
- Bake for 40 minutes, until cream cheese filling is slightly jiggly in the middle, and set around the edges.
- Remove from the oven, and set on a wire rack to cool completely, about 1 hour.
Chocolate Ganache Layer
- Cut 12 Oreo cookies in half. Pro tip: they look better if sawed with a fine serrated blade. Set aside.
- In a small microwave-safe bowl, combine Chocolate Chips, Cream, and Butter. Microwave on high for 30-second intervals, stirring after each burst. When chocolate mixture is melted, stir until smooth. This should take less than 2 minutes altogether.
- Add Confectioners’ Sugar and beat with a wire whisk until smooth. Pour over cooled cheesecake and smooth out. Top with cut Oreo cookies, placing them cut side down on top of ganache in desired directions. Arrange them so it’s easy to cut into even bars without cutting through the Oreo cookies.
- Cover and chill in the refrigerator for at least 3 hours, or overnight. You may speed this process by putting it in the freezer for the first hour.
- When completely chilled, lift from pan by lifting the edges of the parchment paper. Cut into squares of desired size, and serve. Enjoy!
Notes
- Oreos: You’ll need 60 Oreos total (24 crust, 24 filling, 12 topping).
- Swap: Sour cream can replace the Greek yogurt one-for-one.
- Clean cuts: Use a hot, dry knife and wipe it between cuts.
- Storage: Covered in the fridge up to 5 days, or frozen up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
