While I don’t often eat store-bought cookies, I do love to bake with them. They’re great for simple cookie crusts or more significant uses like the Oreos in these fantastic cheesecake bars.
Dessert doesn’t get much simpler than this. A simple cookie crust. A no-bake cheesecake filling. Lots and lots of Oreos. This is winning, my friends.
You can certainly serve these bars just as they are. I couldn’t resist topping them with mini Oreos for a little garnish. If you have leftover cookie crumbs, then you could also sprinkle those on top of the finished bars.
For a little something different, you can also make this recipe as a pie or tart. You’ll need a 9-inch round pie or tart pan to do that. I just really like the idea of bars for a simpler presentation. They’re pretty irresistible, regardless of how you decide to make them.
I included a no-bake alternative for the crust in the recipe for those times you just can’t bear to turn on the oven, even for a few minutes. The baked crust will hold up better, but that’s the only real difference.
To put it simply, these cheesecake bars are delicious. The big chocolate flavor and creamy filling of Oreos were just made for the cheesecake treatment. The taste reminds me a lot of a cookies and cream milkshake I used to get at a little drive-in in my hometown. It’s thick and soft and creamy and full of big bites of dark chocolate cookies. Perfection!
19 Comments on “Cookies and Cream Cheesecake Bars”
these look yummy!
I made these for church dinner last night and they were a huge hit!!!!! Delicious and so easy. Kay
I’m glad it was a success, Kay!
This looks absolutely delicious. I’m planning to make it for my son’s birthday party.
Enjoy! And happy birthday to your son!
Thank you for the recipe! When you say, “7 ounces Oreo cookie crumbs (about 1 & 3/4 cups or 18 to 20 Oreos),” is that Oreos with the cream filling or just the cookie part? Thanks so much!
Hi, Malia. I use the entire cookie, filling and all.
I weighed out the cookie crumbs and the crust basically liquefied in the oven. Upon cooling it solidified into a sheet of chocolate cookie, very hard and not crumbly like yours. Is it possible that it’s more than 7 oz? The filling is great. I was so happy and pleasantly surprised that it wasn’t heavy or too sweet. I did use the Oreo thins as I didn’t want too much added sweetness. All great, just some issues with that crust for me. Thanks for another great recipe!
Hi, Ellen. I’m sorry you had troubles! I double checked my notes from when I was working on the recipe, and the quantities are correct. I’ve never used Oreo thins, so I don’t know if there’s an appreciable difference in them versus the originals. It does sound like the crumbs to butter ratio was off for you, so I’d either cut down the butter or increase the crumbs.
Could I double the recipe and use a 9 x 13 pan?
Yes, that should be fine.
how long do you recommend baking the crust and at what temp?
Hi, Nikki. It’s in the directions under the heading “to make the crust.”
What other pan can I use if I don’t Have the square one! I have a pie pan. Thanks!
Hi, Alexandra. If your pie pan is 9-inches round, then you should be all set with no changes.
I made these bars back in the 80’s to enter into the Pillsbury bake-off contest. Only my base was brownies and I mixed cool whip with the cream cheese, but whipping cream might be better. Also if you use the mini Oreos they don’t mix the crumbs up all over in the cheese part, although it doesn’t hurt anything.
So then they are not the same bars?
I clicked on the recipe Cookies and Cream Cheesecake COOKIES and it keeps taking me to the recipe for the bars. Is there a way to get the recipe for the cookies? Thank you.
Hi, Mary! Here’s a link for the cookies: Cookies and Cream Cheesecake Cookies. You can always find all of my recipes in the recipe index linked at the top of every page or use the search box.