Bake or Break

Cookies and Cream Cheesecake Bars

Oreo lovers will be in dessert heaven with these Cookies and Cream Cheesecake Bars. A cookie crust, a simple no-bake cheesecake, and lots of Oreos make these a sure crowd-pleaser! - Bake or Break

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.

Oreo lovers will be in dessert heaven with these Cookies and Cream Cheesecake Bars. A cookie crust, a simple no-bake cheesecake, and lots of Oreos make these a sure crowd-pleaser! - Bake or Break

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!

Cookies and Cream Cheesecake Bars

Yield 12 to 16 bars
Prep Time 20 minutes
Cook Time 12 minutes

A cookie crust, a simple no-bake cheesecake, and lots of Oreos make these quick and easy bars a sure crowd-pleaser!

Oreo lovers will be in dessert heaven with these Cookies and Cream Cheesecake Bars. A cookie crust, a simple no-bake cheesecake, and lots of Oreos make these a sure crowd-pleaser! - Bake or Break

Ingredients

For the crust:

  • 7 ounces Oreo cookie crumbs (about 1 & 3/4 cups or 18 to 20 Oreos)
  • 5 tablespoons unsalted butter, melted

For the filling:

  • 16 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 cup roughly chopped Oreo cookies (about 9 to 10 cookies)
  • mini Oreo cookies, for garnish (optional)

Instructions

To make the crust:

  1. Preheat oven to 350°F.*
  2. Combine cookie crumbs and butter until thoroughly combined. Press the mixture evenly and firmly into the bottom of an 8-inch square pan.
  3. Bake 12 minutes. Set aside to cool completely.

To make the filling:

  1. Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined.
  2. Place the cream in a separate bowl. Use an electric mixer with a whisk attachment to whisk the cream to soft peaks.
  3. Gently fold the whipped cream into the cream cheese mixture. Gently stir in the chopped cookies.
  4. Spread the filling over the cooled crust. Refrigerate at least 4 hours before serving.

Notes

*Briefly baking the crust will make a sturdier crust. But if you prefer, you can skip the baking time. After you press the crust into the pan, refrigerate or freeze it for about 30 minutes before filling it.

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    16 Comments on “Cookies and Cream Cheesecake Bars”

  1. these look yummy!

  2. I made these for church dinner last night and they were a huge hit!!!!! Delicious and so easy. Kay

  3. This looks absolutely delicious. I’m planning to make it for my son’s birthday party. 

  4. 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!

  5. 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. 

  6. Could I double the recipe and use a 9 x 13 pan?

  7. how long do you recommend baking the crust and at what temp?

  8. What other pan can I use if I don’t Have the square one! I have a pie pan. Thanks!

  9. 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.

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