Introduction
These Oreo Cheesecake Bars are a perfect fusion of soft cake, a rich no-bake cheesecake layer, and a decadent chocolate shell. You get the nostalgic taste of a classic dessert in a uniquely layered bar form that’s surprisingly simple to make. They’re an impressive treat for any gathering that will have everyone asking for the recipe.
Prep & Cook Time
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes (plus chilling)
- Servings: 16 bars
Ingredients
- 1 1/2 cups all purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 cup milk
- 15 Oreo cookies (crushed or turned into crumbs in a food processor, divided)
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 Tbsp lemon juice (freshly squeezed)
- 1 cup heavy whipping cream
- 1 1/2 cup semi-sweet chocolate (chips or melting wafers)
- 1 Tbsp unsalted butter (or coconut oil)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Make the cake base: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla powder (use half this amount if you prefer less rich vanilla flavor).
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in half of the crushed Oreo cookie crumbs. Pour the batter into the prepared pan, spreading it evenly. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- While the cake cools, prepare the cheesecake layer. In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, followed by the lemon juice, until fully combined and creamy. Set aside.
- In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Spread this cheesecake layer evenly over the completely cooled cake base.
- Sprinkle the remaining crushed Oreos evenly over the cheesecake layer. Refrigerate the bars for at least 1 hour to set.
- Make the chocolate topping: In a microwave-safe bowl or using a double boiler, melt the semi-sweet chocolate and 1 Tbsp of butter (or coconut oil) together, stirring until completely smooth.
- Pour the melted chocolate over the chilled bars and carefully spread it into a smooth, even layer. Return the pan to the refrigerator for at least 2 hours, or until the chocolate topping is fully set.
- Use the parchment paper overhang to lift the entire dessert out of the pan. Place on a cutting board and slice into 16 bars using a sharp knife. For clean cuts, wipe the knife with a hot, damp cloth between slices.
Variations
- Cookie Base: For a denser texture, press the cake batter into the pan instead of pouring, and pre-bake for 5 minutes before adding the rest of the toppings.
- Layered Look: Reserve a few whole or half Oreos to press into the chocolate topping before it sets for a decorative finish.
- Single-Serve: Instead of slicing into bars, scoop the chilled dessert into cups or bowls for a deconstructed trifle-style dessert.
- Chocolate Drizzle: Instead of a solid chocolate top, drizzle lines of melted chocolate over the cheesecake layer for a different look.
Tips for Success
- Ensure your cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Chill your mixing bowl and beaters before whipping the heavy cream; it will whip faster and hold peaks better.
- For the cleanest slices, run your knife under very hot water, wipe it dry, and then cut. Repeat between each slice.
- Allow the cake base to cool completely before adding the cheesecake layer to prevent it from melting and becoming runny.
Storage & Reheating
FAQ
Can I use a different type of cookie?
Yes, you can substitute the Oreos with other sandwich cookies like chocolate-covered graham crackers or mint-flavored varieties to change the flavor profile.
My cheesecake layer seems too runny. What happened?
This is likely because the cream cheese wasn’t fully softened, or the whipped cream was not whipped to stiff peaks. Ensure both components are properly prepared before folding together.
Can I make this without a stand or hand mixer?
The cake batter can be mixed by hand with a whisk and spatula, though it will require more effort. The cream cheese can be beaten smooth with determination, but whipping the heavy cream to stiff peaks by hand is very challenging and not recommended.
Why is there baking powder in a no-bake cheesecake recipe?
The baking powder is for the cake base layer only, which is baked. The cheesecake layer itself is no-bake.
Can I double the recipe?
You cannot double it for the same 9×13 pan. To make a larger batch, use two pans, or for thicker bars, you can use a 9×9 pan but will need to increase the bake time for the cake base slightly.
How do I know when the cake base is done baking?
The cake is done when the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs, about 13-15 minutes. Avoid overbaking.