Oreo Cheesecake Cookie Dough Bars
Updated June 02, 2020
Oreo Cheesecake Cookie Dough Bars-Oreos, cheesecake, and cookie dough? Talk about a dream dessert!
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Pin ItAre you ready for the dessert of all desserts? I sure hope so because we aren’t messing around today. We are sharing a recipe for Oreo Cheesecake Cookie Dough Bars. That’s right Oreo cookies, cheesecake, and cookie dough in one bar treat! Don’t faint, you need to pull yourself together so you can run to the kitchen and make these divine bars! They are incredibly delicious!
To be honest, I am really not a cheesecake fan. It is a texture thing and I don’t think cheesecake has much flavor. It is just kind of blah for me. Well, I love these cheesecake bars.
It probably has something to do with the Oreo cookie crust, the crushed Oreo cookies in the cheesecake filling, AND the cookie dough topping. When cookies are invited to the party I can do cheesecake!
These bars have it all! They are the bar of all bars! There is something for everyone…and then some!
Get baking and grab a tall glass of milk. You NEED these Oreo Cheesecake Cookie Dough Bars in your life…like today! Like, right now!
Enjoy and feel free to share, these bars are really rich…but in the best possible way! So if you don’t want to share I won’t judge you. You can never have too much dessert, especially when we are talking about Oreo Cheesecake Cookie Dough Bars. Go ahead and indulge!
More Dessert Recipes
Oreo Cheesecake Cookie Dough Bars
Ingredients
For the Oreo Crust:
- 1 1/2 cups crushed Oreo cookies
- 5 tablespoons unsalted butter, melted
For the cookie dough:
- 5 tablespoons unsalted butter, at room temperature
- 1/3 cup packed brown sugar
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup mini chocolate chips
For the Oreo Cheesecake Filling:
- 10 oz cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup crushed Oreos
Instructions
- Preheat the oven to 325 F. Line an 8-inch square baking pan with parchment paper allowing a little overhang. Spray with cooking spray and set aside.
- In a medium bowl, mix the Oreo crumbs and melted butter together until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6-7 minutes. Remove pan to a cooling rack. Leave the oven on.
- While the crust is cooling, prepare the cookie dough. In the bowl of a stand mixer, beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth and combined, about 1 minute. Slowly mix in the flour and mix until just incorporated. Mix in the mini chocolate chips. Set aside.
- In the bowl of a stand mixer, cream the cream cheese and sugar together until smooth. Mix in the egg and vanilla just until incorporated. Mix in the crushed Oreos. Pour the Oreo cheesecake batter into the prepared crust.
- Use your hands to form clumps of cookie dough. Flatten the clumps of dough in the palm of your hands to flatten them out. Distribute the cookie dough evenly on top of the cheesecake batter. You will cover most of the cheesecake batter. It doesn’t matter if it isn’t perfect.
- Bake for about 30-35 minutes, until the cookie dough top feels dry and firm and the pan is set. You can give it a little shake to see if it is set. Move bars to a cooling rack and allow to cool completely.
- Lift the cooled bars out by the overhang; cut into squares and store in the refrigerator. Serve cold or at room temperature.
Nutrition
Have you tried this recipe?
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Super duper YUM!!!
I know what I’m doing, or baking, tomorrow! There is no way these won’t become a favorite of mine!!
I just made these today and wanted to give my two thumbs up. They look good and taste very delicious too. Since we buy cream cheese in 8 oz. packages in Canada, that’s what I used and it was fine. The only “issues” I had were the baking time was about 10 minutes longer for me, and the cookie crust detached itself from several squares. (Forcing me to eat the left behind pieces…)
I think these might be heaven.
Oh good gosh. Let’s get married.
Has anyone doubled the recipient and baked in a 9×13 pan?
Made these yesterday and enjoyed one for dessert right before bed. Couldn’t help but have one for breakfast again. They are as good as they look and sound. I did bake them about five minutes longer because the dough still seemed really sticky and the cheesecake hadn’t quite set, and they were fine.
I made these yesterday for a potluck lunch at my friend’s. They were amazing!!!! Everyone loved them. Thank you for sharing such a great recipe!
Amazing! These were the star of the party and absolutely delicious! So many complements and so easy to make. I didn’t have a lot of time, so I bought premade cookie dough, and yes it works great! Will definitely make these again 🙂
Can you use nestle toll house dough that you mix up at home?
How long will these stay good in the refrigerator? I’m trying to make them for something in advance before going out of town. Can you freeze them?
They keep for 2-3 days in the fridge. I haven’t tried freezing them, but I am sure they would freeze fine.
I tried to make this. I followed the recipe to the T and it came out super greasy and the filling was like egg due to cooking it. Whyyyy?!
Tried making these today. Prep time was significantly longer than 10 minutes and after an hour of cooking, the pan was still wiggly and not sure if fully set. Not sure what I did wrong.
Should there be egg in the cookie dough? I tried making this and it’s in the oven now, but the cookie dough looks more like cookie crumbs than dough! Let me know!
No egg in the cookie dough, but mine came out like crumbs. ADD 2 TBSP OF MILK TO THE COOKIE DOUGH. Worked perfect!
Hello, may I know what’s the shelf life for this product? I’d greatly appreciate your feedback, thank you!
Keep in the fridge in an airtight container for up to 2-3 days.
Just to be sure, there’s no egg used in the cookie dough portion correct?
Right!
No egg in the cookie dough, but mine came out like crumbs. ADD 2 TBSP OF MILK TO THE COOKIE DOUGH. Worked perfect!
Can you double the recipe? I need at least 2 dozen for an event. If so, what size pan would you recommend?
I would make the recipe in two pans.
Oreos, cookie dough and cheesecake all in one? I’m in!
Hi, when I make the whole cake already right should I bake in the oven like water bath or can straight put inside the oven? bake for about 30-35 min will cause the bottom part burn??
Absolutely awesome! everyone raved about them. Thanks for the fantastic recipe
These were really delicious! We used golden Oreos to cut down on the chocolate content – and they were amazing. I love how simple they were to throw together, even with the three separate steps (crust, then cookie dough and then cheesecake). I did, however, think that the Oreo crust had too much butter as ours never quite solidified… I actually only ended up using about 2 or 3 tbsps of butter and it was still quite soupy. Regardless, everyone loved the recipe and I’d make it again!
My cookie dough layer (top layer) was very dry and powdery. 5 T. butter, right? I sprinkled it on. There was no way I could pat it into anything.
Flavor was good but didn’t care for the texture of the top layer.
No egg in the cookie dough, but mine came out like crumbs. ADD 2 TBSP OF MILK TO THE COOKIE DOUGH. Worked perfect!
For the crushed oreos, do you include the cream filling, or scrape that off?
I include the cream filling!
This is one of our absolute favorite desserts!
Looks like lots of people have issues with the cookie dough being dry and crumbs – instead of dough (I did, too!). The author confirmed in an above comment that there is no egg in the cookie dough.
ADD 2 TBSP OF MILK TO THE COOKIE DOUGH. Worked perfect!