Name: Cookies and Cream Cheesecake Bars
Prep time: 20 min
Cook time: 50 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 (14-ounce) package Oreos with filling, divided; 4 tablespoons unsalted butter, melted; 12 ounces cream cheese, at room temperature; 1/3 cup sugar; 1/4 teaspoon salt; 1 egg; 1 egg yolk; 1/4 cup plain Greek yogurt (or sour cream); 1 teaspoon vanilla extract; 1/2 cup semi-sweet chocolate chips; 1/3 cup white chocolate chips

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Cookies and Cream Cheesecake Bars are a dreamy, decadent dessert made with a buttery Oreo crust, a creamy cheesecake filling folded with crushed cookies, and topped with a drizzle of melted chocolate. Baked to perfection and chilled until firm, these bars are the perfect combination of smooth, crunchy, and sweet—making them ideal for holidays, parties, or anytime indulgence.

Why You’ll Love This Recipe

These bars are a fan favorite for good reason—they’re rich, creamy, and loaded with classic cookies and cream flavor. The Oreo crust gives a perfect crunchy base, while the tangy Greek yogurt adds a lightness to the cheesecake filling. Topped with both dark and white chocolate drizzles and crushed cookies, they’re visually stunning and irresistible. Plus, they’re easy to slice and serve, making them a great make-ahead treat for gatherings.

Cookies and Cream Cheesecake Bars

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Oreos (with filling), divided
unsalted butter, melted
cream cheese, room temperature
granulated sugar
salt
egg
egg yolk
plain Greek yogurt (or sour cream)
vanilla extract
semi-sweet chocolate chips
white chocolate chips

Directions

Preheat and Prep: Preheat oven to 325°F. Line an 8×8-inch baking pan with foil and lightly spray with cooking spray.
Make the Crust: Pulse 24 Oreos (with filling) in a food processor or blender until finely crushed. Mix the crumbs with melted butter in a bowl until well combined. Press evenly into the prepared pan and bake for 10 minutes.
Prepare the Cheesecake Layer: In a mixing bowl, beat cream cheese until smooth (about 2 minutes). Add sugar, salt, and Greek yogurt. Mix well and scrape down the sides. Beat in the egg, egg yolk, and vanilla extract.
Crush and Fold in Oreos: Reserve 3 Oreos. Crush the remaining in a sealed plastic bag and gently fold into the cheesecake batter.
Assemble and Bake: Pour the batter over the baked crust and smooth out with an offset spatula. Bake for 35–40 minutes or until the center is slightly wobbly and the edges are set.
Cool and Chill: Let cool on a wire rack, then refrigerate for at least 2 hours (or overnight) until fully set.
Top and Drizzle: Crush the reserved 3 Oreos and set aside. Melt the chocolate chips and white chocolate chips separately in the microwave in 30-second intervals, stirring in between until smooth. Pour into sandwich bags, snip the corners, and drizzle over the chilled cheesecake bars. Top with the crushed Oreos.
Slice and Serve: Lift the bars from the pan using the foil, place on a cutting board, and slice into squares using a sharp knife.

Servings and timing

Yield: 12 bars
Prep time: 20 minutes
Cook time: 50 minutes
Chill time: 2 hours
Total time: 3 hours 10 minutes

Variations

Minty Twist: Use mint Oreos and add 1/4 tsp peppermint extract to the filling.
Peanut Butter Swirl: Drizzle peanut butter over the cheesecake layer before baking.
Gluten-Free: Use gluten-free chocolate sandwich cookies.
Holiday Version: Add crushed peppermint candies or festive sprinkles to the topping.
Fruit Add-In: Mix in chopped strawberries or raspberries for a fruity contrast.
No-Bake Option: Use a no-bake cheesecake filling and chill instead of baking.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze tightly wrapped cheesecake bars for up to 2 months. Thaw in the fridge before serving.

Reheating: Not recommended—these are best served chilled.

FAQs

Can I make these ahead of time?

Yes! These bars are perfect for making a day ahead and taste even better after chilling overnight.

Do I need to use a food processor?

No. You can crush Oreos in a sealed plastic bag using a rolling pin if you don’t have a food processor.

Can I use sour cream instead of Greek yogurt?

Yes, sour cream is a perfect substitute in equal amounts.

Can I make this recipe without the chocolate drizzle?

Absolutely. The drizzle adds visual appeal and flavor, but the bars are delicious without it.

How do I get clean slices?

Chill the bars thoroughly and use a sharp knife wiped clean between cuts.

Can I double this recipe?

Yes. Double the ingredients and bake in a 9×13-inch pan. Adjust bake time slightly—start checking around 45 minutes.

Are the Oreos used with filling?

Yes, the full Oreo cookie with filling is used in both the crust and cheesecake layer.

Can I use reduced-fat cream cheese?

For best texture and flavor, full-fat cream cheese is recommended, but reduced-fat can work in a pinch.

Is this recipe freezer-friendly?

Yes. Freeze individual bars for easy future treats. Wrap tightly and store in a freezer-safe container.

What if I don’t have foil?

Use parchment paper instead to line the baking pan for easy removal.

Conclusion

Cookies and Cream Cheesecake Bars are a rich, crowd-pleasing dessert that combine the nostalgic flavor of Oreos with the smooth decadence of cheesecake. With a crunchy base, creamy filling, and chocolatey topping, these bars are ideal for any celebration—or just when you’re in the mood for something special. Make a batch and watch them disappear!