These Oreo cookie dough bars have cheesecake and cookie dough rolled into one! There is an Oreo crust with a creamy cheesecake layer. On top is a chocolate cookie dough with white chocolate chips. It bakes as a cookie on top, but in the middle is all cookie dough!
The Best Cheesecake Bars
These oreo cookie dough bars are pretty similar to my Cookie Dough Cheesecake Bars. The main difference is all of the chocolate!
It has an Oreo crust and then the cookie is chocolate with white chocolate chips. It is a much more gourmet and rich experience.
What is similar about them is that they bake as cookie dough in the middle. These bars are creamy and chewy. The best of both worlds.
How To Make Oreo Crust
There is nothing I love more than an Oreo crust. This crust has only 2 ingredients. Oreos and melted butter.
First, use a food processor to blend the Oreos into fine crumbs. Then, use a fork to blend the melted butter and Oreo crumbs together.
It should clump up and appear like wet sand.
Pour the crumbs into the pan and press it all along the bottom. For these bars, the crust should not go up the sides.
To easily compact the crust, use the back of a measuring cup. Then, bake the crust for 8 minutes. This helps to prevent a soggy crust.
Preventing The Bars From Sticking To The Pan
Grab your 8X8 pan and spray it very well with baking spray. Then, place parchment paper along the bottom and up the sides of the pan. This will help to pull the bars out of the pan. Make sure to spray the pan again.
Once the cheesecake has done its chilling time in the fridge, take the parchment paper and pull the bars out of the pan. They should come right out! Remove the parchment paper and cut the cheesecake bars.
Tips To Make Cheesecake Batter
Here are my best tips to make the cheesecake batter super smooth and creamy.
- Room temperature ingredients- This goes for the cookie dough as well, but pull out the dairy ingredients 2 hours before baking.
- Use a hand mixer- I found it a lot easier to use a hand mixer vs a stand mixer. It gives better control since there isn't a lot of batter.
- Beat cream cheese- Beat the cream cheese first on medium-high for 1 minute. This will make the cream cheese light and fluffy. Add in the sugar and beat again for 1 minute. This will make it creamy.
- Add in wet ingredients- Add the sour cream, heavy cream, and vanilla and mix until there are no more lumps.
- Scrape the bowl- Scrape the bowl several times throughout this process. This makes sure everything is super smooth and no cream cheese lumps remain.
- Add in egg- This part you need to mix the egg in on low. Add as little air as possible into the egg to prevent the cheesecake from cracking
Wait until you make the cookie dough before pouring the cheesecake batter on top of the Oreo crust.
Chocolate Cookie Dough
I based this recipe off my White Chip Double Chocolate Cookies. These cookies are rich in chocolate paired with the white chocolate chips.
First, make sure to sift all of the dry ingredients together in a separate bowl. A lot of cocoa powders have clumps, so the sifter will make sure it is fine and smooth.
Next, beat the butter and sugar together until light and fluffy. Then, add in the egg and vanilla and mix until combined. Make sure to scrape the bowl to combine the butter with the egg.
Slowly add in the dry ingredients. Next, add in the white chocolate chip and regular chocolate chips.
Scooping The Dough
Take a small handful of dough and flatten it into a flat disc using your hands.
Spread the globs of dough around the pan. You should be able to see cheesecake between the cookie dough.
Baking The Cheesecake Bars
Bake these bars for 40 minutes until the middle has a slight jiggle.
Once the bars are done baking, take them immediately out of the oven and put them on to a cooling rack.
Allow the bars to cool completely before chilling in the fridge.
It is important to chill these for at least 6 hours. I prefer to chill the cheesecake bars overnight. This will cause the texture to become more dense as it chills.
How To Store The Bars
These Oreo cookie dough bars should be kept in the fridge. After you cut the bars into squares, store them in an air tight container. They will last up to 5 days in the fridge.
Freezing The Bars
You can freeze the bars! Wrap each square tightly with cling wrap and store in an air tight container. They will last up to 30 days in the freezer.
To thaw, put the bars into the fridge for 48 hours. You can place them on the counter for 1-2 hours until cold but no longer frozen.
Other Cheesecake Recipes To Try
- Cookie dough cheesecake bars
- Hot chocolate cheesecake
- Mini chocolate cheesecakes
- Funfetti mini cheesecakes
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made these cheesecake bars. I hope you loved it! To get more ideas follow me on Pinterest.
Oreo Cookie Dough Bars
Ingredients
Oreo Crust
- 1 ¼ cups Oreo crumbs
- 3 TBSP Unsalted butter melted
Cheesecake
- 8 oz Cream cheese room temperature
- ¼ cup White granulated sugar
- ⅛ cup Sour cream room temperature
- ⅛ cup Heavy cream room temperature
- 1 tsp Pure vanilla extract
- 1 Large egg room temperature
Chocolate Cookie Dough
- 6 TBSP Unsalted butter room temperature
- ⅛ cup White granulated sugar
- ⅓ cup Brown sugar packed light or dark
- ½ tsp Pure vanilla extract
- 1 Large egg room temperature
- ½ cup All-purpose flour
- ¼ cup Unsweetened cocoa powder
- ¼ tsp Salt
- ½ cup White chocolate chips Ghirardelli or Guittard high quality brand
- ¼ cup Semi-sweet chocolate chips
Instructions
Oreo Crust
- Preheat oven to 325°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper. Spray again.
- Use a food processor or blender to blend Oreos into fine crumbs. Mix the crumbs and melted butter together using a fork.
- Spread crumbs in the pan. Line only the bottom with the crust and not the side. Use a measuring cup to compact the crumbs.
- Bake for 8 minutes.
Cheesecake
- While the crust is baking, beat the cream cheese using a mixer. Beat on medium-high for 1 minute. It is easier to use a hand mixer than a stand mixer for this part. Add the sugar and beat again for 1 minute. Scrape the bowl.
- Add in vanilla, sour cream, and heavy cream. Mix on medium until smooth. Add in egg and mix in on low. Stop mixing when just combined. Set aside.
Chocolate Cookie Dough
- In a mixing bowl, sift the flour, cocoa powder, and salt together. Using a mixer, beat the butter, sugar, and brown sugar together. Beat on medium for 2 minutes until it is light and fluffy.
- Add in vanilla and egg. Beat on medium until combined. Scrape the bowl to make sure it is all combined. Slowly add in the dry ingredients and mix until combined.
- Add in white chocolate chips and regular chocolate chips.
- Pour cheesecake batter over the Oreo crust and use a spatula to smooth. Take handfuls of the cookie dough and use your hands to flatten into discs. Spread all of the cookie dough discs over the cheesecake batter. Continue until all the dough is in the pan.
- Bake for 40-50 minutes. Bake until there is a slight jiggle in the middle. Place pan on a cooling rack until completely cool. While still warm you can place more white chocolate chips on top of the cookie.
- Cover and chill in the fridge for 6 hours or overnight. Use the parchment paper to pull the bars out of the pan. Remove the paper and cut the cheesecake bars into squares. Store in the fridge.
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