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Oreo Swirl Cheesecake Bars

These Oreo Swirl Cheesecake Bars are rich, creamy, and packed with chocolatey Oreo goodness. Perfect for parties or cozy nights, they're easy to make and utterly delicious!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Servings: 16 servings

Ingredients

  • 2 cups crushed chocolate sandwich cookies about 20-24 cookies, finely crushed
  • 0.5 cup unsalted butter melted
  • 16 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup crushed Oreo cookies for swirling
  • extra crushed Oreo cookies for garnish

Instructions

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine the 2 cups of crushed chocolate sandwich cookies with the melted unsalted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly and evenly into the bottom of your 9x9-inch baking pan to form the crust layer. Bake the crust for about 10 minutes, then remove it from the oven and set aside.
  • In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, continuing to mix until fully incorporated. Add the eggs one at a time, blending well after each addition. Finally, fold in the sour cream until the mixture is silky smooth.
  • Gently fold in 1 cup of crushed Oreo cookies into the cheesecake filling. This will give you lovely chocolatey swirls throughout the creamy base. Pour the cheesecake mixture over the pre-baked crust, spreading it evenly with a spatula.
  • Sprinkle a handful of extra crushed Oreo cookies on top for garnish and a little extra crunch. You can also swirl some of these into the top layer with a knife for a beautiful marbled effect that looks as good as it tastes.
  • Bake the bars at 325°F (163°C) for 40-45 minutes. The edges should be set, but the center will have a slight jiggle—this ensures a creamy texture once cooled. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent cracking.
  • After the bars have cooled to room temperature, refrigerate them for at least 4 hours or overnight. This chilling time helps the cheesecake bars firm up perfectly and enhances their flavor. Cut into squares and serve chilled. Enjoy!

Equipment

  • 9x9-inch Baking Pan
  • Mixing bowls
  • Electric Mixer
  • Hand Mixer
  • Spatula
  • Food Processor
  • Rolling Pin
  • Oven

Notes

  • Use parchment paper to line the baking pan for easier removal and less sticking.
  • For a healthier option, substitute sour cream with Greek yogurt and use reduced-fat cream cheese.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.