Go Back
Homemade Oreo Cheesecake Cookie Dough Bars recipe photo

Oreo Cheesecake Cookie Dough Bars

These Oreo Cheesecake Cookie Dough Bars are a decadent treat! A creamy cheesecake layer topped with cookie dough, all on a crunchy Oreo crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1.5 cups crushed Oreo cookies
  • 5 tablespoons unsalted butter melted
For the Cookie Dough Layer:
  • 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 Cheesecake Layer:
  • 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 for topping

Equipment

  • 9x9 inch baking pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a mixing bowl, combine the crushed Oreo cookies and melted butter. Press firmly into the bottom of a greased 9x9 inch baking pan.
  3. Step 3: In another bowl, beat together the room temperature butter, brown sugar, granulated sugar, and salt until light and fluffy. Add vanilla extract, then mix in the flour until just combined. Fold in mini chocolate chips.
  4. Step 4: In a separate bowl, beat the cream cheese until smooth. Add granulated sugar, egg, and vanilla extract, mixing until creamy.
  5. Step 5: Spread the cheesecake layer evenly over the crust. Drop spoonfuls of cookie dough over the cheesecake and gently swirl together.
  6. Step 6: Sprinkle crushed Oreos on top of the cookie dough layer.
  7. Step 7: Bake for 25-30 minutes, until edges are set and the center is slightly jiggly.
  8. Step 8: Cool in the pan on a wire rack, then refrigerate for at least 2 hours before cutting into squares.

Notes

  • For gluten-free, substitute all-purpose flour with a gluten-free blend.
  • Use dairy-free cream cheese and butter for a dairy-free version.
  • Freeze bars for up to three months; thaw in the refrigerator overnight before serving.