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A stack of three oreo bars on the counter with some milk in the background in a glass.
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5 from 7 votes

Best Oreo Bars

These Oreo Cake bars are a mix of chocolate fudge brownies and cheesecake all studded through with Oreo cookies.
Prep Time10 minutes
Cook Time48 minutes
Chilling5 hours
Total Time5 hours 58 minutes
Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 271kcal

Ingredients

For Brownie

  • ½ cup unsalted butter melted
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup cocoa powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup chopped Oreos

For Cheesecake layer

  • 8 ounces cream cheese softened
  • cup granulated sugar
  • 2 teaspoons cornstarch
  • 1 large egg room temperature
  • 1 large egg white room temperature
  • 1 ½ teaspoons heavy cream
  • 2 teaspoons vanilla extract
  • 1 cup chopped Oreos

Instructions

For Brownie

  • Preheat oven to 350F. Set rack in middle position. Liberally spray 8x8 inch square baking pan with nonstick baking spray, then line it with parchment paper, leaving at least 2 inches of overhang.
  • In a medium bowl, using your hand mixer, add melted butter and both sugars. Mix on medium speed.
  • Add eggs one at a time, mixing after each addition to incorporate well.
  • Add in oil and vanilla extract.
  • Combine flour, cocoa powder, baking soda, and salt in a small bowl.
  • Reduce mixer speed to low and add dry ingredients in two intervals. Mix until just incorporated. Stir in crushed Oreos by hand.
  • Add brownie batter to prepared pan.
  • Bake until edges are just set and the center is still soft, about 18 minutes.

For Cheesecake Layer

  • Meanwhile, mix cream cheese, sugar, and cornstarch until light and creamy.
  • Add in egg and egg white. Mix until well-combined.
  • Add in cream and vanilla extract.
  • Pour cream cheese mixture over brownie layer. Sprinkle the top with the crushed Oreos and continue baking for another 15 minutes at 350F.
  • Lower the oven temperature to 225F and bake until cheesecake is set around the edges with just a tiny jiggle in the center when moved. Check after about 15 minutes. If it is too jiggly, let it bake another 3-5 minutes but keep an eye on it.
  • Cool in pan completely, then move to refrigerator for at least for 2 hours. Cut with a hot knife and serve.

Notes

  • Line Your Baking Pan. Using parchment paper in your pan with a 2-inch overhang makes it super easy to remove the bars after baking.
  • Don't Over Mix. This is crucial in most dessert recipes. Once you add the dry ingredients to the bowl, gluten begins to form. The more you mix the more you activate the gluten which leads to dry tough bars.
  • Cool and Chill. After baking be sure to allow the bars time to fully cool and then chill in the fridge before cutting them. This gives the cheesecake layer plenty of time to set up.
  • Use a Hot Knife for Cutting. Run your knife through a stream of running hot water and then dry off. The heat allows the knife to cleanly cut through the bars with clean even cuts. You may need to wipe the blade and run it through the water in between cuts.

Nutrition

Calories: 271kcal | Carbohydrates: 28g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 188mg | Potassium: 102mg | Sugar: 19g | Vitamin A: 500IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1.4mg