These easier than a cheesecake Golden Oreo Cheesecake Bars are creamy, smooth, and not overly sweet! They are made with real white chocolate and a buttery Golden Oreo crust, then baked in an 8-inch square pan.
I love cheesecakes, but I also appreciate a cheesecake that I can eat with my hands; aka cheesecake bars! These white chocolate golden oreo cheesecake bars are so easy to make since you won’t need a water bath, they’re sliced into individual servings, and they’re portable.
The cheesecake crust is made with crushed golden Oreo cookies and melted butter that is pressed into a square pan before adding the filling. I also topped the cheesecake bars with crushed golden Oreo cookies, and a drizzle of white chocolate for an irresistible dessert.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Golden Oreos: Golden Oreos are the vanilla-flavored version of the Oreo cookies. We are using these to make the crust of the cheesecake bars, and some will be crushed and mixed in the cheesecake filling. If you can’t find them, use a shortbread cookie instead.
- Cream Cheese: You can’t make a cheesecake without softened cream cheese! Be sure to use full-fat cream cheese for the best results.
Tip! To soften cream cheese quickly, remove it from the foil packaging and microwave it for 10-15 seconds.
- Salted Butter: The melted butter will be mixed with crushed golden Oreos to form the crust. Salted butter adds a hint of saltiness, which can balance the sweetness of the dessert.
- Sugar: We are adding granulated sugar to the cheesecake bar filling to sweeten it. You can adjust the amount of sugar based on your preferred level of sweetness.
- Sour Cream: Sour cream adds extra creaminess and a slight tang to the cheesecake filling, enhancing its overall flavor profile. You can substitute Greek yogurt for sour cream if desired, but the final texture might be slightly different.
- Egg: The egg acts as a binding agent for the cheesecake filling, helping it set properly. Use a large egg that is kept at room temperature, this way it blends in with the filling much easier.
- White chocolate chips: White chocolate chips are mixed into the cheesecake filling, adding a delicious white chocolate flavor. You can also chop up a white chocolate bar instead.
- White chocolate melting wafers: These are optional and are melted and drizzled all over the cheesecake bars at the end. So they’re more like a garnish.
How To Make Cheesecake Bars
- Preheat your oven to 350°F (180°C). Line an 8×8-inch baking dish with parchment paper and set it aside.
- Take 12 Golden Oreos and crush them in a food processor until they become fine crumbs. Add the melted butter to the processor and pulse a few times, ensuring the crumbs are well-coated.
- Transfer this mixture to the prepared baking dish, pressing it down to form the crust. Bake for 5 minutes, then set aside to cool as you prepare the filling.
- For the filling, combine the cream cheese, sugar, sour cream, egg, and vanilla extract in the food processor (no need to clean it after making the crust). Pulse until the ingredients are well-blended and smooth. Add the white chocolate chips and pulse a few times to distribute them evenly throughout the mixture.
- Pour the filling over the cooled crust, smoothing the surface with a spatula. Bake for 35 minutes, or until the cheesecake is slightly wobbly in the center.
- While the bars are baking, coarsely chop the remaining 8 Golden Oreos. Once the bars are done, scatter the chopped Oreos over the top and gently press them into the cheesecake. Allow the bars to cool completely at room temperature, then cover with plastic wrap and refrigerate for at least 3 hours to set.
- Slice the cheesecake into bars and, if desired, drizzle with melted white chocolate wafers. Allow the white chocolate to harden for about 15 minutes before serving.
- Use quality ingredients: The quality of your ingredients can significantly impact the taste and texture of your cheesecake bars. Use high-quality cream cheese, a fresh large egg, fresh sour cream, and high-quality chocolate chips.
- Press the crust firmly: When pressing the crushed cookie mixture into the baking dish, make sure it’s firmly and evenly pressed to create a solid base for the cheesecake filling. I like to use the bottom of a measuring cup to firmly press the crust into the pan.
- Don’t overmix the cheesecake filling: Overmixing can incorporate too much air resulting in cracks or an undesirable texture. Mix just until the ingredients are combined and smooth.
- Cool gradually: After taking the cheesecake bars out of the oven, let them cool to room temperature on the counter before transferring them to the fridge. Cooling too quickly can cause the cheesecake to contract and crack. It is also important that you chill the cheesecake bars in the fridge for at least 3 hours but preferably overnight before slicing, decorating, and serving.
- Change up the topping! Have fun with the toppings by adding fresh fruit, a drizzle of caramel sauce, or crushed nuts, or use a different crushed cookie instead of golden Oreos.
Store in the fridge: After the cheesecake bars have been chilled and sliced, you can store them in the fridge for up to 5 days. Place the cheesecake bars in an airtight container, separating layers with parchment paper to prevent them from sticking together.
To freeze: Individually wrap each cheesecake bar in plastic wrap, making sure they are well-covered to prevent freezer burn. Place the wrapped cheesecake bars in a resealable freezer-safe plastic bag or an airtight container, and label it with the date. Freeze for up to 3 months.
To thaw: Unwrap the bars and place them on a plate or in an airtight container, and place in the fridge to thaw overnight (or for a few hours). Avoid thawing the cheesecake bars in the microwave or even on the countertop, as this can change the textures of the cheesecake.
Other Cookie Bars You Should Try
- Cake Mix Cookie Bars
- S’mores Cookie Bars
- Monster Cookie Bars (recipe is also tested using gluten-free flour!)
- Butterscotch Blondies
You can substitute regular Oreos for Golden Oreos if you prefer a chocolate-flavored crust and topping. Keep in mind that the overall taste will be different, with a more prominent chocolate flavor, but the cheesecake bars will still be delicious.
Absolutely! If you prefer not to use white chocolate chips or don’t have them on hand, you can omit them from the recipe. The cheesecake bars will have a slightly less intense white chocolate flavor.
Yes, you can use a different size baking dish, but the baking time and thickness of the bars may vary. For example, using a 9×9-inch dish will yield thinner bars and might require a shorter baking time. Conversely, using a smaller dish will result in thicker bars and may require a longer baking time. Keep an eye on the cheesecake bars and adjust the baking time as needed.
Golden Oreo Cheesecake Bars are delicious and easy cookie bars that will satisfy your cheesecake and cookie cravings without the fuss of a traditional cheesecake. If you try this recipe, don’t forget to rate it and review it, I love hearing about your experience!