Oreo Cheesecake Cookie Bars
If you love Oreo cookies, these Oreo Cheesecake cookie bars are about to become a new favorite. They are inspired by the classic Oreo, but made completely from scratch, with a rich chocolate cookie bar base and a smooth cheesecake filing that mimics that iconic cream center. Baking them in bar form keeps the process simple and beginner-friendly, while still delivering that nostalgic cookies-and-cream flavor everyone knows and loves. Whether enjoyed fresh or chilled, these bars taste just like a homemade take on an Oreo, only better!
Secret to a Crumbly Top
The secret to that perfectly rustic, crumbly-looking top on these Oreo Cheesecake Cookie Bars? Imperfection. When you spread the cookie dough over the cheesecake layer, don’t worry about making it smooth or perfectly even, those little peaks, cracks, and uneven patches are exactly what gives the bars their homemade charm. As the bars bake, the cookie dough spreads just enough on its own, creating a golden, textured top that looks beautiful and makes each bar unique!
These Oreos cheesecake cookie bars are perfect for any season and for just about any occasion. Inspired by everyone’s favorite classic cookie flavor, they feel nostalgic and familiar while still being fun and exciting to bake. Whether you’re making them for a holiday dessert table, a weekend baking project, or a simple sweet treat, these bars deliver that timeless cookies-and-cream combo that never goes out of style and always hits the spot!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are rich, nostalgic, and perfectly creamy!
Once you have all of the ingredients ready to go, you’re officially set up for Oreo Cheesecake Cookie Bar success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best bars possible!
Oreo Cheesecake Cookie Bars
Ingredients
- 1 cup butter
- 1/3 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp corn syrup optional
- 2 1/4 cups All-Purpose Flour
- 3/4 cup black cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 block cream cheese
- 2/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup granulated sugar
Method
- Preheat the oven to 350°F (convection). Line an 8×8-inch square pan with parchment paper and set aside.
- In a medium bowl, mix together the room-temperature cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter, granulated sugar, and brown sugar until light and off-white in color, about 1–2 minutes.
- Add the egg, vanilla extract, and corn syrup, mixing until fully combined.
- Add the all-purpose flour, black cocoa powder, baking powder, and baking soda. Gently fold the dry ingredients into the dough until no dry spots remain.
- Press about ⅔ of the cookie dough evenly into the prepared pan.
- Spread the cream cheese mixture over the dough in an even layer. Drop the remaining cookie dough over the top in chunks (it does not need to fully cover the surface).
- Sprinkle with extra granulated sugar, if desired.
- Bake for 30–32 minutes, until the edges are set and the center is just set.
- Allow the cookie bars to cool and chill for 45–60 minutes before slicing into 3×3 bars.
- Enjoy fresh, or store in an airtight container in the refrigerator for up to 8 days.
Nutrition
Private Notes
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