These Golden Oreo Cheesecake Bars they’re creamy cheesecakes packed with Oreos and covered in buttery caramel baked on a crushed biscuit crust! Easy to prepare, these cheesecake bars are perfect for any occasion!
Looking for more cheesecake recipes? Be sure to check out my recipe and tips on how to make the perfect cheesecake!
Oreo Cheesecake Bars are easy and delicious!
Oh friends, today’s recipe is a blast from the past! I made these bars and posted the recipe way back in 2010. They’re a classic Cookies and Cups favorite recipe for many of my OG readers… for good reason. These Golden Oreo Cheesecake Bars are OUT OF CONTROL. I thought the images needed a refresher to reshare the recipe with all you newbies!
The idea came from my husband’s love of the Golden Oreo and I knew it would pair well with the cheesecake. And to take it a step further I added a caramel swirl, oh yes I did.
Are you Team Golden Oreo or Classic Oreo?
My husband is a big fan of Golden Oreos and says they are far superior to the regular ones. What are your thoughts? We’re pretty divided in my house… but the one thing we all agree on is that they MUST be “Double Stuf”, regardless of how they taste when eaten on their own. For the sake of this recipe, while you don’t need to use Double Stuf… regular Stuf works perfectly!
Can you make these cheesecake bars with classic chocolate Oreos?
Absolutely! I add a touch of caramel to this recipe which you can leave out if you don’t like the idea of caramel and a chocolate Oreo… OR…replace it with hot fudge sauce. I mean, RIGHT??
You could get even MORE creative and use one of the 4 million new flavors that Oreo always offers in these bars… They would ALL work! Here are some examples:
- Oreo birthday cake…add sprinkles to make them even more festive!
- Chocolate mint Oreos…what a fresh and creamy combination!
- Oreo Carrot Cake…caramel would work perfectly and you could even add some pecans.
- Red velvet Oreos…they would be so cute!
What ingredients do you need?
- Cream Cheese
- Oreo cookies
- Marshmallow Fluff or Marshmallow Cream
- Candy: The soft kind you discard like Kraft or Werther’s (which are my favourites!)
- 1 egg
- milk
- butter
Do these cheesecake bars need to be refrigerated?
Yes, they do! Not only do you need to store them airtight in the refrigerator, but you will need to chill the bars for AT LEAST 4 hours after they are baked and cooled, so that they set perfectly.
If you’ve ever made cheesecake before you know, the waiting is the hardest part… but it can also be a great dessert option for guests because you you can do it the night before!
Are you afraid of making cheesecake?
If you’ve never made cheesecake before, these bars are a great place to start! You don’t have to worry about water bath or cracks. The bars are MUCH more forgiving than a whole cheesecake, as they aren’t as thick and you’ll add crushed biscuits and caramel so you won’t notice any cracking!
Adding marshmallow fluff to the recipe also helps make the texture sturdier than regular cheesecake. You want it to resist the caramel and crushed biscuits and the fluff to add structure.
Looking for more cheesecake bars? I have lots of recipes:
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Description
These Golden Oreo Cheesecake Bars are so incredibly delicious, creamy and sweet with a swirl of caramel!
- 28 Golden Oreo cookies, divided 18 and 10
- 3 tbsp melted butter
- 5.5 oz soft candy, unwrapped
- 1 tbsp milk
- 2 (8-ounce packages) cream cheese, room temperature
- 1 cup Marshmallow fluff
- 1 large egg
- Preheat to 350°F. Set aside a 9×9 baking dish.
- Crush 18 Golden Oreos (cream and all) in a zip-lock bag or food processor until fine crumbs.
- In a medium bowl mix together the cookie crumbs and melted butter.
- Press the mixture firmly and evenly into the bottom of the pan and bake for 10 minutes or until golden brown. Let it cool for 10-15 minutes.
- While the crust cools, place the candy in a microwave-safe bowl with the milk. Set aside.
- Coarsely chop the remaining 10 Oreos. Set these aside too.
- In your bowl food processor equipped with paddle attachment Beat cream cheese and Marshmallow Fluff on medium speed until smooth and combined, scraping down sides halfway through.
- Add the egg and mix for 30 seconds until incorporated.
- Add your crushed Oreos.
- Pour cheesecake mixture over prepared crust. Set aside
- Place the candy in the microwave and heat on high power in 30-second increments, stirring after each, until the candy is melted and smooth.
- Pour the caramel in spoonfuls onto the cheesecake and, using a knife, incorporate it into the mixture.
- Bake for 20-25 minutes until the center is set.
- Cool for 20 minutes on a rack, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
- Cut into squares once completely cooled.
Notes
Store airtight in the refrigerator for up to 3 days.
Freeze airtight for up to 30 days.
Nutrition
- Portion:
- Calories: 220
- Sugar: 15 g
- Sodium: 141.2 mg
- Fat: 13.7g
- Carbohydrates: 22.3 g
- Protein: 2.8g
- Cholesterol: 46.7mg
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