Oreo Cheesecake Cookie Dough Bars

Oreo graham cracker base, cheesecake filling & a soft baked cookie dough cover.20140622-095117-35477460.jpg

I tried experimenting with a plain oreo base and a oreo/graham cracker base and I found that the latter served as a better base for the cheesecake. The salty hints in the graham crackers go perfectly with the velvety cheesecake – trust me!20140622-095116-35476736.jpg


These bars are simpler than they look and can be kept for up to 5 days. Enjoy!20140622-095116-35476007.jpg


  • 12 Oreo cookies (crushed)
  • 6 graham crackers / digestives (crushed)
  • 5 tablespoons unsalted butter (melted)
  • 5 tablespoons unsalted buttere
  • ⅓ cup + 3 tbsps brown sugar (packed)
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¾ cup flour
  • ½ cup chocolate chips
  • 10 oz cream cheese (285 g)
  • ¼ cup powdered sugar
  • 1 large egg (at room temp)
  • 1 tsp vanilla extract


  1. Set oven to 165°C (325°F) and grease a 9 x 9 foil-lined pan
  2. Combine the crushed cookies with the melted butter and pat into the base of the pan
  3. Bake for 7 minutes and set aside to cool
  4. Cream together the cream cheese and sugar until smooth
  5. Beat in the egg and vanilla until incorporated
  6. Pour the cheesecake batter over the prepared base
  7. For the cookie dough, beat the butter, sugars, salt & vanilla until smooth
  8. Add the flour and mix just until incorporated. Add the chocolate chips
  9. Use your hands to flatten the dough into pieces and place over the cheesecake filling
  10. Distribute as evenly across the batter as you can, it doesn’t have to be perfect
  11. Bake for 33-35 minutes or until the cheesecake edges are slightly golden


Adapted from Two Peas & Their Pod

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