Cheesecake Bars

Creamy Cheesecake Bars taste like regular cheesecake just in an easy dessert bar. Chocolate filled Oreo cookies gives these bars a homemade crust you'll love! Serve as is or topped with our Raspberry Sauce!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 55

Cooling Time (estimate) 4

Total Time 5 10

Servings smaller bars or 6 large bars

Calories 299kcal

Author Toni Dash

Equipment

8-inch square baking pan

Ingredients

2 8-ounce packages cream cheese softened and room temperature
½ cup granulated sugar
1 tablespoon lemon juice
½ teaspoon vanilla extract
2 eggs room temperature
23 Oreos – chocolate cream variety or regular Oreos (regular or gluten-free)
2 tablespoons unsalted butter melted

Instructions

Preheat oven to 350 degrees. Prepare an 8-inch by 8-inch baking pan by spraying with a non-stick cooking spray.
For easier removal of the bars, line the baking pan with a sheet of foil with some overhanging the edges of the pan and spray the foil with a non-stick spray.
Using a food processor, blend the Oreos until a fine crumb has formed. Add in the melted butter and blend until combined.
Spoon the Oreo mixture into the prepared pan, firmly press the crumbs into the bottom of the pan and bake in the oven for 10 minutes.
Set aside to cool and lower the oven temperature to 325 degrees.
In a large mixing bowl, using a handheld electric mixer or stand mixer fitted with a paddle attachment, mix the cream cheese and sugar until smooth and creamy.
Add in the lemon juice, vanilla, and eggs; mix until well combined. Pour the cheesecake mixture on top of the cooked crust and spread it to the edges.
Before putting the cheesecake into the oven, place a pan full of hot water onto the bottom rack. This process will help prevent the cheesecake from cracking on top.
Place the cheesecake bars pan into the oven, on the middle rack, and bake for 40-45 minutes, just until the middle sets and still jiggles slightly.
Cool on a wire rack on the countertop for 1 hour and then finish cooling in the refrigerator for a minimum of 3 hours. Best if chilled overnight.
Cut into 12 smaller bars or 6 large bars. Serve with a topping (our raspberry sauce!) or as is.

Notes

The cheesecake layer should still jiggle a little bit after cooking. It can seem it is not done because it will still jiggle slightly (not alot) after baking. This is normal and what you want! As it cools it will become totally solid. If you bake it until it is solid it can crack and not have the same creamy texture.

Storing: store tightly sealed in the refrigerator for 5-7 days.

Nutrition