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Strawberry Oreo Cheesecake Bars

Decadent dessert bars featuring a crunchy dark chocolate cookie crust, a rich and creamy cheesecake filling studded with juicy fresh strawberries, and topped with chocolate drizzle and extra berries.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours 20 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Oreo Crust
  • 24 chocolate sandwich cookies (like Oreos) unpeeled
  • 0.25 cup unsalted butter melted
Strawberry Cheesecake Filling
  • 16 oz full-fat cream cheese softened to room temperature
  • 0.5 cup granulated white sugar
  • 0.25 cup full-fat sour cream room temperature
  • 1 tsp pure vanilla extract
  • 2 large eggs room temperature
  • 1.5 cups fresh strawberries hulled and finely diced
Toppings
  • 1 cup fresh strawberries halved or quartered
  • 5 chocolate sandwich cookies roughly crushed
  • 0.25 cup chocolate syrup for drizzling

Equipment

  • 8x8 inch baking pan
  • Food processor or rolling pin
  • Hand mixer or stand mixer
  • Parchment paper

Method
 

  1. Preheat oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a food processor, pulse 24 chocolate cookies until fine crumbs form. Mix with melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
  3. In a large bowl, beat the softened cream cheese on medium speed until completely smooth. Add the sugar and beat until well combined.
  4. Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed just until combined. Do not overmix.
  5. Gently fold the finely diced fresh strawberries into the cheesecake batter using a rubber spatula.
  6. Pour the batter over the pre-baked crust and smooth the top. Bake for 35-40 minutes until the edges are set but the center still slightly jiggles.
  7. Allow the cheesecake to cool completely in the pan at room temperature. Cover tightly and refrigerate for at least 4 hours, preferably overnight.
  8. Use the parchment paper to lift the bars out of the pan. Top with fresh strawberry halves, crushed cookies, and a drizzle of chocolate syrup. Slice with a hot knife and serve.

Notes

Ensure all dairy ingredients and eggs are at true room temperature before mixing to prevent a lumpy cheesecake filling. Do not use frozen strawberries in the batter as they will release too much water.