Chocolate Chip Oreo Cheesecake Bars


Chocolate Chips. Oreos. Cheesecake….the ultimate dessert bar!

Chocolate Chip Oreo Cheesecake Bars

In my opinion, it doesn’t get much better then these simple Chocolate Chip Oreo Cheesecake Bars.


These cheesecake bars have a thick, sturdy, Oreo crust, which I love. There is nothing worse than cheesecake bars with a thin, soggy crust. On top of the Oreo crust, is a smooth, creamy cheesecake that is loaded with mini chocolate chips.


These cheesecake bars are so easy to make and the thing I love most is that I don’t feel as guilty eating two of these as I do when I eat two pieces of cheesecake.


Making cheesecake bars one of my favorite desserts to make and eat, especially, ones topped with mini chocolate chips!

Chocolate Chip Oreo Cheesecake Bars


CHOCOLATE CHIPS:  To prevent the mini chocolate chips from sinking to the bottom of the cheesecake, I like to toss the mini chocolate chips in about 1/2 Tablespoon of flour before I add them into the cheesecake mixture. I also like to toss the mini chocolate chips I’m using to sprinkle on top of the cheesecake in about 1/2 Tablespoon of flour, so they don’t sink into the cheesecake too much, I like them to just sit on top of each cheesecake bar.


LINE YOUR BAKING PAN: To make it super easy for you to cut these cheesecake bars into squares, line your 9×9 inch baking pan with aluminum foil, leaving enough overhang on the sides and spray the foil with non-stick cooking spray. Once the bars have chilled for at least 1 hour, lift the bars out of the pan, folding down the aluminum foil sides. Then use a sharp knife to cut the brownies into squares. SUPER EASY!


  THICKNESS: If  you don’t want as thick of cheesecake bars, you can use a 9×3 inch pan instead of the 9×9 inch pan I used to make these bars. Either way, they will be delicious!



Chocolate Chip Oreo Cheesecake Bars

Chocolate Chip Oreo Cheesecake Bars

Yield: 9 Bars

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

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  • 1 package Oreo cookies
  • 1/2 cup (1 stick) butter
  • 3 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon flour
  • 1 cup mini chocolate chips


PRE-STEP: Preheat oven to 300F degrees. Line a 9 x 9 inch baking pan with aluminum foil, leaving enough overhang on the sides. Spray with non-stick cooking spray. Set aside.

STEP 1: Using a food processor, pulse Oreo cookies and butter together until crumbly.

STEP 2: Press cookie crumbs onto bottom of prepared pan. Set aside.

STEP 3: Using an electric or stand mixer, beat cream cheese until light and fluffy.

STEP 4:  Add condensed milk and beat until smooth.

STEP 5: Add eggs and vanilla extract. Mix well.

STEP 6: In a small bowl, coat 1/2 cup of mini chocolate chips in the flour. Mix coated mini chocolate chips into cream cheese mixture.

STEP 7: Pour cream cheese mixture into baking pan. Sprinkle the remaining (non-coated) mini chocolate chips on top of cream cheese mixture.

STEP 8: Bake for 1 hour or until cheesecake springs back when touched. Let cool at room temperature. Chill in fridge for at LEAST 1 hour before cutting into squares.

* Store cheesecake bars in a covered container for up to 7 days in the refrigerator. Cheesecake bars can also be frozen up to 2-3 months. Thaw overnight in the refrigerator before serving.

I'd love to see what you have baked! Just snap a photo and hashtag it #DELICIOUSLYSPRINKLED or tag me @deliciouslysprinkled on Instagram!