White Chocolate Golden Oreo Cheesecake Bars Recipe

Loaded with Golden Oreos and white chocolate, Oreo Cheesecake Bars are the perfect dessert for any occasion.

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I think the name pretty much sums up these bars, they are sinfully delicious. Packed full of both white chocolate and Golden Oreos, Oreo Cheesecake bars are the ultimate dessert.

I honestly cannot tell you how many times I have made this easy recipe. It’s definitely more than I can count, and it’s the easiest recipe!

Jeremy and I are both a huge fan of white chocolate, I feel like it isn’t used enough in our favorite desserts. The subtle flavor pairs perfectly with Golden Oreos.

I like to make this recipe whenever the white chocolate craving hits for us at home, but on more than one occasion, I have made them for bake sales and gatherings.

It’s an unexpected dessert that helps to break up heavier items on the dessert table. You know what I mean, when everything is rich chocolate chocolate chocolate, you need something a little lighter to reach for here and there.

These white chocolate bars really help balance everything out. They go so well with the buttery Oreo crust and cheesecake filling.

I love simple recipes like this one. These Oreo Cheesecake Bars are always a huge it when I make them, why not take a chance and try them out for yourself?!

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1. It makes 9 bars but you can easily double the recipe if needed.
2. Great for a make-ahead dessert option since it needs to set up in the fridge.
3. Since the cheesecake layer is thin, you can get the best result without a water bath.

• Golden Oreos
• Salted butter
• Full-fat Cream cheese (I like Philadelphia cream cheese)
• Granulated sugar
• Sour cream
• Egg
• Vanilla extract
• White chocolate chips
• White chocolate melting wafers

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1. Preheat the oven to 350°F degrees. Line an 8×8 baking dish with parchment paper, set aside.
2. Place 12 of the whole Oreo cookies in a food processor and process them into fine crumbs. Drizzle in the melted butter and pulse a few more times until the crumbs are coated.
3. Press the cookie-crumb mixture into the bottom of the pan. Get a nice, even layer. Bake for 5 minutes, set aside to cool while the filling is made.

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1. Place the cream cheese, sugar, sour cream, egg, and vanilla into the food processor. No need to clean the food processor in between making the crust and filling. Pulse until combined and creamy. Add the white chocolate chips and pulse a few times to distribute evenly.
2. Pour the cream cheese mixture over the crust and smooth out the top. Bake for 36 minutes or until the cheesecake mixture is just slightly jiggly right in the center. 

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1. While the bars are baking, roughly chop the remaining 8 whole Oreos (or use a rolling pin). As soon as they are done baking, sprinkle the remaining Oreo pieces and gently press them into the top of the cheesecake. 
2. Let sit on the counter until completely cool, and then cover with plastic wrap. Let sit in the refrigerator for at least 3 hours until set. 
3. Cut entire cheesecake into bars and drizzle with the melted chocolate wafers if using, let them sit for about 15 minutes for the white chocolate to harden, and serve immediately.

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WHAT IS THE BEST WHITE CHOCOLATE TO USE?

The best white chocolate to use is a good quality one. I like Ghirardelli or Guittard.

I normally use white chocolate chips, but you can use white chocolate bars or white baking chocolate in its place. Just cut them up finely before using.

I also use white chocolate melting wafers for the drizzle on top.

My favorite brand for this is again Ghirardelli.

CAN I USE REGULAR OREO INSTEAD?

Absolutely, make this recipe your own and use any flavor of Oreos you like.

This is truly the perfect treat for oreo lovers.

You could even fold in Oreo chunks or Oreo crumbs right into the cheesecake mixture.

This will add even extra Oreo flavor!

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CAN I ADD ANYTHING?

There are plenty of simple ingredients you can add to the creamy cheesecake filling itself, the crust, or on top.

Experimenting is the best way to go.

Here are some ideas to make extra yummy treats:

To add to the cheesecake layer:

• Sprinkles
• More crushed Oreo, as mentioned above
• Nuts of any kind
• Dried fruits

For the topping:

• Whipped cream
• Melted white chocolate instead of the melting wafers
• Other cookie crumbs, such as shortbread or vanilla wafers
• White chocolate ganache
• White chocolate curls
• Dusting of powdered sugar
• Powdered sugar glaze

For the crust:

• Sprinkles
• Shredded Coconut

ANY SUBSTITUTIONS?

Substitute the Oreo crust with any crushed cookies you wish, or any flavor of Oreo.

I love that crunchy texture!

Substitute the white chocolate with any chocolate you prefer.

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Store leftovers in the fridge in an airtight container for up to 1 week.

Best served and eaten cold.

Freeze for up to 3 months.

Wrap leftover bars in saran wrap and then use aluminum foil and place them in the freezer in a freezer-safe container.

To thaw, place the dish in the fridge overnight or on the counter.

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Need to bake dessert and not sure what to make?

Try our Oreo Cheesecake Bars.

They’ll earn you a five star rating with any crowd.

If you’ve tried these OREO CHEESECAKE BARS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 7 votes

White Chocolate Golden Oreo Cheesecake Bars Recipe

Author Dana DeVolk

Prep: 15 minutes mins

Cook: 41 minutes mins

Total: 56 minutes mins

Loaded with Golden Oreos and white chocolate, Oreo Cheesecake Bars are the perfect dessert for any occasion.

Servings 9 bars

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Ingredients

  

1x2x3x

• ▢ 20 Golden Oreos divided
• ▢ 3 tablespoons salted butter melted
• ▢ 8 ounces cream cheese softened
• ▢ ⅓ cup granulated sugar
• ▢ ⅓ cup sour cream
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup white chocolate chips
• ▢ ¼ cup melted white chocolate melting wafers for garnish optional

Instructions

• Preheat the oven to 350°F degrees. Line an 8×8 baking dish with parchment paper, set aside.
• Place 12 of the Oreo cookies in a food processor and process them into crumbs. Drizzle in the melted butter and pulse a few more times until the crumbs are coated.
  20 Golden Oreos, 3 tablespoons salted butter
• Press the mixture into the bottom of the prepared baking dish. Bake for 5 minutes, set aside to cool while the filling is made.
• Place the cream cheese, sugar, sour cream, egg, and vanilla into the food processor. No need to clean the food processor in between making the crust and filling. Pulse until combined and creamy. Add the white chocolate chips and pulse a few times to distribute evenly.
  8 ounces cream cheese, ⅓ cup granulated sugar, ⅓ cup sour cream, 1 large egg, 1 teaspoon vanilla extract, ½ cup white chocolate chips
• Pour the cream cheese mixture over the crust and smooth out the top. Bake for 36 minutes or until the cheesecake mixture is just slightly jiggly right in the center.
• While the bars are baking, roughly chop the remaining 8 Oreos (or use a rolling pin). As soon as they are done baking, sprinkle the remaining Oreo pieces and gently press them into the top of the cheesecake.
• Let sit on the counter until completely cool, and then cover with plastic wrap. Let sit in the refrigerator for at least 3 hours until set.
• Cut into bars and drizzle with the melted chocolate wafers if using, let them sit for about 15 minutes for the white chocolate to harden, and serve immediately.
  ¼ cup melted white chocolate melting wafers for garnish

Notes

 

• This makes 9 cheesecake bars, but you can easily double it to feed more.
• Tons of custom options, see my tips above on that.
• Great for a make-ahead dessert.
• This freezes well, see my tips above on how to store.

Nutrition

Calories: 372kcal | Carbohydrates: 36g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 234mg | Potassium: 105mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 538IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg

Nutrition Disclaimer

Course Dessert

Cuisine American

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Originally posted 12/14/2014

Updated with new photos and a slight change to recipe 06/2023

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