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Golden Oreo Cheesecake Bars are the easy, creamy dessert my family fights over, a buttery Golden Oreo crust topped with a smooth white chocolate cheesecake and a shower of crushed cookies. I first made them for a summer pool party and they were gone before the burgers came off the grill. If you love our lemon cheesecake bars, these golden Oreo bars are just as creamy and even more crave worthy.
The whole filling comes together in a food processor, so there is no mixer and barely any cleanup.
Golden Oreo Cheesecake Bars Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 41 minutes
- ⏳ Total Time: 3 hours 56 minutes
- 🍽️ Serving: 9 bars
- ⚡ Calories: 372kcal
- 🌶️ Flavor Profile: Creamy white chocolate cheesecake with a sweet, buttery Golden Oreo crunch
- ✋ Difficulty: Easy, a simple food processor dessert like our cherry cheesecake bars
Quick Answer
Process Golden Oreos into crumbs, mix with melted butter, press into a parchment lined 8×8 pan, and bake 5 minutes. Blend cream cheese, sugar, sour cream, egg, and vanilla in a food processor, then pulse in white chocolate chips. Pour over the crust and bake about 36 minutes until just set. Press crushed Golden Oreos on top, chill at least 3 hours, then cut and drizzle with melted white chocolate.
Jump to:
- Golden Oreo Cheesecake Bars Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Golden Oreo Cheesecake Bars
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Golden Oreo Cheesecake Bars FAQs
- Other Recommended Cheesecake Bars and Bites
- White Chocolate Golden Oreo Cheesecake Bars
Why This Recipe Works
Click to see the technique science
- A Golden Oreo crust is buttery and easy. Crushed Golden Oreos and melted butter press into a sweet, sturdy crust with no separate graham cracker mixing required.
- The food processor does everything. You make the crust and the creamy filling in the same food processor, so there is no mixer and minimal cleanup.
- White chocolate chips add richness. Folding white chocolate chips into the cheesecake adds little pockets of sweet, creamy richness throughout the bars.
- A small batch in an 8×8 pan. Baking in an 8×8 pan makes the perfect amount for a family or small gathering, with thick, satisfying bars.
- Chilling sets clean bars. Letting the bars chill for at least 3 hours firms up the cheesecake so they slice into neat, clean squares.
Why You’ll Love This Recipe
- They have a buttery Golden Oreo crust and a creamy white chocolate cheesecake filling.
- Everything mixes in one food processor, so cleanup is a breeze.
- They are an easy, make ahead crowd pleaser, just like our cherry cheesecake bars.
Key Ingredients
Just a handful of simple ingredients make these creamy, crunchy cheesecake bars.
- Golden Oreos: Used for both the buttery cookie crust and the crushed topping for sweet vanilla flavor and crunch.
- Cream cheese: The rich, tangy base of the smooth cheesecake filling.
- White chocolate chips: Folded into the filling for pockets of sweet, creamy white chocolate.
- Sour cream and egg: Add moisture and structure for a creamy, perfectly set cheesecake.
- White chocolate wafers: Melted and drizzled over the cut bars for a pretty, optional finish.
See recipe card for exact quantities.
Variations and Substitutions
Make these bars your own with a few easy swaps.
- Use regular chocolate Oreos for a classic cookies and cream version.
- Swap the white chocolate chips for semisweet or milk chocolate chips.
- Add a teaspoon of lemon or almond extract to the filling for a different flavor twist.
- Drizzle with both white and dark chocolate, the way we finish our Oreo brownies.
How to Make Golden Oreo Cheesecake Bars
- Process 12 Golden Oreos into crumbs, drizzle in the melted butter, and pulse to coat. Press into a parchment lined 8×8 pan and bake at 350 degrees for 5 minutes, then cool.
- In the same food processor, blend the cream cheese, sugar, sour cream, egg, and vanilla until creamy and combined.
- Add the white chocolate chips and pulse a few times to distribute them evenly through the filling.
- Pour the filling over the cooled crust, smooth the top, and bake about 36 minutes until just slightly jiggly in the center.
- Roughly chop the remaining 8 Golden Oreos and gently press them into the top of the warm cheesecake as soon as it comes out of the oven.
- Cool completely, cover, and chill at least 3 hours until set. Cut into bars, drizzle with melted white chocolate if using, and serve.
Recipe Tips & Tricks
- Line the pan with parchment with an overhang so you can lift the whole slab out for clean cutting.
- Do not overbake. Pull the bars when the center is just slightly jiggly, since they set up as they cool and chill.
- Press the Oreo topping in while warm so the cookie pieces stick to the cheesecake.
- Chill at least 3 hours, or overnight, so the bars are firm enough to slice neatly.
- Wipe the knife between cuts with a warm, clean cloth for the tidiest bars.
- Soften the cream cheese fully so the filling blends completely smooth with no lumps.
Serving Ideas and Suggestions
These golden Oreo cheesecake bars are a guaranteed hit at any gathering. Cut them into neat squares and arrange them on a platter with the white chocolate drizzle for a pretty presentation.
They fit right into a dessert spread next to our lemon cheesecake bars and a tray of mini cheesecakes for a variety of creamy treats.
Because they need to chill, these bars are perfect to make a day ahead. Keep them covered in the fridge and add the drizzle just before serving.
Golden Oreo Cheesecake Bars FAQs
Yes. These bars need at least 3 hours to chill and set, so they are perfect to make a day ahead. Store them covered in the fridge and add the white chocolate drizzle before serving.
The bars are done when the edges are set and the very center is just slightly jiggly. They continue to set as they cool and chill, so do not overbake.
Yes. Freeze the cut, undrizzled bars in an airtight container for up to 2 months. Thaw in the fridge and add the white chocolate drizzle before serving.
A food processor makes both the crust and filling fast and easy, but you can crush the Oreos in a bag and use a hand mixer for the filling instead.
Stored covered in the refrigerator, these bars keep well for up to 4 days. The crust softens slightly over time but they stay creamy and delicious.
Absolutely. Classic chocolate Oreos work beautifully and turn these into cookies and cream cheesecake bars. The method stays exactly the same.
Made these golden Oreo cheesecake bars? I would love to hear how they turned out, leave a comment and a star rating below and tell me how you topped them!
White Chocolate Golden Oreo Cheesecake Bars
Ingredients
- 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
Love This Recipe?
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Everyone loved this! I doubled the amount of cookies and butter in the crust. I also didn’t bake the crust first. I used some extra white chocolate chips on top in place of the drizzle. HUGE HIT and delicious.