Oreo Funfetti Cheesecake Bars

Name: Oreo Funfetti Cheesecake Bars
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 9
Ingredients: 25 Oreo cookies; 6 Tbsp unsalted butter melted; 16 ounces cream cheese room temperature; 1/2 cup granulated sugar; 1 Tbsp all-purpose flour unbleached; 1 tsp vanilla pure; 2 large eggs room temperature; 1/4 cup funfetti sprinkles; 6 Oreo cookies

by Whisking Wolf

9 servings

1 hr 15 min

Stacked with flavor, Oreo Funfetti Cheesecake Bars are a homemade treat ready in half the time of regular cheesecake. The creamy, funfetti-sprinkled filling sits atop an ultra-thick Oreo crust and is finished with extra Oreo cookies for a dessert that combines two classic favorites in one delicious indulgence.

There’s often more tension in my kitchen than the Middle East. The latest conflict to ensue was over the proper thickness of a pork chop. I’m not kidding. Married couples certainly bicker about a lot of strange things, in our house that includes pig meat.

Sad but true, my husband picked a fight with me about pork chops, insisting that the thin and flimsy cuts from his childhood were universally preferred over anything measurable with a ruler. His logic was that if Waffle House serves their pork chops thinly sliced then the whole world should follow suit.

It’s hard to argue with the culinary wisdom of Waffle House, but I did it anyway.

If I had anything to say about it, and I most certainly did, our dinner menu wasn’t going to include scrawny, roadside diner pork chops. I insisted upon thick, steakhouse-sized chops. It didn’t matter if they were cut by a butcher or Edward Scissorhands as long as they were porterhouse pork thick.

As opposed to thin chops that can’t even be cut with a Ginzu without bending the damn blade.

Our swine battle raged on, but what should’ve been an easy victory for me ended up a loss on all fronts. My husband made his tissue-paper thin pork chops out of spite then overcooked them to a second death. In fact, the first bite was literally tough enough to brake a bracket on my son’s braces.

If you’re keeping score in this marital spat, I didn’t get what I wanted for dinner, I didn’t get my way, but you can be damn sure I got the last word–which is the ultimate win for most women, including me.

Since dinner was an inedible disaster, I vowed to make up for it with dessert. With a fresh package of Oreos in the pantry and two blocks of cream cheese in the refrigerator the choice was between cookies and cheesecake.

In brief, I chose both.

Together with the funfetti sprinkles I had left over from the 4th of July, it made for the ultimate dessert trifecta. God bless America, and these Oreo Funfetti Cheesecake Bars, because this treat–homemade from top to bottom–comes together in half the time of regular cheesecake.

Easy to make and hard to resist, you can’t go wrong with this cool and creamy recipe. Sprinkled with funfetti, the cheesecake filling sits atop an ultra-thick Oreo crust and is finished with extra Oreo cookies for a dessert that combines two classic favorites in one delicious indulgence.

Oreo Funfetti Cheesecake Bars are a masterful mashup that will make everyone ask for more, so be sure to double up on your next batch.

Oreo Funfetti Cheesecake Bars

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Recipe details

Yield 9 servings
Time spent: Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min

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Per serving

% Daily value

Ingredients

Oreo crust

25 Oreo cookies
6 Tbsp unsalted butter melted

Funfetti cheesecake filling

16 ounces cream cheese room temperature
1/2 cup granulated sugar
1 Tbsp all-purpose flour unbleached
1 tsp vanilla pure
2 large eggs room temperature
1/4 cup funfetti sprinkles

Topping

6 Oreo cookies

Instructions

Oreo crust

Preheat oven to 325 degrees. Line an 8 x 8 baking pan with an oversized sheet of parchment paper, allowing it to hang over the edges. Set aside.
Pulse Oreo cookies, including filling, in a food processor until fine crumbs form.
Add melted butter and pulse a few more times until crumbs are moistened.
Press crumbs into an even layer in prepared baking dish. Bake for 10 minutes to set.
Remove pan from oven and place on a cooling rack while you prepare the cheesecake filling.

Funfetti cheesecake filling

Beat softened cream cheese and sugar with an electric mixer for 2 minutes until smooth.
Add flour and vanilla and beat until combined.
Add eggs one at a time, beating after each addition.
Gently fold in funfetti sprinkles with a spatula.

Assembly

Pour cheesecake filling onto warm Oreo crust. Smooth filling with a spatula to level.
Top filling with remaining Oreo cookies and additional funfetti sprinkles if desired.
Bake for approximately 45 minutes or until cheesecake edges are lightly golden and center is slightly jiggly. Do not overbake.
Cool in pan on a wire rack for 1 hour then cover and chill in the refrigerator for a minimum of 3 hours before slicing and serving.
Store leftover cheesecake bars covered in the refrigerator for up to 5 days.
Oreo Funfetti Cheesecake Bars can be frozen in an airtight container for up to 3 months. Wrap each slice in plastic wrap prior to freezing. Thaw overnight in the refrigerator before serving.

Tips

I used regular Oreos, but you can absolutely substitute Double Stuff. When pulsing Oreos in the food processor to make the crust, use the entire cookie, filling and all.
To avoid lumpy filling, make sure cream cheese and eggs are both at room temperature before beating.
Bake cheesecake bars until edges are lightly golden and center is set but still slightly jiggly. Above all, do not overbake or bars will be dry.
In order to keep cheesecake bars from cracking, take care to not overbeat the batter. If you spy a crack then you can camouflage it with Oreo cookies.