Oreo Cheesecake Squares
Creamy Oreo cheesecake squares with a crunchy cookie crust, rich filling, and topped with whipped cream and strawberries, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Finely roll 25 cookies and coarsely chop 15 cookies.
- In a bowl, combine the finely rolled cookies and melted margarine or butter.
- Press the crumb mixture onto the bottom of a 13 x 9 x 2-inch baking pan; set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sugar and continue to beat until well blended.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract until combined.
- Pour the cream cheese mixture over the cookie crust in the baking pan.
- Bake at 350°F (175°C) for approximately 50 minutes or until set.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
- Garnish with whipped cream and strawberries before serving.
Tips & Substitutions
For a richer flavor, consider using double-stuffed Oreos in the crust. If you prefer a lighter dessert, you can substitute low-fat cream cheese and sour cream. Remember to let the cheesecake cool completely before refrigerating to prevent condensation, which can make the surface soggy. This recipe is a great way to use up leftover cream cheese from making Cheese Onion Bake.
Serving Suggestions
These Oreo Cheesecake Squares are delightful served as is, but you can elevate them by adding a drizzle of chocolate sauce or caramel on top. They pair wonderfully with fresh berries or a scoop of vanilla ice cream. For a fun twist, consider serving alongside Pumpkin Walnut Cookies for a dessert spread that guests will love.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake squares for up to 2 months. To reheat, let them thaw in the fridge overnight, then serve chilled or at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Oreo Cheesecake Squares contains roughly 494 calories, with 9g protein, 59g carbohydrates, and 11g fat. It is an excellent source of calcium (22% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of protein and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cookie for the crust?
Yes, you can experiment with different cookies such as chocolate chip cookies or graham crackers. Just ensure they are finely crushed and mixed with the right amount of butter to achieve a similar texture and flavor profile.
Is it necessary to refrigerate the cheesecake after baking?
Yes, refrigerating the cheesecake for at least 4 hours, or preferably overnight, is essential. This allows it to set properly, making it easier to cut into squares and ensuring the best flavor and texture when served.
Can I make this recipe in advance for a party?
Absolutely! These cheesecake squares can be made a day or two in advance. Just store them covered in the refrigerator. They are perfect for parties as they can be cut into small squares for easy serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).