These cherry swirl oreo cheesecake bars are the perfect and most delicious spring dessert to bake! They are made with an oreo crust, cheesecake filling and a simple cherry sauce. These cheesecake bars are nowhere as finicky as cheesecakes and don’t require a water bath. These are very quick & easy to put together. You can also customise them according to your choice. Instead of cherry, you can use any fruit of your choice or even a graham cracker crust. This silky cream cheese filling goes well with almost any type of fruit or crust. This recipe yields 16 cheesecake bars made in an 8×8 pan and can be easily halved, doubled or quadrupled and even made ahead of time when required!
Ingredients you’ll need to make this recipe
- Oreos : You will need two 120g packets of regular Oreos. Do not use the double stuffed ones, they will result in a liquidy crust making it difficult for it to hold it’s shape.
- Unsalted Butter : You will need a few tablespoons of melted butter to the crust to help it stick together. It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
- Espresso Powder : This helps to enhance the flavor of chocolate in the crust. It will not add any coffee flavor. I do not recommend skipping this ingredient.
- Cream cheese : Use only full-fat block cream cheese and bring it to room temperature before using so that it is easy to incorporate and creams well.
- Sour cream : This helps to soften the texture of the cheese and add moisture to your cheesecake. You can replace this with equal amounts of Greek Yogurt if required. You will need this at room temperature.
- Eggs : Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of a cheesecake and also add moisture. Be careful not to over-mix the eggs in the cheesecake. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cheesecake batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
- Lime Juice : This adds a slightly tangy flavor to the cheesecake which goes very well. Even though this is an optional ingredient in the filling, I highly recommend adding it.
- Vanilla : You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
- Cherries : Use fresh and juicy cherries to make the cherry sauce. Remove the pits from cherries if you have a cherry pitter, otherwise just use them as it is!
- Cornstarch : You will need around 1 teaspoon to thicken your cherry sauce.
Some Notes:
Even though these cheesecake bars do not require a water bath and are not as finicky as a cheesecake, it is always a good idea to take some precautions for the best results. The first thing would be to bake these bars at low temperatures i.e. 325oF and not open your oven door to prevent sudden temperature changes while these bars are baking. Secondly, once baked slightly open your oven door for the first 10 minutes before removing the cheesecake bars from the oven and transferring to a wire rack to cool completely.
To ensure that you can get a smooth, silky filling, I recommend bringing all your ingredients to room temperature before you start. Start with creaming the cream cheese. Room temperature cream cheese will prevent any lumps from forming in the mixture and will be so easy to incorporate. Next add in the granulated sugar and sour cream and beat the mixture using a hand mixture until combined. Lastly add in the lime juice, vanilla and salt. Make sure to add the eggs one at a time at the end. Only beat the mixture until just combined while adding the eggs. This is very important to prevent air from growing into your cheesecake batter which might cause it to sink while cooling.
Yes, you absolutely can! Start with lining your muffin pan using cupcake liners. Add your crust to those and bake for 10 mins at 350oF. Scoop the cheesecake filling into your liners onto the pre-baked oreo crust using a cookie scoop. Add the cherry sauce on top or you can alternatively top the baked mini cheesecakes with homemade whipped cream and cherries. Bake mini cheesecakes at 325oF for only 20 minutes or until the edges are set and the cheesecakes are a little wobbly in the center.
Other recipes you’ll love:
- Bakery-Style Cinnamon Streusel Muffins
- No Bake Lemon Curd Turmeric Pie
- Ultra Soft Brown Butter Orange & Cinnamon Layer Cake
Some tips to make these cheesecake bars?
- Make sure to add the eggs only after all other ingredients of the filling are incorporated in the mixture. Add eggs one at a time. Only beat the mixture until just combined while adding the eggs. This is very important to prevent air from growing into your cheesecake batter which might cause it to sink while cooling.
- Do not open your oven door while these bars are baking to avoid cracks in the cheesecake which are caused by sudden temperature changes. Allow the cheesecakes to cool gradually by leaving your oven door open slightly for 10 minutes after baking.
- Ensure your oven is at the right temperature by using an oven thermometer. Cheesecake bars require a low temperatures to bake. Chill these bars for atleast 4 hours or overnight before slicing.
- I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.
Happy Baking!
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Cherry Swirl Oreo Crust Cheesecake Bars
- Total Time: 5 hours 20 minutes (includes chilling time)
- Yield: 16 cheesecake bars 1x
Description
These cherry swirl cheesecake bars with an Oreo crust are the perfect simple spring dessert to bake! They are made with an oreo crust, cheesecake filling and a simple cherry sauce. These cheesecake bars are nowhere as finicky as cheesecakes and don’t require a water bath. These are very easy to put together and so customisable!
Ingredients
Oreo Crust
- 1½ cups (180g) regular Oreos
- 3 tablespoons (43g) unsalted butter, melted
- ½ teaspoon espresso powder
Cherry Sauce
- 1 cup (100g) fresh cherries
- 1½ tablespoons (19g) granulated sugar
- 1½ tablespoons (22ml) water
- 1 teaspoon (5ml) fresh lime juice
- 1 teaspoon (2.5g) cornstarch
Cheesecake Filling
- 12 oz (340g) block cream cheese, at room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (123g) sour cream or greek yogurt, at room temperature
- 1 teaspoon (5ml) fresh lime juice, optional
- ¼ teaspoon salt
- 2 large eggs, at room temperature
Instructions
Oreo Crust
- Preheat your oven to 350ºF (177ºC) and line a 8×8 pan with parchment paper. Set aside.
- Add the Oreos to a food processor/blender and crush them up into fine crumbs. Pour the crumbs into a bowl. Add in the melted butter and espresso powder. Use a fork to mix them together. It should all be wet and thickened.
- Transfer the mixture to your lined pan. Spread it evenly and press the oreo crust to the base firmly using the bottom of a spice jar.
- Blind bake the Oreo crust for 10 minutes at 350ºF (177ºC). Allow it to cool for 5 minutes.
Cherry Sauce
- Pit the cherries if you have a cherry pitter. If not, just use them as it is. Start by dissolving cornstarch and water in a small bowl,
- Transfer cherries, sugar, lime juice and the cornstarch mixture to a heavy bottomed saucepan.
- Transfer the saucepan to medium heat and let it cook for about 5-10 minutes. Using a wooden spoon keep stirring and breaking down the cherries as they cook.
- Remove from heat and let the mixture cool completely. It will thicken as it cools. Transfer the mixture to a piping bag fitted with a small round tip. Set aside.
Cheesecake Filling
- Preheat your oven to 325ºF (160ºC) after your Oreo crust is baked.
- While the crust is baking, using a hand mixer or a stand mixer, beat the room temperature cream cheese until creamy. Add in the granulated sugar and beat until thoroughly combined.
- Add in the sour cream or greek yogurt into the mixture and beat until the mixture is silky and creamy in texture.
- Now stir in the lime juice and salt and beat until combined. Even though lime juice is optional, I highly recommend adding it for the best flavor.
- Lastly, add in the eggs one at a time. Beat the mixture only until the eggs are incorporated. Be careful not to overbeat the mixture after adding eggs as this can cause air to go into your mixture resulting in a sunken cheesecake.
- If your cheesecake batter is too runny at this point, I recommend chilling it in the refrigerator for 20 minutes before continuing.
- Pour the mixture over the pre-baked Oreo crust. Pour the cherry sauce over the cheesecake mixture and form swirls using a toothpick
- Bake the cheesecake at 325ºF (160ºC) for 35-40 minutes or until the edges are completely set but the cheesecake is a bit wobbly in the center. Your edges will start to turn slightly golden brown when your cheesecake will be done.
- Open your oven door slightly after baking the cheesecake and let it sit in the oven for about 10-15 minutes. You don’t want any sudden temperature changes which can cause your cheesecake to sink.
- Lastly, remove your cheesecake from the oven and let it cool completely on a wire rack. Transfer cheesecake to the refrigerator and let it chill for atleast 4 hours to overnight before slicing into bars.
Notes
- Make sure to add the eggs only after all other ingredients of the filling are incorporated in the mixture. Add eggs one at a time. Only beat the mixture until just combined while adding the eggs. This is very important to prevent air from growing into your cheesecake batter which might cause it to sink while cooling.
- Do not open your oven door while these bars are baking to avoid cracks in the cheesecake which are caused by sudden temperature changes. Allow the cheesecakes to cool gradually by leaving your oven door open slightly for 10 minutes after baking.
- Ensure your oven is at the right temperature by using an oven thermometer. Cheesecake bars require a low temperatures to bake. Chill these bars for atleast 4 hours or overnight before slicing.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert, cheesecake bars
- Cuisine: American
Keywords: cherry swirl, cheesecake bars, oreo crust, spring recipe
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