OREO LOVERS NO BAKE CHEESECAKE BARS

The ultimate dessert for anyone that loves OREO cookies! A thick OREO crust, creamy OREO no-bake cheesecake filling, and topped with a delicious layer of chocolate. This easy, no-bake dessert is perfect for just about any occasion!

Ingredients

  • 25 OREO cookies (regular or double-stuffed), crushed
  • 5 Tbsp. butter, melted
  • 16 oz. (2 – 8 oz. blocks) cream cheese, room temperature
  • 1 c. powdered sugar
  • 1 tsp. vanilla
  • 1 (8 oz.) container, frozen whipped topping, thawed
  • 1 c. broken OREO pieces (about 10 cookies)
  • Topping:
  • 1 1/2 c. semi-sweet chocolate chips
  • 1/2 c. heavy whipping cream
  • 8 OREO’s, sliced in half

Instructions

  1. Line a 9×9″ square pan with aluminum foil.
  2. Crush the 25 OREO cookies in a food processor. Add the melted butter, and pulse in the processor a few more times to combine. Pour the crumb mixture into the lined pan, and press firmly to the bottom of the pan. Set aside.
  3. With a hand or stand mixer, cream together the cream cheese and powdered sugar and mix until creamy and slightly fluffy. Add the vanilla and mix. Gradually add in the thawed whipped topping. Fold in the broken OREO cookie pieces, and mix together. Spread the mixture evenly over the top of the crust, making sure to spread firmly and evenly into corners of the pan. Refrigerate for at least 1-2 hours, or until firmly set.
  4. To make the topping, add the chocolate chips into a bowl. In a small saucepan, bring the cream to a low simmer, and remove from heat. Pour the hot cream over the chocolate chips, and continually stir with a rubber scraper until all the chocolate chips have melted and become smooth. Let the chocolate cool slightly. Pour the slighly cooled chocolate over the top of the cream cheese layer, and spread evenly. Even place the 16 OREO cookie halves into the chocolate. Refrigerate for at least 30 more minutes or until chocolate is completely set and firm. Cut into 16 squares

Notes

If you would prefer a more firm, crisp crust, bake the OREO cookie crust at 350 for 10 minutes. Let cool completely before adding the cheesecake filling. (Yes, I realize this makes the dessert no longer “no-bake”, however, a more firm crust will yield more uniform, square slices. Just an option.

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