April 8, 2021

Oreo Cheesecake Bars

This is the best and easiest Oreo Cheesecake bar recipe!

Crispy, creamy and full ofOreo cookies in every bite.

Oreo Cheesecake Bars Recipe

Everyone in our family loves Oreo cookies. And if I like as much as my future husband to dip one in a glass of milk, my real passion is to use them in baking ! It's no surprise...is it?

Because these Oreo Cheesecake Bars are rich, creamy , and packed with crunchy cookies in every bite! But the best part? These Cookie Cream Cheesecake Bars can be frozen ! And let's face it… in this busy world, who doesn't love a make-ahead dessert recipe? This easy cheesecake recipe doesn't require a double boiler or springform pan either!

Tips and tricks for a successful recipe:

Before you begin, be sure to lightly spray the baking pan with nonstick spray. If you don't have, or aren't using, canning spray, you can grease the pan with butter or even shortening . By greasing the whole pan, you ensure that the crust and the cheesecake do not stick to the pan. No gluing = perfect slices.
As this recipe starts with the crust, this is also where we will start. To make the crust, you will need melted butter and crushed Oreo cookies. Yeah, only two ingredients ! You do not need to remove the cream from the center of the cookies. Just place them in a blender or food processor and pulverize them into small crumbs. Once they are mashed, you will combine them with the melted butter, then press this mixture into your prepared pan. And that's all. You just made a homemade cheesecake crust!

When you push the Oreo crust into the bottom of the pan, you need to press it down very firmly. A well-packed crust will be baked well and thick, and best of all, it won't crumble too much when sliced. I recommend that you start squeezing the crumbs in the center of the pan, then squeeze the crust out and bring it up a bit around the edges. You can use the back of a spoon to do this, or wrap your hand in a piece of plastic wrap (also known as saran wrap ) and do it manually.
Ingredients at room temperature are essential for the preparation of a cheesecake! So make sure your cream cheese, eggs, sour cream, and heavy cream are at room temperature before you start making the batter.
The batter can be made using a food processor, high power mixer, or by adding all the ingredients to a bowl and mixing them together using a hand mixer. I use my blender!

Which makes it a perfect dessert for the holidays. Just thaw them the day before you plan to serve them! Then slice and serve! You can serve them as is or top them with whipped cream and crushed Oreo cookies.
oreo cheese

Recipe

Rich and creamy cheesecake bars with Oreos! Made in a 23x33 mould, without a bain-marie!

Ingredients ( 12 bars)

For the Oreo cookie crust:

package of regular size Oreo cookies, crushed into fine crumbs (36 sandwich cookies total)
8 tablespoons (4 ounces) unsalted butter, melted

For the Oreo cheesecake filling:

3 packages (8 ounces) whole cream cheese, softened
1 cup full fat sour cream, at room temperature
1 and 1/4 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs + 2 egg yolks, at room temperature
2 teaspoons all-purpose flour
1/2 cup heavy cream
16 Oreo cookies, coarsely chopped, divided

Instructions

For the Oreo cookie crust:

Preheat the oven to 180 degrees (C). Line a 23x33cm baking pan with heavy-duty foil, overlapping two of the sides (you want at least a 5cm overhang on two sides) and spray lightly with nonstick cooking spray. Put aside.
In a large bowl, combine the crushed cookie crumbs and melted butter, and mix well.
Press the mixture into the bottom - and lightly up the sides - of the prepared pan.
Bake the crust in the preheated oven for 10 minutes. Remove the crust from the oven and set it aside on a cooling rack until needed.
Reduce oven temperature to 160 degrees (C).

For the Oreo cheesecake filling:

In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using an electric hand mixer, beat the cheese with cream and sour cream until completely smooth.
Add sugar and vanilla and beat until smooth, scraping down sides and bottom of bowl as needed. Add eggs and yolks and beat until combined.
Add the flour, mixing just enough.
Using a rubber spatula, stir in the cream, mixing until incorporated into the batter. Finally, fold 3/4 of the chopped Oreo cookies into the batter.
Pour the filling over the prepared crust and spread it evenly. Sprinkle the top with the rest of the Oreo cookies.
Check that your oven has cooled to 160°C, then place the pan in the oven and bake for 35-40 minutes, or until the edges have set and the center is still a little wobbly. The cheesecake will firm up a lot as it cools.
Remove the bars from the oven and allow them to cool at room temperature for an hour. Then refrigerate them for at least 6 hours, or overnight.

When you're ready to serve, use the excess foil to lift the cheesecake bars out of the pan and transfer them to a cutting board. Using a large, sharp knife, cut the sheet into squares, wiping the knife with a damp cloth between slices. Serve immediately. Oreo Cheesecake Bars

This is the best and easiest recipe for Oreo Cheesecake bars! Crispy, creamy and full of Oreo cookies in every bite.

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