Oreo Cheesecake Bars
No bake oreo cheesecake: creamy, sweet, and full of the Oreo cookies you love.
Servings: 16 bars
Calories: 263kcal
Equipment
- 8x8 inch pan
Ingredients
- 40 oreos divided
- 1/4 cup butter melted
- 2 boxes cream cheese room temp, 16 oz, about 4 cups
- 1 2/3 cups heavy cream 14 oz
- 1 tsp vanilla optional
- 1/2 cup sugar
Instructions
- Use a food processor to crush 24 oreos into fine crumbs. Alternatively, use a ziplock bag and crush until fine. Mix together with the melted butter then press into a 8x8 inch pan and refrigerate for 10 minutes while you make the filling in the next step.
- In a mixing bowl or stand mixer, whip the cream cheese until very smooth. Add the heavy cream, vanilla, and sugar, beating until well combined. Break up 16 oreos into chunks and fold into the cream cheese mix.
- Pour the filling over the chilled cookie crust and spread evenly. Add some crushed oreos on top, if desired.
- Freeze for 1-2 hours or until set. Cut into squares and enjoy! You can keep these either in the fridge or the freezer once sliced - the freezer version tastes more ice cream-y and the fridge version tastes more creamy and like regular cheese cake.
Notes
For a small batch that makes 4 bars in a small 4.75 inch square pan:
10 oreos, 6 for the base and 4 for mixing in and topping
1 tbsp butter, melted
100 grams cream cheese, at room temp, about 1/2 cup
100 grams heavy cream, about 1/2 cup
1/4 tsp vanilla, optional
2 tbsp sugar
1 tbsp butter, melted
100 grams cream cheese, at room temp, about 1/2 cup
100 grams heavy cream, about 1/2 cup
1/4 tsp vanilla, optional
2 tbsp sugar
Nutrition
Calories: 263kcal | Carbohydrates: 13.9g | Protein: 2.7g | Fat: 22.6g | Saturated Fat: 13.6g | Sodium: 139mg | Sugar: 9.9g