Cookies N’ Cream Cheesecake Bars
Cheesecake… In hand-held bar form… With Oreos.
Yes, this is real life.
No, these aren’t pink or red, and they aren’t covered in sprinkles, but I assure you, THIS is what your valentine wants this year. These beautifully creamy, Oreo-studded bars sit atop an Oreo crust. They’re basically a cookie n’ cream lover’s perfect indulgence. Plus, they are cheesecake that is portable. If that doesn’t sell you, I don’t know what will.
The cheesecake is light and fluffy (but make no mistake…totally rich) thanks to a combination of cream cheese and sour cream. It’s a perfect match for the slightly crisp crust and Oreos that are mixed throughout.
I like eating these nice and chilled out of the fridge because I love cold treats, and it helps them hold together better.
I used low-fat cream cheese and sour cream in these because I don’t think it alters the flavor at all, and I think we all prefer to indulge with less bulge š
Ingredients
- 15 Oreos
- 2 tbsp unsalted butter, melted
- 16 oz (2 packages) neufchatel cream cheese (the 1/3-less-fat variety)
- 1 cup reduced-fat sour cream
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 3 large eggs
- 8 Oreos + 3 more to top
Instructions
- Preheat oven to 325 degrees. Spray an 8"x8" baking pan with nonstick spray. Line with parchment paper, and spray the paper, as well.
- In a food processor, process the 15 Oreos until they are finely ground. Add in the melted butter and process until moistened.
- Press the mixture into the bottom of the prepared baking dish.
- Bake crust for 10 minutes, then allow to cool while you make the filling.
for the filling:
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, sour cream, and sugar. Add in the salt, vanilla and eggs one at a time, until combined.
- Place 8 Oreos in the food processor and pulse a couple times until chunky. Stir into the cheesecake batter.
- Pour the cheesecake batter into the crust. Break up the remaining 3 Oreos and scatter them over the top.
- Bake for 25-45 minutes until the edges are puffed and center is still jiggly. Allow to cool for about 25 minutes on the counter before chilling in the fridge for at least 4 hours, and preferably overnight.
Notes
recipe adapted from here
