Description
Decadent Chocolate Oreo Cheesecake Bars with a rich Oreo crust, creamy chocolate-infused cheesecake filling, and a fluffy Oreo-studded Cool Whip topping. Perfectly balanced textures and chocolate flavors make these bars an irresistible dessert for any occasion.
Ingredients
Scale
Oreo Crust
- 1 package Oreo cookies (large, family size, approx. 30 cookies)
- 6 tablespoons butter (melted)
Cheesecake Filling
- 3 packages cream cheese (8 ounces each, softened)
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/3 cup Greek yogurt
- 3 eggs
- 1 cup Ghirardelli milk chocolate chips (melted)
Topping
- 12 ounces Cool Whip (thawed)
- 12 Oreo cookies (crushed into small chunks)
- 6 Oreo cookies (finely crushed for sprinkling)
- 15 Oreo cookies (whole, one for each bar piece)
Instructions
- Prepare Oreo Crust: Place approximately 30 Oreo cookies in a food processor or blender. Pulse until they become fine crumbs. Melt the butter in the microwave and pour it into the processor with the crumbs. Pulse again to combine thoroughly. Line a 9 x 13-inch baking dish with parchment paper. Press the Oreo crumb mixture evenly into the bottom of the dish. Bake at 350°F (175°C) for 10 minutes. Remove from oven and allow to cool on a wire rack.
- Make Cheesecake Filling: In a stand mixer bowl, beat the softened cream cheese until smooth. Add sugar and continue mixing until creamy. Add Greek yogurt and vanilla extract; blend until combined. Add eggs one at a time, mixing well after each addition. Melt the chocolate chips in a microwave-safe bowl in 15-second intervals until fully melted. With the mixer on low speed, gradually pour melted chocolate into the cream cheese mixture and blend until fully incorporated. Scrape down the sides of the bowl and mix again. Pour the cheesecake filling over the cooled Oreo crust in the baking dish. Place a small oven-safe dish filled halfway with water on the oven rack directly below the cheesecake to maintain moisture. Bake at 350°F (175°C) for 45 minutes. Remove from oven and cool on a wire rack.
- Prepare Oreo Cool Whip Topping: While the cheesecake cools, take the Cool Whip out of the refrigerator and let it come to room temperature. Place 12 Oreo cookies in a Ziploc bag and crush them with a heavy glass into small chunks. Mix the crushed Oreos into the Cool Whip until evenly blended. Refrigerate the mixture until the cheesecake is completely cool.
- Assemble the Topping: Once the cheesecake has cooled, spread the Oreo Cool Whip mixture evenly over the top. Finely crush 6 Oreo cookies in a Ziploc bag and sprinkle these crumbs over the Cool Whip layer for decoration. Refrigerate the cheesecake bars until ready to serve, preferably overnight for the best texture and flavor.
- Serve: Cut the cheesecake into 2 inch by 3 inch bars. Place one whole Oreo cookie on top of each piece just before serving. Enjoy your rich and creamy Chocolate Oreo Cheesecake Bars!
Notes
- Be sure to soften the cream cheese to ensure a smooth batter without lumps.
- Using a water bath during baking helps keep the cheesecake moist and prevents cracking.
- Allow the Cool Whip to soften slightly at room temperature for easier mixing with crushed Oreos.
- Refrigerate the assembled cheesecake bars for several hours or overnight to allow flavors to meld and the texture to set.
- Using parchment paper makes removal from the baking dish easier and cleaner.
