Video
Cookies & Cream Oreo Cheesecake Bars
Ultra creamy vanilla cheesecake with Oreo cookie pieces and a chocolatey oreo cookie crust, chantilly cream and dark chocolate chips!
Ingredients
Base:
- 200 g Oreo cookies about 16-18 cookies
- 2 tablespoon 28g unsalted butter, melted
Filling:
- 9 oz 250g brick cream cheese, softened
- ⅓ cup 65g granulated sugar
- 1 large egg at room temperature
- 1 teaspoon 5ml pure vanilla extract (I prefer this one)
- ¼ cup 60ml sour cream
- 100 g Oreo cookies (about 9 cookies) broken into pieces
Topping:
- 1 cup 237ml cold 35% heavy whipping cream
- 1 tbsp 12g granulated sugar
- ¼ cup mini chocolate chips for topping
Instructions
- Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper leaving a 2-inch overhang along each side.
- For the base, combine Oreos and melted butter in a food processor and process until it forms fine crumbs. Turn it out into prepared pan and press it down in an even layer. Bake for 10-15 minutes until slightly puffed and feels somewhat dry. Transfer to a wire rack to cool.
- Reduce oven temperature to 325°F.
- For the filling, beat cream cheese until smooth. Beat in sugar until very silky and glossy. Beat in egg until well combined, then mix in vanilla and sour cream. Fold in broken Oreo pieces.
- Pour the mixture over the pre-baked crust and bake for 15-20 minutes until set around the edges and it looks matte on the surface. Transfer to a wire rack to cool completely and then refrigerate for at least 2 hours.
- Combine cream with sugar and beat on medium-high speed with an electric hand mixture until soft peaks form. Fill a piping bag with a star tip and pipe swirls of cream on top of the cheescake. Sprinkle chocolate chips on top and slice into squares. Enjoy!
