These Cookies and Cream Cheesecake Bars are so easy to make and full of flavor. If you are an Oreo cookie or cheesecake fan, these have your name written all over them.
I have never made cheesecake (it always seemed so intimidating to me) but decided to try this recipe out for my husband, and they were AMAZING.
I was meaning to take them around to our friends, but there weren’t enough left after we got to them. I’d have a bite, then go back for another one, and the process just kept repeating until I realized the cheesecake monster I had become.
By then it was too late and the damage had already been done, so I just continued to eat.
I found the recipe at Recipe Girl. She has so many delicious recipes that I can’t wait to try. This one will be hard to beat, because it was so easy and tasted amazing.
If you are a cheesecake fan, you need these in your life.
what could i use besides oreo’s?
I personally am a huge Oreo fan. You can tell me how unhealthy they are, or they will give me an illness, and I simply won’t care, because I love them that much.
However, I understand they aren’t for everyone. If you are looking to replace the Oreo cookies in this recipe, here are a few other recommendations:
Keebler Fudge Striped Cookies
Samoa Girl Scout Cookies (or Coconut Dreams)
Nutter Butter Cookies
Chips Ahoy Cookies (or any other Chocolate Chip Cookies. It would be amazing with homemade).
Snickers Candy Bars
Twin Candy Bars
Reese’s Peanut Butter Cups
M & M’s
You could really use any of your favorite cookies or sweets, however, you may want to change your crust base to graham cracker if you are not loving the Oreo crust option.
Either way, with any topping or filing, they will be delicious.
looking for another cheesecake recipe? watch how to make one, here:
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This No Bake Cheesecake recipe is simple, delicious, and so easy to make. It’s full of flavor and the texture is so creamy. The best part is, it requires no baking, so you can eat it immediately.
Watch how to make it, here:
looking for more chocolatey recipes? here are a few of our favorite:
3 (8 ounce) packages cream cheese, at room temperature (I used low fat!)
3/4 cup granulated white sugar
3/4 cup sour cream, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
3 largeeggs, at room temperature
Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).2. Make the crust: Place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.
Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight)
To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef's knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.
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