Oreo Cheesecake Bars
Servings: 16 bars
Calories: 445cal
Equipment
Ingredients
Cake Layer
- 1 ½ cups all purpose flour
- 3 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 15 Oreo cookies crushed or turned into crumbs in a food processor, divided
Cheesecake Layer
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 Tbsp lemon juice freshly squeezed
- 1 cup heavy whipping cream
Topping
- 1 ½ cup semi-sweet chocolate chips or melting wafers
- 1 Tbsp unsalted butter or coconut oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking pan.
- In a medium bowl combine flour, baking powder, and salt. Set aside.
- With an electric mixer, cream butter. Slowly add sugar and beat until light and fluffy.
- Add eggs one at a time, beating in between. Add vanilla and mix until everything is combined.
- Add dry ingredients and milk, alternating and mixing in between. Start and end with dry.
- Stir in half of the Oreo crumbs. Reserve the other half for the topping.
- Pour into baking pan. Spread evenly. Bake 12-15 minutes, until a toothpick comes out clean in the centre. Leave to cool.
- Beat cream cheese until creamy. Add powdered sugar and beat until combined and no lumps remain. Mix in lemon juice. Pour into another bowl and put in the fridge.
- With an electric mixer, whisk whipping cream until stiff peaks form. Add to cream cheese mixture and gently fold until mixed.
- Once the cake layer has completely cooled, pour cream cheese mixture on top. Spread evenly and sprinkle some of the remaining Oreo crumbs on top. Spread around with a spatula to gently incorporate into the cheesecake. Chill in fridge to set (at least 2 hours).
- In a microwave safe bowl, add chocolate chips or melting wafers and a tablespoon of butter or coconut oil. Microwave in 30 second intervals, stirring in between, until melted and smooth (it took me 90 seconds).
- Allow to cool for a few minutes, stirring occasionally.
- Pour on top of bars and quickly spread evenly. Sprinkle remaining Oreo crumbs on top. Put back in fridge for at least two hours before cutting. Top will be hard.
Notes
- Heat up a knife to cut the cake if you don’t want the chocolate topping to crack too much.
- Store with an air-tight lid in the refrigerator for 4 days.
Nutrition
Serving: 1bar | Calories: 445cal | Carbohydrates: 48g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 158mg | Potassium: 269mg | Fiber: 2g | Sugar: 32g | Vitamin A: 675IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 3mg