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This amazing Chocolate Oreo Cheesecake Bars Recipe will have your family and friends going on and on about how incredible it is. They will fall in love with this recipe because it is perfect for any occasion as a snack, late-night treat, or a dessert to bring to a special occasion.
Chocolate Oreo Cheesecake Bars
This Chocolate Oreo Cheesecake is absolutely incredible. This recipe is so easy to put together and the ingredients fit so well together to create a gorgeous display of layered chocolate and cheesecake. This recipe tastes magnificent with a creamy texture and chocolatey rich flavor.
Ingredients
- Oreos- You will need a family size and you will be using about 30 cookies.
- Butter – Use unsalted to control the amount of salt in the recipe.
- Cream cheese – You will need to use at room temp or softened.
- Sugar- Every great dessert uses sugar in the recipe.
- Vanilla- Use pure vanilla for the best flavoring.
- Greek Yogurt- The Greek yogurt cuts through the sweetness and makes this dessert taste even better.
- Eggs- You will want to use the eggs at room temp.
- Chocolate chips – You will need the Ghirardelli Milk flavored chips.
- Cool Whip – This will be spread on top of your cheesecake.
How to Make Chocolate Oreo Cheesecake Bars Recipe
Add about 30 cookies into a blender or food processor and pulse to crush. Do this until you have fine crumbs. Melt your butter in a a microwave safe dish. Add the butter into the crumbs and pulse again.
Use parchment paper to line a 9×13 inch pan and press the crumbs into the dish. Once pressed into the dish, put in the oven at 350 degrees and bake for 45 minutes. Once finished baking, move to a wire rack to cool.
Add the cream cheese into a stand mixer and beat until smooth. Add your sugar and mix until creamy. Then, your yogurt and Vanilla and mix again. Then, one at a time, add in the eggs and blend. Melt the chocolate chips in a microwave safe bowl and mix every 15 seconds. Pour the chocolate into the cream cheese mixture and blend on low.
Scrap the sides of your bowl and blend until completely mixed. Pour the cheesecake into the crust and bake in the oven at 350 degrees for 45 minutes.
Put a small oven dish filled with water under the rack, right under the pan to keep your ingredients moist. When done, move the dessert to a rack to cool.
While cooling, take out the Cool Whip and place it on the counter. Put 12 Oreos in a Ziploc bag and use a heavy object to crush them into small chunks. Add the Oreos into the Cool Whip and mix until blended. Add the mixture back into the fridge until the cheesecake is completely cooled. When cooled, evenly spread the Cool Whip mixture over the cheesecake.
Put another 6 Oreos in a Ziploc bag and sprinkle onto the Cool Whip. Put the cheesecake into the fridge until you serve, or overnight to have the best results.
When you get ready to serve, slice into 2×3 inch pieces and put 1 full Oreo into the center of the bar.
Serve and Enjoy!
Is This a No Bake Dessert Recipe?
No this is not a no-bake dessert. There are different baking parts to create this dessert. I do have a few no bake recipes that are similar like No Bake Chocolate Lasagna and Chocolate Mint Cheesecake Mousse {No-Bake}
Can I Make This With Low-Fat Cream Cheese?
While this recipe does not call for low fat cream cheese, you can certainly use low fat cream cheese in place of full fat. You can also use fat free Greek yogurt too.
More Cheesecake Bars Recipes
- Easy Lemon Cheesecake Bars
- Banana Cream Cheesecake Bars
- Unicorn Cheesecake Bars
- Caramel Apple Cheesecake Bars Recipe
- Hot Fudge Cheesecake Bars
CHOCOLATE OREO CHEESECAKE BARS
This amazing Chocolate Oreo Cheesecake Bars Recipe will have your family and friends going on and on about how incredible it is. They will fall in love with this recipe because it is perfect for any occasion as a snack, late-night treat, or a dessert to bring to a special occasion.
Servings: 15
Ingredients
- 1 package Oreo cookies Large, family size package
- 6 Tablespoons butter melted
FOR THE CHOCOLATE CHEESECAKE:
- 3 package cream cheese - 8 ounces - softened
- 1 cup sugar
- 1 1/2 teaspoons Vanilla
- 1/3 cup Greek Yogurt
- 3 eggs
- 1 cup Ghirardelli Milk chocolate chips - melted
TOPPING:
- 12 ounce Cool Whip - thawed
- 12 Oreo's - crushed
- 6 Oreo's - crushed - for Sprinkling on top
- 15 Oreo's - One for the top of each piece served
Instructions
- In the food processor, or blender, place approximately 30 Oreo cookies, and, pulse them into fine crumbs. In a dish, melt the butter in the microwave. Pour the butter into the food processor or blender, and pulse to blend butter and cookie crumbs. Line the bottom of a 9 X 13 dish with Parchment paper, and pour the chocolate cookie crumbs into the dish. Press the cookies crumbs evenly into the bottom of the dish, and place the dish in the oven for 10 minutes at 350 degrees. When finished baking, remove to a wire rack to cool.
- In the mixing bowl of a stand mixer, place the cream cheese, and mix until smooth. Add, the sugar, and mix until creamy. Add the Greek Yogurt and Vanilla, and blend. Add the eggs one at a time, and mix until blended. Place the Chocolate chips in a microwave safe bowl, and melt the chocolate chips, at about 15 second intervals, until melted Pour the melted chocolate into the mixing bowl, with the mixer at low speed, and blend the chocolate into the cream cheese mixture. Scrape down the sides of the mixing bowl, and blend again, until the chocolate is completely blended into the cheesecake. Pour the cheesecake mixture into the 9 X 13 dish, on top of the Oreo crust, and place in the oven for 45 minutes, at 350 degrees. On the oven rack, right underneath the 9 X 13 dish, place a small oven safe dish, filled half way full with water, to keep the cheesecake moist while baking. When the cheesecake is done, remove from oven, and place it on a wire rack to cool.
- While the cheesecake is cooling, remove the Cool Whip from the refrigerator (see notes) and place it on the counter. Place the 12 Oreo's in a Ziploc bag, and with a heavy glass, crush the Oreo's into small chunks. Open the Cool Whip, and pour the Crushed Oreo's into the Cool Whip. Stir the crushed Oreo's and Cool Whip together until blended. Place the Cool Whip container back in the refrigerator until the Cheesecake is completely cool.
- When the cheesecake is cool, remove the Cool Whip tub from the refrigerator, and spread the Cool Whip on top of the cheesecake, evenly. In the Ziploc bag, place the 6 Oreo cookies, and finely crush them to Sprinkle on top of the Cool Whip. Place the Cheesecake in the refrigerator until time to serve, or Overnight for best results.
- When ready to serve, cut the cheesecake in 2 inch X 3 inch pieces, and place an Oreo Cookie in the center of each piece (see photo). Serve, and Enjoy!
Notes
NOTES: Make sure you set your cream cheese out to soften, about 45 minutes before you're ready to make the dessert. I open the packages when I remove them from the refrigerator, before they're soft, as it's easier to open when they're still firm. Just sit them out on the counter, and they will soften right on the foil package, and there' no mess. ALSO, place the tub of Cool Whip in the refrigerator at the same time. This will allow the Cool Whip time to thaw, and it will be fluffy, and billowy when you're ready to use it. You can definitely make this dessert the day before, and leave it in the refrigerator until time to serve.
Regarding the Greek Yogurt; you can use any brand you prefer, but, I used 'THE GREEK GODS GREEK YOGURT'. It's really thick and rich and creamy, and did wonderfully in the cheesecake.
Makes 12 - 15 servings
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