Everything made with oreos is just pure heaven. Do you agree?
Oreo Cheesecake Bars
Yield: 12 bars
Prep time: 10 minutes
Cook time: 45 minutes
For the crust:
23 oreo cookies, finely ground
2 tablespoon unsalted butter, melted
For the filling:
12 ounces neufchatel cheese, at room temperature
6 tablespoon granulated sugar
6 tablespoon plain greek yogurt, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg plus 1 egg yolk
12 oreo cookies, roughly chopped
1. Preheat oven to 325ºF. Line an 8 x 8-inch baking dish with foil.
2. In a bowl, combine all crust ingredients until evenly moistened. Transfer the mixture to the prepared baking pan. Press the crumbs into an even layer over the bottom of the pan. Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.
3. To make the filling, add the neufchatel cheese to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the sugar until well combined. Blend in the greek yogurt, vanilla, and salt. Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed.
4. Stir in the chopped oreos with a rubber spatula.
5. Pour the cheesecake mixture into the crust. Tap the pan on the counter to bring all air bubbles to the surface. Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center.
6. Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled, about 3 hours.
7. To cut the bars, pull the cake from the pan by lifting the foil up out of the pan. Place on a cutting board, peel away the foil, and slice into bars. Clean the knife blade between each slice to keep the edges neat.
Recipe adapted from Annie’s Eats