Ingredients
Scale
- 36 Oreo cookies (standard size), divided
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese (2 blocks), softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 8 ounces whipped topping (like Cool Whip) or 1.5 cups heavy whipping cream, whipped
- Extra Oreos for topping and garnishing
Instructions
- Step 1: Prepare the Oreo Crust: Place 24 Oreo cookies into a food processor and pulse until they turn into fine crumbs. If you do not have a food processor, place them in a heavy-duty zip-top bag and crush them with a rolling pin. Pour the crumbs into a medium bowl and stir in the melted butter until the mixture looks like wet sand. Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides. Press the crumb mixture firmly into the bottom of the pan using the back of a spoon or a flat measuring cup. Place the pan in the freezer for 10 minutes to set while you make the filling.
- Step 2: Mix the Creamy Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer. Continue beating on medium-high speed until the mixture is completely smooth and no lumps remain. Stir in the vanilla extract. Gently fold in the whipped topping (or homemade whipped cream) using a rubber spatula until fully incorporated. Take the remaining 12 Oreos, chop them into chunky pieces, and fold them into the cheesecake batter. This ensures you get big bursts of chocolate in every bite.
- Step 3: Assemble and Chill: Remove the crust from the freezer. Spread the cheesecake filling evenly over the chilled crust, using a spatula to smooth out the top. Crush a few extra Oreos and sprinkle them over the surface for a decorative finish. Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the cleanest slices. Once set, use the parchment paper overhang to lift the entire block out of the pan. Slice into 16 bars using a sharp knife, wiping the blade between each cut for a professional look.
- Cook Time: 20 minutes