These Oreo Cheesecake Bars are an easy no-bake treat using standard Oreo biscuits and the lip-smacking Chocolate Covered Oreos
On World Chocolate Day, Cadbury’s celebrated the first birthday of their Chocolate Covered Oreos, and I was lucky enough to be invited to the celebrations. Yes, I, an adult, attended the birthday party of a chocolate biscuit. A revered chocolate biscuit, to be precise. And it was bloody brilliant.
Like any ordinary birthday party, there was a birthday cake, snack table, selection of tasty treats and a clown for entertainment. We were also sent home with a party pack containing a jar of, you guessed it, Chocolate Covered Oreos. With so many biscuits on hand, it seemed only fitting to create an Oreo-inspired recipe to celebrate!
These Oreo cheesecake bars use standard Oreos as well as the yummy Chocolate Covered Oreos to form the biscuit base. Pick ‘n’ Pay are running a great deal for the month of July (their birthday month) where you can buy two packs of standard Oreos for only R30. So now is the perfect time to whip up a batch of these Oreo cheesecake bars!
I prefer making refrigerator cheesecake to baked cheesecake, so I use cream cheese, white sugar, whipping cream and the Oreo creme centre to make the filling. This mixture is poured over the Oreo biscuit base and left to set in the fridge overnight. Slice them into squares and sprinkle them with more crushed biscuits, and there you have it, Oreo cheesecake bars!
If you’ve never tried a Chocolate Covered Oreo before, stop what you’re doing right now and go buy yourself a pack. They. Are. Delicious. Tom tried them for the first time a few days ago, and said, very seriously, “Cassidy, these are the best biscuits I’ve ever had in my life.” So there you have it!
Oreo Cheesecake Bars
- 24 Oreo biscuits
- 8 Chocolate Covered Oreo biscuits
- ¼ cup melted butter
- 1 tub softened cream cheese
- ½ cup whipping cream
- ½ cup caster sugar
- 1 tsp vanilla essence
Grease a 22cm baking tin with non-stick spray and coat with a light layer of cocoa powder to avoid sticking later. Set aside
Halve the Oreo biscuits and scrape off the creme filling into a small bowl. Set aside for later. Place the biscuits in a blender and blitz until they resemble fine crumbs. Add crumbs to a large bowl, pour in melted butter and stir well
Pour the biscuit mix into prepared baking tin, saving about two tablespoons for the topping. Spread into an even layer covering the base. Press the bottom down firmly, then place in fridge while you make the filling
In a large bowl, add creme filling, cream cheese, sugar and vanilla essence. Using an electric beater, beat on a medium speed until the mixture becomes soft. Pour in cream, and beat on high speed until the mixture starts to thicken. This should take around 4-5 minutes
Remove biscuit base from the fridge and pour in the cream cheese filling. Spread the filling into an even layer then place back in fridge for 6-8 hours. Top with crushed Oreos and slice into bars
- Make sure the Oreo biscuits are properly crumbed before making the base. If large chunks of biscuit are left, your base is going to crack when you slice them into bars