cheesecake dessert

You are in for a wonderful treat with this absolutely delicious cookies and cream cheesecake bar recipe. This is a must make recipe with all of the tasty Oreos and cream cheese!

Cookies and Cream Cheesecake Bars Recipe

Oreo cookies

unsalted butter

(8 ounce) cream cheese (softened)

sugar

sour cream

vanilla

salt

eggs (room temp)

Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).2. Make the crust: Place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.

Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight)

To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef&#039;s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

Simple to make, and so creamy and sweet. 

No-Bake Berry Lush

vanilla wafer cookies

butter, melted

oz cream cheese, softened

vanilla extract

(8 oz) containers

lbs fresh berries

Place cookies in a large ziptop bag and crush into crumbs with a rolling pin.

Transfer crumbs to an 8-inch square baking pan. Add melted butter and stir to combine. Press mixture firmly into pan.

To a large mixing bowl, add cream cheese, powdered sugar, and vanilla. Beat with an electric mixer until smooth, then mix in one container of whipped topping.

Spread half of the cream cheese mixture over cookie crumbs, followed by half of the berries. Repeat layers.

Top with half of the remaining tub of whipped topping and crumble more cookies over the top, if desired. Chill until ready to serve, at least 1 hour. Enjoy!

Instant Pot Mini Cheesecakes will always be one of our favorite desserts. Because they are small, they only take a few minutes to cook.

Easy Instant Pot Mini Cheesecakes Recipe

graham cracker crumbs

Tablespoons butter

Tablespoons sugar

cinnamon

cream cheese (completely room temperature)

lemon juice

eggs (completely room temperature)

For crust, combine all ingredients and press into bottoms of ramekins. I put a little less than 1/4 cup of filling into each ramekin.

For cheesecake, beat cream cheese, other ingredients and eggs last.

Beat just until combined.

Place 1 cup of water in bottom of pressure cooker. Layer ramekins with tray or trivet. To cook all six at the same time - lay another trivet on top of 3 of the mini cheesecakes and layer the other three on top.

Make sure your Instant Pot knob is turned to SEALING. Push the PRESSURE COOK or MANUAL button. Cook for 3 minutes.

Let the pressure cooker release on its own or NATURAL RELEASE. Mine took 14 minutes.

Let cool to room temperature, then chill in fridge for about 3 hours. Top with your favorite toppings!!

https://www.youtube.com/watch?v=yeWtLxmpC5k

Instant Pot Mini Cheesecakes will always be one of our favorite desserts. Because they are small, they only take a few minutes to cook- and they are SO EASY!

HOW TO MAKE THE CREAM CHEESE CHEESECAKE FILLING
There are two very important rules in making the perfect filling.

ROOM TEMPERATURE CREAM CHEESE
ROOM TEMPERATURE EGGS

I've tried skipping this step and it gives it a weird texture. So if you want the perfect cheesecake texture, make sure you have room temperature cream cheese and eggs.

CAN I MAKE THESE THICKER OR THINNER CHEESECAKES?
YES! In my ramekins filled the cheesecake to about 1 inch thick of cheesecake.  If you prefer thinner cheesecake you can pour it so it is about half the size. Cheesecake does not rise as much as cakes and batters so you don’t need to leave a bunch of room for expansion - so filling it close to the top would work great.

Find the printable recipe here: 

Want More .Pot in Pot recipes? These are our favorites! https://www.youtube.com/watch?v=ztyD-2eQhAI

My Instant Pot Must Haves: https://www.youtube.com/watch?v=nQC966mdyIk&t=3s

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Find my cooking checklist here so you can know how long to cook things in the Instant Pot!  https://www.youtube.com/watch?v=8DKWGgsKY9s

Check out my 9 Instant Pot DON'TS if you are a beginner to Instant Pot cooking! https://www.youtube.com/watch?v=bKqQSJk8Ceo

See our other Instant Pot Recipes: https://www.youtube.com/watch?v=nDBlDQGmJP0&list=PLezM9OAIzPam5X4DXqXHP99D_wEe8rwAR

Just remember when using the Instant Pot,  it takes 10-20 minutes to pressurize! 

Be sure to give me a thumbs up and comment if you would like more Instant pot recipes or tips and tricks with the Instant Pot! Also, feel free to comment if you have any questions, and I will try the answer them the best I can! 

This is the Instant Pot I have (yes it is the cheaper one and I love it!): http://amzn.to/2F3Lznx 

If you are cooking for 1-2 people I would suggest the 3 Quart. If you are cooking for more, I would suggest the 6 quart!

#instantpotrecipes #sixsistersstuff #instantpotcheesecake

EASY Instant Pot Mini Cheesecakes - Cheesecake 3 ways - Pot in Pot Recipes

This Apple Crisp Cheesecake combines a creamy, spiced cheesecake filling with tender apple slices and a crunchy cinnamon oat streusel topping. Baked in a water bath for moist perfection, this dessert offers a delightful blend of textures and autumnal flavors, perfect for holiday celebrations or any special occasion.

Apple Crisp Cheesecake Recipe

all purpose flour

oats

brown sugar

unsalted butter (melted)

apples

nutmeg

full fat cream cheese (room temperature)

sour cream (room temperature)

eggs (room temperature)

Prepare Topping

Whisk together the flour, rolled oats, light brown sugar, cinnamon, and melted butter until the mixture forms clumps with no dry spots. Place the topping in the refrigerator to chill.

Prepare Apples

Toss the thinly sliced Granny Smith apples with 3 tablespoons light brown sugar and ½ teaspoon ground cinnamon in a bowl. Refrigerate the apple mixture until needed.

Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Spray a springform cheesecake pan with cooking spray or grease it with butter, then line the bottom with parchment paper for easy removal.

Make Graham Cracker Crust

In a bowl, combine graham cracker crumbs, sugar, cinnamon, nutmeg, and a pinch of salt. Pour in the melted butter and mix until evenly moistened with no dry spots. Press this mixture evenly into the bottom and slightly up the sides of the prepared pan using the bottom of a measuring cup.

Bake Crust

Bake the crust at 350°F (175°C) for 9-10 minutes until golden brown. Remove from the oven and let it cool. Reduce oven temperature to 325°F (160°C) and ensure an oven rack is placed in the middle with space below for water bath.

Prepare Water Bath

Boil water in a kettle to prepare for the water bath that will bake the cheesecake gently and retain moisture.

Mix Cheesecake Filling

Using a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese with the sugars on low speed until smooth. Add sour cream, vanilla extract, and cinnamon; mix on medium speed until combined.

Add Eggs

Add eggs one at a time, mixing on low speed and scraping down the sides of the bowl after each addition to avoid incorporating too much air.

Assemble Cheesecake

Pour the filling over the cooled crust, tapping the pan on the counter to release air bubbles. Arrange the cinnamon-sugar coated apple slices evenly over the filling, then sprinkle the chilled streusel topping to cover the apples completely.

Set Up Water Bath and Bake

Place the roasting pan with about 1 inch of boiling water at the bottom of the oven. Immediately place the cheesecake on the middle rack directly above the water and close the oven door quickly to trap steam for a moist bake.

Bake Cheesecake

Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 15 minutes. The edges should be set while the center will still jiggle slightly when gently shaken.

Cool Cheesecake

Turn off the oven and crack the oven door open, using a spoon handle or similar object to keep it ajar. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.

Chill and Set

Remove the cheesecake from the oven and allow it to reach room temperature. Run a flexible rubber spatula around the edges to loosen it from the pan, then refrigerate overnight without covering the top to avoid condensation.

Serve

Remove the chilled cheesecake from the pan and serve slices with salted caramel sauce or ice cream for an extra indulgent treat.

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Top Tags

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The most viewed cheesecake dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine