oreo recipe

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.

For a dinner party dessert that&#8217;s easy to make but guaranteed to turn heads, serve this no-bake Oreo, banana and caramel cheesecake.

Bananas Foster cheesecake

For the oreo crust base

cocoa powder

unsalted butter, melted

For the filling

2½ gelatine leaves (we used Costa Fine Leaf)

full-fat cream cheese

mascarpone

soured cream

vanilla pod, split

icing sugar

tbsp dark rum (optional)

For the topping

light brown soft sugar

cinnamon

bananas,

You’ll also need…

loose-bottomed oil

Put the Oreos and cocoa powder into a food processor and whizz until the mixture resembles dark breadcrumbs. Pour in the melted butter and whizz briefly to combine, then press the crumbs into the prepared tin to form a flat base. Chill in the fridge for 30 minutes.

Soak the gelatine leaves in a small bowl of cold water. Put the rest of the filling ingredients in a large mixing bowl and beat with an electric mixer for 4-5 minutes until the mixture has stiffened and started to lose its shine. Put 5 tbsp of the mixture into a small saucepan and heat gently until warm, then squeeze out the gelatine leaves and add to the saucepan, stirring until melted. Pour the gelatine mixture into the bowl containing the filling ingredients and whisk for 2 minutes. Pour the filling onto the Oreo crust inside the tin, then shake gently to level out. Leave the cheesecake to set in the fridge overnight.

To make the topping, heat 50g of the butter, the sugar and cinnamon in a frying pan over a medium-high heat. When the butter has melted, mix well and turn up the heat slightly. Cook for about 3 minutes until the mixture starts to turn dark brown, then take the pan off the heat and stir in the rum (if using) – be careful, it might spit.

Melt the remaining 20g butter in a small frying pan over a medium heat. Turn up the heat to high and fry the bananas for a few minutes on each side until golden.

Remove the cheesecake from the tin (you may need to warm the outside of the tin with your hands for a few minutes first), then top with the bananas and pour over the caramel sauce. Serve immediately.

This Oreo Cookie Bark is a simple no bake treat that takes Oreo cookies to the next level! Two creamy layers of dark chocolate are loaded with crushed cookies and filled with homemade Oreo filling!

Oreo Cookie Bark

chocolate

Oreo Cookies

vegetable shortening

butter, room temperature

Line a baking sheet with aluminum foil or parchment paper. Set aside.

Finely crush or chop the Oreo cookies, divide in half and set aside.

Chop the chocolate and divide in half. Place half the chocolate in a medium, heat safe bowl. Bring an inch of water in a medium pot to a simmer. Place the bowl on top of the simmering pot (making sure the bowl doesn&#8217;t touch the water) and melt the chocolate, stirring frequently. Alternately, you can melt the chocolate in the microwave in 30- second increments, stirring in between each until melted and smooth.

When chocolate is melted stir in half of the crushed Oreos. Spread the mixture evenly in a thin layer on your prepared pan.

In the bowl of your stand mixer, fitted with the paddle attachment, mix together the butter and shortening until smooth, 1-2 minutes. Turn the mixer to low and slowly add in the powdered sugar. Turn the mixer up to medium-high speed and mix for 1 more minute, scraping the sides of the bowl as necessary. Set aside.

Remove chocolate from freezer and spread the filling on top of the chocolate using an off-set spatula. Place back in freezer for another 15 minutes.

Melt the remaining chocolate and stir in the remaining Oreo cookies using the same method as before. Spread this evenly on top of the chilling filling layer. Place back in the freezer for another 10-15 minutes until top layer of chocolate is set.

Keep frozen or refrigerate until ready to serve.

These Oreo Cheesecake Cookies are the ultimate Oreo lover's cookie. With only six ingredients, you can make the best 'cookies &amp; cream' cookies ever!

Oreo Cheesecake Cookies

(8 oz) package of Challenge Cream Cheese, room temperature

salted Challenge Butter, room temperature

all purpose flour

Cookies,

In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed for 1 minute until smooth.

Add in the sugar and vanilla and mix for one more minute on medium until combined. Slowly add the flour and mix until just incorporated.

Finally turn the mixer to low and add in the crushed cookies, mixing until evenly combined.

Cover the dough and chill for at least an hour.

When you’re ready to bake preheat the oven to 350°F. Line a baking sheet with parchment paper and using a medium (2 tablespoon) sized cookie scoop drop the cookie dough onto the prepared baking sheet about 2 inches apart.

Bake the cookies for 10 minutes until the edges are lightly golden.

Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.

These are some of my favorite cookies of all time. And so easy! My go-to crowd pleaser. I bake them for 10 mins and they firm up as they cool to room temp.

The best thing that i have ever tasted the best

These Baked Oreo Donuts feature a rich, chocolate donut, studded with Oreo cookies and baked to perfection. Topped with a sweet cream cheese glaze and sprinkled with crumbled cookies, these donuts make the best breakfast or dessert!

Baked Oreo Donuts

all-purpose flour

½ cup packed light brown sugar

baking powder

baking soda

milk (any kind (I used 2%))

coconut oil (or vegetable oil)

vanilla extract

cream cheese (softened)

unsalted butter (softened)

milk

vanilla bean paste (or vanilla extract)

Preheat oven to 350°F. Lightly spray two 6-count donut pans with non-stick cooking spray. Set aside.

In a large bowl, combine the flour, brown sugar, cocoa powder, salt, baking powder, and baking soda. Set aside.

In a medium bowl, whisk the egg, milk, coconut oil, and vanilla extract until smooth. Slowly pour the wet ingredients into the flour mixture, stirring until just combined. Batter will be very thick. Gently fold in the crushed Oreo cookies

Spoon mixture into a large ziplock bag and cut tip of bottom corner. Pipe mixture into prepared donut pans.

Bake for 8-10 minutes, or until donuts are slightly firm. Remove from oven and cool completely before adding frosting.

To prepare the frosting, beat the cream cheese and butter until smooth. Add milk, vanilla extract, and powdered sugar. Beat until smooth and reaches your desired consistency and sweetness. Add more milk and/or powdered sugar, if needed.

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Cookies and Cream Cheesecake Bars R...

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Top 5 oreo recipe recipes from across the web

The most viewed oreo recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cookies and Cream Cheesecake Bars R...

Bananas Foster cheesecake

Oreo Cookie Bark

Oreo Cheesecake Cookies

Baked Oreo Donuts

The most viewed oreo recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine