oreo recipes

Stuffed to the max with M&amp;M&#x27;s and Oreos! These Oreo bars are an easy, no-mixer recipe that&#x27;s ready in 30 minutes. Always a hit at parties!

Loaded M&M's Oreo Cookie Bars

unsalted butter (1 stick), melted

light brown sugar, packed

vanilla extract

all-purpose flour

Oreo Cookies, coarsely chopped*

Preheat oven to 350F. Line an 8-by-8-inch baking...

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined,...

Add the flour and stir until just combined, don’t overmix.

Stir in the Oreos.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Evenly sprinkle the M&M's over the top, lightly...

Evenly sprinkle the M&M's over the top, lightly pressing them down with your finger or a spatula.

Bake for about 20 to 22 minutes, or...

Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter.

Allow bars to cool in pan for at...

Allow bars to cool in pan for at least 30 minutes before slicing and serving.

This is the ULTIMATE Oreo cheesecake! Filled to the brim with cookies and cream flavor, this cheesecake features 2 layers of Oreo cookie crust sandwiching a dense and creamy Oreo cheesecake filling and all topped off with a smooth ganache and MORE Oreo cookies on top. It's got plenty of texture and flavor and looks like a million bucks!

Oreo Cheesecake

unsalted butter, melted and cooled

(200 grams) granulated sugar

(120 grams) plain yogurt

cornstarch

salt

eggs, room temp

(100 grams) unsalted butter, melted and cooled

(170 grams) semi-sweet Baker's chocolate, finely chopped

(180 milliliters) heavy whipping cream

mini Oreo cookies and crumbs (optional - for decorating)

You'll need Oreo cookie crumbs for 3 parts in this recipe, so I find it's easiest to crush them all at once in a food processor and divide the mixture up as you go. You'll need a total of about 51 Oreo cookies (575g) crushed into a fine crumb, but I would throw in a few extras just in case. If you don't have a food processor, you can also add the cookies to a large plastic bag and whack them with a rolling pin. 

Position an oven rack in the bottom 1/3 of your oven and another rack in the center. Preheat your oven to 325F. 

In a medium sized bowl, mix together Oreo cookie crumbs and butter until moistened.
- 2 1/2 cups (250g) Oreo cookie crumbs, 5 tablespoons (72g) unsalted butter

Drop the mixture into a 9" springform pan and use the bottom of a cup to firmly pack it into the bottom of your pan.

Partially bake the crust in the center of your preheated oven for 8 minutes to allow it to crisp up slightly (it won't look very different).

Keep your oven set to 325F and set the crust aside to cool slightly while you prep the filling. 

Bottom crust:

In a large mixing bowl, combine cream cheese and sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until smooth and lump free. 
- (4) 8oz / 225g full-fat bricks cream cheese, 1 cup (200g) granulated sugar

Scrape down the bottom and sides of the bowl then add in your yogurt / sour cream, cornstarch, salt, and vanilla. Mix again until combined. 
- 1/2 cup (120g) plain yogurt or sour cream, 2 tablespoons cornstarch, 1/4 teaspoon salt, 2 teaspoons pure vanilla extract

If using an electric mixer, make sure to do this next step on low speed. If using a wooden spoon, you may find it helpful to switch to a whisk. 

Add the eggs into the mixture, one at a time, mixing until the egg just disappears into the batter before adding the next one. Take care not to overmix or this will cause cracks in the cheesecake.
- 4 large eggs

Add Oreo cookie crumbs and fold it into the cheesecake batter.
- 3/4 cup (75g) Oreo cookie crumbs

Pour the cheesecake filling over the slightly cooled crust (it's OK if it's a little warm). 

Place a large baking pan onto the bottom rack of your oven and carefully fill it with about 2 inches of boiling hot water. Place the cheesecake on the center rack of the oven (directly above the pan filled with water) then shut the oven door. 

Bake the cheesecake in the center of your preheated 325F oven for 60 to 70 minutes or until it's puffed up and the edges are lightly browned. If you gently shake the pan, the center of the cheesecake should jiggle but the edges should be firm. 

Turn the oven off and crack the door open. Cool the cheesecake in the oven with the door slightly ajar for 30 minutes then take a thin pairing knife and run it around the edges of the pan to make sure there isn't any cheesecake stuck onto the pan. If the sides of the cheesecake are stuck to the pan, then the cheesecake will be more likely to crack as it shrinks and cools - this helps prevent that!

After running the knife around the edges, continue cooling the cheesecake in the oven with the door ajar for another 30 minutes (for a total of 1 hour of cooling in the oven). Afterwards, pull the cheesecake out of the oven and set it aside on your counter to cool completely to room temperature.

Cheesecake filling:

In a medium bowl, mix together the ingredients for the top crust to make a second Oreo crust. This one will be slightly moister than the bottom crust so it can stick together without the need for baking.
- 2 1/2 cups (250g) Oreo cookie crumbs, 7 tablespoons (100g) unsalted butter

Drop it on top of the room temperature cheesecake. Use a spoon or spatula to lightly pack it on top. The cheesecake will still be a bit soft so don't press down too, too hard. Avoid pushing the crust directly up to the sides of the pan so it doesn't break apart later when you try to unmold the cheesecake.

Cover and refrigerate the cheesecake for at least 6 hours or overnight to allow the cheesecake layers to set.

Add the semi-sweet chocolate to a medium sized bowl and set aside.
- 6oz (170g) semi-sweet Baker's chocolate

In a medium saucepot, warm the heavy cream over medium heat until it starts steaming and the edges just start to bubble. Do not boil.
- 3/4 cup (180mL) heavy whipping cream

Pour the hot cream over the chocolate and let it sit for about 3 minutes. Whisk until melted and smooth.

Take the cheesecake out of the fridge and remove the sides of the springform pan. Move the cheesecake onto your serving plate or cake stand then pour the ganache on top. Decorate with more Oreos on top if you'd like.

Chill the cheesecake in the fridge for about 15 to 20 minutes to allow the ganache to set before slicing and serving!

Top 3 oreo recipes recipes from across the web

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Loaded M&M's Oreo Cookie Bars

Oreo Cheesecake

Oreo Cheesecake

Top 3 oreo recipes recipes from across the web

The most viewed oreo recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Loaded M&M's Oreo Cookie Bars

Oreo Cheesecake

Oreo Cheesecake

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