Cheesecake… In hand-held bar form… With Oreos.
Yes, this is real life.
No, these aren’t pink or red, and they aren’t covered in sprinkles, but I assure you, THIS is what your valentine wants this year. These beautifully creamy, Oreo-studded bars sit atop an Oreo crust. They’re basically a cookie n’ cream lover’s perfect indulgence. Plus, they are cheesecake that is portable. If that doesn’t sell you, I don’t know what will.
The cheesecake is light and fluffy (but make no mistake…totally rich) thanks to a combination of cream cheese and sour cream. It’s a perfect match for the slightly crisp crust and Oreos that are mixed throughout.
I like eating these nice and chilled out of the fridge because I love cold treats, and it helps them hold together better.
I used low-fat cream cheese and sour cream in these because I don’t think it alters the flavor at all, and I think we all prefer to indulge with less bulge 😉
16 oz (2 packages) neufchatel cream cheese (the 1/3-less-fat variety)
1 cup reduced-fat sour cream
2/3 cup granulated sugar
1/4 tsp salt
1 tsp pure vanilla extract
3 large eggs
8 Oreos + 3 more to top
for the crust:
Preheat oven to 325 degrees. Spray an 8"x8" baking pan with nonstick spray. Line with parchment paper, and spray the paper, as well.
In a food processor, process the 15 Oreos until they are finely ground. Add in the melted butter and process until moistened.
Press the mixture into the bottom of the prepared baking dish.
Bake crust for 10 minutes, then allow to cool while you make the filling.
for the filling:
In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, sour cream, and sugar. Add in the salt, vanilla and eggs one at a time, until combined.
Place 8 Oreos in the food processor and pulse a couple times until chunky. Stir into the cheesecake batter.
Pour the cheesecake batter into the crust. Break up the remaining 3 Oreos and scatter them over the top.
Bake for 25-45 minutes until the edges are puffed and center is still jiggly. Allow to cool for about 25 minutes on the counter before chilling in the fridge for at least 4 hours, and preferably overnight.