These Cookies and Cream Cheesecake Bars have an Oreo cookie crust topped with crushed Oreos in creamy cheesecake. Drizzle with some chocolate and more crushed Oreos and you’ve got a dessert people will keep coming back for.
It’s been a crazy week here.
We have a 2004 car that I really love and am not ready to depart with, so Kurt and I have decided to have its’ engine replaced. It’s a great little car and because it’s been in Arizona most of its’ life, the body is great condition with no rust.
By far, it’s the one car I’ve ever owned the longest and we literally have plans to drive it into the ground. Or have we done that already now that we need to replace the engine? haha
We figure at this point even though it’s a hefty some of money to do that, it’ll be less expensive than purchasing a new car.
Have you owned a car that you weren’t ready to part with?
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Also, my laptop has been driving me nuts, saying there’s no more space. UGH!!
All of these mechanical and technological machines are pretty darn wonderful until we start having issues with them. I just don’t have the patience when something’s not working. It drives me bonkers.
Because of the low memory in my computer I’ve been having trouble saving pictures for my posts which is why you haven’t seen me put much up this week. So, I’ll be ordering a new laptop next week. I’m excited as I always love opening the box and making it my own.
Our son, Cameron is running his second half marathon tomorrow morning. Our temps. are supposed to be in the mid 80’s this weekend while I hear New England is expecting 6 inches or so of snow! No, thank you. Reminds me of when we had a huge snowstorm in Rhode Island in the beginning of April 20 years ago. Not fun.
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To make your own Cookies and Cream Cheesecake Bars, use:
an 8 X 8-inch glass baking dish or if you want to double the recipe, use a 9 X 13-inch baking dish, so you have plenty to share with friends.
Be sure to use a food processor to crush those Oreos into fine crumbs. It will make the process a whole lot easier for you.
- 1 package Oreos divided
- 4 tablespoons unsalted butter melted
- 12 ounces cream cheese room temperature
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 egg and 1 yolk
- 1/4 cup plain Greek yogurt can substitute sour cream
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup white chocolate chips
Preheat oven to 325 degrees F. and line an 8 X 8-inch baking pan with tin foil. Lightly spray the foil with cooking spray.
Place 24 complete Oreos in the food processor or blender to turn into a fine crumb.
In a medium bowl, mix the Oreo crumbs with the melted butter until well combined.
Pour into the prepared baking dish and press down to evenly distribute.
Place into the oven to bake for 10 minutes.
In a mixing bowl, beat the cream cheese until smooth about two minutes.
Add the sugar, salt and Greek yogurt, and mix well. Make sure to scrape down the sides of the bowl.
Beat in the egg, egg yolk and vanilla.
Reserving 3 Oreos, place the rest into a sealed plastic bag and crush.
Fold into the cheesecake mixture.
Gently pour the cheesecake batter over the crust and smooth with an offset spatula.
Place into the oven and bake for 35 - 40 minutes or until center is barely wobbly and edges are set and very slightly golden.
Allow to cool on a wire rack and then transfer to the refrigerator to chill for at least two hours.
Place the 3 saved Oreos into a plastic sandwich bag and crush into small pieces.
Lift the tin foil from the pan and place onto a cutting board to slice with a large knife.
Place the chocolate chips and white chocolate chips into two separate microwavable bowls. Heat for 30 second intervals, stirring in between until chips are melted and smooth.
Pour each into a plastic sandwich bag and cut a small tip off of one corner. Drizzle the chocolate over each of the bars, and top with the remaining crushed Oreos.
I give you BIG baking hugs and muffins!!!