Description
Enjoy these Mint Oreo Cheesecake Bars with a creamy filling made from real Mint Oreo cookies, set on a crunchy Mint Oreo crust. Topped with fluffy whipped cream and crushed cookies, they are a perfect treat for mint enthusiasts!
Ingredients
Scale
- 24 Mint Oreo cookies
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1/2 teaspoon peppermint extract
- 1 cup chopped Mint Oreo cookies (about 10 cookies)
- 1 cup whipped cream
- 6 Mint Oreo cookies, crushed
Instructions
- Preheat your oven to 325°F (160°C).
- Place 24 Mint Oreo cookies in a food processor and pulse until they turn into fine crumbs. Alternatively, crush them in a zip-top bag with a rolling pin.
- In a mixing bowl, combine the Oreo crumbs with 4 tablespoons of melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Press the Oreo crumb mixture firmly into the bottom of the pan to form an even layer.
- Bake the crust in the preheated oven for 10 minutes. Remove and let cool.
- In a large mixing bowl, beat 16 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Beat until well combined and fluffy.
- Add 2 large eggs, one at a time, mixing well after each addition without overmixing.
- Mix in 1 cup of sour cream and 1/2 teaspoon of peppermint extract until smooth.
- Gently fold in 1 cup of chopped Mint Oreo cookies with a spatula.
- Pour the cheesecake filling over the cooled Oreo crust in the baking pan, spreading it evenly.
- Tap the pan gently on the counter to release any air bubbles.
- Bake the cheesecake at 325°F (160°C) for 30-35 minutes. The edges should be set, and the center may have a slight jiggle.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Once the cheesecake has chilled, whip 1 cup of heavy cream until soft peaks form. Optionally, add a tablespoon of powdered sugar for sweetness.
- Spread the whipped cream evenly over the top of the chilled cheesecake.
- Sprinkle 6 crushed Mint Oreo cookies on top for garnish.
Notes
- For best results, refrigerate the cheesecake overnight to allow it to set properly.
- You can adjust the sweetness of the whipped cream according to your preference.
- Prep Time: 30 minutes
- Cook Time: 45 minutes