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Cookies and Cream Cheesecake Fudge Bars

cookies and cream cheesecake fudge bars - featured image
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These decadent bars feature a crunchy Oreo cookie crust, a creamy cheesecake layer, and a luscious white chocolate fudge topping studded with more cookies. Easy to make and perfect for parties, gifts, or a sweet pick-me-up.

Ingredients

Scale
  • 24 classic Oreo cookies (about 250g), crushed into fine crumbs (cream included)
  • 1/2 cup (113g) unsalted butter, melted
  • 8 oz (226g) cream cheese, softened to room temperature
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 8 classic Oreo cookies, coarsely chopped
  • 1 1/2 cups (255g) white chocolate chips or chopped white chocolate
  • 1/2 cup (120ml) sweetened condensed milk
  • 6 classic Oreo cookies, roughly chopped (for topping)
  • Pinch of salt

Instructions

  1. Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang for easy removal. Preheat oven to 350°F (175°C).
  2. Crush 24 Oreos into fine crumbs using a food processor or by placing in a zip-top bag and smashing with a rolling pin. Mix crumbs with melted butter until evenly combined.
  3. Press the cookie mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool slightly.
  4. In a mixing bowl, beat softened cream cheese with sugar until smooth and creamy. Add egg and vanilla extract; mix until just combined. Fold in 8 chopped Oreos.
  5. Pour cheesecake mixture over the cooled crust and gently spread to the edges.
  6. Bake for 20-22 minutes, or until the cheesecake is just set in the center (it should still jiggle slightly). Remove and cool at room temperature for 30 minutes.
  7. In a microwave-safe bowl, combine white chocolate chips, sweetened condensed milk, and a pinch of salt. Microwave in 20-30 second bursts, stirring between each, until melted and smooth (about 1-2 minutes total). Alternatively, melt gently in a small saucepan over low heat.
  8. Pour the warm fudge mixture over the cheesecake layer and spread evenly. Sprinkle 6 roughly chopped Oreos over the top, gently pressing them in.
  9. Cover and chill in the refrigerator for at least 3 hours, or until the fudge is firm and bars are set (overnight is best).
  10. Use the parchment overhang to lift the bars out. For clean edges, run a sharp knife under hot water, wipe dry, and slice into 16 squares.

Notes

For best results, use room temperature cream cheese and egg. Don’t overbake the cheesecake layer; it should jiggle slightly in the center. Chill thoroughly before slicing for clean bars. To make gluten-free, use certified gluten-free chocolate sandwich cookies. For a dairy-free version, use vegan cream cheese, dairy-free white chocolate, and plant-based butter. Bars can be frozen for up to 2 months.

Nutrition

Keywords: cookies and cream, cheesecake bars, fudge bars, Oreo dessert, easy dessert, white chocolate, party dessert, no water bath, handheld cheesecake, holiday treats

Find it online: https://norasfoods.com/cookies-and-cream-cheesecake-fudge-bars-recipe-easy-decadent-dessert-treats/