Oreo Mint Cheesecake Bars
User Reviews
5
Oreo Mint Cheesecake Bars
Description
The Oreo Mint Cheesecake Bars start with a base of finely ground Oreo cookies mixed with melted butter, pressed into a pan and baked briefly to form a firm crust. The filling incorporates cream cheese and sugar beaten until fluffy, then combined with sour cream, eggs, and mint extract before being tinted green and baked until the center is just set. This method ensures a smooth, creamy cheesecake layer with a hint of mint flavor. Once cooled, the bars can be topped with lightly sweetened whipped cream for added texture contrast.
The layers combine a crunchy, chocolate crumb crust with a dense and moist mint cheesecake, creating a dessert with both flavor and textural interest. The subtle mint note brings a fresh and slightly aromatic element that pairs well with the classic chocolate cookie base.
These cheesecake bars are suitable for slicing into squares and serving as a dessert or snack. They can be chilled for convenience and are ideal for occasions that call for a mint chocolate treat without the complexity of a full cheesecake.
Ingredients
Oreo crust:
- 20 Oreo cookies regular
- 1/2 cup butter melted, unsalted
Mint filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 2 egg room temperature, large
- 1 1/2 teaspoon mint extract
- 3-4 Green Gel Food Coloring drops
Whipped cream:
- 2/3 cup heavy cream cold
- 3 tablespoons powdered sugar
Instructions
- Preheat oven to 325°F.
Oreo crust:
- Line an 8x8 or 9x9 baking pan with parchment paper, leaving an overhang on two sides for easy cheesecake removal.
- Add the Oreo cookies to a food processor, and blend until fine crumbs remain. Transfer the crumbs to a bowl and add the melted butter. Stir to combine.
- Press the Oreo mixture into an even layer on the bottom of the prepared pan. Bake for 10 minutes.
Mint filling:
- In the meantime, in a large bowl, using a hand mixer (or stand mixer) beat cream cheese until fluffy, about 1 minute. Slowly add the sugar and mix on low and medium-high, until light and fluffy.
- Next, beat in the sour cream, followed by eggs, mixing well after each addition. Make sure to stop and scrape the sides and bottom of the bow.
- Add the mint extract and the gel food color, mixing just until combined.
- Transfer the batter to the prepared pan, and level the top with a spatula. Bake for 40-45 minutes or until the center is slightly jiggly, while the sides are puffy and set.
- Remove the cheesecake from the oven, place it on a wire rack, and let it cool to room temperature, then transfer it to the refrigerator to chill overnight.
Serve:
- Before serving, In a medium chilled bowl, beat together powdered sugar and heavy cream until stiff peaks form.
- Carefully remove the cheesecake from the pan, using the parchment paper overhang. Cut into bars, and top with whipped cream, mint leaves, and chocolate shavings. Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 109mg | 36% |
| Sodium | 379mg | 16% |
| Potassium | 245mg | 5% |
| Sugar | 30g | 60% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 152mg | 15% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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