OREO Cheesecake Bars – a delicious recipe with OREO Cookies, butter, env, cold water, PHILADELPHIA Cream Cheese, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crush 24 cookies into fine crumbs; mix with butter.
2
Press onto bottom of 13x9-inch pan.
3
Coarsely chop remaining cookies.
4
Sprinkle gelatine over water in saucepan; let stand 1 min.
5
Cook on low heat 3 min.
6
or until gelatine is completely dissolved, stirring constantly.
7
Beat cream cheese and granulated sugar in medium bowl with whisk until blended.
8
Gradually add gelatine and milk, stirring well after each addition.
9
Refrigerate until thickened but not set.
10
Beat cream in small bowl with mixer on high speed until soft peaks form.
11
Gradually beat in powdered sugar until stiff peaks form.
12
Gently stir into cream cheese mixture; pour half over crust.
13
Top with layers of half the chopped cookies, remaining cream cheese mixture and remaining cookies.
14
Refrigerate 2 hours or until firm.
15
Store in refrigerator.
463
kcal
Calories
30
g
Fat
48
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 36 OREO Cookies, divided, 1/4 cup butter, melted, 1 env. (1/4 oz.) KNOX Unflavored Gelatine, 1/3 cup cold water, and more.
Yes, OREO Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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