No-Bake Oreo Cheesecake Bars

Ingredients

• 44 Oreo cookies (divided (get the family size pack))
• 5 Tablespoons unsalted butter (melted)
• 16 ounces regular cream cheese (softened to room temperature)
• 1/3 cup powdered sugar (scant, don't pack or overfill it)
• 1 cup heavy cream
• 2 Tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. 1

   Before starting, place a medium-sized metal mixing bowl in the fridge or freezer to chill (I like to use metal because it stays colder longer). Chilling the bowl helps the whipped cream set up faster.

2. 2

   Oreo Crust: In a food processor, add 28 Oreo cookies. Pulse until a coarse mixture forms. Drizzle in the melted butter and continue pulsing until fine crumbs form and the mixture is wet like sand. Transfer the crumbs into a baking dish. Press down into an even layer, using the back of a measuring cup to help compact the crumbs, making sure it's firm so the crust stays together. Place the pan in the fridge for at least 15 minutes to set up, and continue preparing the filling.

3. 3

   Cream Cheese Part: In a large mixing bowl, cream together the room temperature cream cheese and powdered sugar. Whip for 2-3 minutes until smooth, light, and fluffy. Set aside.

4. 4

   Whipped Cream: In the chilled bowl, add the heavy cream, vanilla extract, and the remaining powdered sugar. Use a stand or hand mixer to beat on medium-high for approximately 2 minutes until firm peaks form.

5. 5

   Make the Filling: Carefully fold the whipped cream into the whipped cream cheese until combined. Crush 8 Oreos and fold them into the filling, then spread it evenly across the Oreo crust.

6. 6

   Place the pan of bars in the fridge to chill for at least 1 hour before serving. Keep chilled as much as possible for the best results. When ready to serve, crush the remaining 8 Oreos and scatter them across the top of the bars. Then cut into 16 bars, or as many as desired, and enjoy!