Description

A quick and easy no-bake dessert recipe – perfect for hot summer days!

Ingredients

Crust Ingredients:

1 1/4 cups crushed Oreo cookies (cream removed). I crushed mine in my Vitamix, but you could also crush them with a rolling pin.

1/3 cup Organic Valley salted butter, melted

Filling Ingredients:

1 1/4 cup Organic Valley heavy cream

16 oz softened Organic Valley cream cheese

1/2 cup powdered sugar

1/2 teaspoon lemon juice

1 teaspoon vanilla

12 Oreo cookies (with cream), roughly chopped

Ganache Ingredients:

1 cup semi-sweet chocolate chips
1/3 cup Organic Valley heavy cream

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Instructions

Line an 8×8 or 9×9 baking dish with parchment paper so that there’s an overhang on the sides. This will make taking the bars out of the pan much easier. Combine the crushed oreos and the melted butter, and press the mixture evenly into the bottom of the baking dish. Move into the fridge while you prepare the filling.

For the filling: beat the heavy cream with a hand mixer until light and fluffy. Set aside. In a large mixing bowl, beat together the cream cheese, sugar, lemon juice and vanilla until fluffy and well combined. Gently fold the whipped cream into the cream cheese mixture with a spatula until evenly distributed. Stir in the chopped oreos.

Cover the oreo crust with the oreo cheesecake filling. Cover with plastic wrap, and freeze 2-3 hours, or refrigerate 4-6 hours or overnight.

For the ganache: Combine the chocolate chips and the heavy cream in a microwave-safe bowl. Microwave for about 30 seconds, and stir until the chocolate chips are fully melted. Drizzle the somewhat cooled ganache over the cheesecake bars.
Cut and enjoy!