Brownie Bottom Oreo Cheesecake Bars

Brownie Bottom Oreo Cheesecake Bars

Prep Time

15 mins

Cook Time

3 hrs

Total Time

3 hrs 15 mins

 

Servings: 24

Author: Nichole

Ingredients

FOR THE BROWNIE CRUST:

• 1 (19.5 Ounce) Box Fudge Brownie Mix
• Eggs, Water, and Oil as called for on your box of brownie mix

FOR THE CHEESECAKE:

• 3 (8 Ounce) Packages Cream Cheese, Softened to room temperature
• 1/2 Cup Granulated Sugar
• 1 Teaspoon Vanilla Extract
• 8 Ounces Whipped Topping
• 40 Oreo Cookies, Crushed and divided

Instructions

1. Preheat oven as directed on your box of brownie mix.  Line a 9x13 inch pan with non stick foil and spray with non stick cooking spray or grease lightly with oil. Prepare and bake the brownies as directed on the box for a 9x13 inch pan.  Allow to cool completely.
2. For the cheesecake:

   In a large bowl or bowl of stand mixer, beat together the cream cheese, sugar, and vanilla until light and fluffy.  Fold in the whipped topping, fold in half of the crushed Oreo cookies.  Spread the cheesecake on top of the cooled brownies. Top with the remaining crushed Oreo's.  Chill for 2-3 hours before serving.

OREO CHEESECAKE BROWNIE TRIFLE

• Category: Dessert
 
• Method: Oven
• Cuisine: American

INGREDIENTS

BROWNIE

• 1 1/2 cups (336g) unsalted butter, melted
• 2 cups (414g) sugar
• 1 tsp vanilla extract
• 4 eggs
• 1 1/2 cups (195g) flour
• 3/4 cup (85g) cocoa
• 1/2 tsp baking powder
• 1/2 tsp salt

OREO CHEESECAKE FILLING

• 16 oz (452g) cream cheese, room temperature
• 3/4 cup (155g) sugar
• 3 tbsp (45ml) milk
• 2 tsp vanilla extract
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 1/2 cups (176g) Oreo crumbs

ADDITIONAL

• 1 1/4 cups (300ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 tsp vanilla extract
• 1/2 cup chocolate sauce
• 16-20 Oreos, chopped

INSTRUCTIONS

1. Preheat oven to 350°F (176°C). Grease a 9×13 inch (23×33 cm) baking pan.
2. To make the brownie, combine the butter, sugar and vanilla extract in a medium sized bowl.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt in another medium sized bowl.
5. Add the dry ingredients to the egg mixture and mix until well combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 24-27 minutes, or until a toothpick comes out with a few moist crumbs. Set aside to cool.
8. To make the cheesecake filling, add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth.
9. Add the milk and vanilla extract and mix until well combined. Set aside.
10. In another bowl, add the heavy whipping cream and powdered sugar to make the whipped cream. Whisk on high speed until stiff peaks form.
11. Fold about 1/3 of the whipped cream into the cream cheese mixture until combined.
12. Add the remaining whipped cream to the cream cheese mixture and fold until combined.
13. Add the Oreo crumbs and gently fold until well combined.
14. To make the additional whipped cream for layering, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whisk on high speed until stiff peaks form.
15. To layer everything together, but the brownie into small pieces. Add about half of the brownie pieces to the bottom of the trifle dish.
16. Add about half of the cheesecake filling in an even layer on top of the brownies.
17. Add about 3/4 of the chopped Oreos in an even layer on top of the cheesecake filling, then drizzle with chocolate sauce.
18. Add a little more than half of the whipped cream, reserving enough to pipe some on the top of the finished trifle.
19. Add another layer of brownies and cheesecake filling.
20. Finish off the trifle with some swirls of the remaining whipped cream, the remaining chopped Oreos and another drizzle of chocolate sauce.
21. Refrigerate trifle until ready to serve. I like to let it all set together for a few hours before serving. Trifle is best when covered for 3-4 days.

OREO STUFFED CHOCOLATE CHIP COOKIES

Prep Time

25 mins

Cook Time

16 mins

Total Time

41 mins

 

Double stuffed Oreo cookies sandwiched in between two chocolate chip cookies. These cookies could solve world peace!

Course: Dessert

Servings: 24 very large cookies

Ingredients

• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Directions

1. Preheat oven to 350 degrees F. Coat (2) 12 cup muffin tins with nonstick cooking spray.
2. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
3. In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
4. With a cookie scoop, form balls with the dough.
5. Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until a large ball is formed and Oreo cookie is fully enclosed with dough.
6. Place into the muffin tin cups. Bake cookies for approximately 16 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.