Fireworks Oreo Cheesecake Bars
These No-Bake Fireworks Oreo Cheesecake Bars are a delightful and easy-to-make dessert, perfect for summer celebrations like the Fourth of July. Featuring a creamy cheesecake filling, a crunchy Oreo crust, and festive red, white, and blue sprinkles, these bars are sure to be a crowd-pleaser.
Equipment
- 9x13 inch baking pan
- Parchment paper
- Food processor or zip-top bag and rolling pin
- Medium bowl
- Large bowl
- Electric mixer
- Spatula
- Measuring cups and spoons
- Plastic Wrap
Ingredients
- 24 Oreo cookies regular or Double Stuf
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ΒΌ cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Red, white, and blue sprinkles
Instructions
- Prepare the Oreo Crust: Place the Oreo cookies in a food processor and pulse until they are finely crushed. Alternatively, you can place them in a large zip-top bag and crush them with a rolling pin.
- Combine Crust Ingredients: In a medium bowl, combine the crushed Oreo cookies and the melted butter. Mix well until the mixture is evenly moistened and resembles wet sand.
- Press the Crust: Press the Oreo mixture into the bottom of a 9x13 inch baking pan lined with parchment paper. Use the bottom of a measuring cup or your fingers to firmly press the crust into an even layer.
- Chill the Crust: Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure there are no lumps!
- Add Sweetened Condensed Milk: Gradually add the sweetened condensed milk to the cream cheese, mixing on low speed until well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
- Add Lemon Juice and Vanilla: Stir in the lemon juice and vanilla extract.
- Whip the Heavy Cream: In a separate bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form. Be careful not to overwhip!
- Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to deflate the whipped cream.
- Pour the Filling: Pour the cheesecake filling over the chilled Oreo crust, spreading it evenly with a spatula.
- Chill the Cheesecake: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set completely.
- Decorate with Fireworks: Once the cheesecake is set, remove it from the refrigerator and sprinkle generously with red, white, and blue sprinkles. Get creative with your designs!
- Cut and Serve: Cut the cheesecake into bars and serve. You can add a dollop of whipped cream for an extra touch of indulgence.
Notes
For best results, ensure the cream cheese is fully softened to avoid a lumpy filling. Chill the cheesecake thoroughly for at least 4 hours, or preferably overnight, to allow it to set properly. To prevent the crust from crumbling, press it firmly and evenly into the pan. Store leftover cheesecake bars in the refrigerator for up to 3-4 days, or freeze for longer storage. Experiment with different Oreo flavors or add chocolate chips or fruit swirls to customize the recipe to your liking.