In the quiet of the kitchen, there’s a sweet delight waiting to be made. These Oreo cheesecake bars are everything you love about cookies and cream, turned into a creamy, no-bake treat. They’re perfect for those days when you crave something indulgent but don’t want to turn on the oven. With a rich, creamy filling and a crunchy Oreo base, each bite is a little piece of heaven. These bars are so irresistible that once you start, it’s hard to stop. Perfect for any occasion, they’re a simple yet satisfying dessert that’s sure to please.

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Ingredients:

• 40 Oreos, divided
• 1/4 cup butter, melted
• 2 boxes cream cheese, room temp (16 oz, about 4 cups)
• 1 2/3 cups heavy cream (14 oz)
• 1 tsp vanilla, optional
• 1/2 cup sugar

Special Equipment:

• 8×8 inch pan

How to make Oreo Cheesecake Bars

1. Use a food processor to crush 24 Oreos into fine crumbs. Alternatively, use a ziplock bag and crush until fine. Mix together with the melted butter then press into an 8×8 inch pan and refrigerate for 10 minutes while you make the filling.
2. In a mixing bowl or stand mixer, whip the cream cheese until very smooth. Add the heavy cream, vanilla, and sugar, beating until well combined. Break up 16 Oreos into chunks and fold into the cream cheese mix.
3. Pour the filling over the chilled cookie crust and spread evenly. Add some crushed Oreos on top, if desired.
4. Freeze for 1-2 hours or until set. Cut into squares and enjoy! You can keep these either in the fridge or the freezer once sliced – the freezer version tastes more ice cream-y and the fridge version tastes more creamy and like regular cheesecake.

Helpful Hints:

For a small batch that makes 4 bars in a small 4.75 inch square pan:

• 10 Oreos, 6 for the base and 4 for mixing in and topping
• 1 tbsp butter, melted
• 100 grams cream cheese, at room temp, about 1/2 cup
• 100 grams heavy cream, about 1/2 cup
• 1/4 tsp vanilla, optional
• 2 tbsp sugar

In the quiet moments of the day, when the sun dips low and the kitchen is bathed in a warm, golden glow, there’s nothing quite like the promise of a Basque cheesecake. With its creamy, almost molten center and deeply caramelized top, this is the cheesecake that dreams are made of. Born in the heart of San Sebastian, this burnt beauty is simplicity at its finest, with only a handful of ingredients coming together to create something truly special.

Imagine slicing through the dark, burnished exterior to reveal the soft, velvety interior. Each bite is a symphony of textures and flavors – the slight bitterness of the top balancing perfectly with the rich, sweet creaminess beneath. It’s a cheesecake that doesn’t demand perfection; in fact, its rustic, cracked top is all part of its charm.

Making a Basque cheesecake is a lesson in the beauty of imperfection. No need for a water bath or a springform pan. Just cream cheese, sugar, eggs, and cream, baked at a high temperature until gloriously burnt. It’s the kind of dessert that feels like a warm embrace – comforting, indulgent, and utterly irresistible.

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Ingredients:

• 2 bricks cream cheese, room temp, 8oz bricks
• 3/4 cup sugar (5.2 oz/150 g)
• 4 large eggs
• 3/4 cup heavy cream (6.3 oz/180 g)

How to make Basque Cheesecake

1. Heat the oven to 430°F. (If you have convection mode, set the oven to convection.) Line a 6-inch round, 3-inch tall cake pan with parchment paper with an overhang of 2 inches. Double line it to ensure easy removal.
2. In a stand mixer, or by hand, beat the cream cheese with the sugar until smooth, making sure the sugar is completely incorporated and the mixture is light, fluffy, and lump-free. Scrape down the bowl as needed.
3. Add the eggs, one at a time, ensuring the batter is smooth and incorporated before adding the next. Scrape down the sides of the bowl as needed.
4. Slowly pour in the cream, mixing until just combined.
5. Pour the batter into the prepared tin and bake for 25-30 minutes. The top should be a dark amber, and the middle should still wobble and jiggle. For a more caramelized top, leave it a bit longer, but note the center will not be as gooey.
6. Remove from the oven and let cool in the pan on a wire rack at room temp until completely cool. Remove the cake from the tin and slice at room temperature for a gooey, lava-like cheesecake. If desired, place in the fridge to cool, resulting in a soft and creamy cheesecake without the ooze. Enjoy!