Ingredients
Scale
- 24 Oreo cookies (for crust)
- ½ cup unsalted butter (melted)
- 16 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon mint extract
- 2 cups whipped topping (thawed)
- Optional: ¼ cup green food coloring
- 12 Oreo cookies (chopped for topping)
Instructions
- Preheat oven to 350°F. Combine crushed Oreo cookies with melted butter in a mixing bowl, then press firmly into a greased 9×13-inch baking dish to form the crust. Bake for 10 minutes; cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually mix in powdered sugar, vanilla extract, and mint extract until well combined.
- Gently fold in the thawed whipped topping and optional green food coloring until fully incorporated.
- Spread the cheesecake filling evenly over the cooled crust; sprinkle chopped Oreos on top and lightly press them into the filling.
- Refrigerate for at least 4 hours or until set before cutting into squares.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bar (approximately 85g)
- Calories: 320
- Sugar: 26g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 45mg