Ingredients:

  • 24 Oreo cookies
  • 6 tbsp unsalted butter, melted
  • 16 oz full-fat cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1½ cups heavy whipping cream, cold
  • 8 Oreo cookies, roughly chopped

Instructions:

  1. Pulse 24 Oreo cookies in a food processor until they reach a fine, sandy consistency.
  2. Pour 6 tbsp melted unsalted butter over the crumbs and stir until the mixture looks like wet sand.
  3. Line an 8x8 inch baking pan with parchment paper, press the mixture firmly into the bottom until compact and level, and place in the freezer for 10 minutes to firm up.
  4. In a large bowl, beat 16 oz softened full-fat cream cheese and 1 cup sifted powdered sugar on medium-high until smooth and ivory-colored, then stir in 1 tsp vanilla extract.
  5. In a separate chilled bowl, whip 1½ cups cold heavy whipping cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture using a silicone spatula until combined, taking care not to overmix.
  7. Fold in 8 roughly chopped Oreo cookies until evenly distributed.
  8. Pour the filling over the chilled crust and smooth the top with an offset spatula.
  9. Refrigerate for at least 4 hours until the bars are firm to the touch.
  10. Lift the bars out of the pan using the parchment paper and slice into 12 equal squares using a warm knife.