Perfect for a summer BBQ or Potluck, these cheesecake bars are No Bake while still being light and fluffy. The strawberries with the chocolate and Oreos turns a basic dessert into a sensational dessert.
Combine Oreo crumbs and 1/4 cup butter and press into a 9x13 inch pan. Refrigerate while preparing the fillings.
In an electric mixer with a whisk attachment, beat cream cheese and the remaining 1/4 cup butter until light and fluffy. Add the strawberry preserves, powdered sugar and vanilla. Beat on high for 3 minutes. Fold in 1/2 of the Cool Whip (8 ounces). Pour into pan on top of Oreo crust.
On top of the cream cheese filling, add a layer of fresh sliced strawberries. Top with remaining Cool Whip.
Refrigerate overnight before serving. When serving top with chocolate sauce and/or crushed Oreos.
In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal or crumbs. You can also put the cookie or cookie pieces into a large zip lock bag and use a rolling pin to crush.
Add the melted butter to the crushed cookies and blend until well combine.
Place the ground crumb mixture into a pie pan and press onto the bottom and up the sides evenly. Try to make the crust about 1/8 inch evenly on bottom and sides. I use the back of a measuring cup to press the the Oreo mixture onto the pan.
Refrigerate the crust for at least an hour before you add the filling of your choice. This will help prevent crumbling when you want to serve it.
In small microwavable bowl heat cream on Power 3 in the microwave for 1 minute. Cream should be warm but not hot and not boiling.
In small microwavable bowl heat cream on Power 3 in the microwave for 1 minute. Cream should be warm but not hot and not boiling.
Remove from microwave and stir for a couple minutes until all the chocolate chips are melted and the sauce is glossy. If chips don’t fully melt, heat in microwave for 10 more seconds on power 3. Stir in vanilla and salt.
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