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Perfect No-Bake Graduation Cap Chocolate Oreo Cheesecake Bars

no bake graduation cap chocolate oreo cheesecake bars - featured image
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A quick and easy no-bake cheesecake bar featuring a chocolatey Oreo crust, creamy cheesecake filling, and a festive chocolate ganache graduation cap decoration. Perfect for graduation parties or any celebration.

Ingredients

Scale
  • 24 Oreo cookies (about 1 ½ cups crushed)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 6 ounces (170g) semisweet chocolate chips
  • ½ cup heavy cream
  • 1 teaspoon coconut oil or unsalted butter (optional)
  • Black licorice strings or thin black candy ropes (for the tassel)
  • Mini marshmallows or white chocolate chips (for the button on top)

Instructions

  1. Crush 24 Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
  2. Mix the crumbs with 6 tablespoons melted unsalted butter until evenly combined and looks like wet sand.
  3. Press the mixture firmly into the bottom of your 8×8 inch pan, creating an even layer. Use the bottom of a glass to pack the crust tightly.
  4. Place the crust in the refrigerator to chill while you prepare the filling (about 15 minutes).
  5. In a large bowl, beat 16 ounces softened cream cheese until smooth and creamy (about 2 minutes).
  6. Add ½ cup sugar and 1 teaspoon vanilla extract; continue beating until combined and smooth.
  7. In a separate chilled bowl, whip 1 cup cold heavy cream to stiff peaks using a hand or stand mixer (take about 3-4 minutes).
  8. Gently fold the whipped cream into the cream cheese mixture in three additions to keep the filling light and airy.
  9. Spread the cheesecake filling evenly over the chilled Oreo crust. Smooth the top with a spatula.
  10. Return the pan to the refrigerator to set while you prepare the ganache (at least 1 hour, preferably longer for best texture).
  11. Heat ½ cup heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t boil).
  12. Place 6 ounces semisweet chocolate chips and 1 teaspoon coconut oil or butter in a heatproof bowl.
  13. Pour hot cream over the chocolate and let sit for 2 minutes, then stir gently until smooth and glossy.
  14. Allow the ganache to cool slightly until it thickens but is still pourable (about 5-7 minutes).
  15. Pour the ganache over the cheesecake layer, spreading evenly to form a smooth top.
  16. Return to the fridge for at least 2 hours, or until the ganache is firm.
  17. Once the ganache is firm, cut bars into squares (about 2×2 inches).
  18. Create the cap by placing a square of Oreo cookie or a small piece of chocolate on top of each bar.
  19. Use a small marshmallow or white chocolate chip as the button in the center.
  20. Attach a black licorice string as the tassel, gently pressing it into the ganache so it sticks.
  21. Store the bars in the fridge until ready to serve.

Notes

Use softened cream cheese for smooth mixing. Chill crust and filling between steps for best texture. Pour ganache when slightly cooled to avoid melting cheesecake layer. Warm knife before slicing for clean cuts. For vegan version, substitute dairy-free cream cheese, coconut cream, and vegan chocolate chips. Gluten-free crust can be made with almond flour or gluten-free cookies.

Nutrition

Keywords: no-bake cheesecake, Oreo cheesecake bars, graduation dessert, chocolate ganache, party dessert, easy cheesecake bars

Find it online: https://sunnysavory.com/perfect-no-bake-graduation-cap-chocolate-oreo-cheesecake-bars-recipe-for-easy-party-dessert/