17 Mouthwatering Oreo Recipes You Need In Your Life

Oreo Cheesecake Bars

For the cheesecake lovers, consider making these easy Oreo Cheesecake Bars. This dessert will most likely disappear at the next party you’re hosting or attending.

Ingredients: Crust: 23 Oreo cookies, 2 tbsp. unsalted butter, melted. Cheesecake: 12 oz. cream cheese, at room temperature, 6 tbsp. sugar, 6 tbsp. sour cream, room temperature, 1/2 tsp. vanilla extract, 1/4 tsp. salt, 1 large egg plus 1 egg yolk, 12 Oreo cookies, roughly chopped.

Directions: Preheat oven to 325˚F. Line an 8 x 8-inch baking dish with foil. To make the crust, place the Oreos in a food processor. Process, until the cookies are finely grounded. Add melted butter and pulse until the cookie crumbs are moistened. Transfer the mixture to the prepared baking pan. Press the crumbs into an even layer over the bottom of the pan. Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.

Filling: Add the cream cheese to the bowl of an electric mixer. Beat on medium-high speed until light and smooth; about 2 minutes. Mix in the sugar until well combined. Blend in the sour cream, vanilla and salt. Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed. Stir in the chopped Oreos. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center. Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled; for about 3 hours.

Annie’s Eats

Red Velvet Oreo Truffle Bars

Everyone loves brownies, red velvet cake and Oreos separately. This triple threat dessert will have you reaching for your favorite ice cream to create a mouthful of chocolaty goodness.

Ingredients: 1 box red velvet cake mix, 1.5 cups butter, divided, 2 eggs, 1 pack of Oreos (about 36), 1 bag of milk chocolate chips (11.5 oz), 1 bag mini chocolate chips (12 oz) , 1 cup heavy whipping cream.

Directions: Preheat oven to 350°F. Line a 9 x 13 in. baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until it sets. Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with 1 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer. Place the milk chocolate chips in a medium-sized bowl. Let the heavy cream come to a low boil and pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate to settle. Cut into bars and serve.

Kevin and Amanda

Oreo Butter

We know you’ve heard about peanut butter, but have you ever heard of Oreo butter? This delicate chocolate butter will pair well on toast, pretzels, and pancakes or as an ice cream topping.

Ingredients: 1 package of Oreo Cookies, 1/3 cup solid coconut oil.

Directions: Add the full package of Oreos and the coconut oil in a food processor. Let run for 5 minutes on high speed. Scrape the sides, and let run again for another 3-5 minutes, or until the mixture is very smooth. Let the mixture cool down until it becomes solid. It will still be spreadable. Store in an airtight container at room temperature.

Bake With Christina

Double Stuff Oreo Pancakes

These Double Stuffed Oreo Pancakes will definitely satisfy your sweet tooth. You don’t have to worry about saturating these cakes with syrup; they come with their own sweet icing.

Ingredients: 1.25 cups all-purpose flour, 1/3 cup cocoa powder, 1/3 cup white sugar, 1/2 cup light brown sugar, 1/2 cup crushed Oreos, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup whole milk, 1/2 cup buttermilk, 2 large eggs, lightly beaten, 3 tablespoons Vegetable oil, 1 teaspoon vanilla extract.

Oreo Cream: 1.5 cups cold heavy cream, 3 tablespoons confectioners’ sugar, 1/2 teaspoon vanilla extract, 1 cup crushed Oreos.

Directions: In a large bowl, combine flour, cocoa powder, sugars, crushed Oreos, baking powder, baking soda, and salt. Stir to combine. In a medium bowl, combine milk, buttermilk, eggs, vegetable oil, and vanilla extract. Stir together. Pour wet ingredients into dry and stir just until combined. Heat a griddle pan or large nonstick skillet over medium heat. Lightly butter or oil griddle before pouring pancake batter. Pour about 1/4 cup batter for each pancake. Cook until set and flip.

Oreo Cream: Place heavy cream in a mixing bowl. Beat cream and gradually add in confectioners’ sugar. Add vanilla. Once cream gets nice and thick remove bowl from mixer and mix in crushed Oreos. Spread Oreo Cream between pancakes and on top.

Spicy Southern Kitchen