101 Dalmatians Frozen Oreo Cheesecake
Updated: Aug 7, 2020
101 Dalmatians Frozen Oreo Cheesecake
These frozen Oreo cheesecake bars are the perfect treat on a hot summer day! The Oreo provides a perfect chocolate contrast to the cream cheese, and there's nothing more refreshing than one of these bars straight out of the freezer after a day in the sun! Not to mention, they're super easy to put together!
We did use a paw print cookie cutter to get the bars into the paw print shape, but you can certainly just slice them into regular bars if you don't have a cookie cutter available! They'll be just as great, and the Oreos themselves are plenty reminiscent of the Dalmatians' black and white spots!
Servings: 12 Bars
Prep Time: 30 Minutes
Total Time: 7 Hours
Ingredients
1 package of Double Stuf Oreos (Family Size)
1 package of Mini Oreos
1 cup + 2 tablespoons sugar, divided into 1 cup & 2 tablespoons
1/2 cup butter, melted
16 oz cream cheese, softened
2 cup sour cream
1 cup heavy whipping cream, chilled
1/2 teaspoon vanilla extract
Instructions
Grease a 13x9 pan and line with parchment paper. Set aside.
In a food processor (or using a Ziploc bag and a rolling pin), crumble approximately 32 full Oreos. In a medium bowl, mix 1/2 cup of melted butter with the Oreo crumbles until well-combined. Firmly press the Oreo crumble mixture into the bottom of the 13x9 pan. Use another flat surface (such as an 8x8 pan) to press the Oreo crumble mixture until flat and even. Place in the freezer for at least 30 minutes to firm.
In a large bowl, beat 16 ounces of cream cheese and 1 cup of sugar until smooth and fluffy (approximately 2-3 minutes). Add in the 2 cups of sour cream. Beat until well-combined. Set aside.
In a medium bowl, add 1 cup heavy whipping cream (ensure it is chilled), 2 tablespoons of sugar, and 1/2 teaspoon of vanilla extract. Beat until medium peaks form, or about 4-5 minutes. To test, lift the whisk from the whipped cream and see if the peaks curl over just a little bit at the top while otherwise retaining their shape.
Add the whipped cream mixture to the cream cheese mixture, and beat until well-combined. Place in the fridge while you prepare the Oreo crumble layer.
Coarsely chop the remainder of the Oreos and the package of Mini Oreos in a food processor (or using a Ziploc bag and rolling pin). Set aside.
Spread 1/2 of the cheesecake mixture over the top, and flatten with a spatula. Sprinkle 1/2 of the chopped Oreos over the top. Gently spread the remaining cheesecake mixture over the Oreo layer. Cover with plastic wrap and freeze for at least 5 hours.
Remove the cheesecake from the freezer. Press paw-print shaped cookie cutters into the cheesecake, and remove them from the pan by carefully carving out with a knife. You can also slice bars in the cheesecake, and then press the cookie cutter into the bars once removed from the pan. You don't have to use a cook-cutter at all if you'd like to just have Oreo cheesecake bars, too! Freeze for another hour (or two, if you have time).
Place the remaining chopped Oreos in a food processor and ground into very fine cookie crumbles. You can also place the Oreos in a plastic bag and crumble with a rolling pin.
Remove the Oreo cheesecakes from the freezer one at a time to decorate. Cut out the imprint of a paw-print using wax paper and cut holes where you will place the Oreo crumble. Using a toothpick, trace the outline onto the surface of the cheesecake.
Fill in the outline with the cookie crumble, careful to cover up all white space. You can push the crumble to fill in the outline if any of it goes outside the lines using a toothpick.
Once all cheesecakes have been decorated, place back in the freezer for ~30 minutes in case they thawed some during decorating.
Enjoy!
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