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When it comes to desserts that deliver both indulgence and ease, few can rival the allure of No-Bake Oreo Mocha Cheesecake Bars. This delightful treat combines the rich flavors of chocolate and coffee in a creamy, luscious cheesecake that requires no oven time, making it the perfect solution for warm weather gatherings or last-minute dessert needs. The combination of Oreos and mocha brings together two beloved flavors, creating a bar that is sure to impress coffee lovers and dessert enthusiasts alike.

No-Bake Oreo Mocha Cheesecake Bars

Indulge in the creamy delight of No-Bake Oreo Mocha Cheesecake Bars, combining the rich flavors of chocolate and coffee without needing to turn on the oven. Perfect for warm days or spontaneous gatherings, this dessert features a crunchy Oreo crust and a luscious cheesecake filling that’s easy to make. With its smooth texture and decadent taste, this treat will impress coffee lovers and dessert enthusiasts alike. Enjoy a slice of bliss with this simple yet satisfying recipe!
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Ingredients
  

For the crust:

24 Oreo cookies (crushed)

4 tablespoons unsalted butter (melted)

For the cheesecake filling:

16 oz cream cheese (softened)

1 cup powdered sugar

1/2 cup heavy whipping cream

1 teaspoon vanilla extract

2 tablespoons instant coffee granules

2 tablespoons hot water

1/2 cup chocolate chips (melted and slightly cooled)

For the topping:

1/2 cup heavy whipping cream

2 tablespoons powdered sugar

Chocolate shavings or cocoa powder (for garnish)

Crushed Oreo cookies (for garnish)

Instructions
 

Prepare the crust:

    - In a medium mixing bowl, combine the crushed Oreo cookies with melted butter. Mix until the cookies are thoroughly coated and the mixture resembles wet sand.

      - Press the mixture evenly into the bottom of an 8x8 inch square baking dish. Use the back of a measuring cup or your fingers to pack it firmly. Set aside to chill in the refrigerator while you prepare the filling.

        Make the coffee mixture:

          - In a small bowl, dissolve the instant coffee granules in the hot water. Stir until completely dissolved and set aside to cool slightly.

            Prepare the cheesecake filling:

              - In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

                - Gradually add the powdered sugar, continuing to beat until combined.

                  - In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until well incorporated.

                    - Add the cooled coffee solution and vanilla extract to the cheesecake batter. Mix until fully integrated.

                      - Finally, fold in the melted chocolate until the mixture is smooth and uniform in color.

                        Assemble the cheesecake bars:

                          - Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.

                            - Smooth the top, cover the dish with plastic wrap, and refrigerate for at least 4 hours, or overnight if possible, to set.

                              Prepare the topping:

                                - In a chilled bowl, whip the heavy cream and powdered sugar together until stiff peaks form. This will be your topping.

                                  - Once the cheesecake has set, spread the whipped cream topping evenly over the cheesecake layer.

                                    Garnish and serve:

                                      - Before serving, sprinkle chocolate shavings or cocoa powder on top. Add crushed Oreo cookies as well for an extra crunch.

                                        - Slice into bars using a sharp knife, wiping the blade clean between cuts for neat edges. Enjoy!

                                          Prep Time, Total Time, Servings: 20 minutes | 4 hours | 12 bars