We’re combining a bunch of our favorite flavors into one delicious sweet treat! These frozen Oreo pumpkin cheesecake bars are all the things…an Oreo crust with a whipped cream cheese pumpkin center with chunks of Oreos mixed in all topped with a creamy chocolate ganache glaze. You keep these bars chilled in the freezer and when it’s time for dessert, watch your family and friends be wowed as you cut them apart and they see all three decadent layers! We made a recipe video so you can see how easy they come together!
In full disclosure…I need to let you know that with all the other flavors going on in these delicious bars, it’s hard to taste the pumpkin flavor…but it does my “all things Fall Pumpkin loving Heart” good to know pumpkin is in there. Plus they give the center that pretty orange color. Pumpkin is a funny flavor, unless it’s straight up pumpkin pie, it usually takes a back seat to the other flavors.
Here’s a bunch of step by step photos so you can see them come together.
We used an 8×8 glass dish for this recipe. I ended up making two 8×8 pans of these bars because there was extra of the cream cheese layer and extra of the chocolate ganache. So pick up an extra package of Oreos while you’re at the store!
It’s so fun to cut into them and see all the delicious layers together.
Here’s the recipe:
Frozen Oreo Pumpkin Cheesecake Bars
- 20 Oreo cookies for the bottom layer
- 10 Oreo cookies broken in pieces, for the middle layer
- 5 Tbsp. butter melted
- 8 oz. block of cream cheese room temperature
- 1 c. powdered sugar
- 2 1/2 tsp. vanilla
- 1 16 oz. container of frozen whipped topping thawed
- 1/2 can of pumpkin puree
- For the Topping:
- 1/2 package of semi-sweet chocolate chips about 6oz.
- 8 oz. heavy whipping cream
Line a 9x9 or 8x8 inch square pan with tin foil.
With a food processor, pulse the 25 Oreo cookies into cookie crumbs.
Add in the melted butter, and pulse in the food processor a few more times to combine.
Pour the cookie crumb mixture into the lined pan, and press down firmly to the bottom of the pan. Set aside.
With a mixer (either hand mixer or stand mixer), cream together the cream cheese and powdered sugar. Mix until creamy and slightly fluffy.
Add in the vanilla and mix a little more.
Mix in the pumpkin puree.
Gradually add in the thawed whipped topping. Fold in the broken Oreo cookie pieces, and mix together. Spread the mixture evenly over the top of the cookie crust, making sure to spread firmly and evenly into corners of the pan. Move to the fridge until the chocolate ganache glaze is ready.
To make the ganache glaze, add the chocolate chips into a glass bowl.
In a small saucepan, bring the cream to a low simmer, and remove from heat. Pour the hot cream over the chocolate chips, and continue to mix together with a rubber scraper until all the chocolate chips have melted and the mixture is smooth. Let the chocolate cool slightly. Pour the cooled chocolate mixture over the top of the cream cheese pumpkin layer, and spread evenly. Keep in the freezer until set and firm: 4 hours or overnight
Cut into bars and enjoy!
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
I’d love to know…what’s your favorite of the flavors in this recipe…is it the Oreo, cheesecake or the pumpkin?