Decadent Chocolate Cherry Delight Bars

Introducing a divine treat: No-Bake Chocolate Cherry Bars, featuring an irresistible Oreo cookie crust, a luscious chocolate cherry cheesecake filling, and a generous sprinkle of chocolate chips atop.

Crafting the No-Bake Chocolate Cherry Bars

• Oreo Cookies: Begin by crushing 24 Oreo cookies, filling included, to form the crust. A food processor works wonders for achieving the finest crumb.
• Cream Cheese: Ensure the cream cheese reaches room temperature for a smooth, creamy texture that’s essential to the perfect cheesecake consistency.
• Pie Filling: A can of cherry pie filling delivers the delightful burst of cherry flavor that defines these bars. Homemade pie filling is a delightful alternative if preferred.
• Whipped Topping: Light and fluffy whipped topping, such as cool whip, lends an airy texture to the cheesecake filling. If unavailable, homemade whipped topping can be substituted.

Storing and Freezing Tips

To preserve these indulgent bars:

• Refrigerate: Cover the baking dish with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.
• Freeze: Cut the bars into individual squares for easy removal. Freeze the bars in the baking dish until solid, then wrap in aluminum foil or place in an airtight container. They can be stored in the freezer for up to 3 months. Label and date for easy reference.
• Thawing: Transfer the baking dish to the refrigerator and let thaw overnight. Alternatively, thaw the frozen bars at room temperature for a few hours. Individual servings will thaw faster when placed on a plate at room temperature.

Ingredients:

Crust

• 24 Oreo cookies, crushed
• ¼ cup (½ stick, 60 g) butter, melted

Filling

• 8 ounces cream cheese, softened (220 grams)
• 1 cup confectioners’ sugar (120 grams)
• 1 can (21 ounces) cherry pie filling (600 grams)
• 1¼ cups semi-sweet mini chocolate chips, divided (220 grams)
• 1 cup whipped cream (240 milliliters)

Instructions:

Crust

1. Prepare a 7×11-inch baking dish by spraying it with nonstick cooking spray. Set aside.
2. Crush Oreo cookies in a food processor until finely crumbled with minimal larger pieces.
3. In a medium mixing bowl, combine crushed Oreo cookies and melted butter, stirring until evenly distributed.
4. Press the crust mixture firmly into the prepared baking dish, spreading it to the edges.

Filling

1. In a large bowl, beat the softened cream cheese until light and fluffy.
2. Add confectioners’ sugar and cherry pie filling, beating until well combined.
3. Fold in the chocolate chips, reserving ¼ cup for topping.
4. Gently fold in the whipped cream.
5. Pour the filling mixture over the prepared cookie crust, spreading it into an even layer.
6. Sprinkle the remaining mini chocolate chips over the top.
7. Refrigerate for at least 4 hours until the filling is firm and chilled.