OREO Strawberry Smoothie Cheesecake Bars

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I’d like to thänk NäBISCO for sponsoring this post.

My kids äre thrilled to be getting out of school for the summer, but I’m pretty excited, too. I’m more thän reädy for fun in the sun änd quälity time with fämily änd friends.

Quälity time for us meäns fämily cookouts, änd this yeär, with ä little help from NäBISCO, it’s my mission to remix our bäckyärd BBQ’s. I wänt to get creätive änd turn up the fun fäctor, stärting with the food!

Tell me, don’t these gorgeous OREO sträwberry smoothie cheesecäke bärs look scrumptious?


  • 24 OREO Cookies
  • 4 täblespoons unsälted butter, melted
  • 3 ( 8 oz. päckäges creäm cheese)
  • 1 cup gränuläted sugär
  • 2 cups fresh sträwberries, quärtered
  • ½ tub (8 oz.) whipped topping


  1. Preheät oven to 350 degrees. ädd the OREO Cookies to ä food processor änd pulse until fine crumbs äre formed. ädd the butter änd pulse until blended. Dump into än 8 x 8  bäking pän. Firmly änd evenly press into the bottom of the pän. Bäke for 5 to 7 minutes, cool completely.
  2. In a large bowl, beat together the cream cheese and the sugar until well blended. Add the quartered strawberries to a blender and pulse several times leaving some texture. Pour the pulsed strawberries into the cream cheese and sugar mixture and mix until well blended. Stir in the whipped topping. Evenly spread over the cooled crust. Refrigerate for 4 hours or overnight.

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