Well, it only took a month to get here.
Seriously, I bought these s’more-flavored Oreos a month ago. And I was all excited about making something with them with the vague intention of having it be s’moreo cupcakes. Life got in the way, and it didn’t happen. The cookies just sat in my cabinet until a few days ago, when fate intervened.
I was trying to make cheesecake bars and realized after I began (hate it when this happens) that I was out of both graham cracker crumbs and graham crackers. But instead of giving up, which is not what a baker does, I remembered the s’moreos. And suddenly, these cheesecake bars crystallized in my head and came to life!
The inspiration is running a little low this week. Even though I have most of the summer off, this week I’m in meetings for our school leadership team. That translates into a lot of sitting still. I don’t know about you, but sitting still is one of my least favorite things to do unless the day is almost over and I’m too tired to move.
I need to move throughout the day. Movement is a friend. More and more studies are showing that jobs involving a lot of sitting do a horrible number on your heart, stress level, mind, and body in general. That’s why teaching is such a good fit for me. It’s lots of standing, all day long. But sitting in meetings and starting at PowerPoints until everything glazes over and my butt is numb? No, thank you.
After a day like today, it’s hard not to come home and stress eat lots of less than healthy foods. But that’s where these cheesecake bars really help. They’re made with low-fat cream cheese and hardly any sugar, just a quarter of a cup. Some of you might find the base a little too tart, but I think it balances all the other sweetness perfectly. If you like a sweeter base, just increase the amount to a half cup.
Cheesecake bars are a perfect use for these s’moreos. I was never really feeling the cupcake idea, which is why weeks passed and nothing happened. This is a much better way to go. The cheesecake base could not be simpler. It’s four ingredients, all of which you regularly keep in your fridge. Milk chocolate chips get folded into the filling, and then I broke up a few s’moreos for the top.
To be honest, I’m totally zonked from a day of staring at screens and listening to one presentation after another. It makes me really grateful that my job is in the classroom where I can interact with other people in an active way. So summer is still on, but I’m excited to eat cheesecake bars and think about teaching again. It’s a lot better than sitting still for hours!
1/3 cup butter
1/3 cup white chocolate chips
1 package s'more Oreos (except 5-6), crushed in food processor or with a rolling pin/Ziploc
2 blocks of 8-oz. cream cheese, softened (I used light)
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup milk chocolate chips
5-6 s'more Oreos (reserved from above), broken into pieces
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- In a microwave-safe bowl, melt the white chocolate chips and butter for one minute. Stir until smooth. Add the s'more Oreo crumbs, stirring until moistened.
- Press the crumbs tightly and evenly into the prepared pan with a spatula. Bake the crust for 15 minutes.
- While the crust is baking, make the cheesecake. In a medium bowl, mix the softened cream cheese with the sugar until smooth. Add the egg and vanilla and stir again until completely incorporated. Mix in the milk chocolate chips.
- Pour the cheesecake batter onto the crust. Evenly distribute the s'more Oreo pieces on top of the cheesecake batter.
- Bake for 25 minutes until golden at the edges and set. Cool completely.
- Refrigerate overnight and cut into squares.