Ingredients
Scale
- For the Crust:
- 72 Oreo cookies, finely crushed
- 1 cup unsalted butter, melted
For the Cheesecake Filling:
Four 8-ounce packages cream cheese, softened
4 cups powdered sugar
32 ounces Cool Whip or homemade whipped cream
Neon green food coloring, to taste
½ teaspoon mint extract, optional
Red heart sprinkles or red candies, for garnish
Instructions
- Prepare the crust: Finely crush the Oreo cookies in a food processor or in a zip-top bag with a rolling pin until you have even crumbs.
- In a bowl, mix the Oreo crumbs with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- Press the mixture firmly and evenly into the bottom of a 9×13-inch pan to form a crust. Use the bottom of a glass to compact it well. Chill the crust in the refrigerator while you make the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and lump-free.
- 5. Add the powdered sugar gradually, beating until the mixture is smooth, fluffy, and fully combined.
- Gently fold in the Cool Whip or whipped cream until the filling is light and airy, being careful not to deflate it too much.
- Add neon green food coloring a little at a time, folding between additions until you reach your desired bright Grinchy green shade. Stir in the mint extract if using.
- Spread the cheesecake filling evenly over the chilled Oreo crust, smoothing the top with a spatula.
- Cover the pan and chill in the refrigerator for at least 4 hours, or until the cheesecake layer is firm enough to cut into clean bars.
- Just before serving, sprinkle the top generously with red heart sprinkles or press red candies gently into the surface.
- Slice into bars and serve chilled straight from the pan.