Here is a chocolate poke cake just for Oreo lovers, and it’s easy too!

Do You Love Oreo Cookies?

So many people do!

This cake incorporates the cookies not only in the pudding, but for the topping as well. This cake is truly an Oreo-lover’s delight.

Two Pudding Choices

If you’re lucky enough to find Oreo Cookies and Cream instant pudding in your store, that’s the perfect thing to use. However, if you can’t find it, or don’t want to pay the price, there’s another choice.

That choice is plain vanilla instant pudding. What you need to do here is finely crush up some Oreos and fold them into the pudding. You want the consistency of the cookie crumbs to be like a coarse powder. Here’s where a Ninja or a food processor comes in handy. Out of the two appliances, I’d use the Ninja as it will produce the best end-product. But a food processor works OK too.

Poking The Holes

I’ve seen many recipes for poke cakes where they tell you to cool the cake slightly then poke the holes while the cake is still warm.

My experience with doing it that way didn’t produce good results. The cake stuck to the wooden spoon handle and seemed to tear the cake apart around each hole. I’ve found cooling the cake completely avoids these problems and produces clean, well-formed holes for the pudding to sink into.

The Recipe

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Chocolate Oreo Poke Cake

Here is a chocolate poke cake just for Oreo lovers, and it’s easy too!

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Course: cakes, desserts

Cuisine: American

Keyword: chocolate, chocolate oreo, oreo cookies, poke cake

Servings: 12

Calories: 284kcal

Author: Judith Hannemann

Ingredients

• 1 box regular 2-layer size chocolate cake mix plus ingredients to make the cake
• 1 package Oreo cookies & cream instant pudding mix -OR- 1 package instant vanilla pudding mix
• 6-8 Oreo cookies finely ground (if using the vanilla pudding ONLY)
• 8 oz whipped topping
• 10 Oreo cookies coarsely broken for topping.

Instructions

• Make up cake as per box directions. Let cool completely once baked.
• Poke holes about 1-inch apart on the top of the cake using the handle of a wooden spoon. Avoid making the hole all the way through the cake--about 3/4 way down is good.
• Make up the pudding per package directions. If using vanilla pudding, fold in the Oreo crumbs after beating in the milk. Pour across the top of the cake; refrigerate till pudding is set--about 30 minutes.
• Spread whipped topping on top of the cake.
• Decorate with the coarsely broken cookies.

Notes

I always use Duncan Hines cake mix.

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 56g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 337mg | Potassium: 53mg | Fiber: 1g | Sugar: 36g | Vitamin A: 14IU | Calcium: 38mg | Iron: 3mg

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This Oreo cheesecake is so easy to make that you just may make it every week!

Oreo Cheesecake Bars Are Easy Peasy

This has to be one of the easiest desserts I’ve ever made!

I have to say upfront that regular Oreo cookies are not my favorite cookie. That’s possibly un-American, but sadly it’s the truth. This is a dessert I’d never have thought of making ordinarily.

A request for something with Oreos came from a friend of mine who is also one of my official food testers, or as I call them, “victims.” I often treat Bill and his two employees to Friday lunch and these guys are real foodies, so their input on new recipes is of invaluable help to me. So I was delighted to make him something he specifically asked for.

Incidentally, I tried a small slice of this and it’s really delicious!! Remember, I don’t care for Oreos, but everything seems to work well in this recipe, and I really liked this!!

Yes You Can Make It Healthier!

Made as-is, this probably packs a hefty calorie punch, but with the right substitutions, the calories and the fat can be somewhat reduced.

The first substitution would be neufchatel (also known as “reduced-fat cream cheese”) for the regular variety. I can honestly say I cannot tell the difference between neufchatel and full-fat cream cheese. Now that’s something because I tend to dislike the flavors of foods that have been monkeyed with to reduce calories/fat. However, that’s not the case here. Actually neufchatel is a cheese of itself, and isn’t a reduced-fat/calorie concoction. It’s been available for years, too.

Next up is the whipped topping. Using the reduced-fat or fat-free variety will save additional calories and fat grams.

You can use Splenda too for the sugar. According to some commentary I read on this recipe, quite a number of people substituted the Splenda with excellent results.

Finally, if you can find them, Nabisco used to make reduced-fat Oreos. I don’t know if they still do.  In fact, I haven’t seen them for ages, but bear in mind that I really wasn’t looking for them.

Want To Bake It?

You can do that too!

Probably the baked version will be a little lighter in texture because of the addition of one ingredient not in the no-bake version.

Directions for the baked version will be in the “Notes” section of the recipe card.

The Recipe

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No-Bake Oreo Cheesecake Bars

This Oreo cheesecake is so easy to make that you just may make it every week!

Prep Time15 minutes mins

Total Time15 minutes mins

Course: desserts

Cuisine: American

Keyword: dessert bars, no bake cheesecake, oreo cookies

Servings: 12

Calories: 552kcal

Author: Judith Hannemann

Ingredients

CRUST

• 21 chocolate sandwich cookies like Oreo/Hydrox, finely crushed
• 1/4 cup butter melted

CHEESECAKE

• 4 packages 8 oz each softened cream cheese
• 3/4 cup sugar
• 1 tsp vanilla
• 8 oz tub whipped topping
• 15 chocolate sandwich cookies coarsely chopped
• Additional coarsely chopped chocolate sandwich cookies for garnish optional

Instructions

• Mix finely crushed cookie crumbs with melted butter. Press into the bottom of a 13 x 9-inch pan. Refrigerate until firm, about 1 hour.
• Beat softened cream cheese until smooth. Add the sugar and vanilla; beat well.
• Fold in whipped topping and coarsely chopped chocolate sandwich cookies.
• Spread cream cheese mixture on top of crumbs.
• Chill for at least 4 hours before serving.
• Top with additional coarsely chopped cookies if desired.

Notes

TO MAKE THE BAKED VERSION;

Make the crust as directed in the main recipe.

For the filling: Reduce the sugar to 3/4 cups. Add 1 cup sour cream and 4 eggs to the beaten cream cheese. Omit the whipped topping.

Pour cream cheese mixture on top of crumbs and bake for 45 minutes at 325 degrees F.

Nutrition

Serving: 1serving | Calories: 552kcal | Carbohydrates: 46g | Protein: 7g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 93mg | Sodium: 455mg | Potassium: 200mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1144IU | Calcium: 96mg | Iron: 3mg

*Adapted from Kraft

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