No-Bake Oreo Cheesecake Bars Recipe
Make the best No-Bake Oreo Cheesecake Bars with a buttery Oreo cookie crust and a rich, creamy cheesecake filling loaded with chocolate sandwich cookies! This easy 7-ingredient dessert requires no baking and is perfect for parties, holidays, or anytime you're craving cookies and cream cheesecake.
Ingredients
For the Oreo crust:
- 24 Oreo cookies finely crushed
- 5 tablespoons unsalted butter melted
For the cheesecake filling:
- 16 ounces cream cheese softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
- 10 Oreo cookies roughly chopped
Optional topping:
- Extra crushed Oreo cookies or Oreo crumbs
Instructions
- Prepare the pan. Line an 8-inch by 8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Make the Oreo crust. Crush 24 Oreo cookies into fine crumbs using a food processor or rolling pin. Combine the crumbs with 5 tablespoons of melted butter and mix until evenly coated.
- Press the crust. Transfer the Oreo mixture to the prepared baking pan. Press firmly into an even layer using the bottom of a measuring cup. Refrigerate for 15-20 minutes while preparing the filling.
- Beat the cream cheese. In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, approximately 1-2 minutes.
- Add sugar and vanilla. Add powdered sugar and vanilla extract. Continue beating until completely smooth and combined.
- Whip the heavy cream. In a separate bowl, beat cold heavy whipping cream with an electric mixer until stiff peaks form, approximately 2-4 minutes.
- Combine the filling. Gently fold the whipped cream into the cream cheese mixture in several additions until smooth and fluffy.
- Add the Oreos. Fold in the 10 chopped Oreo cookies until evenly distributed throughout the cheesecake filling.
- Assemble the cheesecake. Spread the filling evenly over the chilled Oreo crust. Smooth the top with a spatula.
- Chill. Cover and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm enough to slice.
- Slice and serve. Lift the cheesecake from the pan using the parchment paper handles. Cut into 16 bars using a sharp knife, wiping the blade between cuts. Top with extra Oreo crumbs, if desired, and serve chilled.
Notes
Oreo cookies: Use whole Oreo cookies, including the cream filling, for both the crust and cheesecake.
Cream cheese: Full-fat, brick-style cream cheese is recommended for the best flavor and texture.
Softening: Allow cream cheese to soften before mixing to prevent lumps in the filling.
Heavy cream: Keep heavy whipping cream cold and beat until stiff peaks form before folding into the cream cheese mixture.
Chilling: Refrigerate for at least 6 hours. Overnight chilling is recommended for the cleanest slices.
Clean cuts: Chill the cheesecake in the freezer for 15-20 minutes before slicing if you want firmer bars.
Variations: Use Golden Oreos, mint Oreos, or add a chocolate ganache topping.
Make ahead: Prepare the cheesecake the day before serving and keep refrigerated.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze individual cheesecake bars for up to 2 months for the best quality.
Serving suggestion: Top with extra Oreo crumbs, whipped cream, or a drizzle of melted chocolate.
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