Easy No Bake Oreo Cheesecake Bars
Looking for a quick and easy summer treat that everyone is sure to love? These No Bake Oreo Cheesecake Bars are a decadent sweet, creamy, rich, and delicious dessert.
The Oreo cookie crust and sweet filling give that classic cookies and cream flavor, but better. You really can’t go wrong with everyone’s favorite cookie when combined with creamy cheesecake filling. Cheesecake fans will want to try our Dulce de leche cheesecake bars and Churro cheesecake bars, too. They are both so good!
Why We Love This Recipe
- No bake: The last thing you want to do in the hot summer months is heat up the oven to bake dessert. No-bake desserts are so perfect for warm weather months.
- A handful of simple ingredients: The crust for these No Bake Oreo Cheesecake Bars has just two ingredients. You’ll need a handful more for the cheesecake, and you probably have most of them in the house right now.
- Easy to make: No oven, no long list of ingredients. It doesn’t get easier than that.
- Kids can help: Because it doesn’t require an oven, this is a great, simple recipe for kids to help make, too. Older kids could make it themselves!
What You Need To Make It
Scroll down to the recipe card at the bottom for a full list of ingredients.
- Oreo cookies & crumbs: For the crunchy bottom and throughout the cheesecake.
- Cream cheese: For the creamy cheesecake.
- Heavy whipping cream: For the filling and optional topping.
How to Make No Bake Oreo Cheesecake Bars
Use parchment paper to line a 9-inch square cake pan.
Gather the crushed cookies and melt the butter in the microwave. Note: To crush the Oreos, you can use a food processor or put them in a plastic bag and roll them with a rolling pin until you get the desired texture.
In a medium bowl, stir together the crushed Oreos and melted butter until well blended.
Spread the Oreo crumbs mixture in an even layer in the bottom of the pan.
Press the mixture firmly in the pan using the back of a spoon, the bottom of a glass, or the bottom of a measuring cup.
Cover with plastic wrap or aluminum foil and put in the refrigerator.
Blend together the softened cream cheese, sugar, vanilla, and whipping cream.
For best results, use a hand mixer or stand mixer on medium speed to make sure the cream cheese mixture is smooth with no lumps.
Fold in the chopped Oreo cookies.
Remove the crust from the refrigerator and pour the cheesecake filling onto the crust, spreading to make an even layer.
Cover again and place in the refrigerator. The cheesecake will be lightly set at 4 hours, but for best results, wait at least 6 hours or overnight before serving.
When you are ready to serve, cut the cheesecake into squares, add toppings, and enjoy.
Variations
Although you can’t go wrong with standard Oreo cookies, there are many ways to create different taste combinations by changing up the types of Oreo cookies used for the crust, flavors in the cheesecake, or toppings.
Some great flavor combinations include Mint Creme Oreos with a splash of mint extract mixed in the filling, Peanut Butter Oreos with crushed peanuts for a topping, or Birthday Cake Oreos with sprinkles stirred in.
For a real summertime treat, add chopped berries to the cheesecake mixture. Regular Oreo cookies work great for a chocolate-covered strawberry variation or use the lemon-flavored ones with blueberries.
Spice up your Christmas in July party by making Eggnog Oreo Cheesecake Bars. Use the vanilla Oreos and add some cinnamon, nutmeg, and rum extract to the filling. Decorate it with whipped cream and holiday sprinkles for a festive flair.
Having a party? Whip up a batch of these Oreo Cheesecake Bars without any toppings and have a topping bar! Sprinkles, candy, syrups, flavored whipped cream, fruit, and more can be set out for your guests to customize their desserts. This is a hit for kids of all ages!
Note: Heavy whipping cream and whipping cream are the same thing. Heavy cream is a different product with higher milk fat. You can use either product, but we prefer whipping cream in this recipe.
Top Tips
Make sure you start with softened cream cheese. Take it out of the fridge about 45 minutes before you begin making these cookie bars. If you forget, you can soften it in the microwave for about 30 seconds at 50% power.
Make extra and freeze the leftovers. After the cheesecake has set, cut it into slices and freeze in an airtight container. Then, when you have a craving for cheesecake, just pull out a bar and let it thaw overnight in the refrigerator or for an hour or two on the countertop at room temperature. If you don’t want to wait for the bars to thaw, you can always eat them frozen, too!
Use a springform pan to make this recipe as a standard round cheesecake. This works great for bringing to parties or potlucks. This no-bake cheesecake is quick and easy no matter how you make it, and it’s sure to disappear quickly!
Cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
More Delicious Desserts
50 Easy to Make Desserts for Weight Watchers
35 Baileys Irish Cream Desserts
No Bake Oreo Cheesecake Bars
Ingredients
Oreo Cookie Crust
- 2 cups Oreo wafer crumbs crushed
- ¼ cup melted butter
No Bake Cheesecake Filling
- 16 ounces softened cream cheese
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipping cream or heavy cream
- 16 Oreo cookies chopped
Optional Toppings
- Whipped cream melted chocolate, or more Oreo cookies
Instructions
- Use parchment paper to line a 9-inch square cake pan.
- In a medium bowl, stir together the crushed Oreos and melted butter until well blended.
- Note: To crush the Oreos, you can use a food processor or put them in a plastic bag and roll with a rolling pin until you get the desired texture.
- Spread the Oreo crumbs mixture in an even layer in the bottom of the pan.
- Use a spoon, glass, or bottom of a measuring cup to press the mixture firmly in the pan.
- Cover with plastic wrap or aluminum foil and put in the refrigerator.
- Blend together the softened cream cheese, sugar, vanilla, and whipping cream. For best results, use a hand mixer or stand mixer on medium speed to make sure the cream cheese mixture is smooth with no cream cheese lumps.
- Fold in the chopped Oreo cookies.
- Remove the crust from the refrigerator and pour the cheesecake filling onto the crust, spreading to make an even layer.
- Cover again and place in the refrigerator. The cheesecake will be lightly set at 4 hours, but for best results, wait at least 6 hours or overnight before serving.
- When you are ready to serve, cut the cheesecake into squares, add toppings, and enjoy.
