I love serving a square alongside a small cup of cold-brew coffee, the bitter notes cutting through the sweet creaminess beautifully. The pairing makes these No Bake Oreo Cheesecake Bars feel like a complete, thoughtfully composed dessert experience. It’s the kind of treat that feels like a reward, a little moment of pure indulgence that requires almost zero effort. In my kitchen, where time is often short but the craving for something special is always long, this recipe has become a go-to lifesaver.
There’s something magical about a dessert that comes together without ever turning on the oven. It feels like a kitchen secret, a clever trick that yields impressive results. These No Bake Oreo Cheesecake Bars are the ultimate expression of that magic. They combine the nostalgic, chocolatey crunch of Oreos with a luxuriously smooth and creamy filling, all set in a pan and chilled to perfection. It’s comfort food, made easy, and it’s about to become your new favorite solution for potlucks, family gatherings, or just a quiet Tuesday night treat.
Table of Contents
No Bake Oreo Cheesecake Bars
These bars are a magical no-bake treat combining a crunchy Oreo crust with a luxuriously smooth and creamy cheesecake filling. They are the ultimate easy dessert, perfect for potlucks, gatherings, or a simple indulgent treat at home.
- Prep Time: 20min
- Cook Time: 0min
- Total Time: 4h 20min
- Yield: 16 bars 1x
- Category: dessert
- Method: no-bake
- Cuisine: American
Ingredients
- For the Crust:
- 32 Oreo cookies (about one standard package)
- 5 tablespoons unsalted butter, melted
- For the Filling:
- 16 ounces full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups heavy whipping cream, cold
- 12 Oreo cookies, coarsely chopped (plus more for garnish)
Instructions
- Line an 8x8 or 9x9 inch baking pan with parchment paper.
- Make the crust: Place 32 Oreos in a food processor and pulse into fine crumbs. Mix crumbs with melted butter until it resembles wet sand. Press firmly and evenly into the prepared pan. Freeze for 10 minutes.
- Whip the cream: In a large chilled bowl, whip the cold heavy cream with a mixer until stiff peaks form. Set aside.
- Make the filling: In another large bowl, beat the softened cream cheese until completely smooth. Beat in powdered sugar and vanilla extract until creamy.
- Combine: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Once mostly combined, fold in the 12 coarsely chopped Oreo cookies.
- Assemble: Spread the filling evenly over the chilled crust. Smooth the top and garnish with additional Oreo crumbs or pieces.
- Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until completely set.
- Serve: Use a sharp knife to slice into bars. For clean cuts, wipe the knife with a hot, damp towel between slices.
Notes
Ensure cream cheese is fully softened to avoid lumps. Do not overmix after adding the whipped cream to keep the filling light. The long chill time is essential for the bars to set properly for slicing. Store covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 16
- Calories: 380
- Sugar: 23
- Sodium: 200
- Fat: 27
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 70
Ingredients List
No Bake Oreo Cheesecake Bars are the perfect example of how a few simple ingredients can create something spectacular. You likely have most of these items in your pantry already, which is part of what makes this one of my favorite easy desserts with few ingredients.
For the Crust:
- 32 Oreo cookies (about one standard package)
- 5 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups heavy whipping cream, cold
- 12 Oreo cookies, coarsely chopped (plus more for garnish)
Smart Substitutions:
- Gluten-Free: Use your favorite gluten-free chocolate sandwich cookies.
- Dairy-Light: For the filling, you can use a blend of light cream cheese and full-fat for a slightly lighter option, though the texture is best with full-fat. The heavy cream is essential for whipping, so I don’t recommend a swap there.
- Flavor Twist: Add a tablespoon of instant espresso powder to the filling for a mocha twist, or fold in a handful of mini chocolate chips for extra texture.
Timing
One of the biggest wins with this recipe is the hands-off time. You do a little bit of work upfront, and then the fridge does the rest.
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 4 hours 20 minutes
That’s about 80% less active time than a traditional baked cheesecake. You can whip these up in the afternoon and have a stunning dessert ready for dinner, making them a fantastic last-minute baking idea.
Step-by-Step Instructions
Follow these simple steps for perfect, creamy bars every time. The key is patience during the chilling process—it’s what transforms the mixture from soft to sliceable.
Step 1: Make the Crust
Place the 32 Oreos (cream filling and all) in a food processor and pulse into fine crumbs. You can also place them in a sturdy zip-top bag and crush with a rolling pin. Transfer the crumbs to a bowl and stir in the melted butter until the mixture resembles wet sand. Press this firmly and evenly into the bottom of a parchment-lined 8×8 or 9×9 inch baking pan. I use the bottom of a measuring cup to get it really compact. Pop the crust in the freezer for 10 minutes to set while you make the filling.
Step 2: Whip the Cream
In a large chilled bowl, use a hand mixer or stand mixer to whip the cold heavy cream until stiff peaks form. This means when you lift the beaters, the cream stands straight up. Set this aside for a moment. Using cold cream and a cold bowl is the secret to getting it nice and fluffy.
Step 3: Make the Cheesecake Filling
In another large bowl, beat the softened cream cheese until it’s completely smooth and no lumps remain. This is crucial for a silky texture. Beat in the powdered sugar and vanilla extract until fully combined and creamy.
Step 4: Fold Everything Together
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a folding motion to keep the air in the whipped cream, which gives the filling its light, mousse-like texture. Once mostly combined, fold in the 12 coarsely chopped Oreo cookies.
Step 5: Assemble and Chill
Spread the creamy filling evenly over the prepared crust. Smooth the top with a spatula and garnish with additional Oreo crumbs or cookie pieces. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, but ideally overnight. This long chill is non-negotiable—it allows the bars to firm up perfectly for clean slicing.
Nutritional Information
(Per bar, assuming 16 servings)
- Calories: ~380
- Total Fat: 27g
- Saturated Fat: 15g
- Cholesterol: 70mg
- Sodium: 200mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 4g
While this is a decadent treat, the cream cheese provides a bit of protein and calcium. For a slightly lighter version, see the swaps in the Healthier Alternatives section below.
Equipment Needed
You don’t need any fancy gear for these No Bake Oreo Cheesecake Bars. A regular kitchen, regular time, great results.
- 8×8 or 9×9 inch Baking Pan: A square pan gives you those perfect, neat bars.
- Parchment Paper: For easy lifting and cleanup.
- Food Processor or Zip-Top Bag & Rolling Pin: To crush the cookies for the crust.
- Hand Mixer or Stand Mixer: Essential for whipping the cream and beating the cream cheese smoothly.
- Two Large Mixing Bowls
- Rubber Spatula: For gentle folding.
- Measuring Cups and Spoons
Why You’ll Love This Recipe
This recipe is a forever favorite for so many good reasons.
- Truly No-Bake: Perfect for hot summer days or when you just don’t want to heat up the kitchen.
- Incredibly Easy: The process is straightforward—crush, mix, whip, fold, chill. It’s one of the best easy cookie recipes turned into a showstopping dessert.
- Make-Ahead Dream: It actually gets better as it chills, making it ideal for preparing the day before a party or gathering.
- Crowd-Pleasing Flavor: The combination of Oreos and creamy cheesecake is a universal winner for both kids and adults.
- Endlessly Customizable: Use different Oreo flavors, add mix-ins, or drizzle with chocolate for your own signature twist.
Healthier Alternatives for the Recipe
Want to lighten things up a bit? Here are a few simple swaps that still deliver on flavor.
- Reduced Sugar: Use Neufchâtel cheese (⅓ less fat cream cheese) and consider reducing the powdered sugar by ¼ cup. The Oreos will still provide plenty of sweetness.
- Gluten-Free/Dairy-Free: As mentioned, use gluten-free sandwich cookies. For a dairy-free version, seek out plant-based cream cheese and a heavy whipping cream alternative that whips well (coconut cream can be a good option, though it will impart a coconut flavor).
- Higher Protein: Blend a scoop of vanilla or chocolate protein powder into the cream cheese mixture. You may need to add a splash of milk to keep the consistency right.
Serving Suggestions
The beauty of these bars is that they are fantastic all on their own. But if you want to dress them up, here are a few ideas.
- Classic: A simple dusting of crushed Oreo crumbs on top is elegant and delicious.
- Decadent: Drizzle each square with warm chocolate ganache or caramel sauce just before serving.
- With a Scoop: Serve a bar alongside a small scoop of vanilla ice cream for an ultra-indulgent sundae-style dessert.
- Fruity Twist: Add a side of fresh raspberries or strawberries; the tart fruit cuts through the richness beautifully, much like my Raspberry Chocolate Mousse.
- For Grown-Ups: A sprinkle of flaky sea salt on top enhances all the chocolate notes.
Common Mistakes to Avoid
A few small missteps can affect your final bars. Here’s how to avoid them.
- Using Cold Cream Cheese: If your cream cheese is cold, it will be lumpy no matter how long you beat it. Let it sit on the counter for at least an hour until it’s soft to the touch.
- Overmixing the Filling: Once you add the whipped cream, fold gently. Vigorous beating will deflate the cream and make the filling dense instead of light and airy.
- Skipping the Long Chill: Trying to slice the bars before they are fully set will result in a delicious but messy pudding. Patience is key. The 4-hour minimum is important.
- Not Pressing the Crust Firmly: A loosely packed crust will crumble when you try to slice the bars. Really press it down hard into the pan for a solid base.
- Using Low-Fat Dairy Products: Full-fat cream cheese and heavy whipping cream are necessary for the proper structure and creamy mouthfeel of these No Bake Oreo Cheesecake Bars. Low-fat versions can make the filling watery or grainy.
Storing Tips for the Recipe
These bars store beautifully, making them a great make-ahead option.
- Refrigerator: Keep the pan covered tightly with plastic wrap or transfer cut bars to an airtight container. They will stay fresh and delicious for up to 5 days in the fridge.
- Freezer: For longer storage, you can freeze these bars. Place cut squares on a parchment-lined baking sheet and freeze until solid (about 2 hours), then transfer to a freezer-safe bag or container. They will keep for up to 2 months. Thaw in the refrigerator overnight before serving. The texture may be slightly less creamy but still very good.
- Serving from Cold: For the cleanest slices, use a sharp knife and wipe it clean with a hot, damp towel between cuts.
Conclusion
At the end of the day, these No Bake Oreo Cheesecake Bars are about simple joy. They prove that you don’t need complicated techniques or hours of labor to create a dessert that feels special and tastes incredible. It’s food that feels like home, even if that home has a perpetually busy schedule.
I hope this recipe finds its way into your regular rotation of easy desserts with few ingredients. It’s a reliable treat that never fails to bring smiles. If you’re looking for more no-bake inspiration, you might love my creamy Baileys Chocolate Mousse or the festive layers of my Mint Chocolate Cookie Bars. For another easy, no-bake treat featuring Oreos, try these Mint Oreo Truffles.
I’d love to hear how your bars turn out! Did you add any fun twists? Let me know in the comments below, and if you share a photo, don’t forget to tag @StackSipSnack so I can see your delicious creation. Happy no-baking.
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FAQs about No Bake Oreo Cheesecake Bars
How do you keep no bake cheesecake from being runny?
Use full-fat cream cheese and ensure it's at room temperature before mixing. Don't over-whip the cream, and chill the bars thoroughly for at least 4-6 hours, or preferably overnight, to allow them to set properly.
Can you freeze no bake cheesecake bars?
Yes, no-bake cheesecake bars freeze well. Wrap them individually in plastic wrap, then place them in a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before serving.
How long do no bake cheesecake bars last?
No-bake cheesecake bars will last for up to 5 days in the refrigerator if stored properly in an airtight container.
What is the best cream cheese to use for no bake cheesecake?
Full-fat cream cheese is highly recommended for no-bake cheesecake. It provides the necessary richness and stability for the cheesecake to set properly.
Why is my no bake cheesecake gritty?
Gritty no-bake cheesecake is often caused by undissolved sugar or over-whipping the cream cheese. Ensure the sugar is fully dissolved during the mixing process and avoid over-mixing after the sugar is incorporated.
What can I substitute for Cool Whip in no bake cheesecake?
You can substitute homemade whipped cream for Cool Whip. Use heavy cream, powdered sugar, and a touch of vanilla extract, whipped to stiff peaks. Be sure to use the whipped cream immediately, as it will deflate over time.
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