These No-Bake Oreo Cheesecake Bars are the ultimate easy dessert — creamy, indulgent, and completely foolproof. A thick, buttery Oreo cookie crust topped with a light and fluffy cheesecake filling, loaded with crushed Oreos throughout. No oven required, and they come together in just 20 minutes of active prep time!
Ingredients
For the Oreo Crust:
- 24 Oreo cookies, finely crushed
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 cups heavy whipping cream, cold
- 15 Oreo cookies, roughly chopped
Instructions
Step 1: Make the Oreo Crust
Line a 9×13 inch pan with parchment paper. Mix crushed Oreos with melted butter and press firmly into the bottom of the pan. Refrigerate while you make the filling.
Step 2: Whip the Heavy Cream
Beat cold heavy whipping cream on high speed until stiff peaks form, about 3-4 minutes. Refrigerate.
Step 3: Make the Cheesecake Filling
Beat softened cream cheese until completely smooth. Add powdered sugar and vanilla, beat until fluffy. Gently fold in the whipped cream in three additions. Fold in chopped Oreos.
Step 4: Assemble and Chill
Spread cheesecake filling evenly over the crust. Smooth the top. Decorate with crushed Oreos. Cover and refrigerate for at least 4 hours or overnight.
Step 5: Slice and Serve
Lift bars out using the parchment overhang. Slice into 16 bars, wiping the knife clean between cuts.
Tips for Perfect Cheesecake Bars
- Cream cheese must be fully at room temperature before beating
- Use cold heavy cream and a cold bowl for best whipped cream
- Refrigerate overnight for the cleanest, firmest cuts
Storage
Store in an airtight container in the refrigerator for up to 5 days. Freeze individually wrapped for up to 2 months.
