Imagine sinking your teeth into a decadent dessert that combines the irresistible crunch of Oreo cookies with the silky smoothness of cheesecake—all without turning on your oven! These No-Bake Oreo Cheesecake Bars are the perfect solution for satisfying your sweet tooth when the temperatures rise or when you simply don’t feel like baking.
I created this recipe during a summer heatwave when my family was craving something special, but the thought of heating up the kitchen was unbearable. The contrast between the chocolatey cookie base, creamy cheesecake filling, and scattered Oreo pieces makes these bars absolutely irresistible—and they’ve become our go-to dessert for gatherings and weeknight treats alike.
Why You’ll Love This
- No oven required! Perfect for hot summer days or when you need a quick dessert without heating up the kitchen.
- Just 45 minutes of prep plus chilling time—most of which is hands-off.
- Only a few simple ingredients that you likely already have on hand.
- Make-ahead friendly so you can prepare them the day before your gathering.
- The perfect balance of crunchy cookie bits and smooth, creamy cheesecake texture.
Ingredients
- 18 Oreo cookies, biscuit part only
- 4 tablespoons melted butter (60g)
- 10.5 ounces cream cheese, softened (300g)
- 1/3 cup granulated sugar (70g)
- 18 Oreo fillings (from above Oreo cookies)
- 2/3 cup heavy cream (150g)
- 10 chopped Oreo cookies
- 3 whole Oreo cookies (for layering)
- 5 ounces milk chocolate (150g)
- 3.5 tablespoons heavy cream (50g)
- 3 Oreo cookies (for garnish)
Instructions
- Crush Oreo biscuits and mix with melted butter. Press the mixture into a lined pan and chill until firm.
- In a bowl, beat the softened cream cheese until smooth. Add Oreo fillings and mix until uniform.
- In a separate bowl, whip heavy cream with granulated sugar to soft peaks.
- Gently fold the whipped cream into the cream cheese mixture. Stir in the chopped Oreos.
- Spread half of the filling over the prepared crust. Add 3 whole Oreos, then top with the remaining filling and smooth the surface.
- Cover the cheesecake and refrigerate overnight to achieve the best texture.
- Heat the heavy cream and pour it over the milk chocolate. Stir until smooth and let cool slightly.
- Pour the ganache over the chilled cheesecake and spread evenly. Chill for an additional 30 minutes.
- Top with halved Oreo cookies. Slice into bars and enjoy.
Tips & Variations
- For a firmer texture: Add 1 tablespoon of unflavored gelatin bloomed in 3 tablespoons of cold water to the cream cheese mixture.
- Try different Oreo flavors: Mint, golden, or seasonal varieties work beautifully in this recipe.
- Add a chocolate drizzle: Melt 1/4 cup chocolate chips with 1 teaspoon of coconut oil and drizzle over the top before serving.
- Make it minty: Add 1/4 teaspoon of peppermint extract to the filling for a refreshing twist.
- For cleaner cuts: Dip your knife in hot water and wipe clean between slices.
Serving Suggestions
These No-Bake Oreo Cheesecake Bars are perfect on their own, but for an extra special dessert experience, serve them with a dollop of whipped cream and a light dusting of cocoa powder. For a more indulgent treat, add a scoop of vanilla ice cream on the side and a drizzle of chocolate sauce.
They pair wonderfully with a cup of coffee or a glass of cold milk, making them ideal for dessert, afternoon tea, or even a decadent breakfast treat (I won’t tell!).
Notes
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- For a firmer texture, you can freeze these bars for up to 2 months. Thaw in the refrigerator before serving.
- The bars need at least 4 hours to set properly, but overnight is best for the perfect texture.
- Make sure your cream cheese is truly at room temperature to avoid lumps in your filling.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture won’t be quite as rich and creamy. I don’t recommend using fat-free cream cheese as it contains stabilizers that affect the taste and consistency.
My filling seems too soft. What went wrong?
This usually happens if the whipped cream wasn’t whipped to stiff peaks or if it was overmixed when folding into the cream cheese. Make sure to whip the cream until it holds its shape and fold gently to maintain air in the mixture.
Can I make this in a different size pan?
Yes! Use a 9-inch round springform pan for a traditional cheesecake shape, or double the recipe for a 9×13 inch pan to feed a crowd.
Do I need to remove the cream from the Oreo cookies?
No need! Use whole Oreos with the filling intact—it adds to the flavor and helps bind the crust together.
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