There’s something endlessly appealing about the combination of creamy cheesecake and the satisfying crunch of an Oreo. It’s a childhood dream reimagined into a sophisticated, yet utterly approachable dessert. I remember making “dirt cups” with crushed Oreos and pudding as a kid, and these oreo cheesecake bars are a grown-up nod to that playful, delicious memory. The dark, chocolaty cookie against the tangy cheesecake is pure magic.
This recipe stands out because it’s completely no-bake, making it perfect for hot summer days or when you need a dessert quickly. The texture is divine – a crisp chocolate cookie crust topped with a smooth, decadent cheesecake layer studded with Oreo chunks. It’s a crowd-pleaser ideal for potlucks, birthday parties, or any time you want to treat yourself. These oreo cheesecake bars are seriously addictive!
Why You’ll Love This Recipe
- No-Bake Ease: Skip the oven! This recipe is quick and easy, perfect for busy bakers.
- Irresistible Flavor: The classic Oreo and cheesecake combination is a crowd-pleaser.
- Decadent Texture: Enjoy a creamy, smooth cheesecake filling with a crunchy Oreo crust.
- Make-Ahead Friendly: Prepare these bars ahead of time for stress-free entertaining.
- Perfect for Parties: These bars are easily portable and portioned, making them great for gatherings.
- Kid-Friendly (and Adult-Approved!): Everyone loves Oreos!
Ingredients Breakdown
- Oreo Cookies: The star of the show! You’ll use them for both the crust and the filling. Regular Oreos work best, but you can experiment with flavored varieties if you’re feeling adventurous. Double Stuf Oreos will add even more creaminess to the taste!
- Butter: Melted butter binds the Oreo cookie crust together. Use unsalted butter for the best flavor control.
- Cream Cheese: Creates the rich, tangy base for the cheesecake filling. Full-fat cream cheese is essential for achieving the creamiest texture. Make sure it’s softened to room temperature for a lump-free filling.
- Granulated Sugar: Sweetens the cheesecake filling. You can adjust the amount to your preference.
- Heavy Cream: Adds richness and helps the filling set properly. Don’t substitute with milk, as it won’t provide the same creamy texture.
- Vanilla Extract: Enhances the flavor of the cheesecake filling. Use pure vanilla extract for the best results; however, imitation extract works in a pinch.
- Powdered Sugar: Provides sweetness and helps stabilize the cheesecake filling.
- Optional toppings: Hot fudge sauce is the perfect addition to Oreo desserts!
Kitchen Tools Needed
- 9×13 inch baking pan
- Food processor (or ziplock bag and rolling pin)
- Mixing bowls
- Electric mixer (handheld or stand)
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
- ENHANCED FOOD PROCESSING: The enhanced processing lid with feed chute and select-cut processing discs allow for precise …
- NEVER STALL AGAIN: Crushing blender with 1600-Peak-Watt Power Dense Motor and smartTORQUE to power through and never sta…
- XL SMOOTHIE BOWL MAKER: Blender for smoothies with built-in tamper specially designed to power through frozen ingredient…
$259.95
You can easily crush the cookies for the crust by sealing them airtight into a ziplock bag and crushing with a rolling pin if you lack a food processor!
How to Make Oreo Cheesecake Bars
- Make the Crust: In a food processor, pulse 30 Oreo cookies until finely ground. Add melted butter and pulse until combined.
- Press the Crust: Press the Oreo mixture firmly into the bottom of a 9×13 inch baking pan lined with parchment paper. This helps with easy removal later. Compacting the crust well ensures it won’t crumble.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Ensure there are no lumps.
- Add Heavy Cream and Vanilla: Gradually pour in the heavy cream and vanilla extract, continuing to beat until well combined. Be careful not to overbeat the mixture at this stage.
- Fold in Crushed Oreos: Gently fold in 15 coarsely chopped Oreo cookies into the cream cheese mixture. This distributes the Oreo pieces evenly throughout the filling.
- Pour Filling over Crust: Pour the cheesecake filling over the prepared Oreo crust, spreading it evenly with a spatula. Give the pan a few gentle taps to smooth the surface.
- Refrigerate: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely. Be patient for the best texture.
- Cut into Bars: Once set, lift the Oreo Cheesecake Bars out of the pan using the parchment paper overhang. Then, cut into even squares or rectangles.
- Garnish (Optional): Garnish with whipped cream, Oreo crumbs, or a drizzle of chocolate sauce, if desired. A finishing touch is not essential, but is definitely appreciated!
Pro Tips for Success
- Soften Cream Cheese: Ensure that the cream cheese is fully softened to room temperature to avoid lumps in the cheesecake filling.
- Don’t Overbeat: Be careful not to overbeat the cheesecake filling, as this can cause it to crack.
- Chill Thoroughly: Allow the oreo cheesecake bars to chill for at least 4 hours, or preferably overnight, to ensure they are firm and set properly.
- Use Parchment Paper: Lining the baking pan with parchment paper makes it easy to lift the bars out for cutting and serving.
- Consistent cuts: Use a hot, clean knife to cut clean, consistent bar shapes.
- Enhance Oreo Flavor: Use hot fudge topping for a creamy, gooey, enhancement to the oreo flavor!
Variations & Dietary Swaps
- Gluten-Free: Use gluten-free Oreo cookies and a gluten-free cookie crust.
- Vegan: Substitute the cream cheese with a plant-based cream cheese alternative, the heavy cream with coconut cream, and the butter with vegan butter.
- Seasonal Twist: Add a layer of peppermint extract during the holiday season for a festive flavor. And be sure to use a peppermint hot fudge to top it off!
- Flavor Bomb: Use flavored Oreos, such as peanut butter or golden Oreos, in the crust and filling.
Serving Suggestions
- Whipped Cream: Top with a dollop of whipped cream and a sprinkle of Oreo crumbs.
- Chocolate Sauce: Drizzle with chocolate sauce or hot fudge for extra decadence.
- Ice Cream: Serve alongside a scoop of vanilla ice cream for a classic dessert pairing. You can even get some Oreo flavored ice cream to make this even better!
- Beverage Pairings: Enjoy with a glass of cold milk, coffee, or a dessert wine.
Storage & Reheating
Store leftover oreo cheesecake bars in an airtight container in the refrigerator for up to 3-4 days. They don’t reheat well, but they are best enjoyed cold straight from the fridge. The texture may soften slightly after a few days, but the flavor will remain delicious.
Frequently Asked Questions
These oreo cheesecake bars are a guaranteed hit with any crowd. With their creamy texture and unbeatable Oreo flavor, they’re the perfect dessert for any occasion. Plus, since they are no-bake, they are easy to prepare as well!
Give this recipe a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share it with your friends! Follow Culinary Craving on Instagram and Facebook for more delicious recipes!
Related Recipes
- Classic Cheesecake: If you’re craving a more traditional cheesecake, perfect it with a slice of homemade indulgence.
- Chocolate Chip Cookie Bars: Elevate your chocolate chip cookies with added layers.
- Brownie Sundae: All you need are brownies and ice cream for this easy recipe.
No-Bake Oreo Cheesecake Bars
Create delicious no-bake oreo cheesecake bars with a chocolate cookie crust and creamy filling. Perfect make-ahead dessert for parties and gatherings.
Ingredients
- 30 Oreo cookies finely crushed
- 6 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 15 Oreo cookies coarsely chopped
Instructions
- In a food processor, pulse 30 Oreo cookies until finely ground. Add melted butter and pulse until combined.
- Press the Oreo mixture firmly into the bottom of a 9×13 inch baking pan lined with parchment paper.
- In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Gradually pour in the heavy cream and vanilla extract, continuing to beat until well combined.
- Gently fold in 15 coarsely chopped Oreo cookies into the cream cheese mixture.
- Pour the cheesecake filling over the prepared Oreo crust, spreading it evenly with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Once set, lift the Oreo cheesecake bars out of the pan using the parchment paper overhang. Cut into squares and serve.
Notes
Nutrition: (Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes)
- Calories: Approximately 350 per serving
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 75mg
- Sodium: 200mg
- Carbohydrates: 30g
- Sugar: 20g
- Protein: 4g
- For best results, use full-fat cream cheese and allow the bars to chill overnight.
- Garnish with whipped cream, Oreo crumbs, or chocolate sauce if desired.
- Store leftover Oreo cheesecake bars in the refrigerator for up to 3 days.