Craving an indulgent dessert that’s rich, creamy, and packed with Oreo goodness—without ever turning on the oven? These No-Bake Oreo Cheesecake Bars are the answer. With a crunchy Oreo crust, fluffy cream cheese filling, and a silky chocolate ganache topping, this dessert delivers pure satisfaction in every bite.
Why You’ll Love This Recipe:
No baking required — perfect for summer or quick prep
Creamy, mousse-like filling with real Oreo cookie crunch
Rich chocolate ganache for an elegant finish
Great make-ahead dessert for parties, holidays, or casual indulgence
Ingredients Breakdown
Crust:
18 Oreo cookies (cream removed): Provides a crisp, chocolatey base.
4 tbsp melted butter: Binds the crumbs for a firm, sliceable crust.
Cheesecake Filling:
300g cream cheese (softened): The rich, creamy core of the cheesecake.
70g granulated sugar: Sweetens the filling.
Cream from 18 Oreo cookies: Reinforces that signature Oreo flavor.
150g heavy cream: Whipped for a light, airy texture.
10 Oreo cookies (chopped): Adds cookie crunch throughout the filling.
3 whole Oreo cookies: Layered in the center for a fun surprise.
Ganache Topping:
150g milk chocolate: Adds a smooth, decadent finish.
50g heavy cream: Creates a rich, pourable ganache.
3 Oreo cookies (halved): Decorative topping for visual appeal and extra crunch.
Tips and Tricks:
Use full-fat cream cheese for the creamiest texture.
Don’t overmix the filling once you add whipped cream — it should stay airy.
Freeze for 30 minutes before slicing for cleaner cuts.
Warm your knife before slicing through the ganache for smooth edges.
Variations and Customizations:
Mint Oreo Cheesecake Bars: Use mint-flavored Oreos and add ½ tsp peppermint extract to the filling.
Peanut Butter Oreo Bars: Swirl in a few spoonfuls of peanut butter before layering.
Gluten-Free: Use gluten-free chocolate sandwich cookies in place of regular Oreos.
Pairing Suggestions:
Serve with a glass of cold milk or hot coffee.
Add a scoop of vanilla ice cream on the side.
Pair with fresh strawberries or raspberries for a fruity balance.
Storage Instructions:
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze bars individually wrapped for up to 1 month. Thaw in the refrigerator overnight.
Popular Questions:
Can I use store-bought whipped topping instead of whipping cream?
Yes, substitute with 1½ cups of Cool Whip if you’re short on time.
How long should I chill the bars?
For best results, chill overnight (8–12 hours). Minimum chill time is 4 hours.
Can I use dark chocolate for the ganache?
Absolutely. Dark chocolate adds a richer, less sweet flavor.
No Bake Oreo Cheesecake Bars
Ingredients
Method
- In a medium bowl, mix crushed Oreo cookies with melted butter until fully coated.
- Press the mixture firmly into the bottom of a parchment-lined 8×8-inch pan. Refrigerate while preparing the filling.
- Beat softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract; mix until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture until incorporated.
- Fold in chopped Oreo cookies.
- Spread the filling evenly over the chilled crust.
- Cover and refrigerate for 4–6 hours or until fully set.
- Lift from pan, slice into bars, and serve chilled. Garnish with additional crushed Oreos if desired.
