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:
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No baking required — perfect for summer or quick prep
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Creamy, mousse-like filling with real Oreo cookie crunch
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Rich chocolate ganache for an elegant finish
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Great make-ahead dessert for parties, holidays, or casual indulgence
Ingredients Breakdown
Crust:
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18 Oreo cookies (cream removed): Provides a crisp, chocolatey base.
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4 tbsp melted butter: Binds the crumbs for a firm, sliceable crust.
Cheesecake Filling:
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300g cream cheese (softened): The rich, creamy core of the cheesecake.
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70g granulated sugar: Sweetens the filling.
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Cream from 18 Oreo cookies: Reinforces that signature Oreo flavor.
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150g heavy cream: Whipped for a light, airy texture.
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10 Oreo cookies (chopped): Adds cookie crunch throughout the filling.
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3 whole Oreo cookies: Layered in the center for a fun surprise.
Ganache Topping:
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150g milk chocolate: Adds a smooth, decadent finish.
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50g heavy cream: Creates a rich, pourable ganache.
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3 Oreo cookies (halved): Decorative topping for visual appeal and extra crunch.
Tips and Tricks:
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Use full-fat cream cheese for the creamiest texture.
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Don’t overmix the filling once you add whipped cream — it should stay airy.
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Freeze for 30 minutes before slicing for cleaner cuts.
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Warm your knife before slicing through the ganache for smooth edges.
Variations and Customizations:
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Mint Oreo Cheesecake Bars: Use mint-flavored Oreos and add ½ tsp peppermint extract to the filling.
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Peanut Butter Oreo Bars: Swirl in a few spoonfuls of peanut butter before layering.
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Gluten-Free: Use gluten-free chocolate sandwich cookies in place of regular Oreos.
Pairing Suggestions:
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Serve with a glass of cold milk or hot coffee.
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Add a scoop of vanilla ice cream on the side.
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Pair with fresh strawberries or raspberries for a fruity balance.
Storage Instructions:
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Refrigerator: Store in an airtight container for up to 5 days.
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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.