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No Bake Oreo Cheesecake Bars

Print Recipe
Prep Time 25 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Servings: 16
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Ingredients
  • 24 regular Oreo cookies whole (272 g)
  • 5 tbsp unsalted butter melted (70 g)
  • 16 oz full-fat brick cream cheese softened (454 g)
  • 3/4 cup powdered sugar 90 g
  • 1 tsp pure vanilla extract 5 ml
  • 1/8 tsp fine salt 0.75 g
  • 1 1/4 cups cold heavy whipping cream 300 ml
  • 8 regular Oreo cookies chopped (91 g)
  • 4 regular Oreo cookies chopped (45 g)
  • 2 oz semisweet chocolate melted, optional (57 g)

Method
 

Instructions
  1. Line an 8-inch square pan with parchment.
  2. Crush 24 Oreos, mix with butter, press into the pan, and freeze for 15 minutes.
  3. Beat cream cheese, powdered sugar, vanilla, and salt for 2 minutes.
  4. Whip the cold cream for 2–4 minutes, until stiff peaks form.
  5. Fold the whipped cream into the cream cheese mixture, then fold in 8 chopped Oreos.
  6. Spread over the crust and top with 4 chopped Oreos and optional chocolate.
  7. Cover and refrigerate for at least 6 hours or overnight.
  8. Freeze for 20 minutes, then cut into 16 bars with a hot, dry knife.

Notes

These No Bake Oreo Cheesecake Bars combine a crisp cookie base with a light, creamy filling that stays firm enough to pick up. The separate whipped-cream step takes only a few extra minutes and makes a noticeable difference.
I usually prepare the pan after dinner and leave it overnight, which removes the temptation to “check” the center every hour. Save or print the recipe, then make it the next time you need a cool dessert that travels well.