No Bake Oreo Cheesecake Bars
These no bake Oreo cheesecake bars have a firm Oreo crust under a fluffy filling of whipped cream cheese and cream, with crushed Oreos folded in and scattered on top. You don't need an oven, a water bath, or gelatin. Just whip, fold, and chill. They're a good make-ahead dessert for parties.
Equipment
- Medium metal mixing bowl, chilled
- Large mixing bowl
- Food processor (or zip-top bag and rolling pin)
- baking dish
- Measuring cup (for pressing the crust)
- stand mixer or hand mixer
- spatula
- Sharp knife
Ingredients
Oreo Crust
- 28 Oreo cookies from 44 total (family size pack); whole cookie, creme and all
- 5 Tablespoons unsalted butter melted; binds the crumbs into a sturdy base
Cheesecake Filling
- 16 ounces regular cream cheese block style, softened to room temperature
- ⅓ cup powdered sugar scant; don't pack or overfill
- 8 Oreo cookies from 44 total; crushed and folded into the filling
Whipped Cream
- 1 cup heavy cream very cold, straight from the fridge
- 2 Tablespoons powdered sugar sweetens and helps the cream hold its shape
- ½ teaspoon vanilla extract
Topping
- 8 Oreo cookies from 44 total; crushed and scattered on top right before slicing
Instructions
- Chill the bowl: Put a medium metal mixing bowl in the fridge or freezer so the whipped cream sets up faster later.
- Make the crust: Pulse 28 Oreos in a food processor until coarse. Drizzle in the melted butter and pulse until the crumbs are fine and look like wet sand. Press firmly into an even layer in a baking dish, using the back of a measuring cup. Refrigerate for at least 15 minutes to set.
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with the scant ⅓ cup powdered sugar for 2 to 3 minutes, until smooth, light, and fluffy. Set aside.
- Whip the cream: In the chilled bowl, beat the heavy cream, vanilla, and the remaining 2 Tablespoons of powdered sugar on medium-high for about 2 minutes, until firm peaks form. Don't overwhip.
- Fold and spread: Gently fold the whipped cream into the cream cheese mixture until combined. Fold in 8 crushed Oreos, then spread the filling evenly over the chilled crust and smooth the top.
- Chill, top, and slice: Refrigerate for at least 1 hour. Right before serving, crush the last 8 Oreos and scatter them on top. Cut into 16 bars with a sharp knife, wiping it clean between cuts.
Notes
Use softened block cream cheese and very cold heavy cream. Press the crust firmly, and fold rather than stir the filling so it stays airy. Add the Oreo topping right before serving so it stays crunchy, and keep the bars chilled. They keep up to 4 days in the fridge or 1 month in the freezer.