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- 24 Oreo cookies, finely crushed - 1/4 cup unsalted butter, melted - 16 oz cream cheese, softened to room temperature - 1 cup powdered sugar, sifted - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream, cold - 10 Oreo cookies, roughly chopped - Additional crushed Oreo cookies, for topping - Oreo cookies: These cookies form the base and add rich chocolate flavor. The fine crumbs mix well with butter to create a firm crust. - Unsalted butter: This binds the Oreo crumbs together. It adds moisture and keeps the crust from being too dry. - Cream cheese: This is the star of the filling. Softened cream cheese provides a smooth, creamy texture that is essential for cheesecake. - Powdered sugar: It sweetens the filling while ensuring it remains smooth. Sifting the sugar helps avoid lumps. - Vanilla extract: This adds a warm, rich flavor to the cheesecake. It enhances the sweetness and balances the taste. - Heavy whipping cream: This provides lightness to the filling. Whipping the cream creates air, giving the cheesecake a fluffy texture. - Additional chopped Oreos: These add texture and flavor. They give you a delightful surprise in every bite. - Cream cheese: Look for Philadelphia or other well-known brands for a reliable taste. You can also try a dairy-free option like Tofutti. - Oreo cookies: Regular Oreos work great, but you can try Double Stuf for extra cream. Gluten-free Oreos are also available for those with dietary needs. - Butter: Use any unsalted butter for a neutral flavor. Brands like Land O'Lakes or Kerrygold are good choices. - Whipping cream: Heavy cream from brands like Horizon Organic or Organic Valley will whip well. If you're dairy-free, coconut cream is a tasty substitute. {{ingredient_image_2}} To start, gather your ingredients. You will need 24 Oreo cookies and 1/4 cup of unsalted butter. First, you need to crush the Oreo cookies. You can use a food processor or put them in a bag and smash them with a rolling pin. Make sure they are finely crushed for the best crust. Then, melt the butter in a small bowl. Next, combine the crushed Oreos and melted butter in a medium bowl. Mix them well until all the crumbs are coated in butter. This step is key for a rich flavor. Now, line a 9x9 inch baking dish with parchment paper. Leave some overhang to help you lift the bars out later. Pour the cookie mixture into the dish and press it down firmly. Use the back of a measuring cup or your hands to pack it tight. This will help the crust hold its shape. Once packed, place the dish in the fridge and let it chill for at least 15 minutes. This will help it set before adding the filling. Now, let’s make the filling. Start with 16 ounces of softened cream cheese in a large bowl. Use an electric mixer on medium speed to beat the cream cheese until it’s smooth and creamy. This should take about 2 minutes. Gradually add in 1 cup of sifted powdered sugar and 1 teaspoon of pure vanilla extract. Keep mixing until everything is fluffy and well combined. This is where you get the sweet taste of the cheesecake. Next, take a separate bowl and whip 1 cup of cold heavy whipping cream. Use high speed until stiff peaks form. This means that the cream should hold its shape and not collapse. Carefully fold the whipped cream into the cream cheese mixture with a spatula. Be gentle to keep it fluffy. Once blended, fold in 10 roughly chopped Oreo cookies. This adds extra texture and flavor to your bars. After preparing the crust and filling, it’s time to assemble. Pour the cheesecake filling over the chilled crust. Use a spatula to spread it evenly. Make sure the top is smooth. Now, take some additional crushed Oreo cookies and sprinkle them on top. This adds a nice finish and makes it look appealing. Next, cover the dish tightly with plastic wrap. Place it in the refrigerator to chill for at least 4 hours, but overnight is best. This helps the cheesecake set properly for slicing later. When you’re ready to serve, lift the cheesecake out using the parchment overhang. Use a sharp knife, dipped in warm water, to slice into neat bars. Enjoy your delicious no-bake Oreo cheesecake bars! For a smooth cheesecake filling, start with room-temperature cream cheese. Cold cream cheese will clump. Beat the cream cheese until it's creamy. This takes about two to three minutes. Gradually add the powdered sugar and vanilla. Mix until fluffy. Whip the heavy cream in a separate bowl. Use cold cream for better results. Whip until stiff peaks form. Then, fold the whipped cream into the cream cheese mix. Be gentle to keep the air in. This helps the filling stay light and smooth. To prevent the crust from sticking, line your baking dish with parchment paper. Leave some overhang. This makes it easy to lift the bars out later. Press the Oreo mixture firmly into the pan. Use a measuring cup or your hands for even pressure. Make sure the butter coats all the cookie crumbs. If the mixture is too dry, add a bit more melted butter. This helps bind it together. Chilling the crust in the fridge also helps it set properly. If your cheesecake isn't setting, check the chilling time. It needs at least four hours in the fridge. For best results, chill it overnight. If it's still soft, it might need more time. If the filling is too runny, it can be from overmixing. Avoid beating it too much once you add the whipped cream. Lastly, ensure the heavy cream is whipped to stiff peaks before folding. This adds stability and helps it set well. Pro Tips Chill Your Bowl: For best results when whipping the cream, chill your mixing bowl and beaters in the freezer for about 10 minutes before use. This helps achieve stiff peaks more quickly. Use Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before mixing. This will ensure a smooth, creamy filling without lumps. Don't Skip the Chilling: Allow the cheesecake to chill overnight if possible. This extra time will enhance the flavors and improve the texture. Perfect Slicing: For clean slices, dip your knife in warm water and wipe it dry before cutting. This prevents the cheesecake from sticking to the knife. {{image_4}} You can change the flavor of your No-Bake Oreo Cheesecake Bars easily. Try using different cookies. For example, use chocolate sandwich cookies or peanut butter cookies. These swaps add new layers of flavor. You can even use vanilla wafers for a lighter taste. Each cookie brings a unique twist. Think about mixing in some crushed candy bars or adding flavored extracts. Mint or almond extract can bring a fun surprise! If you need gluten-free bars, use gluten-free Oreo cookies. Many brands offer tasty options that taste just like regular Oreos. For a dairy-free version, try using vegan cream cheese and coconut whipped cream. These swaps keep the rich taste while meeting dietary needs. Always check labels to ensure the products are truly gluten-free or dairy-free. This way, everyone can enjoy these yummy bars. Toppings can take your cheesecake bars to the next level. Try drizzling chocolate or caramel sauce over the top. You can also sprinkle crushed nuts or toffee bits for extra crunch. For a fruity twist, add fresh berries like strawberries or raspberries. Mix in crushed cookies or candy bars into the filling for extra surprises. Feel free to experiment, as the options are endless! To keep your No-Bake Oreo Cheesecake Bars fresh, store them in an airtight container. This helps prevent them from drying out or absorbing other smells in the fridge. If you plan to enjoy them later, you can also wrap them tightly in plastic wrap before placing them in a container. Make sure to keep them in the fridge until you're ready to serve. In the refrigerator, these bars stay good for about 5 to 7 days. If you want to keep them longer, freeze them. They can last up to 2 months in the freezer. Just remember, the longer they sit, the more the texture may change. But they will still taste great! When you're ready to enjoy your frozen cheesecake bars, take them out of the freezer. Place them in the fridge for several hours or overnight to thaw. This slow thaw helps keep their creamy texture. Avoid thawing them at room temperature, as this can make them too soft. Enjoy every bite! Yes, you can use low-fat cream cheese. It will still work well in the recipe. The texture may be a bit different, but the taste remains good. The bars may be slightly less rich. If you want it creamier, stick to regular cream cheese. You can make these bars a day or two in advance. Just follow the recipe as usual. After you assemble the bars, cover the dish tightly and place it in the fridge. This makes them even tastier as they chill. Just remember to slice them before serving. If you don’t have heavy whipping cream, you can use whipped topping. This will save you time because it’s already whipped. If you want a dairy-free option, try coconut cream. Just chill a can of coconut milk overnight, then scoop the solid part out. It will whip up nicely! In this blog, we explored how to make delicious No-Bake Oreo Cheesecake Bars. We broke down the ingredients, explaining their roles and offering brand suggestions. You learned detailed steps for making the crust and filling, along with tips for perfect results. We also covered variations, storage tips, and answered common questions. Remember, these bars are easy to customize. You can try different flavors or adapt for dietary needs. With this knowledge, you can create a tasty treat that everyone will love. Enjoy making and sharing these cheesecake bars!

No-Bake Oreo Cheesecake Bars

Delicious and creamy cheesecake bars made with Oreo cookies, perfect for a no-bake dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 24 cookies Oreo cookies, finely crushed
  • 1/4 cup unsalted butter, melted
  • 16 oz cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • 10 cookies Oreo cookies, roughly chopped
  • to taste additional crushed Oreo cookies, for topping

Instructions
 

  • Prepare the crust: In a medium mixing bowl, combine the finely crushed Oreo cookies and melted butter. Mix thoroughly until all cookie crumbs are evenly coated with butter.
  • Press into pan: Line a 9x9 inch baking dish with parchment paper, allowing some overhang for easy removal later. Pour the Oreo mixture into the lined pan and firmly press it down using the back of a measuring cup or your hands to ensure an even crust. Place the dish in the refrigerator to set for at least 15 minutes.
  • Make the filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it becomes smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until the mixture is well combined and fluffy.
  • Whip the cream: In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture using a spatula, gently incorporating it until fully blended. Then, fold in the roughly chopped Oreo cookies for added texture.
  • Assemble the bars: Once the crust has chilled, pour the creamy cheesecake filling over the set Oreo crust. Use a spatula to spread the mixture evenly and smooth the top with gentle strokes. Sprinkle additional crushed Oreo cookies generously over the surface for an appealing finish.
  • Chill: Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to firm up optimally for slicing.
  • Slice and serve: Once set, lift the cheesecake out of the pan using the parchment overhang for easy access. Use a sharp knife dipped in warm water to slice into neat bars for serving.

Notes

For an eye-catching presentation, arrange the cheesecake bars on a decorative platter and scatter extra crushed Oreo cookies around them as a charming garnish. For an extra indulgence, consider drizzling chocolate syrup or caramel sauce over the top before serving!
Keyword bars, cheesecake, dessert, no-bake, Oreo