No Bake Oreo Cheesecake Bars
These no bake Oreo cheesecake bars has a buttery Oreo crust, a creamy cheesecake filling, and is topped with even more Oreo crumbs. You can easily make this no bake dessert year-round!
Servings: 9 bars
Calories: 568kcal
Equipment
- 8x8 inch baking pan
- Mixing Bowl
- Electric Stand Mixer
- Offset Spatula
Ingredients
Oreo Crust
- 25 Oreo Cookies, crumbs about 2 ⅓ cups
- 7 tablespoons unsalted butter, melted
- ¼ cup brown sugar
Oreo Cheesecake
- 1 cup heavy whipping cream
- 16 ounces block-style cream cheese, room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- 10 Oreos, crushed plus extras crushed on top
Instructions
- Line an 8×8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
Oreo Crust
- Place the Oreo cookies into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter and brown sugar. Mix together.
- Pour the crumbs into the bottom of the prepared pan, pressing down firmly (use your fingers or a ¼ measuring cup). Place in the freezer while you make the filling.
Oreo Cheesecake
- In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks (2-3 minutes). Scrape the whipped cream into a small bowl and set aside.
- In the same bowl (you don't have to clean it first) but using the paddle attachment, beat the cream cheese, sugar, and vanilla extract on medium-high speed until smooth and creamy (1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Remove the bowl from the stand mixer and use a rubber spatula to gently fold in a ½ cup of whipped cream. Once combined, fold in the rest. Then fold in the crushed Oreos.
- Pour the cheesecake filling over the Oreo crust and use an offset spatula to spread it out evenly. Top it with even more crushed Oreos. Cover with foil and place in the refrigerator to chill for at least 4 hours.
- Once set, slice into 9 or 12 bars and topped with whipped cream (optional. See note below). Keep any leftovers in the refrigerator in an airtight container for up to 5 days.
Notes
- Baking Pan: Line an 8x8 inch square pan with parchment paper, creating "handles" that hang over the sides. Then grease your pan with non-stick cooking spray.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Crust: Be sure to compact the crust into the prepared pan. I use my hands and the bottom of a ¼ measuring cup to help with this.
- Whipped Cream: Gently fold the whipped cream into the cheesecake batter using a rubber spatula. If you are too rough, the cheesecake might not set up properly.
- Chill Time: It will take at least 4 hours for the cheesecake to chill. If you can do it overnight, even better!
- Homemade Whipped Cream: An optional topping for the cheesecakes is whipped cream. Simply whisk together 1 cup of heavy whipping cream, 2 tablespoons of sugar, and ¼ teaspoon of vanilla extract using your electric stand (or handheld) mixer on high speed for 2-3 minutes.
Nutrition
Serving: 1bar | Calories: 568kcal | Carbohydrates: 44g | Protein: 6g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 298mg | Potassium: 179mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1066IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 4mg
