No-Bake Oreo Cheesecake Bars

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No-bake Oreo cheesecake bars are the perfect dessert for cookies and cream lovers. Skip the oven and the hassle of a water bath or worrying about cracked tops—this easy recipe is stress-free and delicious!

A stack of three Oreo cheesecake bars with crushed Oreo pieces on top. The layers of creamy filling and chocolate cookie crust are clearly visible, with additional bars and Oreo cookies blurred in the background.

The sweet, creamy vanilla cheesecake filling has flecks of crunchy chocolate Oreo throughout, and it all sits on a crunchy Oreo cookie crust. Kids love them, adults love them, and if you’re a fan of either cheesecake or cookies and cream, you’re going to love them too!

Plus you will love that the bars are so easy to make, requiring minimal effort but delivering maximum flavor.

Oreo cheesecake bars on parchment paper. Each bar features distinct layers of a chocolate cookie crust, creamy cheesecake filling, and crushed Oreo topping.

For more incredible no-bake Oreo desserts try my Oreo fluff, 3-ingredient Oreo fudge, or dirt and worms.

Why you’ll love this recipe

  • Only 20 minutes of prep—no baking required!
  • Simple, indulgent, and perfect for any occasion.
  • Makes 9 large or 12 smaller bars, perfect for sharing.

Ingredients for Oreo Cheesecake Bars

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Ingredients for no-bake Oreo cheesecake bars, including Oreo crumbs, cream cheese, vanilla, Cool Whip, Oreo pieces, and confectioners sugar.
  • Oreo crumbs – Use a food processor to crush whole Oreos (cream filling included) into fine crumbs. No food processor? Seal cookies in a freezer bag and crush with a rolling pin.
  • Unsalted butter – Melt to bind the Oreo crumbs into a sturdy crust.
  • Cream cheese – Soften at room temperature for 40–60 minutes to ensure smooth blending.
  • Confectioners’ sugar – Adds sweetness and helps the filling set.
  • Vanilla extract – Use pure vanilla extract for the best flavor.
  • Whipped topping – Cool Whip is the most popular brand. Thaw in the refrigerator before beginning. If you would like to make your own stabilized whipped cream, you can use that instead.
  • More Oreos – Roughly crush some for the filling and topping.

How to Make Oreo Cheesecake Bars

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Combine the Oreo crumbs and melted butter in a bowl until it looks like wet sand (you can also do this directly in the food processor). Press them down into a 9-inch baking dish lined with parchment paper and use the flat bottom of a glass to press it down evenly. Chill in the fridge for about 30 minutes.

Two images show Oreo crust preparation. A chocolate oreo crumb mixture in a bowl, then pressed into a parchment-lined square pan.

Step 2: In a large bowl of a stand mixer or a large mixing bowl with an electric mixer, beat the soft cream cheese, sugar, and vanilla until smooth. Scrape down the sides of the bowl as needed to make sure the cheesecake batter is well blended. Fold in the Cool Whip and half the crushed Oreos.

Two images show cheesecake filling preparation. Whipped cream cheese in a bowl, then mixed with cool whip and crushed Oreos folded in.

Step 3: Pour the cheesecake mixture into the Oreo crust. Use a rubber spatula to smooth it into an even layer. Sprinkle the remaining crushed Oreos on top.

Two images show the final cheesecake assembly. The filling is spread evenly over the crust, then topped with crushed Oreos in the pan.

Step 4: Freeze the Oreo bars for at least 3 hours or place them in the fridge for at least 4 hours. Cut into 9 squares just before serving. Enjoy!

A close-up of a single Oreo cheesecake bar on a white plate. A fork is cutting into the creamy filling, showing the layers of chocolate cookie crust, cheesecake filling, and Oreo topping.

Pro Tip:

Refrigerating gives them more of a creamy cheesecake texture, while freezing makes them firmer.

Storage

Refrigerator: This Oreo cheesecake dessert can be kept airtight in the fridge for up to 4 days.

Freezer: For longer storage, freeze the bars to keep them fresh for up to 3 months. I like to cut them into bars first, flash freeze for until firm, then wrap them individually in plastic wrap and aluminum foil. Flash freezing them until solid is important so they don’t stick together when frozen.

Recipe Tips

  • Prep the Pan: Line your pan with parchment paper, leaving overhang on the sides for easy removal.
  • Choose the Right Cream Cheese: Always use block cream cheese, not the spreadable kind, for the best texture.
  • Crush the Oreos Efficiently: A food processor works best for fine crumbs, but a blender or a rolling pin and a sealed bag work too.
  • Chill for Best Results: Let the bars chill overnight to ensure they’re fully set and easy to slice.
  • Perfect Slices: Use a sharp knife and wipe it clean between cuts for neat, professional-looking bars.
A close-up of a single no-bake Oreo cheesecake bar with additional bars and oreo cookie crumbs scattered around.

More No Bake Desserts

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A stack of three Oreo cheesecake bars with crushed Oreo pieces on top. The layers of creamy filling and chocolate cookie crust are clearly visible.
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No-Bake Oreo Cheesecake Bars

Author: Jaclyn
Prep: 20 minutes
Chill Time 3 hours 30 minutes
Total: 3 hours 50 minutes
No-bake Oreo cheesecake bars are creamy, sweet, and loaded with cookies-and-cream flavor. With an easy Oreo crust and a fluffy cheesecake filling, they’re perfect for any occasion!

Ingredients
 

Oreo crust

  • 1 ½ cups oreo cookie crumbs
  • 4 Tablespoons unsalted butter melted

Oreo filling

  • 16 ounces cream cheese softened
  • 3 Tablespoons confectioners sugar
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping thawed (such as Cool Whip)
  • 1 ½ cups oreo cookies crushed

Instructions

For the crust

  • Line a 9 inch baking pan with parchment paper and set aside.
  • In a mixing bowl, combine the oreo crumbs and melted butter. Press firmly into the bottom of the prepared pan in an even layer. Place in the refrigerator to chill for at least 30 minutes.

For the filling

  • While the crust chills, prepare the cheesecake filling. In a large bowl with a stand mixer or hand mixer, beat the softened cream cheese, confectioners sugar, and vanilla together until smooth.
  • Fold in the cool whip.
  • Fold in half of the crushed oreos.
  • Pour the filling over the crust and use a rubber spatula to smooth into an even layer.
  • Sprinkle the remaining crushed oreos over top.
  • Freeze for at least 3 hours or refrigerate for at least 4 hours before serving.

Notes

  • Use a food processor to get the oreo cookies crushed into fine crumbs.
  • I recommend letting the dessert chill overnight to give it maximum time to set. 
  • You can enjoy straight from the fridge or freezer. Refrigerating gives them more of a creamy cheesecake texture while freezing make them more firm.

Nutrition

Calories: 487kcal | Carbohydrates: 42g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 343mg | Potassium: 194mg | Fiber: 1g | Sugar: 28g | Vitamin A: 852IU | Calcium: 77mg | Iron: 5mg
A stack of three Oreo cheesecake bars with crushed Oreo pieces on top. The layers of creamy filling and chocolate cookie crust are clearly visible.

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