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
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