Recipe

No-Bake Oreo Cheesecake Bars

A crunchy Oreo crust, a tangy-sweet cheesecake layer, and plenty of cookie chunks for that classic cookies-and-cream bite.

By Matt Campbell

•

4.8

A platter of no-bake Oreo cheesecake bars with a dark cookie crust and creamy cookies-and-cream filling on a light kitchen table

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There are desserts that feel like a project, and then there are desserts that feel like you cheated in the best way possible. These no-bake Oreo cheesecake bars live firmly in the second category: crisp cookie crust, fluffy tangy filling, and enough Oreo chunks to make every bite interesting.

This is my go-to when I want something that looks like I tried really hard, but I also want to be done with dessert in under 20 minutes. The fridge does the heavy lifting. You just show up with a spatula and a little confidence.

Oreos, blocks of cream cheese, butter, powdered sugar, and a carton of heavy cream arranged on a kitchen counter

Why It Works

Thick, sliceable bars in a 9x9 pan thanks to a sturdy Oreo crust and a filling that sets up beautifully in the fridge.
Big cookies-and-cream flavor from crushed Oreos in the crust and chunky pieces in the cheesecake layer.
No oven required, which means no cracked cheesecake stress and no water baths.
Make-ahead friendly: better after a long chill, and it freezes like a champ.

Pairs Well With

Storage Tips

How to Store Oreo Cheesecake Bars

Refrigerator: Store bars covered in the pan or in an airtight container for up to 5 days. Separate layers with parchment so the tops stay clean.
Freezer: Freeze sliced bars on a sheet pan until firm, then wrap individually and store in a freezer bag for up to 2 months. Thaw in the fridge for 4 to 6 hours.
Best texture tip: Serve cold for clean slices, but let a bar sit at room temp for 5 minutes if you want extra creaminess.

Common Questions

Do I have to use a 9x9 pan?

Nope. An 8x8-inch pan works too for slightly thicker bars. Line it with parchment and expect slightly fewer servings.

Can I make this in a 9x13 pan?

Yes, but with this ingredient list the bars will be thinner. If you want a true thick 9x13 situation, you will want to scale the recipe up (about 1.5x works well).

Can I use Cool Whip instead of heavy cream?

Yes. Swap the whipped cream portion with an 8-ounce tub of whipped topping, folded in at the end. Heads up: 1 1/4 cups heavy cream whips up to more volume than 8 ounces of topping, so the bars will be a little sweeter and a bit less fluffy. If you want it airier, you can use 10 to 12 ounces total.

Why is my filling runny?

Usually one of three things: the cream was not whipped to stiff peaks, the cream cheese was too warm and loose, or everything got overmixed after adding whipped cream. For best results, use cream cheese that is softened but still cool (not melty). Chill it longer and it will often firm up, but next time aim for stiff peaks and gentle folding.

Can I make this ahead for a party?

Absolutely. These are best made the night before so the bars set fully and slice clean.

Do I remove the Oreo filling for the crust?

No. Use whole Oreos with the cream. The filling helps the crumbs bind and keeps the crust from tasting dry.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x9-inch baking dish
Parchment paper (highly recommended for lifting and slicing)
Food processor or a zip-top bag and rolling pin
Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons

I love ambitious cooking projects, but dessert is where I get strategically lazy. The first time I made these bars, it was for one of those nights where everyone suddenly decides dessert is mandatory, and I had exactly zero interest in turning the oven on. I crushed Oreos, whipped cream, and hoped for the best. What I got was a pan of cold, creamy, cookie-studded bliss that disappeared faster than anything I have ever baked. Now it is my default “I brought dessert” move, and honestly it feels like a life hack.

No-Bake Oreo Cheesecake Bars

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 6 hours 20 minutes

Servings 12 bars

Ingredients

Crust

30 Oreo cookies (about 3 cups crumbs, filling included)
6 tablespoons unsalted butter, melted
Pinch of fine salt (optional, but nice)

Cheesecake Filling

16 ounces cream cheese, softened but still cool (2 blocks)
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/4 cups cold heavy cream
12 Oreo cookies, roughly chopped

Topping (Optional but fun)

4 to 6 Oreo cookies, crushed or chopped
Chocolate sauce for drizzling (optional)

Instructions

Prep the pan. Line a 9x9-inch pan with parchment paper, leaving overhang on two sides for lifting. Lightly grease the pan first if you want the parchment to stay put.
Make the Oreo crust. Pulse 30 Oreos into fine crumbs (or crush in a zip-top bag). Mix crumbs with melted butter and a pinch of salt until it looks like wet sand. Press firmly into the bottom of the pan in an even layer, pressing just slightly up the sides if you want extra insurance. Pop it in the fridge while you make the filling.
Whip the cream. In a cold bowl, whip the heavy cream to stiff peaks. Refrigerate it while you mix the cream cheese.
Mix the cheesecake base. In another bowl, beat cream cheese until smooth, about 1 minute. Add powdered sugar and vanilla, then beat again until creamy and lump-free. Scrape the bowl once; your future self will thank you.
Fold in whipped cream. Add about a third of the whipped cream to the cream cheese mixture and mix to lighten it. Then gently fold in the rest with a spatula until no streaks remain.
Add Oreo chunks. Fold in the chopped Oreos, keeping some bigger pieces for texture. This is not the time to be delicate about cookie quantity.
Assemble. Spread the filling evenly over the chilled crust. Smooth the top. Sprinkle with extra crushed Oreos and drizzle with chocolate sauce if you feel like showing off.
Chill. Cover and refrigerate for at least 6 hours, or overnight for the cleanest slices.
Slice and serve. Lift the slab out using the parchment overhang. Slice with a sharp knife, wiping the blade between cuts for tidy edges. For extra clean cuts, freeze the pan for 10 minutes first or run your knife under hot water and dry it between slices.