No Bake OREO Cheesecake Bars | The BEST OREO Cheesecake recipe on the internet! (2024)

06.05.2016 == 69 comments

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The ultimate dessert for anyone that loves OREO cookies! These no bake OREO cheesecake bars offer a thick OREO crust, creamy OREO cheesecake filling, and topped with a thick, delicious layer of chocolate. This no bake OREO cheesecake recipe is perfect for just about any occasion!

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One snack that is pretty much ALWAYS in our house is OREO cookies. My husband and son tend to go to these cookies whenever they have a hankering for a crunchy snack or a sweet treat.

I love using OREO’s in desserts, like my Chocolate Peanut Butter Mousse Bars, my Red Velvet OREO Poke Cake and my Lemon OREO Icebox Pie. Just like the rest of these desserts, these No Bake OREO Cheesecake Bars are a wonderfully simple, and completely delicious dessert for just about any occasion!

How to make no bake OREO cheesecake:

I started this dessert with a simple OREO crust. You can use regular or double-stuffed OREOS, as both make a fantastic crust. With my food processor, I crushed about 25 cookies, and then added melted butter.

From here I pressed this OREO-butter mixture into the bottom of a 9×9″ pan that I lined with aluminum foil. This is totally optional, but a good way to easily lift out the bars and cut into squares. You can do without the foil, and simply spray your 9×9″ pan with non-stick spray.

Love OREO’s? Check out my Chick-fil-A Cookies and Cream Milkshake and my Starbucks Mocha Cookie Crumble Frappuccino – both of which are blended with OREO cookies!

The No Bake Cheesecake Filling:

On top of the crust, then comes the delicious no-bake OREO cheesecake filling. If you’ve ever made any type of no-bake cheesecake dessert, you’ll soon realize this is a really easy and delicious cheesecake-like filling that requires no baking. Fantastic, especially during the summer when turning on the oven is the last thing you want to do.

I’ve also used this same no-bake cheesecake filling for pies. My Lemon Raspberry Pie over at Real Housemoms is a perfect way to enjoy pie without having to turn on the oven!

Toppings for the OREO cheesecake

I then top these OREO cheesecake bars with a yummy layer of chocolate and garnish with a half-slice of an OREO – what else, right?!

Not only is it the perfect garnish, but the cookies sit easily in the chocolate and are a great way to give a bit of a hint of what is to come on the inside of this amazing bar.

One bite of these fabulous OREO bars, and you’ll be hooked! These are fantastic for a potluck, a great dessert for a celebration or a yummy way to satisfy a sweet tooth!

If you loved this fantastic No Bake OREO Cheesecake recipe, check out my other no-bake cheesecake recipes:

Blueberry Cheesecake Bars
Chocolate Peanut Butter Mousse Bars
No Bake Chocolate Cheesecake
Chocolate Covered Cherry No Bake Cheesecake Bars
No Bake Pumpkin Cheesecake Bars
Eggnog Cheesecake
No Bake Lemon Cheesecake Bars
No Bake Chocolate Pie

Love an amazing no bake recipe in Pie form? Be sure to check out these recipes:

No Bake Peanut Butter Pie
No Bake Pumpkin Pie
Creamy Strawberry Pie
Easy Chocolate Cream Pie
Lemon OREO Icebox Pie
Creamy Blueberry Pie
Chocolate Covered Strawberry Pie

Here’s the easy, delicious recipe for my No Bake OREO Cheesecake:

No Bake OREO Cheesecake

Erin Indahl-Fink

The ultimate dessert for anyone that loves OREO cookies! A thick OREO crust, creamy OREO no-bake cheesecake filling, and topped with a delicious layer of chocolate. This easy, no bake OREO cheesecake is perfect for just about any occasion!

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Prep Time 30 minutes mins

Course Desserts

Cuisine American

Servings 16 squares/servings

Calories 455 kcal

Equipment

9 x 9 Pan This non-stick 9 x 9" pan is fantastic for no bake desserts, as well as bars, brownies and more!
Food Processor This Ninja Pro Food Processor is easy to use and great for quickly prepping ingredients.
Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!

Ingredients

OREO Crust:

25 OREO cookies crushed
5 Tablespoons butter melted

Cheesecake Filling:

2 (8 oz. pkgs.) cream cheese room temperature
1 cup powdered sugar
1 teaspoon vanilla
1 (8 oz. carton) Cool Whip thawed
1 cup OREO cookies broken into pieces, about 10 cookies

Topping:

1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy whipping cream
8 OREO’s sliced in half

Instructions

Line a 9×9" square pan with aluminum foil, making sure foil is pressed into the bottom and sides securely. (Lining the pan with foil is optional. It does make it easier to lift the bars out of the pan and slice.) Set prepared pan aside.
For the crust: Crush the 25 OREO cookies into crumbs with a food processor or blender. Add the melted butter, and pulse in the processor a few more times to combine. Pour the crumb mixture into the lined pan, and press firmly to the bottom of the pan. Set aside.
For the cheesecake filling: With a hand or stand mixer, cream together the cream cheese and powdered sugar and mix until creamy and slightly fluffy. Add the vanilla and mix. Gradually add in the thawed whipped topping. Fold in the broken OREO cookie pieces, and mix together. Spread the mixture evenly over the top of the crust, making sure to spread firmly and evenly into corners of the pan. Refrigerate for at least 1-2 hours, or until firmly set.
To make the topping, add the chocolate chips into a bowl. In a small saucepan, bring the cream to a low simmer, and remove from heat. Pour the hot cream over the chocolate chips, and continually stir with a rubber scraper until all the chocolate chips have melted and become smooth. Let the chocolate cool slightly. Pour the slightly cooled chocolate over the top of the cream cheese layer, and spread evenly.
Even place the 16 OREO cookie halves into the chocolate. Refrigerate for at least 30 more minutes or until chocolate is completely set and firm. Cut into 16 squares.

Notes

Storage: Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. Cheesecake will keep for 5-7 days refrigerated.

If you would prefer a more firm, crisp crust, bake the OREO cookie crust at 350 for 8-10 minutes. Let cool completely before adding the cheesecake filling. (Yes, I realize this makes the dessert no longer “no-bake”, however, a more firm crust will yield more uniform, square slices.)

Cool Whip Option: if you would like to use whipped cream instead of Cool Whip, try my homemade Cool Whip recipe, which is a great stabilized whipped cream option.

Nutrition

Serving: 1gCalories: 455kcalCarbohydrates: 46gProtein: 9gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 46mgSodium: 363mgFiber: 2gSugar: 32g

Keyword oreo cheesecake bars, no bake oreo cheesecake recipe, no bake oreo cheesecake

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