Oreo Cheesecake Bars
These no-bake Oreo cheesecake bars combine a creamy cheesecake filling with a crunchy Oreo crust, making a simple yet delicious dessert for any occasion.
Equipment
- 9x9 inch baking pan
- Parchment paper
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Electric mixer or whisk
- Food processor (optional)
Ingredients
For the crust:
- 24-30 Oreo cookies crushed
- 1/4 cup unsalted butter melted
- Optional 2 tbsp granulated sugar
For the cheesecake filling:
- 16 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 8-10 crushed Oreo cookies
- Optional 1/2 cup mini chocolate chips
Instructions
- Prepare the crust: Crush Oreos into fine crumbs using a food processor or rolling pin. Mix with melted butter and press into a lined 9x9 inch pan. Chill in the fridge for 15-20 minutes.
- Make the filling: Beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well. Slowly fold in whipped cream and crushed Oreos.
- Assemble: Spread the cheesecake mixture evenly over the Oreo crust. Smooth the top with a spatula.
- Chill: Refrigerate for at least 4 hours, preferably overnight, to set.
- Serve: Cut into bars, garnish with extra Oreo crumbs or chocolate drizzle, and enjoy!
Notes
For a gluten-free option, use gluten-free Oreo-style cookies.
Store in an airtight container in the fridge for up to 5 days.
To freeze, wrap bars in plastic wrap and store in a freezer-safe container for up to 3 weeks. Thaw in the fridge before serving.
Store in an airtight container in the fridge for up to 5 days.
To freeze, wrap bars in plastic wrap and store in a freezer-safe container for up to 3 weeks. Thaw in the fridge before serving.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 350IUVitamin C: 0.2mgCalcium: 50mgIron: 1.2mg
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