Cool, creamy, and packed with cookies and cream, these no-bake Oreo cheesecake bars are a crowd favorite made with simple ingredients and big cookie flavor.
When you’re craving something sweet and easy, it doesn’t get much better than these Oreo cheesecake bars. With a cookie crust, a fluffy no-bake cheesecake filling, and plenty of chopped Oreos mixed in, this recipe is a surefire hit for just about any occasion.
Whether you’re baking for a party, a potluck, or just a regular Tuesday, these bars deliver on taste and texture without much effort. They’ve got that classic cookies-and-cream flavor everyone loves, all wrapped up in a cool and creamy dessert that’s simple to make and even easier to devour.
Why You’ll Love These Oreo Cheesecake Bars
- Easy no-bake filling. The creamy cheesecake layer comes together quickly with no water bath or oven time required.
- Cookie lovers’ dream. A double dose of Oreos in both the crust and filling gives you maximum cookies-and-cream flavor.
- Make-ahead friendly. Chill them for at least four hours (or overnight!) so they’re ready when you need them.
- Great for a crowd. These bars slice neatly and serve beautifully. Perfect for parties or sharing!
Key Ingredients
This is one of those magical recipes that doesn’t require a lot of ingredients to make something incredibly delicious. See the recipe card below for the full ingredient list and directions.
- Oreo cookie crumbs – For the crust. You can use store-bought crumbs or crush whole cookies with the filling.
- Butter – Just enough to hold the crust together and add richness.
- Cream cheese – The base of the filling. Use full-fat cream cheese for the best texture and flavor.
- Granulated sugar – Sweetens the cheesecake layer.
- Vanilla extract – A little boost of flavor that pairs well with the cream cheese and cookies.
- Heavy cream – Whipped and folded in to give the filling its light, mousse-like texture.
- Chopped Oreos – Stirred into the filling and sprinkled on top for extra crunch and flavor in every bite.
How to Make Oreo Cheesecake Bars
Make the crust. Stir together Oreo crumbs and melted butter. Press firmly into an 8-inch square pan. Bake it briefly for a firmer crust or skip the oven and chill it instead.
Whip the filling. Beat cream cheese, sugar, and vanilla until smooth. Whip the cream separately, then fold it into the cheesecake mixture.
Add the cookies. Gently fold in chopped Oreos, then spread the mixture evenly over the cooled crust. Top with more cookie pieces if you like.
Chill and serve. Cover and refrigerate for at least 4 hours, or overnight for the cleanest slices.
Tips for Success
- Use full-fat cream cheese. For the best texture, stick with full-fat blocks of cream cheese, not the whipped kind or anything labeled “light.”
- Whip to soft peaks. Stop whipping the cream once it holds soft peaks. This helps the filling stay light and smooth without becoming grainy.
- Don’t over-mix. When folding the whipped cream into the cream cheese mixture, mix just until combined to keep the texture airy.
- Chill thoroughly. The bars need at least 4 hours in the refrigerator to set properly. For the cleanest slices, chill overnight and use a sharp knife to cut.
- Try freezing for easier slicing. If your fridge is packed or you’re in a hurry, a short time in the freezer (30 to 60 minutes) before slicing can help firm them up.
Variations and Substitutions
- Make it with other cookies. Swap classic Oreos for another flavor, like chocolate mint or peanut butter for a fun twist on flavor.
- Add a swirl. Drizzle a little melted chocolate or caramel over the filling before chilling and swirl it in gently with a knife.
- Go mini. Make individual cheesecakes in a muffin pan lined with paper liners. They’ll set faster and are great for parties.
- Top it off. Add a layer of whipped cream, a sprinkle of cookie crumbs, or a drizzle of chocolate before serving for an extra-fancy finish.
How to Store
Refrigerate. Keep the bars covered in the refrigerator for up to 5 days. Store them in the pan or transfer to an airtight container.
Freeze. For longer storage, freeze the bars in a single layer until firm, then wrap tightly or place in an airtight container. They’ll keep up to 2 months. Thaw overnight in the refrigerator before serving. The texture may soften slightly but will still be delicious.
The Magic of Oreos + Cheesecake
With a crunchy cookie crust, a fluffy no-bake filling, and plenty of Oreo goodness in every bite, these cheesecake bars are an easy win for any occasion. Whether you’re making them ahead for a party or just treating yourself, this recipe is one you’ll want to keep on repeat.
More Oreo Desserts
Oreo Cheesecake Bars
Ingredients
For the crust:
- 2 cups (200 g) Oreo cookie crumbs, about 20 cookies
- 1/4 cup (56 g) unsalted butter, melted
For the filling:
- 16 ounces (454 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream
- 1 cup roughly chopped Oreo cookies, about 9 to 10 cookies
- more Oreo cookie pieces or mini Oreos, for garnish (optional)
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C).*
- Combine cookie crumbs and butter until thoroughly combined. Press the mixture evenly into the bottom of an 8-inch square pan.
- Bake 12 minutes. Set aside to cool completely.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined.
- Place the cream in a separate bowl. Use an electric mixer with a whisk attachment to whisk the cream to soft peaks.
- Gently fold the whipped cream into the cream cheese mixture. Gently stir in the chopped cookies.
- Spread the filling over the cooled crust. Refrigerate at least 4 hours before serving. (Overnight is even better!)
Video
Notes
- *Briefly baking the crust will make a sturdier crust. But if you prefer, you can skip the baking time. After you press the crust into the pan, refrigerate or freeze it for about 30 minutes before filling it.
- Store in an airtight container in the refrigerator up to 5 days.
19 Comments on “Oreo Cheesecake Bars”
these look yummy!
I made these for church dinner last night and they were a huge hit!!!!! Delicious and so easy. Kay
I’m glad it was a success, Kay!
This looks absolutely delicious. I’m planning to make it for my son’s birthday party.
Enjoy! And happy birthday to your son!
Thank you for the recipe! When you say, “7 ounces Oreo cookie crumbs (about 1 & 3/4 cups or 18 to 20 Oreos),” is that Oreos with the cream filling or just the cookie part? Thanks so much!
Hi, Malia. I use the entire cookie, filling and all.
I weighed out the cookie crumbs and the crust basically liquefied in the oven. Upon cooling it solidified into a sheet of chocolate cookie, very hard and not crumbly like yours. Is it possible that it’s more than 7 oz? The filling is great. I was so happy and pleasantly surprised that it wasn’t heavy or too sweet. I did use the Oreo thins as I didn’t want too much added sweetness. All great, just some issues with that crust for me. Thanks for another great recipe!
Hi, Ellen. I’m sorry you had troubles! I double checked my notes from when I was working on the recipe, and the quantities are correct. I’ve never used Oreo thins, so I don’t know if there’s an appreciable difference in them versus the originals. It does sound like the crumbs to butter ratio was off for you, so I’d either cut down the butter or increase the crumbs.
Could I double the recipe and use a 9 x 13 pan?
Yes, that should be fine.
how long do you recommend baking the crust and at what temp?
Hi, Nikki. It’s in the directions under the heading “to make the crust.”
What other pan can I use if I don’t Have the square one! I have a pie pan. Thanks!
Hi, Alexandra. If your pie pan is 9-inches round, then you should be all set with no changes.
I made these bars back in the 80’s to enter into the Pillsbury bake-off contest. Only my base was brownies and I mixed cool whip with the cream cheese, but whipping cream might be better. Also if you use the mini Oreos they don’t mix the crumbs up all over in the cheese part, although it doesn’t hurt anything.
So then they are not the same bars?
I clicked on the recipe Cookies and Cream Cheesecake COOKIES and it keeps taking me to the recipe for the bars. Is there a way to get the recipe for the cookies? Thank you.
Hi, Mary! Here’s a link for the cookies: Cookies and Cream Cheesecake Cookies. You can always find all of my recipes in the recipe index linked at the top of every page or use the search box.