Get the Recipe:
Oreo Cheesecake Bars
These easy Oreo Cheesecake Bars feature a simple cookie crust and a no-bake cheesecake filling loaded with chopped Oreos. They’re cool, creamy, and always a crowd favorite!
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!)
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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.
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