No-Bake Oreo Cheesecake Bars

Some desserts feel like a direct line back to childhood—and for me, Oreo cheesecake bars are one of them. I still remember those boxed versions we used to make, the kind with a thick cookie crust and that ultra-creamy filling that somehow tasted like the best part of summer. They were easy, nostalgic, and completely irresistible.

These no-bake Oreo cheesecake bars are my grown-up, homemade answer to that craving. Same cozy comfort, but made with real ingredients, extra cookies (because why not?), and zero oven time. They’re rich but light, sweet but balanced, and dangerously easy to make. Just mix, chill, slice, and watch them disappear at potlucks, BBQs, or straight from your own fridge on a warm afternoon.

Why You’ll Love These No-Bake Oreo Bars

• No oven required – perfect for hot days
• Only 6 simple ingredients
• Creamy, fluffy cheesecake filling with tons of Oreo flavor
• Great for make-ahead desserts, parties, and summer gatherings
• Childhood nostalgia, but better

Just 6 Simple Ingredients

This recipe keeps things beautifully simple.

• Oreo cookies – The star of the show. Name brand gives the most classic flavor, but similar sandwich cookies work too.
• Butter – Helps bind the crust together.
• Cream cheese – Use full-fat and let it soften for the smoothest filling.
• Heavy cream – Whipped into fluffy peaks for a light, mousse-like texture.
• Vanilla extract – Just enough to round out the flavor.
• Powdered sugar – A small amount for sweetness without overpowering the tangy cream cheese.

How to Make No-Bake Oreo Cheesecake Bars

There are just three main steps, and the hardest part is waiting for them to chill.

Make the Oreo Crust

Start by melting the butter.

Add about half of the Oreos to a food processor and pulse until crumbs form. While pulsing, drizzle in the melted butter until the mixture looks evenly moistened.

Press the crumbs into an 8×8 or 9×9-inch pan, lining it with parchment paper if you want easy removal. Press firmly enough to hold together, but not so hard that slicing becomes difficult. A measuring cup works great here.

Pop the crust into the fridge while you make the filling.

Prepare the Cheesecake Filling

First, place a metal mixing bowl in the fridge. A cold bowl helps the whipped cream come together faster and stay stable.

In a separate bowl, whip the softened cream cheese with a portion of the powdered sugar until light and fluffy. This step adds air and makes the filling extra smooth.

Next, make the whipped cream. In the chilled bowl, beat the heavy cream with vanilla and the remaining powdered sugar until firm peaks form.

Gently fold the whipped cream into the cream cheese mixture. Take your time here—slow folding keeps the filling light and airy.

Crush some additional Oreos into chunks and fold them into the filling.

Spread the filling evenly over the chilled crust.

Chill, Top, and Serve

Refrigerate the bars for at least 1 hour, or until set.

Before serving, crush the remaining Oreos and sprinkle them generously over the top (this is not the moment to measure carefully—go with your heart).

Slice into bars and serve cold.

How to Crush Oreo Cookies

Use whatever method fits your mood (and kitchen setup):

• Food processor: Quick and easy—just don’t overdo it.
• Zip-top bag: Seal and crush with a rolling pin or heavy spoon.
• Bowl + spoon: Simple and effective.
• Your hands: Surprisingly satisfying and perfectly rustic.

Make-Ahead & Storage Tips

• These bars can be made up to 1 day in advance. Wait to add the Oreo topping until just before serving for best texture.
• Store covered or in an airtight container in the refrigerator for up to 3 days.
• Keep them chilled as much as possible—the filling softens quickly in warm temperatures.

Print

If you love easy, crowd-pleasing desserts like this one, these no-bake Oreo cheesecake bars are just the beginning. Creamy, crunchy, nostalgic, and effortlessly impressive—exactly the kind of treat that disappears faster than you expect. 🍪✨