By: Jill Mills Posted: Jun 24, 2023

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This recipe for Oreo Cheesecake Bars is a delicious no-bake dessert that’s perfect for any occasion. The filling is creamy like a traditional cheesecake and the Oreos add crunchy texture and delicious chocolate flavor.

stack of oreo cheesecake bars with bite out

Easy No-Bake Cheesecake Bars

One of my favorite desserts to make during July and August is no-bake cheesecake. I’ve tried so many variations and these Oreo cheesecake bars are one of my top go-tos. You make your own decadent Oreo cookie crust and a rich cheesecake filling that’s the perfect balance of tangy and sweet.

My kids love Oreos. It’s one of the snacks we always have in our house. Nothing beats Oreos dipped in a glass of ice-cold milk. Sometimes, I like to use the Oreos for desserts so we can enjoy them in a different way that’s still super yummy. We also have other versions of this including chocolate Oreo cheesecake bars and Oreo brownie cheesecake bars. This is an easy recipe that they ask for constantly and I don’t mind because it’s quick and I love it as much as they do.

Oreo Skillet Cookie and Easy Oreo Cookie Bark are other recipes that I make often with Oreos!

ingredients needed to make oreo cheesecake bars

What You’ll Need

The ingredients needed for this Oreo cheesecake bars recipe are easy to find and inexpensive. I have all of these things in my kitchen daily.

Crust:

Oreo Cookies: Crushed with a food processor or in a zippered bag.
Butter: Unsalted and melted.

Filling:

Cream Cheese: Make sure it’s softened, which can be done by leaving it out on the counter for about 30 minutes before making this creamy cheesecake filling.
Powdered Sugar
Sour Cream: This makes the filling creamy and not overly sweet.
Vanilla Extract
Oreos: Crushed the same way as the crust.

Topping:

Oreos: I like crushing these into coarse crumbs for the topping and I also remove the filling.
Mini Semi-Sweet Chocolate Chips

How to Make Oreo Cheesecake Bars

Here are detailed step-by-step instructions to ensure you get the best result. I promise it’s easy!

crushed oreos and melted butter in glass bowl

Oreo Crust:

Step 1: Prepare Your Pan. Line your 8×8 baking dish with parchment paper.
Step 2: Crush the Oreos. Then, add your Oreos to a food processor and pulse until they become fine crumbs. You can also place them in a zippered bag and crush them.
Step 3: Make the Crust. In a small bowl, combine the crushed Oreos with the melted butter. Press the mixture into the bottom of the pan.
Step 4: Chill. Place it in the freezer to chill for about 10 minutes. You can make the cheesecake layer while the crust is in the freezer.

Cheesecake Layer:

cream cheese whipped in bowl with vanilla extract

Step 1: Cream the Cheese and Sugar. Combine the cream cheese and powdered sugar in a medium bowl. You can use an electric mixer or a stand mixer on the low setting.
Step 2: Add Remaining Ingredients. Add the sour cream and vanilla. Continue to mix on low until nice and smooth.
Step 3: Crush and Fold Oreos. Crush your Oreos and then add to the cheesecake mixture. Fold in once.
Step 4: Add to Crust. Carefully pour the batter into the pan and make sure the Oreos are incorporated. Spread it evenly.
Step 5: Chill. Allow the cheesecake cars to set in the refrigerator for 4-6 hours or the freezer for 2-4 hours. I typically leave them in the freezer overnight.

oreo cheesecake bars in square glass dish

oreo cheesecake bars ready to be cut on parchment paper

Topping:

Step 1: Crush Oreos. Remove the filling from the Oreos and crush them in the food processor or a zippered bag.
Step 2: Melt Chocolate: Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring after each one until smooth.
Step 3: Drizzle. I put the chocolate into a ziplock bag and cut off the tip. Then, I drizzle the melted chocolate over the cheesecake bars and top with remaining Oreos.
Step 4: Serve. Enjoy immediately or store in the fridge until ready to serve.

oreo cheesecake bar topped with oreo pieces and chocolate drizzle

How to Serve These Cheesecake Bars

If you refrigerate the Oreo cheesecake bars, slice them immediately after taking them out. Then, you can add the topping.
If you freeze them, let them sit at room temperature for about 10 minutes before slicing. Add the topping after they are sliced.

fork taking bite out of oreo cheesecake bar

Tips and Tricks

You don’t have to remove the filling from the Oreos for the topping. I do it because I like the look of it, and the cookies are crunchier.
If you want the cheesecake filling to resemble that classic white color with Oreo pieces throughout, do not overmix it. It will turn brown if you stir it too much.
For this Oreo cheesecake dessert, I use regular Oreos. You could also use double stuffed or a flavor like a peanut butter or birthday cake.

stacks of oreo cheesecake bars with bite out

More No-Bake Cheesecake Recipes

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Oreo Cheesecake Bars

This recipe for Oreo Cheesecake Bars is a delicious no-bake dessert that’s perfect for any occasion. The filling is creamy like a traditional cheesecake and the Oreos add crunchy texture and delicious chocolate flavor.

Servings: 16 bars

Prep: 15

Chill time: 6

Total: 6 15

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Ingredients

Crust Ingredients:

▢ 20 Oreos crushed (about 2 cups)
▢ 5 tablespoons unsalted butter melted

Cheesecake Layer Ingredients:

▢ 12 ounces cream cheese softened
▢ 1 cup powdered/confectioners sugar
▢ 2/3 cup regular sour cream
▢ 1 teaspoon pure vanilla extract
▢ 15 Oreos crushed

Topping Ingredients:

▢ Crushed Oreos I like to take the filling out of mine for the topping.
▢ 1/2 cup mini semi-sweet chocolate chips

Instructions

Line an 8×8” square baking dish (you can also use a 9×9” baking dish) with parchment paper. In a food processor (or zippered bag), crush Oreos until fine crumbs.
Combine the melted butter and oreo crumbs together in a small bowl.
Press the crumbs mixture down into the bottom of the square pan.
Put the crust into the freezer for 10 minutes or while you are making the cheesecake layer. In a medium sized mixing bowl, combine the cream cheese and powdered sugar together with a hand mixer on low (you can also use a stand mixer).
Add the sour cream and vanilla and mix on low until smooth.
Use a zippered bag to roughly crush the oreos (you can leave big pieces or use small crumbs – it’s really a personal choice how chunky you want your Oreos).
Pour the crushed oreos into the cheesecake batter and fold once (do not over mix). Pour the batter into the prepared crust gently folding in the Oreos as you press the cheesecake on top of the crust and smooth the top.
Allow the cheesecake to set completely in the refrigerator (4-6 hours) or in the freezer (2-4 hours) or overnight in the freezer or refrigerator. I used the freezer and froze mine overnight.
If frozen: remove from the freezer and let it sit at room temperature for 10 minutes before cutting into 16 squares (4 rows of 4) and adding the topping.
If refrigerated: remove from the refrigerator and immediately cut the cheesecake into 16 squares (4 rows of 4) and add the topping.
For the topping:
Crush the Oreos (without the filling) in a zippered bag until fine or chunky crumbs. Heat the chocolate chips in 30-second increments until melted (stirring between and do not overheat – I did two 30-second increments).
Pour the melted chocolate into a zippered bag and cut the tip off.
Drizzle chocolate over the cheesecake bars and immediately top with crushed Oreos (I like to do a few at a time so that the chocolate doesn’t harden too quickly before you add the crushed Oreos on top).
Serve immediately or refrigerate the cheesecake bars until ready to serve. Oreo Cheesecake Bars will last for about 2-3 days in the refrigerator in an airtight container.

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Notes

Do not overmix the Oreos into the cheesecake batter or the batter will turn brown like chocolate – which is fine and tastes amazing, but it won’t give you the same white cheesecake with Oreo pieces like the photos.
● For the topping, you can leave the Oreo filling if you prefer, I just like the look of crushed Oreos without the filling.
● I used regular Oreos for this recipe, but you could always use double stuffed.

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