No Bake Oreo Cheesecake Bars

If you're looking for a decadent and fun dessert to make this Summer without turning on your oven, try these No Bake Oreo Cheesecake Bars that are rich and creamy, yet not too heavy and delicious enjoyed cold or frozen! This recipe features a simple Oreo cookie crust with airy mousse-like vanilla "cookies & cream" cheesecake swirled with chocolate cookie cheesecake. It tastes like ice cream and sets up perfectly for neat slices. Oreos are the most popular cookies in the world. In fact, I've never eaten more Oreos than when my husband and I were backpacking through South East Asia. We traveled on many long bus rides from town to town and Oreos kept us sustained through many of those journeys. They taste the same wherever you are in the world, so it's just a reliable treat. Maybe it's nostalgia, but even though Oreos have become smaller and smaller over the years, they are still fun to eat. If you enjoy Oreo desserts, try my Thick Oreo Brownies and these Cookies & Cream Cheesecake Bars.

WHY THIS RECIPE WORKS

• Easy to prepare - you just need a few simple ingredients to make the filling and the crust. Even though you will need a few bowls, the steps are easy and you can make it with kids too!
• No bake recipe - the crust just chills in the fridge to set and the filling doesn't have any eggs which means this is an entirely no-bake recipe that is perfect for hot Summer days.
• Perfect set - the filling sets so nicely so that you can achieve clean slices without it being too soft.
• Enjoy them frozen - you can eat this dessert cold from the fridge, or keep it frozen for a delicious and refreshing Summer treat. I like to wrap the bars in parchment and eat them like an ice cream sandwich. You will have no regrets!
• Chocolate and vanilla swirl - the blend of vanilla cheesecake and chocolate cheesecake makes this taste like a chocolate vanilla swirl ice cream soft serve cone.

INGREDIENTS FOR NO BAKE OREO CHEESECAKE BARS

• Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content which makes the filling too soft.
• Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the vanilla shines.
• Pure vanilla extract - I really love this Madagascar Bourbon Vanilla extract.
• Cream - you'll need whipping cream with 35% milk fat to set this cheesecake and give it a lovely mousse-like texture.
• White chocolate - it adds that distinct creaminess that really makes this dessert taste like cookies & cream ice cream. In addition to that, the cocoa butter content adds stability to give this cheesecake that perfect set. The quality of your white chocolate makes a difference. Seek out pure white chocolate (not compound chocolate) which has only cocoa butter as the fat. There should not be any other vegetable oils added in the ingredient list. This is the one I use here.
• Oreo cookies - of course they are the gold standard, however any chocolate wafer cookies with cream filling will work.
• Cocoa powder - - a bit of cocoa mixed with hot water to disperse it and bring out the flavor is what makes the chocolate cheesecake batter. I love to use this Dutch Process cocoa powder.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE NO BAKE OREO CHEESECAKE BARS

• STEP 1) Make the crust. Melt the butter in the microwave on low heat, then set it aside to cool sightly while preparing the cookie crumbs. Place whole Oreo cookies (filling and all) into a food processor and pulse until it forms crumbs similar to bread crumbs. You can also place the cookies into a sealed bag and crush them with a rolling pin or heavy pot. Do not over-process or it will turn into cookie butter and feel greasy. Transfer crumbs to a medium bowl and add melted butter, then stir it together until evenly combined or pulse it in with just 1 or 2 pulses. Press the crumbs evenly into the base of the lined loaf pan using firm pressure and place it in the refrigerator to firm up and set for 30 minutes.
• STEP 2) Make the vanilla cheesecake base. Place cream cheese in a large bowl and use a hand mixer to mix for 30 seconds to help break it down. Add sugar and vanilla and mix for 1-2 minutes until smooth and creamy without any lumps. Scrape down the sides and along the bottom of the bowl with a spatula several times as needed. Add melted white chocolate and mix it in, then fold in the Oreo cookie pieces and set aside.
• STEP 3) Make the chocolate paste. Combine cocoa powder and hot water in a small bowl. Whisk until smooth and set aside to cool slightly while you finish making the base. This will be for the chocolate batter only.
• STEP 4) Whip cream and fold it in. Place cold cream in a medium bowl and use an electric hand mixer (or a stand mixer fitted with a whisk attachment) to whip it until it forms stiff peaks. Gently fold the whipped cream into the cheesecake base in two parts until combined. This takes several turns of your spatula and be cautious not to over-mix so you don't to deflate all the air in the whipped cream.
• STEP 5) Finish the chocolate cheesecake. Remove about 1 cup of the cheesecake mixture and transfer to another medium bowl. Add the cooled chocolate paste and fold it in.
• STEP 6) Assemble & Chill. Remove the Oreo cookie crust from the fridge and dollop vanilla cheesecake filling over top, alternating with chocolate filling. Gently smooth the top to level the surface, cover with plastic wrap and refrigerate for 2 hours. You can also place it in the freezer for 1 hour to speed it up.
• STEP 7) Make the ganache. Place chocolate in a heatproof bowl and melt it gently in the microwave on 50% power, stirring every 20-30 seconds. Add coconut oil and 2 tablespoon of hot water and whisk until smooth, then whisk in final 1 teaspoon of hot water until glossy. Immediately pour it over the chilled cheesecake and smooth it out. Crumble Oreo cookies on top.
• STEP 8) Let set. Place it back in the fridge for 1 hour to set. This cheesecake is delicious frozen as well. You can let it thaw for about 10 minutes, then slice it into bars, wrap one end with parchment paper to hold it and it is a great cold treat on a Summer day!

EXPERT TIPS FOR NO BAKE CHEESECAKE

• Pack the crumbs down tightly for the crust so that you get a nice solid base. I like to use the bottom of a ½ cup measuring cup to do this.
• Use the best vanilla you can. I prefer Madagascar Bourbon Vanilla Extract. The flavor of cookies and cream is really about the contrast of creamy vanilla against intense dark cocoa. Vanilla is the star and it really shines in a no-bake recipe.
• Whip the cream to stiff peaks. This will ensure that the filling sets firm, however do not over-whip to the point where the cream appears grainy. That means it is over-whipped and can separate.
• Line the pan with parchment and let it hang over the sides of the pan so that you can easily lift the chilled slab out of the pan to slice it neatly.
• Slice with a hot dry knife. What does this mean? Dip a sharp knife into a cup of boiling water and then wipe it dry before making each slice. This will ensure you get professional, neat, clean slices and sharp edges.
• Keep frozen after slicing for a delicious "ice cream" treat.

RECIPE FAQ

If you like cheesecake, check out my other cheesecake bar recipes below!

Video

No Bake Oreo Icebox Cookies & Cream Cheesecake

Christina Marsigliese, Food Scientist MSc.

These No Bake Oreo Cheesecake Bars are rich and creamy, yet not too heavy and delicious enjoyed cold or frozen for a cool Summer treat! This recipe features a simple Oreo cookie crust with airy mousse-like vanilla cookies & cream cheesecake swirled with chocolate cookie cheesecake. It tastes like ice cream and sets up perfectly for neat slices.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Chill Time 3 hours hrs

Servings 6 servings

Ingredients

  

Oreo Cookie Crust:

• 10 each (122g) whole Oreos
• 2 tablespoon (28g) salted butter, melted (or add a pinch of salt if using unsalted butter)

Vanilla Cheesecake Base:

• 8 oz (227g) full-fat brick cream cheese, softened to room temperature
• 2 tablespoon (25g) granulated sugar
• ½ teaspoon pure vanilla extract
• 3 oz (85g) pure white chocolate
• ½ cup (120ml) 35% whipping cream
• 5 Oreo cookies broken into pieces

Chocolate Paste:

• 2 tablespoon (12g) cocoa powder (I prefer this Dutch cocoa or this one)
• 2 tablespoon (30ml) hot water

Chocolate Ganache:

• 4 oz (113g) semisweet dark chocolate
• 1 teaspoon (5g) coconut oil
• 2 tbsp plus 1 tsp (35ml) hot water

Instructions

 

• Line an 8.5 x 4.5-inch loaf pan or 9 x 5-inch loaf pan with parchment paper leaving a 2-inch overhang at each end and secure them down with ¾-inch binder clips..
• Make the crust. Melt the butter in the microwave on low heat, then set it aside to cool sightly while preparing the cookie crumbs. Place whole Oreo cookies (filling and all) into a food processor and pulse until it forms crumbs similar to bread crumbs. You can also place the cookies into a sealed bag and crush them with a rolling pin or heavy pot. Do not over-process or it will turn into cookie butter and feel greasy. Transfer crumbs to a medium bowl and add melted butter, then stir it together until evenly combined or pulse it in with just 1 or 2 pulses. Press the crumbs evenly into the base of the lined loaf pan using firm pressure and place it in the refrigerator to firm up and set for 30 minutes. I like to use the bottom of a measuring cup or a flat-bottomed drinking glass to help press the crumbs in.
• Make the cheesecake base. Place cream cheese in a large bowl and use a hand mixer to mix for 30 seconds to help break it down. Add sugar and vanilla and mix for 1-2 minutes until smooth and creamy without any lumps. Scrape down the sides and along the bottom of the bowl with a spatula several times as needed. Add melted white chocolate and mix it in, then fold in the Oreo cookie pieces and set aside.
• Make the chocolate paste. Combine cocoa powder and hot water in a small bowl. Whisk until smooth and set aside to cool slightly while you finish making the base. This will be for the chocolate batter only.
• Place cold cream in a medium bowl and use an electric hand mixer (or a stand mixer fitted with a whisk attachment) to whip it until it forms stiff peaks. Gently fold the whipped cream into the cheesecake base in two parts until combined. This takes several turns of your spatula and be cautious not to over-mix so you don't to deflate all the air in the whipped cream.
• Remove about 1 cup of the cheesecake mixture and transfer to another medium bowl. Add the cooled chocolate paste and fold it in.
• Remove the Oreo cookie crust from the fridge and dollop vanilla cheesecake filling over top, alternating with chocolate filling. Gently smooth the top to level the surface, cover with plastic wrap and refrigerate for 2 hours. You can also place it in the freezer for 1 hour to speed it up.
• Once firm and set, make the ganache topping. Place chocolate in a heatproof bowl and melt it gently in the microwave on 50% power, stirring every 20-30 seconds. Add coconut oil and 2 tablespoon of hot water and whisk until smooth, then whisk in final 1 teaspoon of hot water until glossy. Immediately pour it over the chilled cheesecake and smooth it out. Crumble Oreo cookies on top and place it back in the fridge for 1 hour to set. This cheesecake is delicious frozen as well. You can let it thaw for about 10 minutes, then slice it into bars, wrap one end with parchment paper to hold it and it is a great cold treat on a Summer day!