Description
These no-bake Oreo cheesecake bars are simple to make and perfect for any occasion. They feature a rich Oreo crust and a creamy cheesecake filling, all without turning on your oven.
Ingredients
Scale
- 24 Oreo cookies, finely crushed (about 2 cups)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 8 ounces whipped topping, thawed
- 10 Oreo cookies, roughly chopped, for topping
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- Combine crushed Oreo cookies and melted butter in a medium bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Refrigerate the crust for 15 minutes while you prepare the filling.
- In a large bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, beating until well combined.
- Stir in sour cream until just incorporated.
- Gently fold in the thawed whipped topping until no streaks remain.
- Pour the cheesecake filling over the chilled Oreo crust and spread evenly.
- Sprinkle the chopped Oreo cookies over the top of the cheesecake.
- Refrigerate for at least 4 hours, or preferably overnight, until firm.
- Lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.
Notes
- Use full-fat cream cheese for the best texture.
- Make sure your cream cheese is at room temperature to prevent lumps.
- For easier cutting, run your knife under hot water before slicing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 420
- Sugar: 35g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg