No Bake Oreo Bars

This no-bake Oreo cheesecake bar recipe has become my secret weapon for impressing guests without spending hours in the kitchen. The combination of creamy cheesecake filling studded with chunks of Oreo cookies and topped with silky chocolate ganache creates an irresistible dessert that disappears within minutes at any gathering.

I first made these bars for my niece's birthday when the oven unexpectedly stopped working. What started as a kitchen emergency has now become the most requested dessert at our family gatherings with everyone asking for the recipe.

Ingredients

• Oreo cookies: both biscuits and fillings are used separately for maximum flavor
• Cream cheese: provides the signature tangy base ensure it's fully softened
• Heavy cream: whipped to perfection gives the filling its cloud like texture
• Milk chocolate: creates a decadent ganache topping look for high quality bars
• Butter: binds the crust together use unsalted for better flavor control

How To Make No-Bake Oreo Cheesecake Bars

Prepare the crust:

Separate 18 Oreo cookies keeping both the chocolate biscuits and white fillings. Crush the biscuit parts into fine crumbs using a food processor or placing them in a ziplock bag and rolling with a rolling pin. Mix thoroughly with melted butter until the mixture resembles wet sand. Press firmly into a lined 8x8 inch pan creating an even layer and refrigerate for 20 minutes until firm.

Create the cream cheese base:

In a large bowl beat the softened cream cheese for at least 3 minutes until completely smooth with no lumps remaining. Add all the reserved Oreo fillings and continue mixing until fully incorporated. The mixture should be smooth with specks of white Oreo filling distributed throughout.

Whip the cream:

In a separate bowl whip the heavy cream with the granulated sugar starting on low speed and gradually increasing to high. Continue until the cream holds soft peaks when the beater is lifted about 2 to 3 minutes. Be careful not to overwhip as it can become grainy.

Combine the elements:

Using a rubber spatula gently fold the whipped cream into the cream cheese mixture with a figure eight motion preserving as much air as possible. Once almost combined add the chopped Oreo cookies and fold just until evenly distributed throughout the filling.

Layer and chill:

Spread half of the cheesecake mixture over the prepared crust creating an even layer. Place 3 whole Oreos in a row down the center then cover with the remaining filling. Smooth the top with an offset spatula and refrigerate overnight or at least 6 hours to set properly.

Prepare the ganache:

Heat the heavy cream in a microwave or saucepan until just beginning to simmer. Pour over the chopped milk chocolate and let sit for 2 minutes. Gently stir until completely smooth and glossy. Allow to cool until lukewarm but still pourable.

Finish and garnish:

Pour the cooled ganache over the chilled cheesecake spreading it into an even layer. Return to the refrigerator for 30 minutes to set. Before serving top with halved Oreo cookies arranged in a pattern that will guide your cutting lines.

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The secret to this recipe is separating the Oreo cookies from their filling. My daughter thought I was crazy the first time she watched me twist apart all those cookies but the difference in flavor is remarkable. The distinct layers of Oreo in the crust and throughout the filling create a dessert that truly captures the essence of the beloved cookie.

Make Ahead Options

These cheesecake bars actually improve with time in the refrigerator. The flavors meld together and the texture becomes perfectly firm. For best results make them at least 8 hours before serving but they can be prepared up to 3 days in advance. Keep tightly covered with plastic wrap to prevent them from absorbing refrigerator odors.

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Serving Suggestions

For an elegant presentation serve these bars on small dessert plates with a drizzle of additional melted chocolate. Add a dollop of freshly whipped cream on the side and a mint leaf for color. For a more casual approach these bars are perfectly portable for picnics and potlucks simply cut them smaller and serve in cupcake liners for easy handling.

Ingredient Substitutions

If cream cheese is unavailable mascarpone makes an excellent substitute though the flavor will be slightly less tangy. For a lighter version use Neufchâtel cheese which has one third less fat than regular cream cheese. Golden Oreos can create a stunning variation with white chocolate ganache for a beautiful contrast. During the holiday season try using mint Oreos for a festive twist.

When slicing these bars be sure to use a sharp knife dipped in hot water and wiped clean between each cut. This ensures clean edges that showcase the beautiful layers you've created. I like to remove the bars from the refrigerator about 10 minutes before serving to allow the ganache to soften slightly making them easier to eat while still maintaining their perfect structure.

Frequently Asked Questions

→ How do I make the crust for Oreo bars?

Crush the biscuit part of the Oreo cookies finely and mix with melted butter. Press the mixture into a prepared pan and chill until firm.

→ How can I achieve a smooth filling?

Ensure the cream cheese is softened to room temperature before mixing. Whipping the heavy cream to soft peaks separately adds a light, airy texture.

→ Can I make this dessert ahead of time?

Yes, these bars need to be refrigerated for several hours or overnight to set properly. They're a great make-ahead treat!

→ What can I use instead of a chocolate ganache topping?

You could drizzle melted white chocolate, use a dusting of cocoa powder, or even sprinkle crushed cookies instead of ganache.

→ How do I store these Oreo bars?

Store the bars in an airtight container in the refrigerator for up to 4-5 days. Avoid leaving them out at room temperature for too long.