Description
Delicious no-bake Oreo cheesecake bars featuring a crunchy Oreo crust and a creamy, fluffy Oreo-studded cream cheese filling. Perfect for an easy yet indulgent dessert requiring no oven time and only a few hours of chilling.
Ingredients
Crust
- 18 Oreo cookies
- 5 tablespoons (71 g) unsalted butter, melted
- Pinch salt
Filling
- 16 ounces cream cheese (two 8-ounce bricks at room temperature)
- ½ cup (100 g) granulated sugar
- ¼ cup (60 g) sour cream
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream
- 20 Oreo cookies (crumbled)
Instructions
- Prepare the crust: Add 18 Oreo cookies to a food processor and pulse into fine crumbs. Then add the melted butter and a pinch of salt, pulsing until the mixture is well combined and holds together when pressed.
- Press crust into pan: Press the Oreo crumb mixture evenly into a parchment-lined 8x8 inch pan. Place the pan into the fridge or freezer to chill while preparing the filling.
- Make cream cheese base: Using a hand or stand mixer, beat the cream cheese and granulated sugar on medium speed until smooth and creamy, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
- Add sour cream and vanilla: Beat in the sour cream and vanilla extract just until combined, being careful not to overmix.
- Whip in heavy cream: Gradually add the heavy whipping cream in three additions, whipping well after each addition until the mixture is fluffy and light.
- Incorporate crumbled Oreos: Gently fold the 20 crumbled Oreo cookies into the cream cheese mixture until evenly distributed.
- Assemble cheesecake bars: Pour the filling mixture over the chilled crust, smoothing out the top with a spatula. Cover the pan with plastic wrap.
- Chill to set: Refrigerate the bars for at least 8 hours, or until fully set and cold.
- Serve: Before serving, loosen the edges with a knife, slice into bars, wiping the knife clean between slices for neat pieces.
Notes
- Ensure cream cheese is at room temperature for easy mixing and smooth texture.
- Press the crust firmly into the pan to prevent crumbling when sliced.
- For quicker chilling, use the freezer but do not freeze solid.
- Use a sharp knife warmed under hot water for clean slicing.
- Store leftover bars covered in the refrigerator up to 3 days for freshness.