Creamy No-Bake Oreo Bars (Printer-Friendly)
Cool and creamy Oreo bars made in just 20 minutes—perfect for summer or any time you crave a sweet treat.
# What You’ll Need to Cook:
→ Crust
01 -
20 Oreo cookies, finely crushed
02 -
5 tablespoons unsalted butter, melted
03 -
Pinch of salt (optional)
→ Filling
04 -
16 ounces full-fat cream cheese, at room temperature
05 -
1 cup heavy cream, cold
06 -
1 cup powdered sugar, sifted
07 -
1 teaspoon pure vanilla extract
→ Topping (optional)
08 -
Crushed Oreo cookies
09 -
Chocolate sauce drizzle
10 -
Fresh berries
11 -
Whipped cream
# Steps to Prepare:
01 -
Crush Oreo cookies into fine crumbs using a food processor or a sealed plastic bag and rolling pin. Combine crumbs with melted butter and optional pinch of salt until mixture resembles wet sand. Press evenly into a parchment-lined 8×8 inch pan. Refrigerate for 15–20 minutes to set.
02 -
Beat room-temperature cream cheese on low speed until smooth. Gradually add powdered sugar and vanilla extract. In a separate bowl, whip cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until fully incorporated.
03 -
Spread the filling evenly over the chilled crust using a spatula. Smooth the surface and tap the pan to release air bubbles.
04 -
Refrigerate the assembled cheesecake for at least 4 hours, ideally 6–8 hours, to ensure proper setting.
05 -
Top with crushed Oreos, chocolate drizzle, berries, or whipped cream as desired. Slice with a hot, clean knife for neat edges. Serve chilled.
# Extra Cooking Tips:
01 -
For best results, use full-fat cream cheese and ensure all ingredients are at the proper temperature before mixing.
02 -
To prevent lumps, avoid overmixing and use sifted powdered sugar.