Description
Delight in these No-Bake Oreo Cheesecake Bars, featuring a buttery Oreo crust layered with a creamy, fudgy cheesecake filling studded with chunks of Oreo cookies. Ready in under an hour, with a brief chilling period, they make the perfect easy dessert for any occasion.
Ingredients
Scale
Crust
- 22 Oreos (about 2 cups finely crushed)
- 4 tablespoons salted butter, melted
Cheesecake Filling
- 2 (8-ounce) packages full-fat cream cheese, room temperature
- ⅔ cup granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 14 Oreos, roughly chopped or broken up (divided)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Line an 8×8-inch baking pan with parchment paper, covering the bottom and sides, and set aside.
- Make the Crust: In a medium bowl, combine the finely crushed 22 Oreos with the melted butter until fully mixed. Press this mixture firmly and evenly into the bottom of the prepared pan using a flat-bottomed glass or measuring cup to compact it. Bake for 10 minutes, then remove and allow to cool while you prepare the filling.
- Mix Cream Cheese and Sugar: Using an electric mixer, beat the cream cheese and granulated sugar in a large bowl until smooth and creamy. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Sour Cream and Vanilla: Add the sour cream and vanilla extract to the cream cheese mixture, then beat on low speed until well combined and smooth.
- Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing.
- Fold in Oreos: Gently fold half of the roughly chopped Oreos into the cheesecake batter with a rubber spatula, ensuring the pieces are evenly distributed.
- Assemble and Bake: Spread the cheesecake mixture evenly over the cooled Oreo crust in the pan. Sprinkle the remaining chopped Oreos over the top. Bake for 40 to 45 minutes or until the edges are set and the center is slightly jiggly when the pan is gently shaken.
- Cool and Chill: Allow the cheesecake to cool completely to room temperature. Then refrigerate for at least 4 hours or overnight to let it fully set.
- Serve: Once chilled, remove the cheesecake from the pan using the parchment paper edges, cut into bars (typically 9 or 16 servings), and enjoy.
Notes
- Serving Size: The cheesecake can be cut into 9 generous bars or smaller 16 bars depending on your preference. Nutritional values below are calculated based on 9 servings.
- Storage: Store bars in an airtight container or tightly wrapped in plastic wrap/aluminum foil in the refrigerator. They remain fresh up to 5 days.
- Freezing: Wrap each bar individually in plastic wrap, then place in an airtight container or ziplock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
