Indulge your sweet tooth with these irresistible No-Bake Oreo Cheesecake Bars. This easy-to-make dessert combines the classic flavors of creamy cheesecake and crunchy Oreos. The no-bake process makes it a perfect treat for any occasion, and the rich, creamy filling is sure to satisfy your cravings.

Ingredients:

For the Crust:

44 chocolate Oreos, divided
½ cup salted butter, melted

For the Cheesecake Filling:

32 ounces cream cheese, softened (4 blocks)

¾ cup white sugar
2 teaspoons vanilla extract
4 large eggs

¾ cup sour cream

Instructions:

Making the Crust:
- Preheat the oven to 325°F (160°C). Line a 9×13-inch glass baking pan with parchment paper.
- In a food processor, blend 30 Oreos into crumbs and transfer them to a large mixing bowl. Mix in the melted butter until fully coated.
- Press the cookie mixture evenly into the bottom of the pan using the back of a ½ cup measuring cup.
- Bake for 10 minutes, then allow to cool completely.

Making the Cheesecake Filling:
- Cube the softened cream cheese and whip it in a large mixing bowl until smooth, about 2 minutes.
- Add the sugar and vanilla, blending until fully combined.
- Beat the eggs in a small bowl, then mix them into the cream cheese in two parts until smooth.
- Gently fold in the sour cream until just combined. Roughly chop 7 Oreos and fold them into the cheesecake filling.
Baking and Chilling:
- Pour the filling over the Oreo crust, smoothing it out with a spatula. Top with the remaining chopped Oreos.
- Bake for 35-40 minutes until the center is set but slightly jiggly.
- Cool on the counter for 1 hour, then chill in the fridge for at least 6 hours or overnight.
- Slice into 24 bars and enjoy!

Prep Time: 30 minutes

Cook Time: 40-45 minutes

Total Time:1 hour 10-15 minutes

Servings:24

Easy Oreo Cheesecake Bars: Perfect for Any Occasion

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Instructions

Making the Crust:
- Preheat the oven to 325°F (160°C). Line a 9×13-inch glass baking pan with parchment paper.
- In a food processor, blend 30 Oreos into crumbs and transfer them to a large mixing bowl. Mix in the melted butter until fully coated.
- Press the cookie mixture evenly into the bottom of the pan using the back of a ½ cup measuring cup.
- Bake for 10 minutes, then allow to cool completely.

Making the Cheesecake Filling:
- Cube the softened cream cheese and whip it in a large mixing bowl until smooth, about 2 minutes.
- Add the sugar and vanilla, blending until fully combined.
- Beat the eggs in a small bowl, then mix them into the cream cheese in two parts until smooth.
- Gently fold in the sour cream until just combined. Roughly chop 7 Oreos and fold them into the cheesecake filling.
Baking and Chilling:
- Pour the filling over the Oreo crust, smoothing it out with a spatula. Top with the remaining chopped Oreos.
- Bake for 35-40 minutes until the center is set but slightly jiggly.
- Cool on the counter for 1 hour, then chill in the fridge for at least 6 hours or overnight.
- Slice into 24 bars and enjoy!

Prep Time:

30 minutes

Cook Time:

40-45 minutes

Total Time:

1 hour 10-15 minutes

Servings:

Author: Olivia Chen

Conclusion:

These No-Bake Oreo Cheesecake Bars are the perfect dessert for any occasion. They’re easy to make, require minimal baking, and are packed with rich, creamy flavor. So, what are you waiting for? Give this recipe a try and indulge in the deliciousness!

FAQ:

Can I use a different type of cookie?
While Oreos are classic, you can experiment with other chocolate cookie crumbs like chocolate sandwich cookies or crushed chocolate wafers.

Can I make this ahead of time?
Absolutely! These bars are even better when chilled, so make them a day or two in advance.
Can I freeze these cheesecake bars?
Yes, you can freeze these cheesecake bars. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.