Description
A creamy, crunchy, and easy no-bake summer dessert featuring a dense Oreo crust and a light, tangy cheesecake filling. Perfect for hot days as it requires zero oven time and can be made ahead.
Ingredients
Scale
- 24 Oreo cookies (about 1.5 cups crumbs)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces full-fat cream cheese, softened
- 2 cups heavy whipping cream, cold
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar (optional)
- 8–12 whole Oreo cookies for topping
- 1 cup whipped cream or Cool Whip for topping
Instructions
- Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
- Crush 24 Oreos into fine crumbs using a food processor or a ziplock bag with a rolling pin.
- Mix the cookie crumbs with melted butter and granulated sugar until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Refrigerate while making the filling.
- In a large, cold bowl, whip the heavy cream (and cream of tartar if using) until stiff peaks form.
- In a separate large bowl, beat the softened cream cheese until smooth and creamy with no lumps.
- Add powdered sugar and vanilla extract to the cream cheese and beat on medium-low until combined and fluffy.
- Add one-third of the whipped cream to the cream cheese mixture and beat gently to combine.
- Using a spatula, gently fold in the remaining whipped cream from the bottom up, stopping when just streaks of white remain to avoid deflating the mixture.
- Spread the filling evenly over the chilled crust and smooth the top.
- Sprinkle crushed Oreos over the top and decorate with halved or whole cookies if desired.
- Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, ideally overnight, until set.
- Lift the bars out of the pan using the parchment overhang.
- Use a sharp knife to cut into squares, wiping the knife between cuts for clean edges.
- Top with a dollop of whipped cream and serve.
Notes
Ensure cream cheese is fully softened to avoid lumps. Chill the mixing bowl before whipping cream for better volume. Do not freeze as the texture may become grainy. Store in an airtight container in the fridge for up to 5 days. For a gluten-free version, use gluten-free chocolate sandwich cookies. For a dairy-free version, use dairy-free cream cheese and coconut cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 28
- Sodium: 250
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
Keywords: no-bake, oreo cheesecake, summer dessert, easy dessert, crowd-pleasing, make-ahead dessert, kid-friendly