Indulge in creamy, dreamy no-bake Golden Oreo Cheesecake Bars! Perfect for dessert lovers, these bars are easy to make and feature a buttery cookie crust with a light, fluffy cheesecake filling.

Golden Oreos hold a special place in my kitchen—and my heart. My boyfriend’s love for these vanilla-flavored cookies inspired me to create a dessert just for him. I wanted something that wasn’t overly sweet but still showcased the rich, creamy goodness of cheesecake. These no-bake Golden Oreo Cheesecake Bars are the perfect balance of indulgent and refreshing, with a buttery crust, a fluffy filling, and a light crunch of cookies mixed throughout.

Whether you’re a Golden Oreo fanatic or just looking for a no-bake dessert to wow your family and friends, this recipe delivers the perfect treat for any occasion!

What You’ll Need:

For the Crust:

24 Golden Oreos
4 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened
1 cup powdered sugar (adjust to your liking)
1 tsp vanilla extract
1 cup chilled heavy cream
½ tsp fresh lemon juice
4-6 Golden Oreos, crushed (for mixing into the batter)

For the Topping:

More crushed Golden Oreos
Melted white chocolate for drizzling (optional)

How to Prepare:

1. Prepare the Crust:

Place the 24 Golden Oreos into a food processor or a zip-top bag and crush into fine crumbs.
Add the melted butter to the crumbs and mix until the texture resembles wet sand.
Line a 9×9-inch baking pan (or an 8×8-inch pan for thicker bars) with parchment paper for easy removal.
Press the cookie mixture firmly into the bottom of the pan, creating an even layer.
Place the crust in the refrigerator to chill for 10-15 minutes while you prepare the filling.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. A hand mixer or stand mixer works best for this.
Add the powdered sugar, vanilla extract, and lemon juice to the cream cheese. Beat until well combined and fluffy.
In a separate bowl, whip the chilled heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
Fold in 4-6 crushed Golden Oreos for added texture and flavor.
TIP: If you want a firmer texture, you can dissolve 1/2 tablespoon of unflavored gelatin in 2 tablespoons of warm water and fold it into the batter before spreading it on the crust.

3. Assemble the Bars:

Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

4. Add the Toppings:

Once the cheesecake bars are fully set, drizzle melted white chocolate over the top (if using) and sprinkle with additional crushed Golden Oreos.
Slice into bars and serve immediately.

Why This Recipe Works:

No-Bake Convenience: Perfect for hot days when you don’t want to turn on the oven.
Customizable Sweetness: Adjust the powdered sugar to suit your taste.
Golden Oreo Goodness: Incorporating the cookies into the crust, filling, and topping ensures their flavor shines in every bite.
Make-Ahead Friendly: These bars taste even better after chilling overnight, making them ideal for parties and gatherings.

Print Recipe

No Bake Golden Oreo Cheesecake Bars

Indulge in creamy, dreamy no-bake Golden Oreo Cheesecake Bars! These bars are easy to make with a buttery cookie crust with a light, fluffy cheesecake filling.

Course: Dessert

Cuisine: American

Ingredients

For the crust:

24 Golden Oreos
4 tbsp unsalted butter melted

For the cheesecake filling:

16 oz cream cheese softened
1 cup powdered sugar adjust to liking
1 tsp vanilla extract
1 cup chilled heavy cream
1/2 tsp fresh lemon juice
4-6 Golden Oreos, crushed for mixing into the batter

For the topping:

more crushed cookies
melted white chocolate for drizzling optional

Instructions

In a plastic bag or in a food processor crush 24 of the cookies into fine crumbs.
Add the melted butter and combine the mixture until it resembles wet sand.
Line a 9×9-inch baking pan (or an 8×8-inch pan for thicker bars) with parchment paper for easy removal and clean up.
Press the cookie mixture into the pan to form a compact even crust.
Chill the crust in the refrigerator while you prepare the filling (about 10-15 minutes).

For the filling:

In a large bowl, beat the cream cheese until smooth and creamy. I like to use my stand mixer for this or hand mixer.
Add powdered sugar, vanilla, and lemon juice. Continue to beat until well combined.
In a separate bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
Fold in the the crushed cookies, mixing it gently without deflating the whipped cream.
If you want a firmer texture, you can dissolve 1/2 tablespoon of unflavored gelatin in 2 tablespoons of warm water and fold it into the batter before spreading it on the crust.
Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until firm (overnight is ideal for best results)
Once the bars have fully set, drizzle with white chocolate, if using and sprinkle with more crushed cookies. Slice into bars and enjoy!

Notes

Storage Tips:
- Refrigerator: Store the bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the bars (without the white chocolate drizzle) in a freezer-safe container for up to 1 month. Let them thaw in the refrigerator before serving.
Serving Suggestions:
- Serve these bars with a drizzle of caramel or chocolate sauce for extra indulgence.
- Pair with a scoop of vanilla ice cream for a decadent dessert duo.
- Garnish with fresh berries or a sprig of mint for a pop of color and freshness.

The BEST Golden Oreo No Bake Cheesecake