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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 9x9-inch baking pan (or an 8x8-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.