These No Bake Cookies and Cream Cheesecake Bars have a sweet and creamy filling on a delicious chocolate cookie crust. They are the perfect make ahead dessert that will impress everyone!
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Why We Love These Cookies N' Cream Cheesecake Bars
- No bake desserts are the perfect make ahead dessert and this recipe does not disappoint.
- The cheesecake bars can be done and in the fridge chilling within 20 minutes.
- Who doesn't love chocolate sandwich cookies, a.k.a. Oreos? This recipe is loaded with cookies.
- No jello, pudding or gelatin needed.
- It's utterly divine and delicious!!!
No Bake Cookies and Cream Cheesecake Bars Recipe Ingredients
- Chocolate Sandwich Cookies
- Salted Butter
- Cream Cheese
- Sweetened Condensed Milk
- Pure Vanilla Extract
- Salt
- Heavy Whipping Cream
- Powdered Sugar
Substitution Suggestions
- Chocolate Sandwich Cookies: Any flavor sandwich cookie can be used. Vanilla, Lemon Creme, Strawberry are all great options.
- Salted Butter: You can use unsalted butter for the crust, but you will need to add ¼ teaspoon of salt to the cookie crumbs. The salt will bring out all the flavors and balance the sweetness.
- Sweetened Condensed Milk: Make sure you are using sweetened condensed milk and not evaporated milk. Both are in a can and near each other on the shelves. Evaporated milk will NOT work in this recipe.
- Pure Vanilla Extract: Using pure extracts are essential, especially in desserts that aren't baked. Imitation extracts leave a very unpleasant after taste.
- Whipping Cream and Powdered Sugar: If you want to skip making the whipped cream, you can use premade whipped topping (like cool whip). The real thing tastes way better though and makes a huge difference!
How to Make No Bake Cookies and Cream Cheesecake Bars
- First, line a 9x13 baking dish with parchment paper, leaving at least a half inch overhang on the long sides.
- in a food processor, add 20 chocolate sandwich cookies and pulse until course crumbs.
- Add the melted butter to the crumbs and pulse until crumbs are fine and moistened.
Pro Tip***If you don't have a food processor, no worries. Add the cookies to a zip top bag and crush them with a rolling pin until cookies are fine crumbs, add the melted butter to the bag and shake until crumbs are all moistened.
- Now, dump the crumbs into prepared baking dish. Using a flat bottomed measuring cup or your fingertips and palm of your hand, and press the crumbs down until they are firmly packed. The firmer the better!
- Place the crust in the fridge to chill while you make the filling.
- In a stand mixer fitted with paddle attachment or large mixing bowl with hand beaters, beat the cream cheese until smooth. Then add the sweetened condensed milk and vanilla extract. Beat until smooth and airy.
- Now, take 10 chocolate sandwich cookies and crush them into course crumbs in a zip top bag. Pour the crumbs into the cheesecake filling and fold them together.
- Now use the whisk attachment on the stand mixer and whisk the heavy cream until soft peaks form.
- Then add the powdered sugar and beat until there are stiff peaks.
- Add the stabilized whipped cream, a little at a time, to the cream cheese and cookie mixture. Gently fold it in being careful not to lose any air in the whipped cream.
- Pour the filling over the crust and spread out evenly.
- Crush the last 4-6 cookies like you did before and sprinkle them on top of the cheesecake.
- Chill the cheesecake bars in the fridge for at least 4 hours or overnight.
- Slice, serve and enjoy!
Storing Cookies and Cream Cheesecake Bars
These no bake cheesecake bars need to be stored in the fridge. Store them in an airtight container for up to 5 days. Honestly, who would let them last that long?!
I have not tried freezing these cookies and cream cheesecake bars. If you do, let me know how they turn out!
Love Cheesecake? Try these other cheesecake recipes!
Tips for No Bake Cookies and Cream Cheesecake Bars
- I like to use chip clips or clothes line clips to secure the parchment paper on the sides of the dish. This helps the paper stay in place while I pat down the cookie crust.
- Use a flat bottomed measuring cup to pack the crust down. It's so much easier than using your hands.
- Start with room temperature cream cheese. It really helps to beat it smooth and get rid of any lumps.
- To crush cookies: add the cookies to a zip top bag and crush them with a rolling pin until cookies are desired size.
- To get clean cuts, use a sharp chef's knife, do not use a sawing motion and wipe the blade off in-between each cut.
More Delicious No Bake Desserts:
- Scotcharoos
- S'mores Bars
- Strawberry Shortcake Icebox Cake
- Peanut Butter Bars
- Butterscotch Cookies
- Chocolate Raisin Cookies
- Peanut Butter Cereal Bars
No Bake Cookies and Cream Cheesecake Bars
These No Bake Cookies and Cream Cheesecake Bars have a sweet and creamy filling on a delicious chocolate cookie crust. They are the perfect make ahead dessert that will impress everyone!
Servings: 15 bars
Ingredients
- 36 chocolate sandwich cookies (oreo's), 14.3 oz package
- ¼ cup salted butter, melted
- 24 oz cream cheese
- 14 oz can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ¾ cup heavy whipping cream
- ½ cup powdered sugar
Instructions
- Line a 9x13 baking dish with parchment paper, leaving at least a half inch overhang on the long sides.
Crust
- In a food processor, place 20 cookies and pulse until course crumbs.
- Add the melted butter and pulse until all the crumbs are fine and moistened.
- Pour the crumbs into prepared baking dish and firmly pat them down to make an even crust.
- Place the crust in the fridge to chill while you make the filling.
Cheesecake Filling
- In a stand mixer fitted with paddle attachment, beat cream cheese until smooth.
- Add the sweetened condensed milk and vanilla extract, and beat smooth.
- Place 10 cookies in a zip top bag and crush them until course crumbs. Add crumbs to cream cheese mixture and fold together.
- Now use the whisk attachment on the stand mixer and whisk the heavy cream until soft peaks form.
- Then add the powdered sugar and beat until there are stiff peaks.
- Add the stabilized whipped cream, a little at a time, to the cream cheese and cookie mixture. Gently fold it in being careful not to lose any air in the whipped cream.
- Pour the filling over the crust and spread out evenly.
- Crush remaining 4-6 cookies and sprinkle over the top.
- Cover with plastic wrap or lid and chill in fridge for 4 hours up to overnight.
- Slice, serve and enjoy!
Nutrition
Calories: 461kcal | Carbohydrates: 42g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 315mg | Potassium: 238mg | Fiber: 1g | Sugar: 32g | Vitamin A: 950IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 4mg
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