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Creamy No-Bake Oreo Cheesecake Bars with Chocolate Ganache

no-bake Oreo cheesecake bars - featured image
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A rich and velvety no-bake cheesecake bar with a crunchy Oreo crust and glossy chocolate ganache topping, perfect for quick and easy indulgence without an oven.

Ingredients

Scale
  • 24 Oreo cookies (about 1 1/2 cups crushed; classic or double-stuff works)
  • 6 tablespoons unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) heavy cream, cold
  • 3/4 cup (90g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 6 Oreo cookies, roughly chopped
  • 4 oz (115g) semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon unsalted butter

Instructions

  1. Crush the Oreos for the crust using a food processor or place in a ziplock bag and crush with a rolling pin until finely ground. Mix the crumbs with melted butter until combined well.
  2. Line an 8×8-inch pan with parchment paper, leaving some overhang. Press the Oreo crust mixture firmly into the bottom of the pan to create an even layer. Chill in the fridge for at least 15 minutes to set.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes). In a separate bowl, whip the cold heavy cream to stiff peaks using an electric mixer.
  4. Gently fold powdered sugar and vanilla extract into the cream cheese until well combined. Carefully fold in the whipped cream, keeping the mixture light and airy.
  5. Fold in the roughly chopped Oreos for texture and flavor bursts, avoiding overmixing to keep the filling fluffy.
  6. Pour the cheesecake filling over the chilled crust and smooth the top evenly with a spatula. Return to the fridge to chill for at least 3 hours, ideally overnight.
  7. Heat the heavy cream for the ganache in a small saucepan over medium heat until it just starts to simmer (do not boil). Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in the teaspoon of butter for shine.
  8. Carefully spread the ganache over the chilled cheesecake layer. Place back in the fridge for 30 minutes to set the ganache.
  9. Use the parchment overhang to lift the bars from the pan. Slice into squares with a sharp knife, wiping the blade clean between cuts for neat edges.

Notes

Softened cream cheese is key to avoid lumps. Whip heavy cream to stiff peaks but avoid over-whipping. Press crust firmly for better slicing. Chill at least 3 hours or overnight for best texture. Use a warm knife to slice ganache cleanly. Ganache can be warmed gently if too thick to spread.

Nutrition

Keywords: no-bake cheesecake, Oreo bars, chocolate ganache, easy dessert, no oven dessert, creamy cheesecake, Oreo crust

Find it online: https://realityeats.com/creamy-no-bake-oreo-cheesecake-bars-with-chocolate-ganache-recipe-made-easy/