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No Bake Cheesecake Bars


  • Author: Katherine | Love In My Oven
  • Prep Time: 20 minutes
  • Total Time: 6 hours
  • Yield: 9 or 16 bars 1x

Description

Hot weather or not, these no bake cheesecake bars will save you the time (and heat) of turning on an oven to make fantastic, creamy and delicious cheesecake bars with an Oreo crust!


Scale

Ingredients

Crust

  • 1 1/2 cups crushed Oreo crumbs*
  • 5 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar

Filling

  • 2 (8oz) blocks full-fat cream cheese**
  • 3/4 cup powdered sugar***
  • 1 tsp pure vanilla extract
  • 1/2 cup plain Greek yogurt or sour cream****
  • 1 1/4 cup heavy whipping cream
  • optional: dulce de leche (canned), blueberry sauce, salted caramel sauce, lemon curd for topping

Instructions

  1. Line an 8×8 baking pan with aluminum foil or parchment paper, leaving a bit of overhang on the sides to pull out easily for slicing and serving.
  2. In a large mixing bowl, combine the Oreo crumbs with the melted butter and granulated sugar, stirring to combine. Press the crumbs down firmly into the pan, using the back of a spoon or measuring cup. Place the pan in the fridge or freezer while you prepare the filling.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, whip the cream cheese and powdered sugar together on high until light and fluffy, about 2 minutes. Add the vanilla extract and Greek yogurt, and whip again for another minute or two.
  4. In another bowl using a handheld electric mixer, or in a clean mixing bowl using your stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Fold the whipping cream into the cream cheese mixture using a spatula, until combined.
  5. Remove the pan from the freezer or fridge, and empty the filling into the crust, smoothing it all out with a spatula. Place the entire pan into the fridge for 4-6 hours until firm. Using the overhang of aluminum foil, remove the bars from the pan onto a cutting board, and using a very sharp knife, cut the bars into even squares (9 or 16). Clean the knife before each cut. Top with desired topping, or serve plain.

Leftovers may be kept in an airtight container, for 3-4 days in the fridge, or in the freezer (before topping) for up to 2 months. Thaw overnight in the fridge, before serving.


Notes

*If you’re more of a fan of a traditional graham cracker crust, just replace the Oreo crumbs with the same amount of crushed graham cracker crumbs

**Feel free to use light cream cheese and Greek yogurt, but be sure to use the block cream cheese, not the spreadable kind!

***I prefer my cheesecake on the less sweet side, but if you prefer it sweeter, increase the powdered sugar to 1 cup, or even 1 1/4 cups. 

****If using sour cream, increase the powdered sugar in the filling to 1 cup.

****I prefer my cheesecake on the less sweet side, but if you prefer it sweeter, increase the powdered sugar to 1 cup, or even 1 1/4 cups.

*****Recipe can easily be doubled to fit a 9 x 13 pan.

  • Category: desserts
  • Method: no bake
  • Cuisine: american

Keywords: no bake cheesecake bars // cheesecake bars

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