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No Bake Peanut Butter Oreo Cheesecake Bars

No Bake Peanut Butter Oreo Cheesecake Bars - featured image
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These No Bake Peanut Butter Oreo Cheesecake Bars are a creamy, decadent dessert with a crunchy Oreo crust and a silky peanut butter cheesecake filling. Perfect for hot days or when you need an easy, crowd-pleasing treat—no oven required!

Ingredients

Scale
  • 24 double-stuffed Oreo cookies (about 264g), crushed finely
  • 6 tablespoons unsalted butter (85g), melted
  • 8 ounces cream cheese (227g), softened to room temperature
  • 1 cup creamy peanut butter (240g)
  • 1 cup powdered sugar (120g), sifted
  • 1 teaspoon pure vanilla extract (5ml)
  • 1 cup heavy whipping cream (240ml), cold
  • 6 Oreo cookies (66g), chopped or crushed (for topping)
  • 2 tablespoons creamy peanut butter (30g), melted (optional, for drizzle)

Instructions

  1. Line an 8×8 inch (20x20cm) square pan with parchment paper, leaving overhang for easy removal.
  2. Crush 24 Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
  3. Add 6 tablespoons melted butter to the Oreo crumbs and blend until the mixture resembles wet sand.
  4. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Freeze for about 10 minutes while preparing the filling.
  5. In a large bowl, beat 8 ounces cream cheese until smooth. Add 1 cup peanut butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract. Beat until creamy and well combined.
  6. In a separate bowl, whip 1 cup heavy cream until stiff peaks form (about 3-4 minutes).
  7. Gently fold the whipped cream into the peanut butter mixture in two additions, using a spatula and light strokes to keep the filling fluffy.
  8. Spread the cheesecake filling evenly over the chilled Oreo crust. Smooth the top with a spatula.
  9. Sprinkle 6 chopped Oreos over the top and drizzle with 2 tablespoons melted peanut butter (optional). Swirl lightly with a knife for a marbled effect.
  10. Cover the pan and refrigerate for at least 4 hours, or overnight for best results, until the bars are firm and set.
  11. Lift the bars out of the pan using the parchment overhang. Slice into 16 squares (or 9 for larger bars), wiping the knife between cuts for clean edges.
  12. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Let cream cheese fully soften for a smooth filling. Whip cream to stiff peaks for best texture. Chill bars at least 4 hours (overnight is best) for clean slices. For gluten-free, use gluten-free chocolate sandwich cookies. For dairy-free, substitute plant-based cream cheese and coconut cream. Bars freeze well; thaw in fridge before serving. Dip knife in hot water for neat cuts.

Nutrition

Keywords: no bake, peanut butter, oreo, cheesecake bars, easy dessert, summer dessert, potluck, party, creamy, chocolate, kid-friendly

Find it online: https://jodierecipes.com/no-bake-peanut-butter-oreo-cheesecake-bars-easy-dessert-recipe/