The Perfect Summer Dessert: No Bake Oreo Cheesecake


We love summertime! Lazy days on the lake, hikes through the forest, and iced cocktails on the patio. Hot days are also the perfect time to give the oven a rest, and make an easy no-bake dessert! And these no-bake oreo cheesecake bars are perfect! Quick, easy and delicious.

Used In This Post: 



You'll notice in the ingredients that I used Organic Valley cream cheese and heavy cream. I am a big believer that the ingredients we use have a huge impact on the final product. It makes sense, doesn't it? Of course we're going to taste the ingredients that we put in our food. That's kind of the whole point! I love that not only are Organic Valley products organic (duh), but they also taste so rich and creamy. Totally necessary for cheesecake in my opinion!







Crust Ingredients: 

1 1/4 cups crushed Oreo cookies (cream removed). I crushed mine in my Vitamix, but you could also crush them with a rolling pin. 

Filling Ingredients: 

1/2 cup powdered sugar
1/2 teaspoon lemon juice
1 teaspoon vanilla
12 Oreo cookies (with cream), roughly chopped 

Ganache Ingredients: 

1 cup semi-sweet chocolate chips
1/3 cup Organic Valley heavy cream

Directions: 

Line an 8x8 or 9x9 baking dish with parchment paper so that there’s an overhang on the sides. This will make taking the bars out of the pan much easier. Combine the crushed oreos and the melted butter, and press the mixture evenly into the bottom of the baking dish. Move into the fridge while you prepare the filling. 

For the filling: beat the heavy cream with a hand mixer until light and fluffy. Set aside. In a large mixing bowl, beat together the cream cheese, sugar, lemon juice and vanilla until fluffy and well combined. Gently fold the whipped cream into the cream cheese mixture with a spatula until evenly distributed. Stir in the chopped oreos. 

Cover the oreo crust with the oreo cheesecake filling. Cover with plastic wrap, and freeze 2-3 hours, or refrigerate 4-6 hours or overnight. 

For the ganache: Combine the chocolate chips and the heavy cream in a microwave-safe bowl. Microwave for about 30 seconds, and stir until the chocolate chips are fully melted. Drizzle the somewhat cooled ganache over the cheesecake bars. 

Cut and enjoy!



Looking for some more summertime desserts? Check these out: 



Kirsten Bell
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