No-Bake Cookies & Cream Cheesecake Bars

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Topped with crushed sandwich cookies, these easy no-bake cookies & cream cheesecake bars are like double stuffed oreos with extra cream.

No-Bake Cookies & Cream Cheesecake Bars

Why is it that during one of the hottest weekends of the summer, I decided to slow roast my surplus of heirloom tomatoes?

Maybe I should have thought twice before leaving the oven on for 2 hours in the middle of the afternoon!

Our poor air-conditioning was working overtime, so I decided the oven needed to be off.

It was perfect timing to make a batch of no-bake cheesecake bars.

Besides giving the oven a break, I wanted to whip up a dessert that didn’t require much effort.

With the help of the food processor, I crumbled chocolate sandwich cookies for the crust and the filling.

I used an electric mixer to combine cream cheese and marshmallow fluff before folding in the cookies.

The bars were sweet, cool and didn’t last very long stored in the back of the refrigerator.

Steps showing how to make no-bake cheesecake bars

More Bar Cookie Recipes

Chewy Chocolate Chip Cookie Bars
Candy Bar Blondies
Milk Chocolate Almond Brownies
Cinnamon Squares
Cream Cheese Brownies
Ricotta Cheesecake Bars
Pretzel Shortbread Bars
Salted Fudge Brownies

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No-Bake Cookies & Cream Cheesecake Bars

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Prep: 15 minutes
Cook: 0 minutes
Chilling Time: 4 hours
Total: 4 hours 15 minutes
Servings: 16 bars
Topped with crushed sandwich cookies, these easy no-bake cookies & cream cheesecake bars are like double stuffed oreos with extra cream.


  • Non-stick cooking spray
  • 1/4 cup 1/2 stick unsalted butter, melted
  • 2-1/2 cups finely crushed cream-filled chocolate sandwich cookies about 25 cookies
  • 16 ounces cream cheese softened
  • 7 ounces marshmallow creme
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup coarsely crumbled cream-filled chocolate sandwich cookies about 7 cookies, plus more for garnish


  • Line a 9-inch square baking pan with foil and grease with non-stick cooking spray.
  • In a medium bowl, combine the butter with the fine cookie crumbs. Press the mixture into an even layer in the bottom of the prepared baking pan.
  • In a large bowl, use an electric mixer to beat the cream cheese, marshmallow creme, vanilla extract and salt until light and fluffy, about 2-3 minutes. Fold in the coarsely crumbled cookies and spread on the cookie crust.
  • Sprinkle with additional crumbled cookies for garnish. Cover and chill in the refrigerator for 4 hours up to 3 days. Cut into 16 squares.


Adapted from Real Simple


Calories: 269kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 92mg | Fiber: 1g | Sugar: 18g | Vitamin A: 470IU | Calcium: 33mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies & Bars
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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  1. I made this ( Gluten Free) yesterday as we were having company for supper. It was so easy to prepare and so delicious to eat, a winner in all ways!! ? It will definitely be a recipe I reach for when I need an easy dessert to make. Thank you for sharing. BTW no one would ever know the one I made was gluten free!!