No-Bake Oreo Cheesecake Squares With Chocolate Drizzle – Creamy, Easy, and Crowd-Pleasing

This is the kind of dessert that makes people light up when it hits the table. Think creamy cheesecake, crunchy Oreo crust, and a glossy chocolate drizzle on top—no oven required. It’s quick to assemble, easy to chill, and slices cleanly into tidy squares for parties or weeknight treats.

If you love Oreos, this hits all the right notes: chocolatey, creamy, and just the right amount of sweet. It’s also beginner-friendly and a great make-ahead option.

What Makes This Special

These cheesecake squares are simple but feel indulgent. You get a buttery Oreo base and a silky, no-bake cheesecake filling that sets beautifully in the fridge.

The chocolate drizzle adds a pretty finish and a little extra cocoa flavor. Because you’re not baking, there’s less stress, no cracks, and no worrying about water baths. Serve them chilled, and you’ll get clean edges and that perfect cream-to-crunch ratio.

Shopping List

• Oreos (about 36 cookies) – divided for crust and mix-ins
• Unsalted butter – 6 tablespoons, melted
• Cream cheese – 16 ounces (two 8-ounce blocks), softened
• Granulated sugar – 1/2 cup
• Vanilla extract – 1 1/2 teaspoons
• Lemon juice (optional) – 1 teaspoon, for brightness
• Heavy whipping cream – 1 cup, cold
• Powdered sugar – 2 tablespoons (to stabilize the whipped cream)
• Semisweet chocolate chips – 1/2 cup
• Coconut oil or neutral oil – 1 teaspoon (for smoothing the drizzle)
• Pinch of salt – optional, for balancing sweetness

How to Make It

1. Line your pan. Use an 8×8-inch square pan.

   Line with parchment, leaving overhang on two sides to lift out easily later. This helps you get neat squares.

2. Make the Oreo crust. Crush about 24 Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin. Stir in melted butter and a small pinch of salt.

   The mixture should look like damp sand and clump when pressed.

3. Press and chill the crust. Pour crumbs into the pan. Press firmly and evenly with the bottom of a measuring cup. Aim for tight edges so the crust doesn’t crumble.

   Chill while you make the filling.

4. Beat the cream cheese. In a mixing bowl, beat softened cream cheese, granulated sugar, vanilla, and lemon juice (if using) until smooth and fluffy. Scrape down the bowl to avoid lumps.
5. Whip the cream. In a separate cold bowl, whip heavy cream with powdered sugar to medium-stiff peaks. It should hold shape but still look smooth and glossy.
6. Fold the cream into the cheesecake base. Add one-third of the whipped cream to the cream cheese mixture and mix gently to lighten it.

   Fold in the rest with a spatula until no streaks remain.

7. Add chopped Oreos. Roughly chop 8–10 Oreos. Fold them into the filling for texture. Save a few for sprinkling on top.
8. Spread and smooth. Spoon the filling over the chilled crust.

   Smooth the top with an offset spatula. Sprinkle extra Oreo bits over the surface.

9. Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight. The longer chill helps clean slices and a firmer texture.
10. Make the chocolate drizzle. Melt chocolate chips with a teaspoon of oil in the microwave in 20–30 second bursts, stirring until smooth.

    Let it cool slightly so it thickens just a touch.

11. Drizzle and slice. Lift the cheesecake slab out of the pan using the parchment. Drizzle the chocolate over the top in zigzags. Use a warm knife (run under hot water and wiped dry) to slice into squares.

How to Store

Keep the squares covered in the fridge for up to 4 days.

Place parchment between layers to avoid sticking. For longer storage, freeze the cut squares on a baking sheet until firm, then transfer to a freezer-safe container. They keep well for about 1 month.

Thaw in the fridge for several hours before serving.

Benefits of This Recipe

• No oven needed. Great for warm kitchens or when your oven is busy.
• Make ahead friendly. The chill time works in your favor for parties.
• Easy to scale. Double for a 9×13-inch pan; adjust chill time slightly longer.
• Texture contrast. Crunchy crust, creamy filling, and a snappy chocolate finish.
• Kid and crowd approved. Familiar flavors that everyone recognizes.

Pitfalls to Watch Out For

• Soft cream cheese equals lumps. Make sure it’s fully softened before beating. Cold cream cheese won’t smooth out well.
• Skimping on crust compression. Press the crust firmly or it may crumble when sliced.
• Underset filling. If you rush the chill, the squares won’t cut cleanly. Give it at least 4 hours, ideally overnight.
• Overmixing the whipped cream. Beat to medium-stiff peaks, not butter.

  Overbeating can make the filling grainy.

• Hot chocolate drizzle. Let the melted chocolate cool a bit first. If it’s too hot, it can melt the top layer and create streaks.

Alternatives

• Flavor twist: Add 1/4 teaspoon almond extract or swap vanilla for Oreo-flavored extract for a deeper cookie taste.
• Mint Oreo version: Use Mint Oreos and add a few drops of peppermint extract to the filling.
• Peanut butter drizzle: Melt 2 tablespoons peanut butter with the chocolate for a nutty swirl.
• Lighter option: Use Neufchâtel (reduced-fat cream cheese) and slightly less sugar. The texture will be softer but still creamy.
• Gluten-free: Use gluten-free sandwich cookies for the crust and mix-ins.
• No-chocolate topping: Skip the drizzle and finish with whipped cream rosettes or a dusting of cocoa powder.

FAQ

Can I use whipped topping instead of whipping cream?

Yes, you can fold in about 2 1/2 to 3 cups of thawed whipped topping.

The texture will be slightly lighter and sweeter. Adjust the sugar in the cream cheese mixture to taste, since whipped topping is already sweet.

How do I get ultra-clean slices?

Chill overnight, then use a long, sharp knife warmed under hot water and dried between cuts. Wipe the blade clean after every slice.

A firm, cold cheesecake and a hot blade make the edges neat.

Can I make this in a springform pan?

Absolutely. An 8- or 9-inch springform works well. The cheesecake will be a bit thicker in an 8-inch, so extend chill time by an hour or two.

Do I need to remove the cream from the Oreos for the crust?

No.

Use whole Oreos, filling and all. The cream helps bind the crust along with the butter and gives it great flavor.

What if I don’t have a food processor?

Use a zip-top bag and a rolling pin to crush the cookies. Roll and tap until the crumbs are fine and even.

It takes a minute or two but works perfectly.

Can I add a gelatin packet to make it firmer?

You can, but it’s not necessary if you chill thoroughly. If you prefer a firmer set for warm events, bloom 1 teaspoon powdered gelatin in 1 tablespoon cold water, melt gently, and mix into the cream cheese before folding in the whipped cream.

How sweet is this recipe?

It’s moderately sweet, balanced by the cream cheese. For a less sweet version, reduce the granulated sugar to 1/3 cup and use dark chocolate for the drizzle.

In Conclusion

No-Bake Oreo Cheesecake Squares with Chocolate Drizzle are the definition of easy comfort dessert.

They’re creamy, crunchy, and ready to chill in minutes. Make them a day ahead, slice when firm, and watch them disappear. If you’re after a reliable crowd-pleaser that doesn’t heat up the kitchen, this is it.