These No-Bake Oreo Cheesecake Bars have a buttery Oreo crust, a cookies and cream cheesecake filling, topped with a rich chocolate ganache and Oreo bats for the spooky season! Great fun Halloween bake, everyone will enjoy making. Vegan, No-Bake, No-Egg, No-Dairy and easy to make.
These cheesecakes have been made in collaboration with Protein Works. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
No-Bake Oreo Cheesecake Bars
Get ready for a insanely spooky treat with these vegan and no-bake Oreo cheesecake bars, perfect for Halloween! Made with a ultra creamy, dairy-free cheesecake filling and an irresistible Oreo cookie crust, these bars are both delicious and easy to make. To give them a spooky twist, we top them with fun, edible Oreo bats—perfect for adding a playful, Halloween touch, great for spooky season. Whether you’re hosting a Halloween party or just craving something indulgent & sweet, these cheesecake bars are sure to be a hit with both vegans and non-vegans alike!
Looking for more spooky bakes, check out my:
Easy Vegan Jack Skellington Cookies
Viral Vegan Triple Chocolate Ghost Brownies
Easy Vegan Chocolate Bat Cookies
Why you’ll love these cheesecake bars:
- Buttery biscuit base is delicious.
- The cookies and cream cheesecake filling is soft and melts in your mouth.
- Three layers of deliciousness from the buttery base, cheesecake and ganache.. drool!
- They are easy to make!
- Great for parties or spooky events, gatherings / Halloween parties.
- They are 100% vegan, no animal ingredients used!
- The design is simple, fun and super effective.
- Easily made gluten-free by switching to a gluten-free biscuit / cookie.
- Can easily be made ahead of time.
- Great Halloween baking idea for kids to make and decorate.
- They look really spooky!!!
Ingredients you’ll need
- Oreo cookies : You can use gluten-free Oreo’s to make this a wheat-free recipe. I like Love More Choc ‘O’s, ASDA, Tesco and Sainsburys Free-From Cookies and Cream Biscuits.
- Dairy-free butter : My go-to vegan block butters are Flora Plant Butter and Naturli Vegan Block.
- Cashew nuts : Make sure the nuts are soaked in water to soften before using. Details of this step is in the method.
- Dairy-free cream cheese : Use a good quality vegan / dairy-free cream cheese such as Violife, Miyoko’s or Kite Hill for example.
- Icing / powdered sugar : Sift before using to remove any lumps.
- Protein Works ‘Cookies and Cream’ Vegan Wondershake Powder : To give the cheesecake added protein and a delicious Oreo flavour, use the ProteinWorks powder. It’s fully vegan and tastes incredible. Check it out here.
- Coconut cream : Use the thick white cream from a can of coconut milk.
- Dairy-free dark chocolate : I like to use a 70% dark chocolate for the ganache as the bitter taste compliments the sweetness of the cookies.
- Dairy-free white chocolate : Use a good quality vegan / dairy-free white chocolate which is easy to melt. I use Supermarket own branded free-from white chocolate.
- Black food gel : This is optional but makes the bars look super spooky for halloween. I use the Rainbow Food Pro Gel in black, linked here.
How to make spooky Oreo cheesecake bars
Find the full written recipe in the recipe card at the bottom of the page.
- Make the biscuit base
Melt the butter and blitz up the Oreo biscuits. Mix the two together to create a buttery biscuit base, then pour and compact in a lined 8×8 inch loose base / push up square tin. Allow this to chill while you make the filling.
- Blend the cheesecake filling
Add all of the cheesecake filling ingredients in a high speed blender until super smooth and creamy. The mixture should be quite thick, if not.. add in a-little more cream cheese. Pour over the biscuit base, and level out then chill overnight to set.
- Make the Oreo bats
Cut an Oreo cookie in half then separate them on your worktop. Cut another oreo in half down the middle to create the ‘bat wings’. Add some melted chocolate to the whole Oreo half and place 2 ‘wings’ into the chocolate, placing the other whole Oreo half on top to sandwich together. When the chocolate sets, this is what will hold the Oreo and wings together. Add some melted white and dark chocolate for the face details and allow to set in the fridge.
- Make the chocolate ganache
Melt the chocolate, cream and black food gel until smooth then pour over the cheesecake and level out.
- Add on the decorations
While the ganache is still wet, add on the Oreo bats. Chill the bars in the fridge until the layers are set, remove from the fridge, lift out the tin and cut into slices.
Serve and enjoy!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake Oreo Cheesecake Bars
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
Spooky and fun No-Bake Oreo Cheesecake bars, with a buttery biscuit base, creamy cheesecake filling with chocolate ganache and Oreo bats for celebrating the spooky season! Vegan, no-egg, no-dairy and easy to make!
Ingredients
Ingredients for the base
- 300g (2 packs) of Oreo cookies
- 100g of dairy-free butter
Ingredients for the cheesecake filling
- 200g of cashew nuts (see step 1 for prep details)
- 3 Oreo cookies
- 500g of dairy-free cream cheese
- 150g of icing / powdered sugar
- 50g of Protein Works ‘Cookies and Cream’ Wondershake Powder
- 20g of coconut cream (See notes)
Ingredients for the ganache
- 100g of dairy-free dark chocolate
- Drop of Black food gel
- 80g of coconut cream
Ingredients for the Oreo bats
- Oreo cookies
- 20g of dairy-free white chocolate
- 50g of dairy-free dark chocolate
Instructions
Method (base)
- Line the base of a loose base, 8×8 square cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the Oreo biscuits to a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the oreos, dairy-free cream cheese, icing sugar, Cookies and Cream Wondershake Powder and coconut cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Pour the mixture into the tin on top of the biscuit base. Tap the cheesecake onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
Method (oreo bats)
- Take some Oreos and carefully cut half of them in half where the cream is. Separate the pieces and lay out on your worktop. Cut the other half down the middle of the Oreo cookies in half to create the bat wings (refer to photos and video for example).
- Add some melted chocolate to the whole Oreo half and place 2 ‘wings’ into the chocolate, placing the other whole Oreo half on top to sandwich together. When the chocolate sets, this is what will. hold the Oreo and wings together.
- Transfer some white and dark chocolate into separate piping bags and snip off the tips. Pipe on some eyes and fangs.
- Place the Oreos in the fridge and allow to set before using.
Method (ganache)
- Add the chocolate, a drop of black gel and coconut cream into a saucepan and heat on low, stirring constantly until it melts and is super smooth and glossy.
- Once melted, allow to cool for a few minutes then pour over the cheesecake and level out until smooth.
- While the ganache is still wet, press on the Oreo bat decorations so they will stick.
- Place back in the fridge to allow the ganache to set.
- Once set, remove from the fridge, lift the cheesecake out of the tin and use a sharp knife to cut the cheesecake into bars.
- Serve and enjoy!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
What is coconut cream? Only use the thick white cream from a can of coconut milk. Drain the liquid and only use the white cream.
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
I made this for Halloween this year and it was amazing! I did use a vanilla protein powder and it still turned out great. I could have eaten everything in one go. Will definitely make this again 🦇
Author
Aww i am so happy you enjoyed lovely xxx