No Oreos, No Refined Sugar, No Food Dyes- but SO delicious!
Cookies and cream desserts are everywhere, but most rely on packaged cookies full of refined oils, artificial flavors, and preservatives. These no oreo cookies and cream cheesecake bars gives you the same classic flavor without using Oreos at all. Instead, it uses black cocoa powder, which is actually the cocoa that gives Oreos their signature dark color and taste.
The result is a rich, bakery style cheesecake bar that feels indulgent, slices beautifully, and is made entirely with simple, recognizable ingredients. This is the kind of dessert you can serve to guests without explaining that it is clean eating. It just tastes good.
Why Black Cocoa Works for Cookies and Cream & Where to Find It
I order my black cocoa from Amazon, a little goes a long way in most recipes so you don’t need a lot!
Black cocoa has a deep, smooth chocolate flavor that is less bitter than regular cocoa powder. When paired with vanilla and a creamy filling, it instantly gives that familiar cookies and cream vibe. The big difference is control. You choose the sweetener, the fat, and the quality of ingredients.
Using black cocoa instead of crushed cookies also creates a unique texture. The crust is more like a chocolate shortbread, sturdy enough to hold the cheesecake but tender enough to melt in your mouth. It’s the perfect way to have a cookies and cream dessert without Oreos!
Clean Ingredient Cookies and Cream Crust
This crust comes together quickly and does not require processed cookies.
You will need flour, black cocoa powder, melted butter or coconut oil, maple syrup, vanilla, and a pinch of salt. Press the mixture firmly into a lined baking pan and bake briefly to set it. This step gives the bars structure and keeps the crust from getting soggy.
Creamy Cheesecake Filling Without Refined Sugar
The filling is classic cheesecake with a clean twist. Cream cheese provides richness, Greek yogurt lightens the texture, and maple syrup or honey adds natural sweetness. Vanilla is key here because it balances the deep cocoa flavor.
To bring in the cookies and cream element, reserve a small portion of the crust mixture. Crumble it and gently fold it into the cheesecake batter before baking. This mimics the cookie pieces you would normally get from crushed Oreos.
Baking Tips for Perfect Bars
Bake just until the center is set but still slightly jiggly. Overbaking leads to cracks and a dry texture. Let the cheesecake cool completely, then refrigerate for at least four hours before slicing. Clean slices are much easier when the bars are fully chilled.
These bars store well in the refrigerator for up to five days and freeze beautifully, making them ideal for make ahead desserts, markets, or bakery cases.
How to Make This a Dairy Free Oreo Dessert
You can easily make these cookies and cream cheesecake bars dairy free with the following substitutions:
Dairy-Free Substitutions
- Butter: Use melted coconut oil
- Cream cheese: Use a dairy-free cream cheese made for baking (Kite Hill or Miyoko’s style)
- Greek yogurt: Swap for a thick, unsweetened dairy-free yogurt (coconut or almond milk works well)
Helpful Tip:
Bring all dairy-free ingredients to room temperature before mixing to keep the filling smooth. The bars may be slightly softer than traditional cheesecake but will firm up once fully chilled.
Gluten-Free Oreo Dessert Substitutions
You have two good gluten-free options for the crust, depending on what you have on hand.
Option 1: 1:1 Gluten-Free Flour (Easiest)
- Replace the all-purpose flour with a 1:1 gluten-free baking flour
This option gives you the closest texture to the original recipe.
Option 2: Almond Flour
- Replace the flour with almond flour
Helpful Tip:
Almond flour creates a slightly softer, more tender crust compared to flour. Make sure to press the crust firmly into the pan and allow the bars to fully chill before slicing so they hold together well.
Storage
Store covered in the refrigerator for up to 5 days. Freeze sliced bars for up to 2 months.
No Oreo Cookies and Cream Cheesecake Bars
It's totally possible to do a cookies & cream dessert without the oreos or refined sugar and still have it be delicious!
Ingredients
Black Cocoa “Cookie” Crust
- 3 cups flour
- 6 tablespoons black cocoa powder
- ½ teaspoon fine sea salt
- ½ cup maple syrup
- ½ cup melted butter or coconut oil
- 2 teaspoon vanilla extract
Cheesecake Filling
- Pinch of salt
- 32 ounces full fat cream cheese, softened
- 1 cup plain Greek yogurt
- 1 cup maple syrup or honey
- 4 large eggs, room temperature
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Line an 9x13 baking pan with parchment paper.
- In a medium bowl, mix flour, black cocoa powder, and salt. Add maple syrup, melted butter, and vanilla. Stir until evenly combined and crumbly. Reserve about 3/4 cup of the mixture for the filling.
- Press the remaining crust firmly into the prepared pan.
- Bake crust for 12 minutes, then remove from oven and let cool slightly.
- In a large bowl, beat cream cheese until smooth.
- Add Greek yogurt and maple syrup and mix until creamy.
- Beat in eggs one at a time, then add vanilla and salt. Mix just until combined.
- Add the reserved crust mixture and gently fold it into the cheesecake batter.
- Pour filling over the baked crust and smooth the top.
- Bake for 40 to 45 minutes, until edges are set and the center has a slight jiggle.
- Turn off oven and crack the door. Let cheesecake cool inside for 30 minutes.
- Remove and cool completely at room temperature, then refrigerate for at least 6 hours before slicing.Overnight is even better!
- Store covered in the refrigerator for up to 5 days. Freeze sliced bars for up to 2 months.
Notes
For more recipes likes these go to thegoodstuffbakeshop.com!
Dairy-Free Substitutions:
Butter: Use melted coconut oil
Cream cheese: Use a dairy-free cream cheese made for baking (Kite Hill or Miyoko’s style)
Greek yogurt: Swap for a thick, unsweetened dairy-free yogurt (coconut or almond milk works well)
Helpful Tip:
Bring all dairy-free ingredients to room temperature before mixing to keep the filling smooth. The bars may be slightly softer than traditional cheesecake but will firm up once fully chilled.
Gluten Free Subtitutions:
Replace the flour with a 1:1 gluten-free baking flour or almond flour
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 366Total Fat: 20gSaturated Fat: 12gUnsaturated Fat: 7gCholesterol: 70mgSodium: 181mgCarbohydrates: 39gFiber: 2gSugar: 11gProtein: 8g
Nutrition information is calculated automatically as a courtesy and is an estimate only. Accuracy is not guaranteed as values can vary based on specific brands and preparation methods used.
Pingback: High Protein Cookies and Cream Yogurt Cups | Clean, No-Bake Dessert