i have to tell you something about making cookies and cream cheesecake bars because honestly it’s one of those recipes that can make a day feel brighter and a kitchen smell amazing and sometimes it doesn’t go perfectly the first time and that’s okay so i remember one saturday morning i tried making cookies and cream cheesecake bars and i accidentally spilled some cream cheese on the counter and my kids laughed but we cleaned it together and it actually made the bars taste even more fun.
the first time i made cookies and cream cheesecake bars my oven decided to act up and the crust was a little crunchier than i wanted and i thought oh no but then we took a bite and it was delicious anyway and i realized it’s fine to have little imperfections because it makes the dessert feel homemade and warm and that’s exactly what cookies and cream cheesecake bars are all about.
another time i made cookies and cream cheesecake bars for my neighbor who was feeling a bit down and i almost forgot the crushed cookies on top but i remembered just in time and it was so funny how simple mistakes like that can happen and still the cheesecake was creamy soft and full of chocolatey goodness and seeing her smile made all the little spills and cracks worth it.
i also remember trying to cut cookies and cream cheesecake bars right after they came out of the oven and it was messy the pieces were uneven and a little wobbly but my kids didn’t care at all they just wanted to taste the creamy filling and crunchy cookie topping and that’s when i knew it’s not about perfection it’s about enjoying cookies and cream cheesecake bars together and laughing at the small disasters in the kitchen.
sometimes i get playful with cookies and cream cheesecake bars and add extra chocolate chips or drizzle caramel on top and yes it makes a mess sometimes and the topping slides a bit but it’s fun and exciting and honestly that’s how i like to make it because it feels like an adventure every time we bake and taste the bars and my kitchen smells like chocolate and happiness.
when i think about what to eat with cookies and cream cheesecake bars i love trying little pairings like a warm cup of milk or chocolate hot cocoa or cinnamon sugar donut muffins or fresh strawberries or a scoop of vanilla ice cream or even a crunchy nut brittle or a soft chocolate chip cookie on the side each one gives a new taste experience and i’ve tried them all with cookies and cream cheesecake bars and each combination is simple but tastes amazing and makes dessert feel like a little celebration.
ingredients
- 1 1/2 cups chocolate sandwich cookies
- 1/4 cup unsalted butter melted
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 cup crushed chocolate sandwich cookies for topping
ingredients notes
- chocolate sandwich cookies these are the cookies you usually eat as a snack and they make the crust and the topping crunchy.
- unsalted butter melted butter helps the crust stick together and adds richness without extra salt.
- cream cheese soft cream cheese makes the cheesecake creamy and smooth.
- granulated sugar adds sweetness to balance the cream cheese.
- vanilla extract gives a sweet and warm flavor that makes everything taste extra yummy.
- eggs eggs help the cheesecake set and hold its shape.
- sour cream makes the cheesecake soft and slightly tangy.
- crushed chocolate sandwich cookies these make a crunchy topping that looks nice and tastes like cookies.
kitchen equipment needed
- 9×9 inch baking pan
- mixing bowls
- hand mixer or stand mixer
- spatula
- measuring cups and spoons
- knife or cookie crusher
- oven
How to make Cookies and Cream Cheesecake Bars ?
step 1: prepare the crust
preheat your oven to 350°f and line a 9×9 inch baking pan with parchment paper or lightly grease it then crush 1 1/2 cups of chocolate sandwich cookies until fine and mix them with 1/4 cup of melted butter press this mixture evenly into the bottom of the pan and bake for 8 minutes remove it from the oven and let it cool completely.
step 2: make the cheesecake filling
in a large mixing bowl beat 16 oz of softened cream cheese with 1/2 cup granulated sugar until smooth add 1 teaspoon vanilla extract then beat in 2 large eggs one at a time finally fold in 1/2 cup sour cream mix until everything is creamy and combined.
step 3: assemble the bars
pour the cheesecake filling over the cooled crust and smooth the top then sprinkle 1 cup of crushed chocolate sandwich cookies evenly on top and gently press them into the filling.
step 4: bake the cheesecake bars
bake in the preheated oven at 325°f for 30 to 35 minutes or until the center is almost set it should jiggle slightly when you shake the pan remove from the oven and let it cool at room temperature then refrigerate for at least 4 hours or overnight for the best results.
step 5: cut and serve
lift the cheesecake out of the pan using the parchment paper edges and cut into squares wipe your knife clean after each cut to make neat pieces serve chilled and enjoy the creamy texture with crunchy cookie bits.
storage options
you can store the cheesecake bars in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months wrap them individually in plastic wrap and place them in a freezer-safe container when ready to eat thaw in the refrigerator overnight before serving.
variations for cookies and cream cheesecake bars
- use different cookies such as chocolate chip cookies or peanut butter cookies for a new flavor and texture
- add chocolate chips to the filling for extra chocolatey bites
- drizzle caramel or chocolate sauce on top for a richer dessert
- mix mini marshmallows into the topping for a fun chewy texture
- add a hint of coffee to the filling for a mocha flavor
- use white chocolate cookies for a lighter variation
- make mini cheesecake bars in a muffin tin for bite-sized treats
faq
what is cookies and cream cheesecake bars made of?
cookies and cream cheesecake bars are made of a crunchy cookie crust creamy cheesecake filling and more crushed cookies on top it combines sweet cream cheese with chocolate sandwich cookies for a rich dessert.
what does cookies and cream cheesecake bars taste like?
these cheesecake bars taste creamy sweet and slightly tangy from the cream cheese the cookie crust is crunchy and the crushed cookies on top give extra chocolate flavor with a soft and smooth texture.
can i use low-fat cream cheese for cookies and cream cheesecake bars?
yes you can but the cheesecake may be less creamy and slightly lighter in taste it will still work but the texture might not be as rich.
can i make cookies and cream cheesecake bars ahead of time?
absolutely you can prepare them a day before serving refrigerate overnight they taste even better when chilled and cut neat squares.
can i freeze cookies and cream cheesecake bars?
yes wrap them in plastic wrap and place in a freezer-safe container they can last up to 2 months thaw in the refrigerator overnight before serving.
can i use store-bought crushed cookies for topping?
yes you can crush cookies using a bag and rolling pin or buy pre-crushed cookies they work just fine and save time.
can i add chocolate chips to cookies and cream cheesecake bars?
yes adding chocolate chips to the filling or sprinkling on top gives extra chocolate flavor and makes the bars more fun to eat.
how long do cookies and cream cheesecake bars last in the fridge?
they can stay fresh in an airtight container for up to 5 days and maintain their creamy texture and crunchy topping.
Cookies and Cream Cheesecake Bars
Course: DessertCuisine: AmericanDifficulty: Medium16
servings20
minutes35
minutes350
kcal55
minutescookies and cream cheesecake bars are creamy cheesecake squares with a crunchy cookie crust and chocolate cookie topping perfect for dessert or snack.
Ingredients
1 1/2 cups chocolate sandwich cookies
1/4 cup unsalted butter melted
16 oz cream cheese softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
1 cup crushed chocolate sandwich cookies for topping
Directions
- preheat your oven to 350°f and line a 9×9 inch baking pan with parchment paper or lightly grease it then crush 1 1/2 cups of chocolate sandwich cookies until fine and mix them with 1/4 cup of melted butter press this mixture evenly into the bottom of the pan and bake for 8 minutes remove it from the oven and let it cool completely.
- in a large mixing bowl beat 16 oz of softened cream cheese with 1/2 cup granulated sugar until smooth add 1 teaspoon vanilla extract then beat in 2 large eggs one at a time finally fold in 1/2 cup sour cream mix until everything is creamy and combined.
- pour the cheesecake filling over the cooled crust and smooth the top then sprinkle 1 cup of crushed chocolate sandwich cookies evenly on top and gently press them into the filling.
- bake in the preheated oven at 325°f for 30 to 35 minutes or until the center is almost set it should jiggle slightly when you shake the pan remove from the oven and let it cool at room temperature then refrigerate for at least 4 hours or overnight for the best results.
- lift the cheesecake out of the pan using the parchment paper edges and cut into squares wipe your knife clean after each cut to make neat pieces serve chilled and enjoy the creamy texture with crunchy cookie bits.
