Cookie Cheesecake Bars

Why You’ll Love This Recipe

Cookie Cheesecake Bars are the perfect fusion of two beloved desserts—cookies and cheesecake—into one irresistible treat. The buttery cookie crust serves as the perfect base for the rich, creamy cheesecake filling, making every bite a harmonious blend of crunchy and smooth textures. Whether you use chocolate chip cookies, Oreos, or even a sugar cookie crust, these bars are versatile and easy to make. They’re perfect for parties, potlucks, or simply enjoying a sweet bite at home. With a hint of vanilla and a soft, decadent filling, these Cookie Cheesecake Bars will be an instant favorite.

Ingredients

For the cookie crust:

• 2 cups cookie crumbs (chocolate chip cookies, Oreos, or graham crackers)

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 1/4 cup sour cream

• 1/4 cup heavy cream

• 1 tablespoon all-purpose flour

• Pinch of salt

For the topping (optional):

• Whipped cream

• Chocolate chips or crushed cookies for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust:

   • Preheat the oven to 325°F (163°C). Grease a 9×9-inch square baking pan with non-stick spray or line it with parchment paper for easy removal.

   • In a medium bowl, combine the cookie crumbs, sugar, and melted butter. Stir until the mixture is evenly combined and resembles wet sand.

   • Press the mixture firmly into the bottom of the prepared pan to form an even crust.

   • Bake for 8-10 minutes or until the crust is lightly golden. Remove from the oven and set aside to cool slightly.

2. Prepare the cheesecake filling:

   • In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

   • Add the eggs, one at a time, beating well after each addition.

   • Stir in the vanilla extract, sour cream, heavy cream, flour, and a pinch of salt until fully combined and smooth.

   • Pour the cheesecake batter over the cooled cookie crust, smoothing the top with a spatula.

3. Bake the cheesecake bars:

   • Bake the cheesecake bars for 30-35 minutes, or until the center is just set but still slightly jiggly when gently shaken.

   • Turn off the oven and leave the bars in the oven with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracks in the cheesecake.

   • After 1 hour, remove the bars from the oven and allow them to cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the bars to fully set.

4. Top and serve:

   • Before serving, top the cheesecake bars with whipped cream, chocolate chips, or crushed cookies for an extra treat.

   • Slice into squares and enjoy!

Servings and Timing

• Servings: 12-16 bars

• Prep time: 15 minutes

• Cook time: 30-35 minutes

• Cooling time: 1 hour (in the oven) + 4 hours refrigeration

• Total time: 6 hours 15 minutes to overnight

Variations

• Chocolate Chip Cookie Crust: Use chocolate chip cookies to make the crust for a chocolatey twist.

• Oreo Crust: For a rich and indulgent version, use crushed Oreos for the crust and mix in some mini chocolate chips or crushed Oreo pieces into the cheesecake filling.

• Fruit Topping: Top the cheesecake bars with fresh berries like raspberries, strawberries, or blueberries for a refreshing contrast to the creamy filling.

• Nutty Topping: Sprinkle chopped nuts such as pecans, walnuts, or almonds on top of the bars for added crunch and flavor.

Storage/Reheating

Store any leftover Cookie Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. These bars are best served cold and don’t need reheating. You can also freeze them for up to 2 months. Wrap them tightly in plastic wrap and foil, then thaw them in the refrigerator before serving.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can use any cookie you like for the crust. Chocolate chip cookies, Oreos, graham crackers, or even vanilla wafers work wonderfully. Just crush them into fine crumbs before mixing with butter.

Can I make these bars gluten-free?

Yes, you can use gluten-free cookies like gluten-free Oreos or other gluten-free cookies for the crust. Make sure all other ingredients are gluten-free as well.

Can I add chocolate chips to the filling?

Absolutely! You can fold mini chocolate chips into the cheesecake filling or sprinkle them on top of the filling before baking for a chocolatey surprise in every bite.

How do I prevent the cheesecake from cracking?

To prevent cracks, avoid overbaking the cheesecake. The center should still be slightly jiggly when gently shaken. Cooling the cheesecake gradually in the oven and refrigerating it properly will help prevent cracks.

Can I make this recipe ahead of time?

Yes, these bars are perfect for making ahead. They need to chill in the fridge for at least 4 hours or overnight, which makes them a great make-ahead dessert.

Can I freeze these cheesecake bars?

Yes, you can freeze them for up to 2 months. Just wrap them tightly in plastic wrap and foil, and thaw them in the fridge before serving.

How do I know when the cheesecake bars are done?

The bars are done when the edges are set, and the center is still slightly jiggly. The filling will continue to set as it cools in the fridge.

Conclusion

Cookie Cheesecake Bars are the perfect combination of creamy cheesecake and a crunchy, flavorful cookie crust. Whether you go with a classic graham cracker crust or a chocolate chip or Oreo version, these bars are sure to be a hit at any gathering. They are easy to make, customizable, and irresistibly delicious, with a smooth filling and a base that adds the perfect texture. These bars are a crowd-pleaser that will quickly become a favorite in your baking repertoire!