Cookies and Cream Cheesecake Bars

$- 1 ½ cups chocolate sandwich cookies, crushed (plus extra for topping) - ½ cup unsalted butter, melted - 16 oz cream cheese, softened - ¾ cup granulated sugar - ½ cup sour cream - 2 large eggs - 2 teaspoons vanilla extract - 1 cup mini chocolate chips You can add a few fun toppings to make your cheesecake bars shine. Here are some ideas: - Whipped cream dollops for a creamy touch - Extra crushed cookies for added crunch - More mini chocolate chips for a chocolate boost - A drizzle of chocolate sauce for a sweet finish If you need to swap out ingredients, here are some easy ideas: - Use gluten-free sandwich cookies for a gluten-free option. - Swap cream cheese with a dairy-free cream cheese for a dairy-free treat. - Replace sour cream with plain Greek yogurt for a lighter option. - Use vanilla extract's alternative, like almond extract, for a different flavor. Feel free to mix and match these substitutions to suit your taste and needs! {{ingredient_image_1}} To make the crust, start by preheating your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper. Leave some paper hanging over the sides. This helps you lift the bars out later. In a medium bowl, mix 1 ½ cups of crushed chocolate sandwich cookies with ½ cup of melted unsalted butter. Stir until it looks like wet sand. Press this mixture firmly into the bottom of your baking pan. Make sure it’s even. Bake the crust for about 10 minutes. Afterward, let it cool slightly. In a large bowl, beat 16 oz of softened cream cheese with an electric mixer. Mix until it’s smooth and creamy. Gradually add ¾ cup of granulated sugar and keep mixing until well combined. Next, add ½ cup of sour cream, 2 large eggs, and 2 teaspoons of vanilla extract. Beat until everything is smooth. Then, gently fold in 1 cup of mini chocolate chips. This adds a fun texture and flavor to the filling. Pour the cheesecake mixture over your cooled crust. Use a spatula to smooth the top. For a nice touch, sprinkle some extra crushed cookies on top. Bake the bars for 30 to 35 minutes. The edges should be set, but the center should still jiggle a bit. Once done, take them out and let them cool at room temperature. Chill the bars in the fridge for at least 4 hours, or overnight is best. When ready, lift them out using the parchment paper. Cut into squares and enjoy! To get the creamiest cheesecake bars, use room-temperature cream cheese. This helps it blend smoothly. Beat the cream cheese well, but don’t overmix. Adding sour cream gives a rich flavor and creaminess. Fold in the mini chocolate chips gently. This keeps the batter light and fluffy. One common mistake is overbaking. You want the edges set but the center should jiggle. Letting the bars cool at room temperature before chilling is key too. Don’t skip this step! Also, make sure your baking pan is lined with parchment paper. This helps with easy removal later on. For a great presentation, serve the cheesecake bars on a decorative plate. A dollop of whipped cream on top adds flair and creaminess. Sprinkle mini chocolate chips for extra crunch. You can also add a few crushed cookies on top for that wow factor. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese is at room temperature for a smooth batter. This prevents lumps and helps the ingredients blend better. Don’t Overbake: Keep an eye on the cheesecake bars as they bake. They should be set around the edges but still have a slight jiggle in the center for a creamy texture. Chill Before Serving: Allow the cheesecake bars to chill for at least 4 hours, preferably overnight. This enhances the flavors and makes slicing easier. Add a Flavor Twist: Experiment by mixing in different flavors like peppermint extract or orange zest for a unique twist on the classic cookies and cream. {{image_2}} You can mix things up by adding fruit. Berries like strawberries or raspberries work well. Just chop them small and fold them into the cheesecake mix. You can also use fruit purees for a smooth texture. Try mixing a bit of lemon or orange zest for a fresh taste. This brightens the bars and gives them a fun twist. If you want a different crust, there are many choices. You can use graham crackers for a classic flavor. For a nutty touch, try crushed almonds or pecans. You can also make a crust using gluten-free cookies for a tasty, safe option. Just make sure to adjust the butter amount based on the cookie type. For a gluten-free version, use gluten-free sandwich cookies. They work just as well in the crust. For a dairy-free option, swap the cream cheese with a dairy-free cream cheese. You can use coconut cream instead of sour cream for a rich texture. These changes still keep the bars tasty and creamy. Enjoy the fun of baking while making them fit your needs! To keep your cookies and cream cheesecake bars fresh, store them in the fridge. Place them in an airtight container. This helps keep them moist and prevents them from absorbing odors. You can also cover the bars tightly with plastic wrap. Yes, you can freeze these bars for later. First, cut them into squares. Then, wrap each square in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. This way, they stay fresh for up to three months. In the fridge, the cheesecake bars last about five days. If you freeze them, they stay good for three months. Make sure to label your container with the date, so you know when to enjoy them! Yes, you can! Try using vanilla wafers or graham crackers. Both work well. You can also blend in some crushed Oreos for more flavor. Just adjust the butter if needed. The crust will still be tasty and hold together. Look for the edges to be set and the center to jiggle a bit. It should not be completely firm. If you insert a toothpick, it should come out mostly clean. This means your bars are done but still creamy. Absolutely! In fact, they taste better after resting. Make them a day before your event. Just chill them in the fridge for at least four hours or overnight. This gives the flavors time to mix and the texture to set. Use a sharp knife for clean cuts. Dip the knife in hot water and wipe it dry before each cut. This helps prevent sticking. For neat squares, cut the bars while they are still cold. This makes them easier to handle and serve. You learned how to make cheesecake bars from scratch. We covered the ingredients you'll need, including measurements and substitutions. The step-by-step instructions guide you through the crust and filling. Tips help you avoid mistakes and serve with flair. We explored fun variations and shared storage tips to keep them fresh. Now, you can impress friends and family with your delicious dessert. Enjoy every bite!$

Cookies and Cream Cheesecake Bars

Delicious cheesecake bars with a chocolate sandwich cookie crust and mini chocolate chips.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 4 50

Course Dessert

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

1.5 cups chocolate sandwich cookies, crushed
0.5 cups unsalted butter, melted
16 oz cream cheese, softened
0.75 cups granulated sugar
0.5 cups sour cream
2 large eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
extra crushed chocolate sandwich cookies for topping

Instructions

Preheat your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easier removal later.
In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Mix until well combined and the mixture resembles wet sand.
Press the cookie mixture firmly into the bottom of the lined baking pan to form an even crust layer. Bake it in the preheated oven for about 10 minutes, then remove and let it cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to mix until combined.
Add the sour cream, eggs, and vanilla extract to the cream cheese mixture. Beat until everything is well incorporated and smooth.
Gently fold in the mini chocolate chips into the cheesecake batter until evenly distributed.
Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.
Sprinkle additional crushed chocolate sandwich cookies on top for added texture and flavor.
Bake in the oven for 30-35 minutes, or until the edges are set, but the center still has a slight jiggle.
Remove from the oven and allow to cool at room temperature before refrigerating for at least 4 hours, or overnight for the best texture.
Once chilled, lift the bars out of the pan using the parchment paper overhang and cut into squares.

Notes

For best texture, refrigerate overnight before serving.

Keyword cheesecake, cookies and cream, dessert bars