Cookies and Cream Cheesecake Bars That Steal the Spotlight Every Time

Desserts don’t need to be complicated to win hearts. Cookies and Cream Cheesecake Bars prove that with every creamy, chocolate-swirled bite. These bars blend the crunch of chocolate sandwich cookies with the rich smoothness of cheesecake, forming the kind of treat that vanishes fast at parties and family gatherings. Kids love the cookie chunks, while adults appreciate the bold flavor tucked into every square. No need for fancy decorating skills or long prep lists—this recipe keeps things easy without cutting corners on taste. You’ll only need a handful of simple ingredients to whip up a batch that tastes like it came from a high-end bakery. Each bite delivers that perfect balance between sweet and tangy, creamy and crunchy. Slice them thick or thin, serve them chilled or at room temp—either way, these cheesecake bars always hit the mark. Dessert trays don’t stay full for long once these show up.

Ingredients

For the crust:

24 chocolate sandwich cookies (like Oreos), crushed into fine crumbs
5 tablespoons unsalted butter, melted

For the cheesecake filling:

16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
¼ cup sour cream
1 teaspoon vanilla extract
2 large eggs
10 chocolate sandwich cookies, coarsely chopped

Optional topping:

Extra crushed or chopped cookies for garnish
Whipped cream (for serving, optional)

Everything comes together with pantry basics and just the right amount of sweetness. Want me to walk you through the step-by-step instructions next?

Equipment Needed

8×8-inch or 9×9-inch baking pan
Mixing bowls (medium and large)
Electric hand mixer or stand mixer
Rubber spatula or wooden spoon
Measuring cups and spoons
Food processor or zip-top bag and rolling pin (for crushing cookies)
Parchment paper (for lining the pan)
Cooling rack
Sharp knife (for clean slicing)

This setup keeps things simple and mess-free. Lining the pan with parchment paper makes removing the bars easy, and a mixer helps create a smooth, creamy filling without much effort.

Step By Step Guide Of Cookies and Cream Cheesecake Bars

Step 1: Preheat the Oven

Set your oven to 325°F (163°C). Allow it to fully preheat while you prepare the crust and filling. A properly heated oven ensures the cheesecake bakes evenly and sets just right. Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving extra on the sides to help lift the bars out later.

Step 2: Crush the Cookies for the Crust

Place 24 chocolate sandwich cookies in a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, seal the cookies in a zip-top bag and crush them with a rolling pin. Make sure the crumbs are evenly crushed with no big chunks left.

Step 3: Make the Cookie Crust

Transfer the cookie crumbs into a mixing bowl. Add 5 tablespoons of melted unsalted butter and mix until the crumbs are evenly coated and resemble wet sand. This helps the crust hold its shape after baking and provides a rich, buttery base.

Step 4: Press the Crust into the Pan

Pour the cookie crumb mixture into your prepared pan. Press the crumbs firmly and evenly into the bottom using the bottom of a glass or your hands. Make sure it’s tightly packed and flat to form a solid crust. Bake for 10 minutes, then remove and let it cool slightly.

Step 5: Prepare the Cream Cheese Mixture

In a large mixing bowl, add 16 oz softened cream cheese and beat it with an electric mixer on medium speed until smooth and fluffy. Scrape down the sides of the bowl as needed to avoid lumps. A silky base is key for the cheesecake filling.

Step 6: Add Sugar, Sour Cream, and Vanilla

Mix in ½ cup granulated sugar, ¼ cup sour cream, and 1 teaspoon vanilla extract. Beat until everything combines smoothly. The sour cream adds a slight tang and a creamy texture that balances the sweetness from the sugar and cookies.

Step 7: Beat in the Eggs

Crack in the 2 large eggs, one at a time, beating on low speed after each addition. Don’t overmix at this point. Overmixing can incorporate too much air into the batter, which might lead to cracks during baking. Mix just until you no longer see streaks of egg.

Step 8: Fold in the Chopped Cookies

Roughly chop 10 chocolate sandwich cookies into chunks and gently fold them into the cheesecake batter using a rubber spatula. These cookie bits add texture and flavor throughout the bars, making every bite more exciting.

Step 9: Pour and Smooth the Filling

Pour the cheesecake filling over the pre-baked crust. Use a spatula to spread it evenly to all corners. Give the pan a few gentle taps on the counter to release any trapped air bubbles. If you’d like, sprinkle a few extra chopped cookies on top before baking.

Step 10: Bake and Cool

Bake for 35–40 minutes or until the center is mostly set with a slight jiggle in the middle. Remove the pan from the oven and let it cool completely at room temperature. Once cooled, transfer the pan to the fridge and chill for at least 3 hours before slicing into bars.

Certainly! Here’s a set of 5 frequently asked questions followed by a conclusion for your Cookies and Cream Cheesecake Bars post:

FAQs

1. Can I use low-fat cream cheese instead of full-fat?
Full-fat cream cheese gives the best texture and flavor. Low-fat versions can work, but the filling may turn out less creamy and more prone to cracking.

2. How long do these cheesecake bars last in the fridge?
They stay fresh for up to 5 days in an airtight container. Store them in the fridge to keep the texture firm and the flavor fresh.

3. Can I freeze Cookies and Cream Cheesecake Bars?
Yes, these bars freeze well. Wrap each square in plastic wrap and store in an airtight container. They’ll keep in the freezer for up to 2 months. Thaw in the fridge overnight before serving.

4. Do I need to use a water bath for baking?
No water bath is needed for this recipe. The bars bake evenly without it, and the smaller pan size helps avoid cracks naturally.

5. Can I double the recipe for a larger batch?
Absolutely. Use a 9×13-inch pan and double all ingredients. Baking time may increase by 5–10 minutes, so check the center for that slight jiggle before cooling.

Conclusion

Cookies and Cream Cheesecake Bars strike the perfect balance between creamy richness and crunchy cookie goodness. They’re easy to make, simple to slice, and impossible to resist. Whether you’re planning a party or just want something sweet after dinner, this dessert checks every box. With minimal prep and maximum flavor, these bars easily become a go-to treat in any kitchen. Serve them cold, top with extra cookies, or add a dollop of whipped cream for a finishing touch that never disappoints.

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