Creamy Cookies and Cream Cheesecake Bars
These creamy cookies and cream cheesecake bars are an easy homemade dessert that combines a silky smooth cheesecake filling with chunks of chocolate sandwich cookies for a crowd-pleasing treat.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 5 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- About 20 chocolate sandwich cookies, finely crushed (for crust)
- 4 tablespoons (60g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened (full-fat recommended)
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream
- About 10 chocolate sandwich cookies, coarsely chopped (folded into filling)
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy lifting.
- Prepare the crust: In a medium bowl, combine the finely crushed chocolate sandwich cookies with the melted butter. Stir until all crumbs are moistened and resemble wet sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Use the back of a spoon or bottom of a glass to compact it well.
- Bake the crust for 8-10 minutes, then remove from oven and let cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add sugar while mixing, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in vanilla extract and sour cream until just combined; avoid overmixing.
- Fold in the coarsely chopped sandwich cookies gently with a spatula, distributing chunks evenly throughout the batter.
- Pour the filling over the cooled crust, smoothing the top with a spatula to create an even layer.
- Bake at 325°F (160°C) for 35-40 minutes. The edges should look set but the center will still have a slight jiggle.
- Cool in the pan on a wire rack for about an hour, then chill in the refrigerator for at least 4 hours or overnight.
- Slice into bars using a sharp knife dipped in hot water between cuts for clean edges. Serve chilled.
Notes
Use room temperature cream cheese and eggs for smooth mixing. Do not overmix after adding eggs to avoid cracks. Pre-bake the crust to prevent sogginess. Chill bars overnight for best texture. Use parchment paper for easy removal. For dairy-free version, substitute cream cheese with plant-based alternative and sour cream with coconut yogurt.
Nutrition
- Serving Size: 1 bar (1/16th of rec
- Calories: 220
- Fat: 14
- Carbohydrates: 20
- Protein: 4
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