No-bake cookies & cream cheesecake bars are the ultimate combination of chocolate cookie crust with a cookies & cream cheesecake layer. They are made with C&H® Powdered Sugar and C&H® Dark Brown Sugar. They are simple and no bake, making them the perfect dessert.
Ingredient Notes:
Chocolate Sandwich Cookies: These classic cookies add a crunchy crust and texture to the creamy filling. We use traditional chocolate sandwich cookies with a creme filling.
Butter: Salted butter is used in the crust to enhance the flavor of the chocolate cookies. If you use unsalted butter, just add a pinch of salt.
Cream Cheese: Make sure your cream cheese is at room temperature before mixing to ensure a smooth, creamy texture without any lumps.
C&H® Sugars: The combination of powdered sugar and dark brown sugar adds the perfect balance of sweetness and depth to the cheesecake filling.
Heavy Whipping Cream: Whipping the cream to stiff peaks adds volume and a light, airy texture to the cheesecake mixture, making these bars perfectly fluffy.
Cookies & Cream Cheesecake Bars Step-by-Step Instructions:
1. Prepare the Pan:
Start by lining an 8×8 inch square pan with parchment paper. This will make it easy to lift the bars out of the pan once they’re set. Set the pan aside while you prepare the crust.
2. Make the Crust:
In a food processor, pulse the chocolate sandwich cookies until they turn into fine crumbs. Add the melted butter and salt, then pulse again until the mixture is evenly combined and has the texture of wet sand. Pour the cookie mixture into the prepared pan and press it firmly into the base to create an even layer. Set the crust aside.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until it’s light and fluffy, about 2-3 minutes. Add in the C&H® Powdered Sugar, C&H® Dark Brown Sugar, vanilla extract, and salt. Mix until everything is just combined and smooth, but avoid overmixing.
4. Whip the Cream:
In a separate bowl, whip the heavy whipping cream until it reaches stiff peaks. This will take a few minutes, so be patient! Once whipped, gently fold the whipped cream into the cream cheese mixture. This step is key for creating a light, airy texture.
5. Fold in the Cookies:
Place the remaining chocolate sandwich cookies into a plastic bag and use a rolling pin to crush them into small pieces—don’t pulverize them into a powder; you want some texture. Gently fold the crushed cookies into the cream cheese mixture until they’re evenly distributed.
6. Assemble the Bars:
Pour the cream cheese mixture over the prepared cookie crust in the pan. Use a spatula to spread it out evenly and smooth the top. Place the pan in the refrigerator and let the bars set for at least 2-3 hours, or overnight if you have the time.
7. Slice and Serve:
Once the cheesecake bars have set, remove them from the fridge and lift them out of the pan using the parchment paper. Slice into 9 squares and serve chilled.
Oreo Cheesecake Bars
Ingredients
Crust:
- 13 ounces chocolate sandwich cookies
- 6 Tablespoons salted butter melted
- ¼ teaspoon salt
Filling:
- 16 ounces cream cheese room temperature
- ¾ cup C&H® Powdered Sugar
- ¼ cup C&H® Dark Brown Sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup heavy whipping cream
- 12 chocolate sandwich cookies
Instructions
- Line an 8×8 inch square pan with parchment paper and set aside
- Pulse chocolate sandwich cookies in a food processor until the cookies are a fine crumb
- Pour in melted butter, add in the salt and pulse until evenly combined
- Press the cookie crust into the base of the prepared pan. Set aside while you make the filing
- In a separate large bowl, add in the room temperature cream cheese and mix until the texture is light and fluffy (about 2-3 minutes)
- Add in the C&H® Powdered Sugar, C&H® Dark Brown Sugar, and vanilla and mix until just combined. Set aside
- In another mixing bowl, whip the heavy whipping cream until it reaches stiff peaks. Fold into the cream cheese mixture until evenly combined
- Add the chocolate sandwich cookies into a plastic bag and use a rolling pin to break apart until crushed but not a powder. Add them into the cream cheese mixture and fold (you can reserve some at this point to place on top)
- Pour over the chocolate cookie crust and smooth with a spatula. Set in the fridge for 2-3 hour or overnight before slicing
