Bite Into Bakerella’s Cookies & Cream Cheesecake Bars

06/20/2014 at 03:03 PM ET

Bakerella's cookies & cream cheesecake bars
Courtesy Bakerella

Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Visit on Fridays for her sweet spin on celebrity recipes and more.

Cheesecake is one of my favorite desserts, but I’d rather enjoy it in a small portion rather than a big, thick slice because it’s so rich.

Individual New York-style cheesecakes like this recipe from N.Y.C. chef Kamal Rose are the perfect size. But my approach to making bite-size cheesecake is even easier: Instead of baking the cakes in individual liners, I like to make them in a baking dish — pouring the batter in one fell swoop saves time! Then, I can easily cut the finished cheesecake into small squares to enjoy and to share.

Bakerella's cookies & cream cheesecake bars
Courtesy Bakerella

To make these cookies and cream cheesecake squares, start with the crushed cookie crust for the bottom of the pan. Add broken cookie pieces to a homemade cheesecake batter, bake and then cover with chocolate ganache.

Bakerella's cookies & cream cheesecake bars
Courtesy Bakerella

Then, top the cake with more broken cookie pieces and you’re almost done.

The hardest part: waiting for the cheesecake to chill overnight! But it’s worth every minute. Once it’s chilled, grab a knife, cut small squares and sink your teeth into these sweet little treats.

Bakerella's cookies & cream cheesecake bars
Courtesy Bakerella

Cookies & Cream Cheesecake Bars
Makes 25

18 Oreos, crushed into crumbs
2 tbsp. sugar
5 tbsp. butter, melted

Cheesecake Filling
12 oz cream cheese, softened
½ cup sugar
1 tbsp. flour
1 egg, plus 1 yolk
½ cup sour cream
1 tsp. vanilla
12 Oreos, broken into pieces

Chocolate Ganache
½ cup heavy whipping cream
2 tbsp. butter
¾ cup semi sweet chocolate chips
⅛ cup powdered sugar
6 Oreos, broken into pieces

1. Preheat oven to 325 degrees.

2. To make the crust, mix cookie crumbs and sugar together in a medium bowl. Add melted butter and stir until completely combined.

3. Using the bottom of a glass or measuring cup, firmly press mixture into the bottom of an 8″x8″ baking dish. Bake for 10 minutes, then remove from oven and let cool.

4. To make the cheesecake filling, add sugar, cream cheese and flour to a large bowl. Using a mixer on medium-high speed, cream mixture until combined.

5. Turn mixer to low and add egg and yolk, mixing until combined. Add sour cream and vanilla and mix until combined.

6. Stir in broken cookies and pour batter on prepared crust. Bake for 35-40 minutes, then remove and let cool completely.

7. To make ganache, add cream and butter to a saucepan and heat on stove, removing just before boiling.

8. Place chocolate in a large heat-proof bowl and immediately pour cream over it. Let sit for a minute and then stir until completely combined.

9. Add powdered sugar and beat with a wire whisk until smooth. Pour over cooled cheesecake and top with remaining cookie pieces. Cover and refrigerate overnight.

10. Cut into bars and serve.

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Showing 43 comments

John on

Oreos? I’d think a baker could come up with her own crust rather than using artificial-tasting, chemical-laced, shelf-life-of-a-billion-years Oreos. Bakerella’s recipes are revolting.

Oh Well on

It sounded good. Now to convert the units into metric so I can actually make it. Too bad People doesn’t realize that other countries don’t use the same units of measure. No idea why you can’t use both units to make it easier on us.

Pam on


Jeanette on

I now realize, some people will complain about anything. If you don’t like a recipe, don’t make it. Most people appreciate easy, I’m appreciative for the people that work outside the home and need something quick and easy, but looks like it has taken forever. BRAVO!!

carol on

such hostility over a recipe! Save your energy to have an opinion on what really counts in this world. The recipe is definitely sinfully delicious for those moments when calories or eating healthy aren’t the priority. Thanks for sharing.

Corinne on

I can’t wait to try this recipe. Headed to the store for some Oroeo’s.

Cindi on

Thanks Bakerella! Looks awesome. Don’t listen to the haters of the world.

Michelle on

In making the crust, shall I assume you are removing the cream when crushing the cookies? I would like to try this recipe! Looks sinfully yummy:-)

Anonymous on

Wow…these look amazing! I’m making these 2nite after work! I don’t really like oreos but I can make an exception for these.

Jane B on

LOL, need a print button!!

Michelle J. on

Instead of using a print button, just use copy and then paste to your word software! This looks so heavenly! I don’t care how many calories it is, just cut it into smaller squares. I happen to love Oreo recipes! Thank you for sharing!

Elsabe Richards on

Thanks for the delicious innovative ideas!!

Jody on

Looks like a great recipe!! YUM!!!

Jean on

Don’t like the ingredients… don’t make it!
Don’t like the calorie count..don’t make it!
Stop sounding like whining kids….

Tanya on

Looks amazing! Just a quick question… Just out of curiousity, why do you would need to put 2 tablespoons of sugar in the crust? Thanking you.

Deb on

If you DON’T like Bakerella’s recipes, why bother looking at the site?? Thou protest too much!

Susan on

Michelle, don’t remove the cream from the cookies…. the fat in the cream will help the crust!

entertainmentescape on

Reblogged this on Entertainment Escape and commented:
This looks awesome! I would love to make these some time…

jackie murphy on

to print these recipies hold down your ctrl and alt key and hit p on your key board

Peggy proffitt on

This and the lemon sugar cookies caught my attention today. Thank you for recipes that aren’t so fancy that I’m willing to try.

whatever on

good grief, I could eat a whole tray of these (pre-period munchies talking)…sigh, looking is enough as I shovel green grapes and cherries in my mouth for my sugar fix

naturebug82 on

I might have overlooked it, but it calls for a little flour in the filling.. when is this added in?

naturebug82 on

Nevermind my above question.. overlooked things! 🙂

Eric on

John, don’t bitch about it if you’re not going to eat it. Just grow some balls, quit being a trolling whore, go outside and find something else to eat.

susan on

this looks good for a kind of quick recipe. Folks, unless you have something positive to add or a suggestion, take the snarky comments somewhere else! you have people that don’t do a lot of baking and they appreciate these kinds of short cuts. John said he finds this lady’s recipes revolting, then why does he keep coming back? I don’t like wrestling on TV–guess what I bypass the show when it comes up on the guide!

Brandy on

Wow, I can’t believe the attitude of people on this site. If you don’t like a recipe then don’t use it and keep your mouth shut. Didn’t your Momma ever teach you “if you can’t say something nice don’t say anything at all.” I could understand if you made this and it was awful, but most of these nasty comments are based on personal opinions of people who haven’t even made the recipe.

My only question about the recipe would be regarding the purpose of the flour in the cheesecake filling. I’m a celiac and I’d be converting the recipe to gluten free and choosing my alternative flour would be easier if I understood its purpose in the first place (thickening?).

Mercer on

Brandy, I always use corn starch in my cheesecake recipes as a thickener, so I’m assuming that’s what the flour is for in this one. You could use it instead of flour, though I’m not sure what the conversion ratio would be so you may want to look that up!

Katie on

I turned the ganache into mocha ganache by adding a couple tablespoons of instant coffee!Fabulous recipe.

Carol flynn on

Would like the recipe for dump cake.Thanks

Jeanne on

J O H N…maybe Trader Joe’s oreo look-a-likes would be a little more wholesome….check it out and maybe you, too, can reach nirvana with these bars???

Cheri on

This looks so good! Can’t wait to try, know that my Oreo crazy family will love it!!!

JD on

I have made these bars for the office, and they were a huge hit!! Awesome recipe. I bake every week for a big office and these were a favorite, still being talked about! Don’t be fooled by thinking using Oreos makes them less original / homemade, they went perfectly with he rest. As one colleague said, they were “a game changer”. Thank you !! 🙂

Anonymous on

Agree with one of the commenters: would use Oreo crumbs alone as the base next time [which hopefully are still available so one doesn’t have to scrape the icing off cookies]: the cookies and/or the amount made the base too big as well as greasy, and overwhelmed the other layers.
The cheesecake layer and ganache were fine, although I would also decrease the number of cookies in both.
Would make again, but with those reservations.

Anonymous on

They are beautiful and look so delicious!!! I cannot wait to make these 🙂 Thanks for sharing!!

Saira on

Wow these look great! Can’t wait to try them!
-Saira @

Ing on

These were absolutely amazing! They were gone rather quickly! Everything about them is amazing. You could even use the chocolate ganache recipe for cupcakes or something else. So amazing! Highly recommend it and I can’t wait to make them again.

nichole on

Could you tell me the amount of powdered sugar that goes in the ganache? The amount is left out of the recipe. Thanks

Lynda on

How do you get 25 of these out of a 8×8 dish? How big are they, the size of a thumb print? I don’t understand that at all. Also, why do you need the sugar in the crust? Aren’t the cookies sweet enough? This is a serious post. I’m not bashing the recipe. If you could let me know, I’d appreciate it. Thanks!

Deloris Durgin on

I made this recipe and it smells delicious. I just remove it from the oven. I doubled the recipe and used a 9x 13 in pan. Perfect size. I am about to make THE GANACHE. I am loving the recipe thus far. I will post a picture on Facebook for the world to see !!!!

Ann on

Could I use corn starch in place of the flour to make it gluten frr? Thank You!

Anastasia Dumont on

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Evie Ficchi on

Carolynn Antonio on

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