Keep the heat out of the kitchen with these No Bake Cookies and Cream Cheesecake Bars!
Sometimes the best desserts are the easiest ones.
You know the ones I’m talking about, right? Short ingredient lists and one-bowl wonders that don’t even need to go in the oven but still look and taste like they are complex and time consuming to put together? That, my friends, is my summer love language when it comes to desserts.
These No Bake Cookies and Cream Cheesecake Bars hit all of these important criteria. It’s got the chocolate cookie crust that my kids go crazy for, is topped with layers of whipped cheesecake and has chocolate cookies wedged in between it all. Each bite is full of smooth cheesecake flavor with a cookie crunch, all without having to turn the oven on. I’ll happily crank up my oven to bake a cheesecake in winter, but summer is for easy, oven-free cooking whenever possible.
These cheesecake bars are light and airy but full of flavor; kinda like a summery version of the dense baked cheesecakes we love. Best of all? They aren’t too sweet thanks to a generous scoop of tangy sour cream. The contrasting layers of cheesecake and chocolate cookie make them pretty enough to serve to company but easy enough to whip up on a Wednesday when the sweet tooth craving hits. And since today is National Cheesecake Day, you don’t need another excuse to make them. It’s 15 minutes well spent.
We have connected with a group of fabulous bloggers to celebrate all things cheesecake today. Check out this awesome collection of recipes listed below. Desserts galore! How can you go wrong with that?
20 chocolate sandwich cookies ground into crumbs in food processor
4 tablespoons melted butter
8 ounces cream cheese, softened
½ cup sugar
1 cup sour cream
8 ounces Cool Whip, thawed (or 1 cup whipping cream, whipped to stiff peaks with 2 tablespoons powdered sugar)
2 cups mini chocolate sandwich cookies coarsely chopped, divided
Line the bottom of an 8 x 8 pan with aluminum foil.
In a small bowl combine cookie sandwich crumbs with melted butter until all of the butter is absorbed. Press the chocolate cookie crumb mixture into the bottom of the pan and press with fingers until mixture is compacted. Freeze for 15 minutes.
In a medium bowl, place cream cheese and sugar and mix until light and fluffy. Add sour cream and mix until combined.
Fold in thawed Cool Whip or homemade whipped topping and stir until combined.
Pour half of the cream cheese filling on top of the crust. Scatter 1 cup of the chopped cookies over the batter and gently add the rest of the cream cheese filling over top. Scatter the remaining chopped chocolate cookies on top. Refrigerate for at least 5 hours or until set.
Cut into squares and serve immediately.
I freeze mine to get them even to set up even more. If you want a creamier bar, refrigerate.