These Cookie Cheesecake Squares are the kind of dessert that makes people hover around the pan, sneaking “just one more” piece. They’re rich and creamy with a buttery cookie base and a little crunch on top. You get the best of both worlds: the flavor of a classic cheesecake and the fun of a cookie bar.
They cut cleanly, travel well, and are easy enough for a weeknight but special enough for a party.
What Makes This Recipe So Good
- Balanced textures: A sturdy cookie crust, a silky cheesecake layer, and chunks of cookie throughout keep every bite interesting.
- Simple ingredients: Nothing fancy—just cream cheese, cookies, and pantry basics.
- Easier than a full cheesecake: No springform pan, no water bath, no drama. They bake fast and chill quickly.
- Great for sharing: Pre-sliced squares are perfect for potlucks, bake sales, and lunchbox treats.
- Customizable: Swap the cookies, add chocolate, or change the extract. It’s a flexible base recipe.
Ingredients
- For the crust:
- 2 cups (about 250 g) crushed chocolate sandwich cookies (Oreos), cream included
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar (optional, for extra sweetness)
- Pinch of fine sea salt
- For the cheesecake layer:
- 16 ounces (450 g) cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- Mix-ins and topping:
- 1 cup roughly chopped chocolate sandwich cookies
- 1/2 cup mini chocolate chips (optional)
How to Make It
- Prep the pan: Heat the oven to 325°F (163°C).
Line a 9×9-inch baking pan with parchment, leaving overhang on two sides for easy lifting.
- Make the crust: Stir crushed cookies, melted butter, sugar, and salt until the crumbs look like wet sand. Press firmly into the pan in an even layer. Use the bottom of a measuring cup to pack it tight.
- Par-bake: Bake the crust for 8–10 minutes until set and fragrant.
Let it cool for 5 minutes while you mix the filling.
- Beat the cream cheese: In a large bowl, beat cream cheese with sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl.
- Add the wet ingredients: Mix in eggs one at a time on low until just combined. Add sour cream, vanilla, and salt.
Mix on low until smooth. Do not overbeat.
- Fold in mix-ins: Gently fold in the chopped cookies and mini chocolate chips. Keep a few tablespoons for sprinkling on top if you like.
- Assemble: Pour the cheesecake batter over the warm crust.
Smooth the top with an offset spatula. Sprinkle with reserved cookie bits.
- Bake: Bake at 325°F (163°C) for 28–34 minutes, until the edges are set and the center has a slight wobble. Avoid browning.
- Cool and chill: Cool in the pan on a rack for 1 hour.
Then refrigerate at least 3 hours (overnight is best) until fully set.
- Cut into squares: Lift out using the parchment. Warm a sharp knife under hot water, wipe dry, and cut into 16 or 25 squares. Wipe the knife between cuts for clean edges.
Keeping It Fresh
- Refrigerate: Store in an airtight container for up to 5 days.
Layer with parchment to prevent sticking.
- Freeze: Freeze squares on a sheet pan until solid, then wrap individually and place in a freezer bag. They keep well for up to 2 months.
- Thaw smart: Thaw overnight in the fridge or for 45–60 minutes at room temperature. Don’t microwave; it can split the cheesecake.
Why This is Good for You
- Built-in portion control: Squares help you enjoy a satisfying treat without overdoing it.
- Balanced richness: The creamy filling is decadent, but the cookie crust and smaller portions keep things reasonable.
- Protein boost: Cream cheese provides a bit of protein, which helps these feel more filling than some desserts.
- Stress-free baking: Less fuss means more joy in the kitchen, and that’s good for you too.
What Not to Do
- Don’t skip room temperature ingredients: Cold cream cheese leads to lumps and overmixing.
- Don’t overbake: A little jiggle in the center is correct.
Overbaking makes the texture dry and grainy.
- Don’t rush the chill: Cutting too soon causes tearing and messy edges.
- Don’t pulverize mix-in cookies to dust: You want chunks in the batter for texture, not crumbs that disappear.
- Don’t pack the crust unevenly: Thin spots can crack. Press it firmly and evenly into the corners.
Alternatives
- Different cookies: Try graham crackers, Biscoff, or chocolate chip cookies. Adjust butter as needed—drier crumbs may need another tablespoon.
- Flavor twists: Add 1/2 teaspoon almond extract, swap vanilla for espresso powder, or stir in citrus zest.
- Swirls: Dollop 1/3 cup warmed chocolate hazelnut spread, caramel, or raspberry jam on top and swirl with a knife.
- Lighter version: Use Neufchâtel (low-fat cream cheese) and plain Greek yogurt instead of sour cream.
Texture will be slightly less rich but still creamy.
- Gluten-free: Use certified gluten-free sandwich cookies and confirm all other ingredients are GF.
- No-bake option: Skip par-baking and use 1 extra tablespoon of butter in the crust. Chill overnight. The texture is softer but still sliceable.
FAQ
Can I use a 9×13-inch pan instead?
Yes.
Double the recipe for a 9×13-inch pan and bake 5–10 minutes longer. Start checking at 35 minutes; look for set edges and a slight wobble in the center.
Why did my cheesecake crack?
Cracks often come from overbaking or sudden temperature changes. Pull it when the center still jiggles slightly, cool gradually, and avoid opening the oven door often.
Do I have to remove the cream from the cookies for the crust?
No.
The cream helps bind the crumbs and adds sweetness. If you use cookies without a filling, add an extra tablespoon of butter.
How do I get ultra-clean cuts?
Chill overnight, then use a hot, clean, dry knife. Wipe the blade between each slice.
A long chef’s knife works better than a serrated knife for clean edges.
Can I make these ahead?
Absolutely. They’re ideal for making a day in advance. Chill them overnight, slice the next day, and keep refrigerated until serving.
What if I don’t have sour cream?
Use plain Greek yogurt.
It adds the same tang and creaminess. Full-fat works best for texture.
How do I prevent a soggy crust?
Par-bake the crust, pack it firmly, and let it set before adding the filling. Also, avoid adding too much butter; the crumbs should hold together, not look greasy.
Can I reduce the sugar?
Yes.
Reduce the sugar in the filling to 1/2 cup. The cookies and chocolate chips still keep it sweet enough for most tastes.
Final Thoughts
Cookie Cheesecake Squares are a reliable, crowd-pleasing dessert that feels special without being fussy. The prep is easy, the ingredients are familiar, and the result is creamy, crunchy, and rich in all the right ways.
Keep a batch in the fridge for gatherings, birthdays, or just a little treat after dinner. Once you master the base, switch up the cookies and flavors to keep it fun every time.