Vanilla Cookie Cheesecake Bars

There’s something undeniably magical about the combination of creamy cheesecake and buttery cookies. These Vanilla Cookie Cheesecake Bars are the perfect marriage of textures and flavors—a velvety cheesecake filling nestled on a crunchy vanilla cookie crust, all topped with a sprinkle of cookie crumbs for that extra bit of indulgence.

I first made these bars for a potluck at work, and they disappeared within minutes. The moment I set the platter down, my coworkers descended like a swarm of bees, and the compliments came pouring in. One colleague even said, “These are better than anything I’ve had at a bakery!”

What I love most about this recipe is its simplicity. With just a handful of ingredients and minimal effort, you can create a dessert that looks and tastes like it came from a professional pastry chef. Plus, it’s incredibly versatile—you can use your favorite store-bought cookies or even homemade ones for the crust.

So, whether you’re hosting a party, celebrating a special occasion, or just treating yourself to something sweet, these Vanilla Cookie Cheesecake Bars are sure to be a hit. Let’s get baking!

Resume

1. Creamy and Crunchy: A perfect balance of smooth cheesecake and buttery cookie crust.
2. Easy to Make: Simple ingredients and straightforward steps make this dessert a breeze.
3. Crowd-Pleaser: Perfect for parties, potlucks, or family gatherings.
4. Customizable: Use your favorite cookies or add toppings to make it your own.

Exciting Story

These cheesecake bars have become a staple in my household, especially during the holiday season. My kids love helping me crush the cookies for the crust, and my husband is obsessed with the creamy filling.

One year, I made these bars for our annual family Christmas party, and they were such a hit that my aunt asked for the recipe. Now, she makes them every year for her own holiday gatherings. It’s a recipe that brings people together and creates lasting memories.

Why These Vanilla Cookie Cheesecake Bars

Selling Points

• Perfect Texture: The creamy cheesecake filling contrasts beautifully with the crunchy cookie crust.
• Simple Ingredients: Made with just a few pantry staples for an easy yet impressive dessert.
• Versatile: Use any type of cookie for the crust or add toppings like fruit or chocolate drizzle.
• Make-Ahead Friendly: Perfect for preparing in advance and chilling until ready to serve.

What You Need For Vanilla Cookie Cheesecake Bars

For the Crust:

• 2 cups vanilla cookie crumbs (about 20 cookies, such as vanilla wafers or shortbread)
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream

For the Topping:

• ½ cup vanilla cookie crumbs
• Optional: Fresh berries, whipped cream, or chocolate drizzle

How to Make Vanilla Cookie Cheesecake Bars

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the Crust: In a bowl, combine the vanilla cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
3. Prepare the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
4. Assemble the Bars: Pour the cheesecake filling over the baked crust and spread it evenly. Sprinkle the remaining cookie crumbs on top.
5. Bake: Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.
6. Chill: Let the bars cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Serve: Lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve with optional toppings like fresh berries or whipped cream.

Tips For Vanilla Cookie Cheesecake Bars

• Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth filling.
• Don’t Overbake: The center should still jiggle slightly when you take it out of the oven.
• Use a Food Processor: For evenly crushed cookie crumbs, use a food processor or place the cookies in a zip-top bag and crush with a rolling pin.

Substitutions and Variations

• Gluten-Free: Use gluten-free cookies for the crust.
• Lighter Option: Use reduced-fat cream cheese and sour cream.
• Add-Ins: Stir in lemon zest, chocolate chips, or a swirl of fruit preserves into the filling.

Make a Healthier Version

• Use low-fat cream cheese and Greek yogurt instead of sour cream.
• Substitute coconut sugar or a sugar alternative for granulated sugar.
• Use whole-grain or almond flour cookies for the crust.

Closing For Vanilla Cookie Cheesecake Bars

And there you have it! A dessert that’s as easy to make as it is delicious. Don’t forget to let us know how your Vanilla Cookie Cheesecake Bars turn out, and consider checking out some of our other Recipes:

Frequently Asked Questions For Vanilla Cookie Cheesecake Bars

1. Can I use a different type of cookie?
   Yes, graham crackers, chocolate cookies, or even Oreos work well.
2. How do I store leftovers?
   Store in an airtight container in the fridge for up to 5 days.
3. Can I freeze these bars?
   Yes, freeze in a single layer for up to 2 months. Thaw in the fridge before serving.
4. Can I make these bars ahead of time?
   Absolutely! They’re perfect for making a day in advance.
5. What’s the best way to cut the bars?
   Use a sharp knife dipped in hot water for clean slices.
6. Can I use a different pan size?
   A 9×9-inch pan will yield thinner bars, while a 9×13-inch pan will require doubling the recipe.
7. Can I add fruit to the filling?
   Yes, swirl in raspberry or strawberry preserves for a fruity twist.
8. How do I prevent cracks in the cheesecake?
   Avoid overmixing and overbaking, and let the bars cool gradually in the oven with the door slightly open.
9. Can I make this vegan?
   Use vegan cream cheese, plant-based butter, and egg substitutes.
10. What’s the best way to serve these bars?
    Serve chilled with fresh berries, whipped cream, or a drizzle of chocolate sauce.
11. Can I use a hand mixer instead of a stand mixer?
    Yes, a hand mixer works just as well for the filling.
12. How do I make the crust extra crunchy?
    Bake the crust for an additional 5 minutes before adding the filling.