Sharing is caring!
These layered Cookie Monster Cheesecake Bars are incredible, easy, and fun. Made with a homemade cookie crust, topped with a velvety smooth no bake cheesecake layer. Skip ordering at the bakery when you can easily make it at home. The perfect cookie monster dessert!
Table of contents
It’s impossible not to eat these cheesecake bars with a smile on your face. They are so rich and are themed with everyone’s favorite character…Cookie Monster! Fan of all things cheesecake? Try out my cheesecake stuffed apples.
This chocolate chip cookie cheesecake bars recipe is ideal for a birthday party, school gathering, or whenever you want a treat that really steals the show. You aren’t going to want to miss them.
A no bake cheesecake bar dessert that is bright blue, topped with Oreos, crunchy Chip Ahoy’s, and a chocolate chip cookie crust. This would be a fun dessert for a cookie monster dessert bar for a birthday!
🍪 Why This Recipe Works
- It’s indulgent
- Incredibly easy to make
- Creamy cheesecake layer is impressive
- Homemade chocolate chip crust
- No bake cheesecake recipe for the topping
- Frugal dessert idea that doesn’t require a lot of ingredients
Cookie Monster Dessert
- Softened Butter
- Brown Sugar
- White Sugar
- Large Egg
- Vanilla Extract
- Mini chocolate chips
- Cream Cheese
- Powdered Sugar
- Vanilla extract
- Sour cream
- Cool whip
- Lemon juice
- Blue food coloring
🍰 How to Make
1. Make the crust by combining all the ingredients and pressing it into a baking pan.
2. Bake the crust and let cool completely.
3. Prepare the cheesecake layer by mixing the cheesecake filling until creamy. Spread onto the cookie crust.
4. Top with broken cookies.
5. Refrigerate overnight, serve, and devour.
🥄 Expert Tips
- You can prepare the cookie crust up to one day in advance. Bake the crust, let cool and cover tightly until you are ready to add cheesecake.
- Using room temperature cream cheese and sour cream will allow them to mix together more easily.
- It’s fine to swap out the blue food coloring for any other color you want.
- Make it extra fun by using mint cookies as a garnish and a little bit of mint extract for the cheesecake.
Yep! You can easily double or even triple these Cookie Monster cheesecake bars. Use a 9 x 13 pan for doubling. If making an even larger batch to feed a crowd, you may need to use multiple pans.
In order to ensure that the dessert is set up properly, it’s best to let it sit in the fridge overnight. If you are in a huge hurry, you could refrigerate it for at least 4 hours before serving. If you serve it too soon, you will find that the pieces don’t cut as well, and it may be messier. It’s going to taste good either way.
Sure! I prefer the flavor and texture of homemade chocolate chip cookie crust, but you can easily swap it for store-bought. You will need to layer it on the pan’s bottom and bake as directed on the packaging. Let it cool, then add the cheesecake.
I prefer to use the full-fat version because it makes the cheesecake bars extra creamy. However, if you want to lighten it up a little, using lower fat cream cheese is a great option. Keep in mind, if you make a swap, the flavor and texture are going to vary.
Cheesecake recipes to try
- Instant Pot Malted Cheesecake
- Turtle Pumpkin Cheesecake
- Oreo Cheesecake Bars
- Sweet Potato Cheesecake Bars
- Quick and Easy Microwave Cheesecake
- Mini Instant Pot Dulce De Leche Cheesecake Bites
Tried this recipe? Make sure to rate ⭐️⭐️⭐️⭐️⭐️ and leave a comment to let me know how you like it! Plus get more Instant Pot Recipes or Home Cooked Recipes Facebook Page on my Facebook. Stay up to date and Follow Me On Pinterest!
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 1 teaspoon vanilla
- 1 cup semi-sweet mini chocolate chips
- 1/2 teaspoon salt
- 1 large egg
No Bake Cheesecake Layer
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/3 cup sour cream
- 1 teaspoon vanilla
- 1 1/2 cups cool whip
- 1 teaspoon lemon juice
- blue food coloring
- 12 mini Chip Ahoy chocolate chip cookies
- 12 mini Oreos
- Preheat oven to 350 degrees. Start by mixing your butter and granulated and brown sugar in a stand mixer for the cookie crust.
- Once the butter mixture is creamy, you will add in the egg, vanilla, salt, and slowly stir in the flour.
- Fold in the chocolate chips. Place in a parchment-lined 8x8 pan and bake for 15-20 minutes or until the cookie bars are done. Remove from the oven and let cool.
- Once the cookie bars are cooled, you will begin to work on your no bake cheesecake layer. In a stand mixer begin whipping up your 2 blocks of softened cream cheese. Add in the sour cream, vanilla, and slowly add powdered sugar.
- Then add in some blue food coloring till you reach your desired blue color. Fold in the cool whip. Pour into the 8x8 pan.
- Top with chopped cookies. Cover and refrigerate for 6 hours or overnight for the cheesecake layer to set up.
- Slice your Cookie Monster cheesecake bars into squares and serve up your family or friends.
Feel free to swap the homemade chocolate chip cookie bottom with a store-bought cookie mixture you press into a pan and bake.
The chocolate chip cookie crust has to fully cool or it will heat up the cream cheese filling your spoon on top.
I prefer to use Wilton Gel Food coloring.
You can double this cookie monster dessert and just use a 9x13 pan instead.
Feel free to make this dessert the night before you plan to serve it. Just leave the cookies off until you are ready to serve if you want them to be crunchy. The topping cookies will soften in the fridge.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 570Total Fat: 36gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 67mgSodium: 415mgCarbohydrates: 60gFiber: 2gSugar: 33gProtein: 7g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.