Cookie Monster Cheesecake Bars

If you’ve been searching for a dessert that is as visually stunning as it is delicious, these Ultimate Cookie Monster Cheesecake Bars are it. Combining the nostalgic flavors of a classic chocolate chip cookie with a creamy, vibrant blue cheesecake and a hidden layer of crunchy Oreos, these bars are the ultimate indulgence for any cookie lover. They are perfect for birthday parties, themed events, or simply when you want to channel your inner Cookie Monster with a decadent, multi-layered treat.

The magic of these bars lies in the contrast of textures: the chewy, buttery cookie base, the snap of the Oreos, and the velvety smooth cheesecake layer. Finished with a cookies and cream ganache, every bite is a perfect harmony of flavors. Not only do they look like they came straight from a professional bakery, but they are also surprisingly easy to assemble once you have your layers ready. Get ready to wow your friends and family with this vibrant and playful dessert!

Ingredients

Cookie Layer

• 4 oz (113g) Unsalted butter, melted
• 3/4 cup (150g) Light brown sugar, packed
• 1/4 cup (50g) Granulated sugar
• 1 Egg, room temperature
• 1 tbsp (15ml) Vanilla extract
• 1 1/4 cups (156g) All-purpose flour
• 1 tsp (5g) Baking soda
• 1/2 tsp (3g) Salt
• 1 1/4 cups (212g) Semi-sweet chocolate chips
• 16 Oreo cookies (for the middle layer)

Cheesecake Layer

• 24 oz (680g) Cream cheese, softened to room temperature
• 3/4 cup (150g) Granulated sugar
• 3 Eggs, room temperature
• 1/2 cup (120g) Sour cream
• 1 tsp (5ml) Vanilla extract
• Blue food coloring (gel preferred for a vibrant color)
• 1 cup (115g) Chopped Chips Ahoy and Oreos (for folding in)

Cookies and Cream Ganache

• 12oz (340g) white chocolate (I used 3oz Hershey’s Cookies n Cream bar pieces and 9oz white chocolate chips)
• 1/2 cup (120ml) heavy cream
• 1 tbsp Oreos, crushed

Instructions

1. Prep the Cookie Base: In a large bowl, whisk together the melted butter, brown sugar, and white sugar until combined. Add the egg and vanilla, whisking until smooth.

2. Add Dry Ingredients: Fold in the flour, baking soda, and salt until just combined. Gently stir in the chocolate chips.

3. Layer the Bottom: Press the cookie dough into an even layer in a parchment-lined 9×9 baking pan. Place the 16 Oreos in a single layer directly on top of the raw cookie dough.

4. Make the Cheesecake: In a separate bowl, beat the softened cream cheese and sugar until creamy. Add eggs one at a time, followed by sour cream and vanilla.

5. Color and Fold: Stir in blue food coloring until you reach your desired “Cookie Monster” blue. Fold in the chopped cookies.

6. Final Assembly: Pour the cheesecake batter over the Oreo layer and smooth the top. NOTE: only add the cheesecake until there is an inch remaining on the top of your pan. If there is extra batter, dispose of it or use it to make a mini cheesecake.

7. Bake: Bake at 350°F (163°C) for 30 minutes with a large pan of water on the rack below the cheesecake (a water bath), or until the edges are set but the center still has a slight jiggle. Turn the oven off then crack the door and place a wooden spoon in between the door to the oven creating an opening. Allow the bars to cool for an hour in the oven and an hour outside of the oven before chilling. This helps prevent the cheesecake from falling flat.

8. Make Ganache: Combine chocolate, heavy cream and Oreo crumbs in a bowl. Microwave in 40 second increments, stirring in between, until smooth. Spread evenly onto cheesecake.

9. Chill: Refrigerate for at least 4 hours (preferably overnight) before slicing.

Tips for Success

• Room Temp Ingredients: For the smoothest cheesecake layer, ensure your cream cheese, eggs, and sour cream are all at room temperature before mixing.

• Vibrant Color: Use gel food coloring instead of liquid to get that deep Cookie Monster blue without thinning out your cheesecake batter.

• Perfect Slices: For clean cuts, use a warm, sharp knife and wipe it clean between every single slice.

Storage & Freshness

• Refrigeration: These bars must be stored in an airtight container in the fridge for up to 5 days.

• Freezing: You can freeze these bars for up to 3 months. Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag. Thaw in the fridge before serving.

Electric blue food coloring, baking pans, flavor extracts, and tons of other items I use to bake with is linked for you on my Amazon Storefront!