Cookie Monster Cheesecake Bars

These layered Cookie Monster Cheesecake Bars are, 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 cookie monster dessert!

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 our 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 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
• Layered dessert
• Crowd-pleasing
• 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

Try our Cookie Monster Cake as well! It is a layered cake that is and a fun bright blue Cookie Monster themed cake.

Cookie Monster Dessert

• Softened Butter
• Brown Sugar
• White Sugar
• Large Egg
• Vanilla Extract
• Flour
• Salt
• Mini chocolate chips

Cheesecake Layer

• Cream Cheese
• Powdered Sugar
• Vanilla extract
• Sour cream
• Cool whip
• Lemon juice
• Blue food coloring
• Cookies

How to Make

Full steps on how to make this Cookie Monster Cheesecake Bars recipe is featured in the printable recipe card. This is a visual walk through.

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.

Practical notes

Can we double this recipe?

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.

Do we have to let the dessert chill overnight?

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.

Can we use store bought cookie dough for the crust?

Sure! We 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.

What kind of cream cheese do we need?

We 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

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Ingredients

Makes 12 -14

Cookie Crust

• 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

Equipment

• KitchenAid Mixer
• Wilton Icing Colors, 12-Count Gel-Based Food Color

Method

1. Preheat oven to 350 degrees. Start by mixing your butter and granulated and brown sugar in a stand mixer for the cookie crust.
2. Once the butter mixture is creamy, you will add in the egg, vanilla, salt, and slowly stir in the flour.
3. Fold in the chocolate chips. Place in a parchment-lined 8×8 pan and bake for 15-20 minutes or until the cookie bars are done. Remove from the oven and let cool.
4. 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, lemon juice, vanilla, and slowly add powdered sugar.
5. Then add in some blue food coloring till you reach your desired blue color. Fold in the cool whip. Pour into the 8×8 pan.
6. Top with chopped cookies. Cover and refrigerate for 6 hours or overnight for the cheesecake layer to set up.
7. Slice your Cookie Monster Cheesecake Bars into squares and serve up your family or friends.

Kitchen notes

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. We prefer to use Wilton Gel Food coloring. You can double this cookie monster dessert and just use a 9×13 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.