Cookies and Cream Cheesecake Fudge Bars Recipe – Easy, Decadent Dessert Treats

The first time I bit into one of these cookies and cream cheesecake fudge bars, I couldn’t believe how perfectly the rich, creamy cheesecake layer played off the crunchy, chocolate cookie base. Honestly, it was like all my dessert dreams rolled into one square. If you’re anything like me and find yourself craving something sweet and decadent (but not overly complicated), these bars are just the ticket. The combination of Oreo cookies, silky cheesecake, and a melt-in-your-mouth white chocolate fudge topping is—well, let’s just say, next-level comfort food.

It all started during a late-night baking spree—one of those “let’s raid the pantry and see what happens” moments. I wanted something quick, but with a little wow factor. I’d made plenty of cheesecakes before, but never thought to blend that tangy, creamy filling into a handheld treat with fudge layered on top. The result? An absolute showstopper. They’re perfect for parties, holiday gatherings, or honestly, just an afternoon pick-me-up with a cup of coffee. Oh, and the best part? No fussy water baths or fancy equipment required—just simple steps, big flavor, and that “how did you make these?!” reaction from everyone who tries them.

If you’re a cookies and cream fan, trust me, you’ll want to bookmark this cookies and cream cheesecake fudge bars recipe. I’ve tested it a dozen times (yes, my family are willing taste-testers!), tweaking everything from the cookie crust to the fudge ratio. Whether you’re a seasoned baker or a total newbie, these bars always turn out delicious—and let’s face it, they disappear fast. Grab your apron and let’s make a batch together!

Why You’ll Love This Cookies and Cream Cheesecake Fudge Bars Recipe

• Quick & Easy: These bars come together in about an hour (plus chilling time)—no complicated steps or tricky techniques. Perfect for when you want dessert, like, now.
• Simple Ingredients: You probably have everything you need: cream cheese, Oreos, white chocolate, and pantry basics. No obscure specialty items here.
• Perfect for Every Occasion: Whether it’s a birthday party, potluck, holiday dessert swap, or just a Tuesday, these bars fit right in. I’ve even wrapped them up as edible gifts (they’re always a hit!).
• Crowd-Pleaser: Both kids and adults rave about these. There’s something about that cookies and cream flavor that brings everyone together—nostalgia in every bite.
• Unbelievably Delicious: The layers are dreamy: a buttery cookie crust, creamy cheesecake middle, and white chocolate fudge studded with even more cookie bits. One bite and you’ll see why these are my most-requested treat.

So what sets this cookies and cream cheesecake fudge bars recipe apart? For starters, I blend the cream cheese super smooth for that classic, velvety cheesecake texture (no lumps here!). The cookie base is thick—no crumbly, falling-apart bottoms. And the fudge layer? It’s a simple combo of white chocolate and condensed milk, so it sets up perfectly creamy, not gritty. I’ve tested a few versions with different cookies, but nothing beats classic Oreos for that authentic flavor.

Honestly, these bars are more than just a dessert—they’re a little moment of joy. You know those recipes you make when you need a pick-me-up or want to impress without much effort? This is it. It’s comfort food that’s easy, fast, and guaranteed to put a smile on your face. You don’t need to be a pastry chef to nail this, either—I’ve made these with my kids and they still turn out perfectly fudgy every time.

So if you’re searching for a cookies and cream cheesecake fudge bars recipe that’s easy, decadent, and endlessly crave-worthy, you’ve found your match. Let’s get baking!

What Ingredients You Will Need

These cookies and cream cheesecake fudge bars are proof that you can make bakery-worthy treats with simple, everyday ingredients. Most are pantry staples or easy to grab at any grocery store. Here’s what you’ll need:

• For the Cookie Crust:
  • 24 classic Oreo cookies (about 250g) – crushed into fine crumbs (cream included)
  • 1/2 cup (113g) unsalted butter – melted (adds richness and helps the crust hold together)
• For the Cheesecake Layer:
  • 8 oz (226g) cream cheese – softened to room temperature for easy mixing (I use Philadelphia for the creamiest texture)
  • 1/3 cup (65g) granulated sugar – just enough for a lightly sweet tang
  • 1 large egg – room temperature (for a smooth, set filling)
  • 1 tsp pure vanilla extract (or vanilla bean paste for extra flavor)
  • 8 classic Oreo cookies – coarsely chopped (these get folded right into the batter)
• For the Fudge Topping:
  • 1 1/2 cups (255g) white chocolate chips or chopped white chocolate (Ghirardelli or Guittard melt beautifully)
  • 1/2 cup (120ml) sweetened condensed milk (not evaporated milk—this is what gives the fudge its creamy texture)
  • 6 classic Oreo cookies – roughly chopped (for sprinkling on top)
  • Pinch of salt (balances the sweetness and deepens the flavor)

Ingredient Substitutions and Tips:

• If you need a gluten-free version, swap regular Oreos for a certified gluten-free chocolate sandwich cookie. The crust works just as well!
• Dairy-free? Use vegan cream cheese, dairy-free white chocolate, and plant-based butter. I’ve tried this with Earth Balance and it works, though the flavor will be a bit different.
• Not a fan of white chocolate? Try using semi-sweet chocolate chips for a cookies and cream “dark fudge” twist. The bars will be richer and a little less sweet.
• If you want a less sweet bar, reduce the white chocolate to 1 cup (170g) for a thinner fudge layer that’s still creamy.
• For extra crunch, stir in a handful of mini chocolate chips or chopped nuts with the cookies in the cheesecake layer.

Honestly, don’t be afraid to use off-brand sandwich cookies—they work great! Just make sure to crush the cookies finely for the base, and chop them coarsely for the layers so you get that signature cookies and cream look in every bite.

Equipment Needed

• 8×8-inch (20x20cm) square baking pan – lined with parchment for easy lifting and clean slices. (You can use a 9×9-inch pan for thinner bars; just reduce the baking time slightly.)
• Mixing bowls – one medium for the crust, one for the cheesecake, and a small heatproof bowl for melting the white chocolate fudge.
• Electric hand mixer or stand mixer – makes blending the cream cheese smooth as silk. (If you only have a whisk and strong arms, you can make it work—just be patient!)
• Rubber spatula – for folding in cookies and scraping every last bit of batter.
• Measuring cups and spoons – accuracy matters here, especially with the fudge layer.
• Food processor or zip-top bag and rolling pin – for crushing cookies. (When I’m feeling lazy, I toss the cookies in a bag and bash them with the rolling pin—no shame in that game.)
• Small saucepan – if you prefer to melt the white chocolate and condensed milk over the stove instead of the microwave.

If you don’t have parchment, foil works in a pinch—just give it a light spray. And while a stand mixer is handy, I’ve made these bars with nothing more than a bowl and a wooden spoon. The key is getting the cream cheese really smooth, so room temperature ingredients are your friend. If your pan is looking a little worse for wear, don’t stress—these bars are forgiving, and the parchment helps lift them out easily. (I’ve even made these in a glass Pyrex dish; just keep an eye on baking time.)

How To Make Cookies and Cream Cheesecake Fudge Bars

1. Prep Your Pan: Line your 8×8-inch (20x20cm) pan with parchment paper, leaving a bit of overhang for easy removal. Preheat your oven to 350°F (175°C). Trust me—don’t skip the parchment, or slicing will be a pain later!
2. Make the Cookie Crust: Crush 24 Oreos (cream and all) into fine crumbs using a food processor or by smashing in a bag with a rolling pin. Mix the crumbs with 1/2 cup (113g) melted butter until evenly combined. Press the mixture firmly into the bottom of your prepared pan. I use the bottom of a measuring cup to get it nice and even. Bake for 10 minutes, then cool slightly while you prep the next layer.
3. Prepare the Cheesecake Layer: In a mixing bowl, beat 8 oz (226g) softened cream cheese with 1/3 cup (65g) sugar until smooth and creamy—no lumps! Add 1 large egg and 1 tsp vanilla extract; mix until just combined (don’t overbeat or your cheesecake can crack). Fold in 8 chopped Oreos with a spatula. Pour this mixture over the cooled crust, gently spreading to the edges.
4. Bake: Bake the layered bars in the preheated oven for 20-22 minutes, or until the cheesecake is just set in the center (it should still jiggle slightly—it’ll finish setting as it cools). If your oven runs hot, check at 18 minutes. Remove and cool at room temperature for 30 minutes.
5. Make the Fudge Topping: In a microwave-safe bowl, combine 1 1/2 cups (255g) white chocolate chips and 1/2 cup (120ml) sweetened condensed milk plus a pinch of salt. Microwave in 20-30 second bursts, stirring between each, until melted and smooth (usually about 1-2 minutes total). Alternatively, melt them gently in a small saucepan over low heat. Be careful not to overheat, or the white chocolate can seize.
6. Assemble the Bars: Pour the warm fudge mixture over the cheesecake layer. Use a spatula to spread evenly, reaching all corners. Sprinkle 6 roughly chopped Oreos over the top, gently pressing them in so they stick.
7. Chill and Set: Cover the pan and chill in the refrigerator for at least 3 hours, or until the fudge is firm and the bars are set. (Overnight is even better if you have the patience!)
8. Slice and Serve: Use the parchment overhang to lift the bars out. For clean edges, run a sharp knife under hot water, wipe dry, and slice into 16 squares. (Pro tip: Wipe the knife clean between cuts.)
9. Troubleshooting: Bars too soft? Chill longer. Fudge layer grainy? White chocolate probably overheated—next time, melt gently. Crust crumbly? Press it down harder, or add an extra tablespoon of melted butter.

These cookies and cream cheesecake fudge bars are all about layers—don’t rush the chilling time, or you’ll end up with a gooey mess (still tasty, but a little messy to eat!). I usually make them the night before for best flavor and texture. If you’re in a hurry, pop the pan in the freezer for an hour after the fridge chill for extra insurance.

Expert Tips & Techniques for the Best Bars

I’ve made these cookies and cream cheesecake fudge bars more times than I can count, and every batch teaches me something new. Here’s what I’ve learned:

• Room Temperature Ingredients: Always let your cream cheese and egg warm up before mixing—cold ingredients make lumpy cheesecake. If you forget, pop the cream cheese (still wrapped) in warm water for 10 minutes.
• Don’t Overbake: The cheesecake layer should be just set, not browned or dry. Overbaking leads to a tough texture. If it jiggles a little in the middle, you’re golden!
• Gentle Folding: When adding chopped cookies to the cheesecake, fold gently—too much mixing crushes them and muddies the look.
• Even Layers: Use a small offset spatula or the back of a spoon to spread each layer evenly. Uneven layers can bake or set unevenly, making slicing tricky.
• White Chocolate Meltdown: White chocolate is picky—melt it slowly, stirring often. If it seizes (turns grainy and thick), add a tiny splash of vegetable oil to smooth it out.
• Chill, Chill, Chill: The longer these bars set, the cleaner the slices and the better the flavor melds. Rushing the chill means messy bars (trust me, I’ve done it!).
• Clean Knife Slices: For Pinterest-perfect bars, dip your knife in hot water, dry it, and wipe between cuts. It makes a world of difference for neat edges.

My first batch? Total chaos (the fudge was gloopy and the crust fell apart). But after a few tweaks, I realized the secret is patience and gentle handling, especially when it comes to layering and chilling. Multitask by prepping the fudge layer while the cheesecake cools—you’ll save time and keep the workflow smooth. And if you’re baking with kids, let them handle the cookie crushing—they love it!

Variations & Adaptations

The beauty of this cookies and cream cheesecake fudge bars recipe is how easy it is to adapt. Here are some of my favorite twists:

• Gluten-Free: Substitute gluten-free chocolate sandwich cookies for Oreos. Most major brands offer a version, and the crust turns out just as delicious.
• Chocolate Lovers: Swap the white chocolate fudge topping for semi-sweet or milk chocolate chips. You’ll get a rich, brownie-like top that’s perfect for serious chocoholics.
• Seasonal Flavors: Add a teaspoon of instant espresso powder to the cheesecake layer for a mocha twist, or fold in some peppermint extract and crushed candy canes for a holiday vibe.
• Nut-Free or Dairy-Free: Use vegan butter, dairy-free cream cheese, and dairy-free white chocolate chips. For a nutty crunch, sprinkle toasted almonds or pecans on top instead of extra cookies.
• Fruit Swirl: Drop spoonfuls of raspberry or strawberry jam onto the cheesecake layer before baking, then swirl with a knife for a fruity contrast.

I once made a batch with peanut butter cookies in the crust and a swirl of peanut butter in the cheesecake—talk about indulgent! If your family likes extra crunch, sprinkle chopped nuts or mini chocolate chips between layers. Don’t be afraid to get creative; the base recipe is forgiving. If you try a new twist, let me know—I’m always on the hunt for the next great combo!

Serving & Storage Suggestions

These cookies and cream cheesecake fudge bars are best served cold or at cool room temperature—straight from the fridge is ideal. The layers hold together beautifully and the flavors really pop when chilled. For a fancier presentation, dust with a little powdered sugar or drizzle with melted chocolate before slicing.

They’re perfect with a cup of coffee, a cold glass of milk, or even a scoop of vanilla ice cream for a full-on dessert moment. At parties, I love to cut them into small squares so everyone can sample a bite (they’re rich, so a little goes a long way!).

For storage, keep the bars in an airtight container in the fridge for up to 5 days. To freeze, layer the sliced bars between sheets of parchment in a freezer-safe container—they’ll stay fresh for up to 2 months. Thaw overnight in the fridge. If you want to serve warm, just let them sit at room temperature for 15-20 minutes before enjoying. Flavors deepen after a day in the fridge, so they’re even better the next day (if you can wait that long!).

Nutritional Information & Benefits

Each bar (based on 16 servings) has approximately:

• Calories: 260
• Fat: 15g
• Carbohydrates: 28g
• Protein: 3g
• Sugar: 18g

These cookies and cream cheesecake fudge bars are definitely a treat, but there are some perks! Cream cheese adds a little protein and calcium, and you can make them gluten-free or dairy-free if needed. Just be aware of potential allergens—these contain dairy, gluten (unless you substitute), and eggs. In my own wellness routine, I treat these as a special occasion dessert. They’re rich, satisfying, and a little goes a long way, which makes portion control pretty easy. Enjoy every bite!

Conclusion

If you’re looking for a dessert that wows without a lot of fuss, this cookies and cream cheesecake fudge bars recipe is the one. With layers of crunchy cookie crust, creamy cheesecake, and luscious white chocolate fudge, it’s the kind of treat that makes any day feel special. Customize it to your taste, swap in your favorite cookies, or make it gluten-free—these bars are super flexible.

Personally, I keep this recipe in my “emergency dessert” file—it’s that good and that easy. Whether you’re baking for a crowd or just need a sweet pick-me-up, these bars never disappoint. If you try them, let me know how it goes! Leave a comment, share your own twists, or tag me on social media. Life’s too short for boring desserts—make these bars and treat yourself!

Frequently Asked Questions About Cookies and Cream Cheesecake Fudge Bars

Can I use low-fat cream cheese in this recipe?

Yes, you can use low-fat cream cheese, but the texture will be a bit less rich and creamy. Full-fat cream cheese gives the best flavor and structure.

What’s the best way to crush the cookies for the crust?

A food processor works fastest, but a zip-top bag and a rolling pin do the trick, too. Just make sure the crumbs are fine and even for a sturdy crust.

Can I freeze these fudge bars for later?

Absolutely! Arrange the bars in layers with parchment between, seal in a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight before serving.

How do I keep the white chocolate fudge layer from getting grainy?

Melt the white chocolate and condensed milk slowly, stirring often. Overheating causes graininess—so use gentle heat and patience!

Can I make these bars ahead of time?

Yes! In fact, they taste even better after a night in the fridge. Make them up to 2 days ahead for the best texture and flavor.

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