Leftover Cookie Cheesecake Bars…. I admit, that is an odd name. Though, this is an odd recipe. I don’t blame you if you can’t work out what I’m getting at. Let me explain
One day as I was going through the freezer, I found a bag of cookies that I had made months earlier and totally forgot about. (When you bake as much as me, the freezers get full and things like this tend to happen!) So I got them out and my Mother actually asked me if I could turn them into anything. At this point I thought she was crazy, what the heck would I do with baked biscuits?!
After thinking on it awhile it finally hit me that I could crush them and mix them with butter to make a base for a cheesecake! I had not idea if it would work as these baked cookies are soft not hard like graham crackers or digestives. But, me being me, I put on my experiment hat and gave it a go. I’m so glad I did. These are seriously awesome!
As I know most people won’t have enough leftover cookies to make a base for a whole cheesecake, I turned the recipe into a small batch and into bars. Of course you could double the recipe if you have a lot of leftover biscuits or you could make a fresh batch especially for these. Just make sure you allow them to cool completely and – depending on the type of cookies – let them sit for at least a day so they will crumble and not just squish together.
For mine I used a combination of chocolate cookies and traditional M&M cookies. You could use whatever you have lying around.
I would love to hear different flavours and combinations everyone tries. Comment to let others know what you used and how they turned out!
Leftover Cookies Cheesecake Bars
- 1/2 Cup Crumbled Baked Cookies (60-80g)
- 1 and 1/4 Cups Digestive Biscuits (graham crackers), Crushed (125g)
- 1/3 Cup Butter, Melted (70g)
- 1/2 Cup Cream Cheese (125g)
- 1/4 Cup Yoghurt (65g)
- 1 tsp Vanilla Extract
- 1 Large Egg
- 1/4 Cup Icing Sugar (30g)
- 1 and 1/2 Cups Crumbled Baked Cookies (180-220g)
- Preheat the oven to 180°C (350°F) and line an 8" tin with baking paper.
- Crush together the biscuits, cookies and butter.
- Press into the base of the prepared tin.
- Beat together the cream cheese, egg, icing sugar, vanilla extract and yoghurt.
- Pour over the base.
- Place in the oven for 15 minutes.
- Take it out and sprinkle the remaining crumbled baked cookies over the top and put back in the oven for a further 20-25 minutes.
- There should be a light wobble.
- Allow to cool to room temperature and then place in the fridge for at least 4 hours but it is better the next day.
You can double the recipe if you have more cookies that need to be used.
Georgia L Munson
I’m going to make an ice cream pie after I crush my chocolate chip cookies and add butter to them to create a pie crust.
Then I’ll add vanilla ice cream to the crust and freeze. I love chocolate chip ice sandwiches
, so I’m sure I’ll love this as well.
The recipe sounds interesting, but why do it flip back and forth between cups and grams?
Hi, Thanks for pointing that out. This is one of my first recipes that has not been updated in years. I have updated the recipe to include cups, grams and ounces. I hope this helps!
Wow great idea for the cookies that don’t turn out however I ended up cooking for an hour in water bath because it was watery after the 45 minute bake. I also would add the cream cheese mixture needs to be blended completely. My Sweet Hubby said the star of the recipe was my chocolate chocolate chip cookies.
I don’t know w hy it would go watery but I’m glad you could make the recipe work for you!
Great idea! Could use as a crust for brownies. I just used left over snickerdoodles in place of vanilla wafers in my banana pudding. Also used up the eggnog instead of milk. Back to the kitchen to make these cheese cake bars!
Great idea! I love the use of Snickerdoodles! Enjoy these bars 🙂