Cheesecake Squares! These are the perfect size decadent dessert. They are so dense and rich that anything bigger might be too much for one sitting. I’ve made them before with peanut butter cups, Snickers and Kit Kats, too … but these are a little bit taller and made with more filling.
Not to mention, each one is topped off with chocolate ganache, whipped cream and a full-size Oreo cookie. It’s a lot … but also just right in a roughly 2-inch square treat.
Let’s get into it…
To make these, you’ll want to start off with an Oreo cookie crust. Crush the cookies into crumbs and mix with sugar and melted butter,
Press the mixture flat into an 8X8 or 6X9 inch baking dish. Pop it in the oven for about 10 minutes to bake and when cool, you are ready to fill it with deliciousness.
Stir a few tablespoons of cookie crumbs and a dozen or so cookies (broken into small pieces) into the cheesecake filling and spread evenly into the dish – then bake for about an hour.
When the cheesecake has baked and is mostly cool, whip up the chocolate ganache.
Pour all that glorious ganache right on top and spread evenly. When the ganache has set, chill the cheesecake for several hours or overnight.
When chilled and firm, cut into squares and leave them in the pan until you are ready to enjoy. I love using a glass baking dish with lid for these so I can share them or snack on them for several days.
Another thing I love? – the thick layer of cookie crust, matched with a thick layer of ganache – and sandwiched in between is very dense cookies and cream cheesecake. I like mine on the thick side as opposed to creamy and these are just that.
Want to take them over the top? I mean why not.
Well, just pipe on a swirl of whipped cream and add a cookie or cookie half right on top.
A family pack of Oreos contains 48 cookies - enough for this recipe using cookie halves to garnish the tops of the cookies. If you want whole cookies on the top of each square, purchase two regular size packages. They hold 36 cookies.
Cookies & Cream Cheesecake Squares
Ingredients
Cookie Crust
Cookies & Cream Cheesecake Filling
Chocolate Ganache
Whipped Cream
Instructions
Store cheesecake squares in refrigerator and enjoy.Notes
Ummm… yummm! Hope you enjoy!
These look absolutely divine! I tried making a similar recipe last month but couldn’t get the crust quite right—any tips for keeping it from crumbling when you cut the squares?
These look absolutely divine! I’ve been looking for a cheesecake recipe that’s less intimidating than a full-sized one, and these squares seem perfect. Do you think I could substitute gluten-free cookies for the crust without changing the texture too much?
These look absolutely divine! I love that they’re portioned into squares instead of a full cheesecake—so much easier to serve at parties. Do you think I could swap the Oreos for gluten-free chocolate cookies without changing the texture too much?
I made these for a family gathering last weekend and they were gone within minutes. The texture came out perfectly creamy, though I added a bit more crushed cookies on top for extra crunch. Has anyone tried substituting the cream cheese with a lighter version?
These look absolutely divine! I’ve been experimenting with different cheesecake recipes lately, and the idea of turning them into bite-sized squares is genius for parties. Do you think I could substitute the Oreos with gluten-free chocolate cookies?
I’m curious about the note on the family pack of Oreos versus two regular-sized packages for garnishing. It’s helpful to know the cookie count for planning. These look incredible, especially with the thick ganache layer you mentioned!
I’m always on the hunt for delicious treats, and your cheesecake squares look incredible! I appreciate the note about them being dense and rich, with anything bigger potentially being too much. It’s smart to portion something so decadent into smaller squares to savor.
I made these for a family gathering last weekend, and they were gone within minutes—the Oreo crust really makes a difference. I did find the filling slightly too sweet for my taste; would cutting back on the sugar by a quarter cup affect the texture too much?
These look absolutely delicious! I’ve been experimenting with different no-bake cheesecake recipes lately, and the cookie crust here seems like a perfect shortcut. Do you think crushed Oreos would work as a substitute for the chocolate wafer cookies, or would that make the base too sweet?
I really appreciate the note about using a glass baking dish with a lid. It’s such a practical tip for something as rich and portion-controlled as these cheesecake squares. Being able to store them easily in the pan makes them perfect for sharing or enjoying over a few days without extra fuss.
I love the idea of these being ‘perfect size decadent desserts.’ It’s so true that with rich cheesecake, smaller portions are often better. I’ve been looking for something that hits the spot without being overwhelming, and these sound like just the thing. The combination of cookie crust, dense filling, and ganache sounds fantastic.
I made these for a family gathering last weekend and they disappeared within minutes—the Oreo crust really makes the difference. Do you think I could substitute the cream cheese with a lighter version without affecting the texture too much?
I made these for a family gathering last weekend, and they were gone within minutes—the Oreo crust really makes them stand out. Do you think using a springform pan instead of a square dish would affect the bake time too much?
These look incredible! I love how you’ve made cheesecake squares so approachable with the cookies and cream twist. Do you think I could substitute Oreos with a gluten-free alternative, or would that affect the texture too much?
These look absolutely delicious! I tried making a similar recipe last month but had trouble getting the crust to hold together—any tips for keeping it from crumbling? Can’t wait to try this version for our family gathering next week.
These look incredible! I love that you used a cookie base instead of a traditional crust – it’s such a smart way to double down on that cookies and cream flavor. I can’t wait to try this recipe for my next potluck.
These look incredible! I love that you used a cookie base instead of a traditional crust – it’s such a clever way to double down on that cookies and cream flavor. I can’t wait to try this recipe for my next potluck.
These look incredible! I love that you used a cookie base instead of a traditional crust – it’s such a smart way to double down on that cookies and cream flavor. I can’t wait to try this recipe for my next potluck.
These look incredible! I love that you used a cookie base instead of a traditional crust – it’s such a clever way to double down on that cookies and cream flavor. I can’t wait to try this recipe for my next potluck.
These look incredible! I love that you used a cookie base instead of a traditional crust – it’s such a smart way to double down on that cookies and cream flavor. I can’t wait to try this recipe for my next potluck.
These look incredible! I love that you used a cookie base instead of a traditional crust – it’s such a clever way to double down on that cookies and cream flavor. I can’t wait to try this recipe for my next potluck.
I absolutely love this Cookies & Cream Cheesecake Squares recipe because it perfectly balances rich, creamy cheesecake with the crunch of chocolate cookie pieces. Every bite feels indulgent but fun, making it a dessert I can’t resist going back for again and again.
Cookies & Cream Cheesecake Squares are a rich, crowd-pleasing dessert—basically creamy cheesecake layered over a chocolate cookie crust, packed with chunks of Oreo-style cookies.
I love it very much.
I really appreciate that you mentioned using a glass baking dish with lid. I’m always looking for practical tips for storing desserts, especially when making a larger batch for sharing or enjoying over a few days. It’s a small detail but makes a big difference in convenience.
I never thought of adding cookie crumbs directly into the cheesecake filling, but it’s a brilliant idea for really boosting that cookies and cream flavor. Definitely trying that next time I make a cheesecake, maybe even a regular one to add some texture.
These look incredible! I love that you used a cookie base instead of a traditional crust – it’s such a clever way to double down on that cookies and cream flavor. I can’t wait to try this recipe for my next potluck.
These look incredible! I love how you used the whole cookies for the crust – it seems like it would give such a great texture. I can’t wait to try this recipe for my next potluck.
These look like the perfect combination of two classic desserts. I love that you used a cookie base instead of a traditional crust—it’s such a smart way to double down on that cookies and cream flavor. I can’t wait to try this recipe for my next potluck.
Putting a whole Oreo on top is a bit much but honestly I’d still eat the entire pan. The thick ganache to crust ratio looks perfect though.
These sound insanely good, especially with the Oreo on top and the ganache layer. I like the idea of keeping them in smaller squares since something this rich can get heavy fast.
Perfect balance of indulgent and portion control, definitely a treat worth trying ?
I love this recipe, thanks!
The Oreo Family size package now contains 45 cookies as of 4/2023.
And these are rich and tasty!
Everytime I need a Bakerella post one appears! Looks so delicious ? Thank you ??
Layers of lusciousness.
They sound delicious
These look so delicious.