The easiest and most delicious cookie cheesecake swirl bars for all cookie lovers are made with a sugar cookie crust then topped with a creamy, luscious cream cheese filling that’s swirled with speculoos cookie butter.
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I’m going through quite a bit of a cookie phase right now I must admit. I actually blame (or thank depending on how you look at it) BAILEYS™ Coffee Creamers for this. It all started with their BAILEYS™ Coffee Creamers Frosted Vanilla Cookie flavor which became quite the addiction in my house. I began adding it to my coffee unaware of the obsession that would develop. Then I started adding it anything I could think of. That’s where the idea for these cookie cheesecake swirl bars came in.
Ingredients
- Refrigerated Sugar Cookie Dough Rolls – The no-fuss, scrumptious base that’s ready to roll and set the stage for the creamy magic to happen.
- Heavy Whipping Cream – Whips into a frenzy to give these bars their luxuriously rich texture.
- Cream Cheese – Not one, but two blocks of this creamy dreamy cheese make the base so smooth.
- Granulated Sugar – Sweetens the deal and balances out the tang of the cream cheese.
- BAILEYS™ Coffee Creamers Frosted Vanilla Cookie flavor – Brings that “oh-my-gosh-is-this-real-life” kind of flavor that’ll have everyone begging for the recipe.
- Pure Vanilla Extract – Just a dash elevates this dish.
- Cookie Butter – The swirl that’ll make your taste buds twirl, adding a speculoos-y spin to the classic cheesecake vibe.
How to Make Cookie Swirl Cheesecake Bars
For the Cookie Crust:
- Preheat your oven to 350 degrees. Spray 2 8×8″ baking pans with non-stick baking spray.
- Evenly pat cookie dough into the bottom of the pans creating a crust (Cookie dough should be a little colder than room temperature to work with easily).
- Bake for 15 minutes then allow it to cool to room temperature.
For the Cheesecake Filling:
- Add heavy cream to stand mixer (or use a hand mixer) on high speed and whip until heavy peaks develop. Store whipped cream in a separate bowl in the refrigerator.
- Add cream cheese to stand mixer and mix on medium high speed.
- Next add sugar and BAILEYS™ Coffee Creamers Frosted Vanilla Cookie flavor to bowl and mix until well incorporated.
- Lastly mix in vanilla extract and turn off mixer.
- Remove whipped cream from refrigerator and fold into cream cheese batter.
To Assemble:
- Melt cookie butter for 15-20 seconds in a microwave until thin enough to pour.
- Evenly spread 2/3s of cookie butter on both cooled cookie crusts.
- Next pour half of cheesecake filling over each crust and spread until even.
- Lastly randomly spoon remaining cookie butter over tops of cheesecake filling. Using a butter knife or skewer, swirl the cookie butter in a decorative pattern of your choosing.
- Freeze for at least 4 hours then using a warm knife, cut into 3 rows horizontally and vertically to create 9 bars then refrigerate. Serve refrigerate.
How to Store
Once your Cookie Swirl Cheesecake Bars have set to perfection in the freezer, slide them into an airtight container to maintain their divine texture and flavor. They’ll chill out nicely in the fridge for up to 5 days, waiting for you to indulge whenever the craving hits. For longer storage, keep them in the freezer and simply defrost in the fridge for a few hours before serving.
Favorite Bar Recipes to Try
Check out some of my other bar recipes below!
Cookie Cheesecake Swirl Bars
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Ingredients
- 2 16.5 oz refrigerated sugar cookie dough rolls
- 1/2 cup heavy whipping cream
- 16 ounces cream cheese, room temperature 2 blocks
- 1 cup granulated sugar
- 1/3 cup BAILEYS™ Coffee Creamers Frosted Vanilla Cookie flavor
- 1 teaspoon pure vanilla extract
- 1/2 cup cookie butter
Instructions
For the Cookie Crust:
- Preheat your oven to 350 degrees. Spray 2 8×8″ baking pans with non-stick baking spray.
- Evenly pat cookie dough into the bottom of the pans creating a crust (Cookie dough should be a little colder than room temperature to work with easily).
- Bake for 15 minutes then allow it to cool to room temperature.
For the Cheesecake Filling:
- Add heavy cream to stand mixer (or use a hand mixer) on high speed and whip until heavy peaks develop. Store whipped cream in a separate bowl in the refrigerator.
- Add cream cheese to stand mixer and mix on medium high speed.
- Next add sugar and BAILEYS™ Coffee Creamers Frosted Vanilla Cookie flavor to bowl and mix until well incorporated.
- Lastly mix in vanilla extract and turn off mixer.
- Remove whipped cream from refrigerator and fold into cream cheese batter.
To Assemble:
- Melt cookie butter for 15-20 seconds in a microwave until thin enough to pour.
- Evenly spread 2/3s of cookie butter on both cooled cookie crusts.
- Next pour half of cheesecake filling over each crust and spread until even.
- Lastly randomly spoon remaining cookie butter over tops of cheesecake filling. Using a butter knife or skewer, swirl the cookie butter in a decorative pattern of your choosing.
- Freeze for at least 4 hours then using a warm knife, cut into 3 rows horizontally and vertically to create 9 bars then refrigerate. Serve refrigerate.
Notes
Nutrition
This post was sponsored by BAILEYS™ Coffee Creamers. All opinions are 100% mine.
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Bailey’s Coffee Creamers are no longer available in my area. Do you recommend a substitute? I know I am late in discovering these bars, but I am hoping you have an alternative suggestions. I am anxious to make these soon, if you can help.
You can use a vanilla flavored creamer instead! Hope you enjoy!
These look amazing however baileys has discontinued this particular creamer. Will the recipe work without it or can something be substituted for it
Yes you can substitute with Baileys Irish Cream if you would like.
Can’t wait to try this, simply beautiful! One question am I missing something where or what is cookie butter? I’m sure it’s in front of my face but just can’t pick it up.
This cookie cheesecake swirl bars looks heavenly.
I am a cookie lover so count me in!
oh my gawd, J!!! LOVE these cheesecake swirl bars!!!! and love the BAILEYS™ Coffee Creamers Frosted Vanilla Cookie flavor in there!!!
The measurement for the cream cheese seems like a lot for an 8×8 pan. Usually they come in 3oz. Or 8 oz. packages. I’ve never seen a 16 oz. pkg. should it be 16 oz. total?
I see two 8 inch pans, my bad, could I use one 9×13?
Yes you can!
Hi Jane, yes it should be 16 ounces total so 2 8 ounce packages. I cleared it up in the instructions as well. Thanks so much.
These look delicious!!! A must try!!!
I’m really boring — I use regular old milk in my coffee so I never have the delicious coffee creamers like this. It sounds perfect for baking, however…these cheesecake bars look unbelievably good!
This is a great solution for spicing up that old fashioned coffee Marcie.