Cookie Cheesecake Swirl Bars
The easiest and most delicious cheesecake bars for all cookie lovers made with BAILEYS® Coffee Creamer!
Servings: 9 bars
- 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
For the Cookie Crust:
Preheat your oven to 350 degrees. Spray 2 8x8" 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.
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.
Calories: 829kcal | Carbohydrates: 93g | Protein: 8g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 84mg | Sodium: 460mg | Potassium: 227mg | Sugar: 65g | Vitamin A: 910IU | Calcium: 66mg | Iron: 2.1mg