Two weeks ago, I was at the BlogHer Food Conference. I had an amazing time and I can’t wait to share some of the things that I’ve learned but that’s going to have to wait. Why? Because I have to tell you about these Cheesecake Bars. I’ve been dreaming about these bars since I met Jocelyn from Grandbaby Cakes at the BAILEYS® Coffee Creamer booth. She was tasked with creating a dessert using their new holiday flavor: Frosted Vanilla Cookie. She did an amazing job because this dessert is addicting.
I had two of these awesome bars while I was at the conference. Honestly, I wanted more but it was impolite to eat all of them. So, then, I put the creamer in some hot chocolate. And, then I came back and got a second cup. I would say that I came back for another but there was this whole incident at the table that caused me to never be able to show my face again. If you know me in real life, you know that I’m an absolute clutz.
Well, while putting some whipped cream on top of said hot chocolate, it plopped into my cup of steaming hot chocolate. That hot chocolate went all over me but worse it actually went into the bowl of whipped cream. I tried to hurry up and clean the area before I got caught. But, you know, it’s hard to miss the girl scooping out large spoonfuls of tainted whipped cream. I walked away in shame with hot chocolate on my dress. Then, I bumped into Sarah Michelle Gellar in the bathroom. Yep. That’s just me.
So, I got home. A week went by and then I went searching for the USB drive that they were handing out with the recipe on it. I’ve changed it up just a bit but mostly due to the fact that I couldn’t find cookie butter at my local store. Instead, I used Hershey’s Chocolate Spread but you could totally use Nutella too. Other than that, the original recipe called for two pans, I made one and put all of the filling in one pan. Yummy. Deliciousness.
I was not paid to say these nice things but I did get a bottle of BAILEYS® Coffee Creamer Frosted Vanilla Cookie to try out at home though–and it’s all mine and I’m not sharing. Ha!
I can’t wait to try out some more recipes with this creamer. So addicting.
Chocolate and Vanilla Sugar Cookie Cheesecake Bars
Makes: 9 bars
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 4-6 hours (until set)
1 package of refrigerated sugar cookie dough
1/2 cup heavy whipping cream
2 (16 ounce) packages cream cheese, room temperature
1 cup granulated sugar
1/3 cup BAILEYS® Coffee Creamer, Frosted Vanilla Cookie flavor
1 1/2 teaspoon pure vanilla extract
1/2 cup chocolate spread (or cookie butter or Nutella)
Preheat the oven to 350 degrees. Spray a square baking dish with non-stick spray. Spread out the cooking dough into the bottom of the pan. As Jocelyn notes, the colder the cookie dough the less it sticks to your hands. Bake the cookie crust for 15 minutes or until they are slightly browned. Remove your crust and cool it to room temperature.
While the crust is cooling, make the filling. Start by pouring the cream into a stand mixer. Whip the cream on high until it thickens and has peaks. Scrape the cream into a small bowl, cover with plastic wrap and refrigerate. Then, whip the cream cheese in the mixing bowl on medium speed. Then, add the creamer and sugar and mix together on medium until the mixture is smooth. You don’t want clumps of cream cheese. Mix in the vanilla extract. Then fold in the whipped cream.
Once the crust has cooled, cover the crust with about 2/3 of the chocolate spread. Then spread the cream cheese filling onto the crust and the chocolate. Once it is evenly distributed, randomly put some of the chocolate spread on top. Using a knife (or toothpick), to swirl the chocolate on top and create a design.
Cover and put it in the freezer for about four to six hours or until the cheesecake is frozen/set. When you are ready to serve, remove it from the freezer, cut the bars using a warm knife or metal spatula. I personally don’t like it totally frozen so I allowed it to thaw for 15 minutes after I cut it. You need it frozen to cut it without making a mess so allow it to thaw after you cut it.