Cool, creamy, and packed with chocolatey goodness, these Frozen Chocolate Cookie Cheesecake Bars are an easy dessert everyone will love. Made with Daisy Sour Cream, the creamy cheesecake filling has a smooth texture and a delicious tang that perfectly balances the rich chocolate cookie crust and sweet for an irresistible frozen treat.

These cheesecake bars are simple to make ahead, making them perfect for parties, holidays, summer gatherings, or whenever you need a delicious dessert straight from the freezer without turning on the oven. The frozen texture gives each bite a cool, creamy finish that pairs perfectly with the crunchy chocolate cookie crust.

Top with crushed chocolate cookies, chocolate shavings, or a drizzle of chocolate sauce before serving for an extra-special touch. With their rich flavor and easy make-ahead preparation, these Frozen Chocolate Cookie Cheesecake Bars are sure to become a new favorite.

• Crushed Chocolate Sandwich Cookies (3 cups, divided): Makes up the crust for the bars as well as flavors the filling with cookie goodness.
• Butter (5 tablespoons, melted): Binds the cookie crumbs for the crust together and provides a rich flavor.
• Cream Cheese (12 ounces, softened): Provides structure, rich flavor, and tangy taste to the filling.
• Powdered Sugar (1 cup): Adds sweetness to the filling without the graininess of granulated sugar.
• Daisy Sour Cream (1 cup): Cuts the heaviness of the cream cheese and adds the signature tangy flavor. It also thins out the dense filling, creating a smoother, velvety texture.
• Vanilla Extract (1 teaspoon): A classic in desserts, it enhances the other flavors in the filling.
• Chocolate Chips (1/2 cup): Melts to add a fun pattern and extra bit of extra chocolatey goodness to the bars.

• Many flavors of chocolate sandwich cookies may be used for different overall flavors. Try them all, from classic to mint, to holiday flavors.
• ½ cup granulated sugar may be used in place of powdered sugar, though the texture may not be as smooth.
• Feel free to add extras to the filling or to sprinkle on top. Chopped nuts, chopped dried fruits such as dried cherries, and chopped candy are great additions to the filling. Caramel or fruit flavored toppings may be drizzled on top in addition to the chocolate.
• Pat cookie crumb crust down firmly into the bottom of the pan using the back of a spoon or bottom of a measuring cup.
• Fold the cookie crumbs into the filling lightly if you’d prefer whiter bar. Mixing more will make grayer bars.
• Avoid overheating the chocolate chips; they keep their shape until stirred.
• Remove from the freezer and let sit at room temperature for 5-10 minutes before slicing. Store leftovers in the freezer.
• For the easiest slicing, use a sharp knife dipped in hot water and wiped dry before each slice.

1. Line an 8×8” pan with parchment paper.
2. Combine 2 cups of the cookie crumbs and the melted butter. Press into the bottom of the pan. Freeze while making the filling.
3. Mix the cream cheese and powdered sugar together until smooth. Add the sour cream and vanilla and mix on low until smooth. Fold in the remaining cookie crumbs. Pour the filling on top of the crumb crust and freeze for until frozen (4-6 hours or overnight).
4. When ready to serve, remove from the freezer and let stand for 5-10 minutes before slicing.
5. Melt chocolate chips in 30 second bursts in the microwave. Drizzle over the top of the dessert and then cut into squares to enjoy.