Frozen Chocolate Cookie Cheesecake Bars
Frozen Chocolate Cookie Cheesecake Bars
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.
Frozen Chocolate Cookie Cheesecake Bars Ingredients
- 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.
Substitutions, Variations, and Tips
- 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.
How to Make Frozen Chocolate Cookie Cheesecake Bars
- Line an 8×8” pan with parchment paper.
- Combine 2 cups of the cookie crumbs and the melted butter. Press into the bottom of the pan. Freeze while making the filling.
- 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).
- When ready to serve, remove from the freezer and let stand for 5-10 minutes before slicing.
- Melt chocolate chips in 30 second bursts in the microwave. Drizzle over the top of the dessert and then cut into squares to enjoy.
Mini Air Fryer Cheesecakes
Mini Air Fryer Cheesecakes
These Air Fryer Cheesecakes made with Daisy Cottage Cheese are a creamy, delicious twist on a classic dessert. Perfectly portioned and surprisingly easy to make, these mini cheesecakes deliver all the rich, velvety flavor you love with the added protein of Daisy Cottage Cheese.
Blended until silky smooth, Daisy Cottage Cheese creates a luscious cheesecake filling that bakes beautifully in the air fryer. The result is a light yet indulgent dessert with a creamy center and perfectly set texture.
One of the best things about air fryer cheesecakes is how quickly they come together. The air fryer creates a gentle baking environment that helps produce a smooth, creamy cheesecake without heating up the entire kitchen. Plus, individual portions make serving easy and convenient.
Customize your cheesecakes with your favorite toppings, from fresh berries and fruit compotes to chocolate drizzle, crushed cookies, or a spoonful of whipped cream.
Whether you’re making them for a special occasion, a weekend treat, or desserts throughout the week, these mini cheesecakes are sure to impress.
Air Fryer Cheesecake Ingredients
- Graham Cracker Crumbs (1/3 cup): Adds a light, sweet, crunchy texture that you know and love from classic cheesecake.
- Sugar (1 teaspoon): Adds a touch of sweetness to the crust.
- Melted Butter (1 ½ tablespoons): Adds a bit of flavor and holds the graham crackers together.
- Daisy Cottage Cheese (3/4 cup): The secret ingredient in these delicious cheesecakes. It lightens the cheesecakes, adds a bit of protein, and adds a silky, creamy texture that you love in cheesecake.
- Cream Cheese (6 ounces, softened): Provides structure and a rich texture with a mild tang.
- Powdered Sugar (1/3 cup): Adds a touch of sweetness to the cheesecake filling without adding grittiness.
- Large Egg (1, room temperature): Helps bind the other ingredients together and acts as a leavening agent.
- Vanilla Extract (1/2 teaspoon): Enhances the flavor of desserts.
- White Baking Chocolate (2 ounces, melted): Good quality white chocolate gives a sweet, buttery, slightly milky flavor to the cheesecakes and provides a bit of structure.
Substitutions, Variations, and Tips
- Animal Crackers, chocolate wafers, or gluten-free graham crackers can be used in place of traditional graham crackers.
- You can substitute coconut oil for butter, if desired. Note, that coconut oil has a slight coconut flavor.
- An immersion blender may be used in place of the food processor or blender to create the creamy, light, fluffy cheesecake filling.
- Chop the white chocolate bar into small even-sized pieces for best results before microwaving. Microwave in short time increments to avoid scorching.
- Semisweet chocolate may be used in place of white chocolate, with chocolate wafers in place of graham crackers.
- Make sure your ingredients are room temperature for best results. Cold ingredients tend to create lumpy batters.
- To quickly bring cream cheese to room temperature, cut into small pieces, or you can place the sealed block into a bowl of warm water for about 15 minutes.
- To quickly bring the egg to room temperature, place into a bowl of warm tap water for about 10-15 minutes.
- Lighter color ramekins are best for cheesecakes as dark pans conduct heat faster.
- Remove from the air fryer before the middle looks completely set. The cheesecakes will continue to solidify after removal from the air fryer. Overcooking will create a chalky texture.
- Allowing the cheesecakes to cool to room temperature before placing in the refrigerator will keep the cheesecake from cracking. Rapidly cooling may cause the top of the cheesecake to crack.
- Top the cheesecakes with fresh berries or crushed cookies, drizzle with caramel or chocolate sauce, spread with a layer of Daisy Cottage Cheese Single Serve Fruit Topping, or top a big spoonful of whipped cream.
How to Make Air Fryer Cheesecakes
- Preheat air fryer to 300°F on air fry mode.
- Coat 3 individual 12 oz ramekins with nonstick spray. Mix graham cracker crumbs, sugar and melted butter. Press into the bottom of the ramekins.
- Place cottage cheese, cream cheese and powdered sugar into food processor or blender. Process until completely smooth (about 1 minute).
- Melt white chocolate in microwave for 45 seconds on high power. Continue heating at 30 second intervals, stirring after each interval, until smooth and melted.
- Add the egg, vanilla and melted white chocolate to cheese and sugar mixture. Process until combined. Spoon into ramekins and lightly tap on the counter to remove air bubbles.
- Place ramekins in the air fryer. Cook for 16-18 minutes, until the tops puff up and the edges start to turn golden. Allow to cool a few minutes in air fryer before removing to a large plate. Cool for about an hour and then cover and place in the refrigerating for a minimum of 2 hours (or overnight).
No Bake Pumpkin Cottage Cheese Cheescake
No Bake Pumpkin Cottage Cheese Cheescake
With all the fall flavors you know and love, these rich and creamy No Bake Pumpkin Cottage Cheese Cheesecake Jars will hit the spot. Not only are they delicious, but they also come together in a just a few minutes. With cottage cheese replacing the heavier cream cheese in traditional cheesecake, these are not only lighter and fluffier but are also significantly lower in calories, fat, and carbs than traditional cheesecake. Now you can enjoy a delicious, decadent dessert without the guilt.
Quick and easy to make, these cheesecakes are perfect for any fall event from a simple weeknight snack to impressing your guests for holiday entertaining. Plus, there is no baking, saving oven space for other holiday favorites.
Made with only a few ingredients, this dessert packs creamy deliciousness in every bite. These cheesecakes have 50% less calories and 60% less fat than a slice of traditional cheesecake. Plus, they have double the protein of traditional pumpkin pie with 22% less carbs! Made with a few simple, high-quality ingredients, you can whip up these desserts in under 5 minutes.
Pumpkin Cheesecake Ingredients
- Ginger Snaps (6 tablespoons, crushed): Adds a sweet, rich crunchy texture packed with fall flavors of molasses and ginger.
- Salted Butter (2 tablespoons, melted): Adds a bit of flavor and holds the ginger snap crumbs together.
- Daisy Cottage Cheese (1 cup): The secret ingredient in these delicious cheesecakes. It lightens the cheesecakes and adds a silky, creamy texture that you love in cheesecake.
- Canned Pumpkin (also called pumpkin puree, 1 cup): Silky in texture with a deep orange color, it tastes and looks like fall. Full of fiber and micronutrients such as potassium and magnesium, with practically no fat, no salt, and no added sugar, canned pumpkin is a flavor bomb.
- Pumpkin Pie Spice (also called pumpkin spice, 1 teaspoon): the perfect blend of fall flavors such as cinnamon, allspice, nutmeg, cloves, and ginger. It creates the depth of pumpkin pie flavor in fall desserts that you know and love.
- Vanilla Extract (1/4 teaspoon): Enhances the flavor of desserts.
- White Chocolate (4 ounces): Good quality white chocolate adds a sweet, buttery, slightly milky flavor to the cheesecakes.
Substitutions, Variations, and Tips
- Animal Crackers, graham crackers or gluten-free cookies can be used in place of the ginger snaps.
- You can substitute coconut oil for butter, if desired. Note, coconut oil has a slight coconut flavor.
- No pumpkin pie spice, no problem! You can make your own spice mixture using ¾ teaspoon cinnamon, ¼ teaspoon each of ginger, allspice, nutmeg, and cloves. Mix spices together and use in place of pumpkin pie spice. Store any leftovers in a tightly covered container. Or, you can simply substitute a combination of cinnamon and nutmeg if you don’t have the other spices.
- Roasted and mashed butternut squash, acorn squash, and sweet potatoes have similar texture to canned pumpkin with complementary flavors.
- Chop the white chocolate into small bits and then microwave in short time increments (stirring between each round) to avoid scorching. Note that the chocolate may not look like it’s melting until stirred.
- An immersion blender may be used in place of the food processor to create the creamy, light, fluffy cheesecake filling.
- Cheesecake filling may be made up to 3 days in advance, stored in the refrigerator until ready to assemble dessert jars.
How to make No Bake Pumpkin Cheesecake Jars
- Mix ginger snap crumbs with the melted butter. Set aside.
- Puree Daisy Cottage Cheese with pumpkin puree, pumpkin pie spice and vanilla in a food processor until completely smooth (approximately 1 minute).
- Chop the white chocolate baking bar into small even pieces, then place in a microwave safe bowl. Microwave at 30 second intervals until just melted (about 1 ½ minutes).
- Scoop blended cottage cheese and pumpkin mixture into a mixing bowl and then use a rubber spatula to gently fold-in melted white chocolate.
- Sprinkle 1 tablespoon of the ginger snap mixture into the bottom of a dessert jar.
- Scoop ½ cup of cheesecake filling on top and smooth with the back of a spoon.
- Sprinkle 1 more tablespoon of the ginger snap mixture on top.
- Garnish with whipped cream, if desired.
- Repeat with remaining jars. Chill for 2 hours before serving.
