Chocolate Chip Cookie Dough Cheesecake Bars
Chocolate Chip Cookie Dough Cheesecake Bars have a buttery crust with mini chocolate chips, a cheesecake layer, and chocolate chip cookie dough on top. This dessert is a crowd favorite!
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CHEESECAKE BARS RECIPE
Just the name of these make your mouth water. A graham cracker crust with mini-chocolate chips in it topped with a layer of cheesecake and then loaded with drops of cookie dough.
It has a few components and sometimes less is more, but not in this case. Heaven.
HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS
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For the Crust: Preheat oven to 350°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Combine graham cracker crumbs and butter until crumbs are moistened. Make sure you mix it well so that the crust isn’t too crumbly. Stir in the mini chocolate chips.
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Press crust mixture into bottom of pan. Bake for 5 minutes. Set pan on wire rack to cool.
FOR THE COOKIE DOUGH:
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Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour a little at a time. Mix just until incorporated. Stir in chocolate chips. Set aside.
FOR THE FILLING:
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Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough in pieces over the top of the filling. It will seem like a lot of cookie dough but you want some in every piece. Bake about 25-30 minutes at 350 degrees, or until set. The cookie dough will look wet but will set as it cools. Transfer to wire rack.
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Cool bars in pan completely, about an hour, then transfer to fridge to chill completely. Using the edges of the parchment paper, remove bars from pan. Cut into bars, keep cool in the refrigerator and serve.
OTHER CHEESECAKE RECIPES:
- Caramel Apple Cheesecake Bars
- Sopapilla Cheesecake
- Monster Cookie Cheesecake Bars
- Mini Reese’s Peanut Butter Cheesecakes
- Pumpkin Pie Cheesecake Bars
- Blueberry Lemon Cheesecake Bars
Chocolate Chip Cookie Dough Cheesecake Bars
Chocolate Chip Cookie Dough Cheesecake Bars have a buttery crust with mini chocolate chips, a cheesecake layer, and chocolate chip cookie dough on top. This dessert is a crowd favorite!
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 5 Tablespoons unsalted butter, melted
- 2/3 cup miniature semisweet chocolate chips
Cookie Dough:
- 5 tablespoons unsalted butter, at room temperature
- 1/3 cup packed light brown sugar
- 3 Tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 3/4 cup semisweet chocolate chips
Filling:
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
- For the Crust: Preheat oven to 350°. Butter a 9"-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Combine graham cracker crumbs and butter until crumbs are moistened. Make sure you mix it well so that the crust isn't too crumbly. Stir in the mini chocolate chips.
- Press crust mixture into bottom of pan. Bake for 5 minutes. Set pan on wire rack to cool.
For the Cookie Dough:
- Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour a little at a time. Mix just until incorporated. Stir in chocolate chips. Set aside.
For the Filling:
- Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough in pieces over the top of the filling. It will seem like a lot of cookie dough but you want some in every piece. Bake about 25-30 minutes at 350 degrees, or until set. The cookie dough will look wet but will set as it cools. Transfer to wire rack.
- Cool bars in pan completely, about an hour, then transfer to fridge to chill completely. Using the edges of the parchment paper, remove bars from pan. Cut into bars, keep cool in the refrigerator and serve.
Is there something to use in place of graham crackers crumbs, please?
Oreo cookie crumbs or crushed nillas would work
Christy, your recipes are always a win! Really appreciate you continually sharing. When a recipe says 9×9 can I safely double the recipe for a 9×13? I cook for my office each week and need bigger batches.
Absolutely! That would work
These look absolutely fabulous! I can’t wait to try them. And I’m a little scared to keep looking through your recipe index because desserts are my favorite and you have a lot of yummy stuff there. Hopefully the summer doesn’t end with me 50 lbs. heavier! 🙂 I’m linking to a couple of your posts on my blog tomorrow with some linky love back your way. Thanks!
I just made this recipe and my family loved it! This will deffinately be added to my baking recipes 🙂
I have never heard and eaten anything similar,Cookie Dough is so delicious, I think that it is so easy to cook but some of the ingredients are so difficult to get in my city! 22dd
Nice and very informative information. I had just got a tip off the last time from my friend regarding this blog, today I thought I should go for the trial and guess what this trial search for the blog worked very well. I am happy I opened up the article and read it.i think u continues work on this
I just found your blog via foodgawker.com. Wow! My boyfriend will LOVE these!!!!
Oh, wow! I would have a hard time not eating the whole pan!
omg, these look great!!
I am LUSTING for these!!!! WOW!!!
Oh my!! Sheri and I just looked at this and Sheri’s exact words were, “Oh MY GOSH!” We’re going to try to eat healthy all week so we can indulge in this sweet treat next weekend! haha! They look very “thigh expanding” but sooo good!
I think I just gained 10 pounds just looking at these! They look delicious! Thanks for always posting these recipes. I think I’ve saved all of them! Yum!