Cookie Dough Cheesecake Bars

SAVE FOR LATER

To celebrate, I sauntered over to our local bakery + treated myself to one of their scrumptious treats: a brownie cookie cheesecake bar. Holy moly, it was flippin’ incredible!

I knew I wanted to try to recreate something similar at home. So, this weekend, I found a recipe for cookie dough cheesecake bars + decided to give it a try.

So, how did they turn out? No joke, this might be one of the tastiest desserts I’ve ever made.

They’re swoon-worthy: rich, decadent, + awesome. Everything works perfectly: the buttery graham cracker crust, the smooth, velvety cheesecake layer, + the crumbly, flavorful cookie dough topping.

Put those three together, + you have yourself one seriously delicious dessert. I have no idea how many calories are in each bar, but I’m guessing it’s a lot, + I assure you, it’s worth it! So, next time you’re looking for a new dessert that looks as gorgeous as it tastes wonderful, give these a try!

SAVE FOR LATER

Cookie Dough Cheesecake Bars

Rich, decadent dessert with a buttery graham cracker crust, smooth cheesecake layer, and crumbly chocolate chip cookie dough topping. Swoon-worthy and worth every calorie.

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Servings: 12 bars

Course: Dessert

Ingredients Method

Ingredients

  

For the crust

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter melted

For the chocolate chip cookie dough layer

• 5 tablespoons unsalted butter room temperature
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 1 cup chocolate chips

For the cheesecake layer

• 10 oz cream cheese room temperature
• 1/4 cup sugar
• 1 large egg room temperature
• 1 teaspoon pure vanilla extract

Method

 

Prepare the crust

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan.
3. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

Prepare the cookie dough layer

1. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute.
2. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

Prepare the cheesecake layer

1. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated.
2. Pour the cheesecake batter into the prepared crust.
3. Using your hand to form clumps, flatten handfuls of dough in your palms. Distribute the flattened sections of cookie dough on top of the cheesecake batter. Be sure to use all of the dough.
4. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake.
5. Move bars to a cooling rack and allow to cool completely. Lift the bars out of the pan by pulling on the parchment/foil overhang; slice into 12 bars and store in the refrigerator. Serve cold or at room temperature.