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Cookie Dough Cheesecake Bars

Irresistible Cookie Dough Cheesecake Bars That Wow Every Time

These Cookie Dough Cheesecake Bars combine rich cookie dough and creamy cheesecake for an unforgettable dessert experience.
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Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough Base
  • 1 cup Unsalted Butter Adds richness and moisture; margarine works for a dairy-free version.
  • 2 cups All-Purpose Flour Provides structure; substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Kosher Salt Enhances flavors and balances sweetness; use sea salt as an alternative.
  • 1 teaspoon Baking Soda Helps achieve the right texture; baking powder can be used in a pinch.
  • 1 cup Dark Brown Sugar Adds depth and moisture; light brown sugar offers a milder flavor.
  • 1/2 cup Granulated Sugar Sweetens both the cookie and cheesecake layers.
  • 1 large Egg Binds ingredients together; swap with a flax egg for a vegan version.
  • 2 teaspoons Pure Vanilla Extract Infuses aromatic flavor; imitation vanilla is acceptable.
  • 1 cup Semisweet Chocolate Chips Provides a rich chocolate flavor; feel free to substitute.
For the Creamy Cheesecake Filling
  • 8 oz Cream Cheese Forms the base of the filling, creating creaminess; Neufchâtel can be a lighter option.
  • 1/2 cup Sour Cream Enhances creaminess with a slight tang; Greek yogurt can swap for a healthier alternative.
  • 2 large Eggs Essential for structure and creamy texture; use a vegan egg alternative for dairy-free.

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • Baking pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease your baking pan with butter or cooking spray and line it with parchment paper.
  2. In a medium mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined.
  3. In a large bowl, beat the unsalted butter, dark brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Mix in the egg and vanilla extract.
  4. Gradually add the dry mixture into the buttery mixture, stir until just combined. Gently fold in the chocolate chips.
  5. Press two-thirds of the cookie dough into the bottom of the prepared baking pan. Bake in the preheated oven for about 10-12 minutes.
  6. In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, flour, sour cream, and eggs. Mix on low until creamy.
  7. Pour the cheesecake filling over the baked cookie layer. Crumble the remaining cookie dough over the top.
  8. Bake for an additional 25-30 minutes, until the filling is set but has a slight jiggle in the center.
  9. Let the bars cool to room temperature, then refrigerate for at least 4 hours or overnight.
  10. Melt chocolate and drizzle over the bars, allow to set in the refrigerator before slicing.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Ensure your cream cheese is softened for a smooth filling. Avoid overmixing to maintain cookie dough texture. Chill for best flavor and slicing results.

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