Cookie Dough Cheesecake Bars

If you are looking for the dessert that has it all, look no further! 🙂

No need to choose between cookies and cheesecake, with this dessert you can have both! A buttery graham cracker crust is smeared with a creamy cheesecake layer and topped off with large chunks of chocolate chip cookie dough.

With three layers of deliciousness, these are sure to be hit at your next summer cookout.

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Why I love Cookie Dough Cheesecake Bars:

Cookie Dough Cheesecake Bars are an indulgent treat that combines two of the best desserts in one. The graham cracker crust and creamy cheesecake filling provide a perfect balance to the chocolate chip cookie dough topping, creating a delicious texture and flavor combination. Plus, these bars are easy to make and can be stored in the refrigerator.

How do you cut cookie dough into squares?

To cut cookie dough into squares, use a sharp knife and make sure it is clean. Start by cutting the sheet of cookie dough into strips, then cut those strips into small squares. For uniform shapes, use a ruler or pastry wheel to score the lines before slicing. Be sure to dip your knife in hot water and wipe with a clean cloth in between cuts.

Should you chill cookie dough before baking?

Chilling cookie dough before baking is recommended as it helps prevent spreading in the oven. This is especially important if you are using melted butter or softening ingredients like peanut butter. The chill time can range from 30 minutes to overnight, depending on your recipe instructions. Chilling also allows the flavors to meld together, which results in a richer end result.

Do you chill cookie dough before cutting shapes?

Yes, it is best to chill cookie dough before cutting shapes. Chilling makes the dough firmer and easier to handle and prevents it from sticking to your hands or tools. It also helps keep the cookies in shape when baking. To avoid over-chilling, only chill for as long as your recipe instructions indicate.

How to serve Cookie Dough Cheesecake Bars?

Cookie Dough Cheesecake Bars are best served cold or at room temperature. To serve, simply lift the bars out of the pan by the overhang and slice into desired size. Serve on a plate with fresh berries, nuts, or ice cream for an extra special treat. Enjoy!

Cookie Dough Cheesecake Bars Cooking Tips:

• For best results, use a high-quality cream cheese and butter.
• Make sure to cool the crust completely before adding the cheesecake filling or it will become soggy.
• Press the cookie dough topping into clumps with your hands for an even distribution that won’t sink into the cheesecake batter.

Variations of Cookie Dough Cheesecake Bars:

• For a nutty twist, fold in chopped nuts into the cookie dough topping.
• Add different types of chips such as white chocolate or butterscotch to change up the flavor.
• Substitute graham crackers with crushed oreos for an extra decadent crust.
• Drizzle caramel over your choc chip cookie dough cheesecake bars for an extra treat.

Ingredients:

For the Crust:

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

Chocolate Chip Cookie Dough:

• 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 Filling:

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

How to make Cookie Dough Cheesecake Bars:

Step 1. Preheat the oven to 325 F. Butter the bottom and sides of an 8-inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Step 2. In a large bowl, combine graham cracker crumbs and melted butter. Combine the mixture, then turn it out into the prepared pan.

Step 3. Using your hands, press the crust into an even layer on the bottom of the pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

Step 4. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth, about 1 minute. On low speed, mix in the flour until just incorporated. Mix in the chocolate chips. Set aside.

Step 5. To make the cheesecake filling, in the bowl of a stand mixer fitted with the paddle attachment cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Spread the cheesecake filling into the prepared crust.

Step 6. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps, using all of the dough. You will cover most of the cheesecake batter.

Step 7. Bake 28-30 minutes, until the top cookie dough layer feels dry and firm and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

Step 8. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

Enjoy!

Cookie Dough Cheesecake Bars

Servings: 16 bars

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Ingredients 

For the Crust:

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

Chocolate Chip Cookie Dough:

• 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 Filling:

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

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Instructions

• Preheat the oven to 325 F. Butter the bottom and sides of an 8-inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
• In a large bowl, combine graham cracker crumbs and melted butter. Combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom of the pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
• While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth, about 1 minute. On low speed, mix in the flour until just incorporated. Mix in the chocolate chips. Set aside.
• To make the cheesecake filling, in the bowl of a stand mixer fitted with the paddle attachment cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Spread the cheesecake filling into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps, using all of the dough. You will cover most of the cheesecake batter.
• Bake 28-30 minutes, until the top cookie dough layer feels dry and firm and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
• Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

Notes

Source: My Baking Addiction, originally from The Essential Chocolate Chip Cookbook

Nutrition

Serving: 1g | Calories: 275kcal | Carbohydrates: 28g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 133mg | Fiber: 1g | Sugar: 18g

Author: Laura

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How to store Cookie Dough Cheesecake Bars?

Cookie Dough Cheesecake Bars can be stored in the refrigerator for up to five days. To extend their shelf life, wrap them in plastic wrap or parchment paper and freeze for up to three months. Let thaw overnight in the refrigerator before serving.

How to reheat Cookie Dough Cheesecake Bars?

If the bars have been stored in the refrigerator, simply leave them at room temperature for 20-30 minutes before serving. Alternatively, you can reheat individual slices in the microwave for about 10 seconds. Be sure to check frequently as they can overcook quickly.

How long do Cookie Dough Cheesecake Bars last in the fridge?

Cookie Dough Cheesecake Bars, or their cousins, the chocolate chip cheesecake bars, can last in the refrigerator for up to five days. To extend their shelf life, wrap them in plastic wrap or parchment paper and freeze for up to three months. Let thaw overnight in the refrigerator before serving.

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