Cookie Dough Cheesecake Bars
These Cookie Dough Cheesecake Bars combine two beloved desserts into one irresistible treat that'll make any dessert table feel extra special. With a buttery graham cracker base, creamy cheesecake middle, and generous dollops of chocolate chip cookie dough on top, they're the ultimate dessert mash-up!
Servings: 9 bars
Ingredients
Graham Cracker Crust
- 1 ¼ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter melted
Cheesecake Filling
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- ⅓ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 2 large eggs
Cookie Dough Layer
- ½ cup unsalted butter softened
- 2 tablespoons granulated sugar
- ⅓ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
For the Crust
- Preheat the oven to 325 degrees F. Prepare a 9x9 inch baking dish with parchment paper and cooking spray. Set aside.
- Blend the graham crackers in a food processor to make the graham cracker crumbs. Add the graham cracker crumbs, sugar, and melted butter to a small mixing bowl. Mix until combined.
- Add to the bottom of the prepared baking dish and press firmly into an even layer.
- Bake for 10 minutes, remove from the oven and allow to cool while making the cheesecake.
For the Cheesecake Filling
- In a large mixing bowl with a hand mixer, beat the cream cheese and sugar until smooth and creamy. Add the sour cream (or greek yogurt) and vanilla. Mix until combined.
- Add the eggs and mix just until combined. Pour the cheesecake batter over the cooled crust and spread evenly.
For the Cookie Dough
- In a medium mixing bowl, beat the softened butter, granulated sugar, and brown sugar until smooth.
- Add the vanilla extract and egg, mix until combined.
- Add the dry ingredients and mix with a large spoon until combined. Leave a few chocolate chips out for topping. Fold in the remaining chocolate chips.
- Take small sections of the cookie dough and place over top of the cheesecake layer. Repeat with all the cookie dough. Add the remaining chocolate chips on top.
- Bake for 50-55 minutes or until the cookie dough is golden and the center only slightly jiggles.
- Remove from the oven and allow to cool at room temperature.
- Transfer to the refrigerator and chill for 4-6 hours before slicing and serving.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 15-20 minutes before serving for the best texture.
- Freeze: To freeze, wrap the cooled bars in plastic wrap and a layer of foil. Freeze for up to 3 months and thaw in the fridge before serving.
Nutrition
Calories: 643kcal | Carbohydrates: 58g | Protein: 9g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 330mg | Potassium: 235mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1273IU | Calcium: 98mg | Iron: 2mg
Find it online:
www.soulfullymade.com/cookie-dough-cheesecake-bars/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/cookie-dough-cheesecake-bars/