Classic cheesecake bars layered with cookie dough on top for a creamy and crunchy bar that you won't be able to stop eating!
There are really no words to describe the amazing-ness of these chocolate chip cookie dough cheesecake bars.
These are some seriously good cheesecake bars and a bonus… no eggs in the “cookie dough” so you don’t have to freak out about eating raw eggs. Though the “cookie dough” is cooked with the cheesecake, but still.
I’ve actually made these bad boys twice. Once for Thanksgiving at my aunts house and the other for a dinner party with some friends and they were the hit of the party both times! You can also cut the bars to be smaller and make them bite-sized for easy finger dessert without a plate.
These are also incredibly easy to make!
- 1 cup graham cracker crumbs
- 5 Tbsp unsalted butter melted
Chocolate Chip Cookie Dough
- 6 Tbsp unsalted butter room temperature
- 1/3 cup packed light brown sugar
- 3 Tbsp granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 2/3 cup semi-sweet chocolate chips
- 12 oz cream cheese room temperature
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- Preheat the oven to 325° F and line a 9" square baking pan with parchment paper allowing a little overhang.
- Add melted butter and graham cracker crumbs to small bowl and mix until combined. Press the mixture into the bottom of the prepared pan.
- Bake in preheated oven for 6 minutes. Remove from oven and allow to cool completely.
- In the bowl of a stand mixer, or using electric mixer, beat butter, brown sugar, granulated sugar, salt, and vanilla until smooth and thoroughly combined. Add in the flour and mix until just incorporated. Stir in chocolate chips.
- In separate bowl, cream together the cream cheese and sugar until smooth. Add in the egg and vanilla and mix until incorporated. Pour the cheesecake batter onto the prepared crust.
- Using your hands, form flat clumps of cookie dough and place onto the top of the cheesecake batter.
- Bake at 350° for about 30-35 minutes, until the top feels dry and firm and the cheesecake looks set when given a gentle shake.
- Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours to firm.
- Lift the bars out by the parchment paper and cut into squares for serving.