Cheesecake Cookie Bars
Indulge in the ultimate dessert mashup with these luscious Cheesecake Cookie Bars, the perfect fusion of creamy cheesecake and soft, chocolatey cookie dough. Featuring a buttery, chocolate chip cookie crust, a rich cream cheese filling, and a golden topping of dolloped cookie dough, these bars are a decadent treat that's guaranteed to impress. With only 20 minutes of prep time and simple, pantry-staple ingredients like flour, brown sugar, and semi-sweet chocolate chips, this recipe is as approachable as it is irresistible. Perfect for gatherings, potlucks, or a sweet pick-me-up, these cheesecake bars are best served chilled to enhance their velvety texture. Whether you're a cookie lover, cheesecake enthusiast, or both, this dessert checks all the boxes for flavor, ease, and presentation!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 teaspoon Vanilla extract
- 1 Large eggs
- 1.5 cups Semi-sweet chocolate chips
- 16 ounces Cream cheese, softened
- 0.75 cups Powdered sugar
- 1 Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, combine the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy.
Add the vanilla extract and egg to the butter mixture, and mix until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the chocolate chips and set the cookie dough aside.
In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add the egg and vanilla extract to the cream cheese mixture and mix until fully combined. Set the cheesecake filling aside.
Press half of the cookie dough evenly into the bottom of the prepared baking pan to form the crust.
Pour the cheesecake filling over the cookie dough crust, spreading it evenly to cover.
Drop spoonfuls of the remaining cookie dough over the cheesecake filling. Use your fingers or a spatula to gently spread it out; it’s okay if some of the cheesecake layer shows through.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is just set.
Remove from the oven and allow the bars to cool completely in the pan. Then refrigerate for at least 2 hours to firm up before slicing.
Use the parchment paper overhang to lift the bars from the pan. Cut into 16 squares and serve chilled. Enjoy!
Nutrition Facts
Calories |
6235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.1 g | 494% | |
| Saturated Fat | 232.9 g | 1164% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 4140 mg | 180% | |
| Total Carbohydrate | 669.6 g | 243% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 439.0 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 660 mg | 51% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1033 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
