Cheesecake Cookie Slices
Indulge in the perfect harmony of dessert flavors with these irresistible Cheesecake Cookie Slices! This decadent recipe combines the rich, creamy tang of a cheesecake layer with the comforting chew of classic chocolate chip cookie dough. A golden cookie base is topped with a luscious cream cheese filling and finished with a crumbly cookie topping, creating a delightful contrast in texture and taste. Mini chocolate chips are sprinkled throughout, adding pockets of sweetness to every bite. With just 20 minutes of prep time and simple step-by-step instructions, these bars are an easy yet impressive treat for parties, bake sales, or weeknight indulgence. Serve chilled for the ultimate creamy, dreamy dessert experience!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Granulated sugar
- 100 grams Brown sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 280 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 150 grams Mini chocolate chips
- 225 grams Cream cheese
- 100 grams Powdered sugar
- 60 grams Sour cream
- 1 large Egg yolk
- 1 tablespoon Lemon juice
Instructions
Preheat the oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the mini chocolate chips, reserving a handful for garnish.
Divide the cookie dough into two portions. Press one portion evenly into the prepared pan to form the cookie base. Set the remaining dough aside for the topping.
In another bowl, beat the cream cheese, powdered sugar, and sour cream until smooth and creamy.
Add the egg yolk and lemon juice to the cream cheese mixture and beat until fully incorporated.
Pour the cream cheese filling over the cookie base in the pan and spread it out evenly.
Crumble the remaining cookie dough over the cheesecake layer, leaving some gaps to allow the filling to peek through.
Sprinkle the reserved chocolate chips over the top of the dough.
Bake in the preheated oven for 28-32 minutes, or until the edges are golden and the cookie topping is set.
Allow the dessert to cool completely in the pan, then refrigerate for at least 2 hours to fully set.
Use the parchment paper overhang to lift the chilled dessert out of the pan. Slice into bars or squares and serve!
Nutrition Facts
Calories |
5387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.2 g | 372% | |
| Saturated Fat | 167.5 g | 838% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 3363 mg | 146% | |
| Total Carbohydrate | 681.1 g | 248% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 440.0 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 606 mg | 47% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 891 mg | 19% | |
*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.
