Chocolate Chip Cookie Dough Cheesecake Bars
Indulge in the ultimate dessert mashup with these decadent Chocolate Chip Cookie Dough Cheesecake Bars! Featuring a buttery graham cracker crust, a velvety cheesecake layer, and chunks of edible chocolate chip cookie dough, this recipe is a dream for sweet tooth enthusiasts. Each bite offers a perfect harmony of creamy and chewy textures with just the right amount of chocolatey sweetness. With a prep time of only 30 minutes and yielding 16 satisfying servings, these bars are ideal for parties, potlucks, or an indulgent weekend treat. Plus, the cookie dough is heat-treated for safety, making it completely edible and irresistibly delicious. Serve them chilled for a refreshingly rich dessert that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar (for cheesecake layer)
- 1.5 teaspoons vanilla extract
- 2 large eggs
- 0.75 cups all-purpose flour (for cookie dough)
- 0.5 cups unsalted butter, softened (for cookie dough)
- 0.5 cups light brown sugar
- 0.25 cups granulated sugar (for cookie dough)
- 2 tablespoons milk
- 0.5 cups mini chocolate chips
- 0.25 teaspoons salt
Instructions
Preheat your oven to 325°F (163°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the mixture resembles wet sand, then press it firmly and evenly into the bottom of the prepared pan to create the crust.
Bake the crust in the preheated oven for 8–10 minutes until lightly golden, then set it aside to cool.
In a large bowl, beat the softened cream cheese and 3/4 cup of granulated sugar with an electric mixer on medium speed until smooth and creamy (about 2–3 minutes).
Add the vanilla extract and eggs to the cream cheese mixture, beating one egg at a time until fully combined. Pour the cheesecake layer over the cooled crust and spread it evenly.
To make the cookie dough, use a small saucepan to heat treat the all-purpose flour. Spread it in a thin layer on medium-low heat for 5–10 minutes, stirring often to prevent burning. Let it cool.
In a medium bowl, cream together the softened butter, light brown sugar, and 1/4 cup granulated sugar until light and fluffy. Mix in the milk and salt, then gradually add the cooled, heat-treated flour, mixing until fully incorporated.
Fold the mini chocolate chips into the cookie dough mixture. Drop small spoonfuls of the edible cookie dough over the cheesecake layer, gently pressing them down into the surface.
Bake the cheesecake bars in the preheated oven for 30–35 minutes, or until the center is set and jiggles slightly when shaken.
Remove the pan from the oven and let the bars cool to room temperature. Then transfer the pan to the refrigerator for at least 3 hours or until fully chilled.
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice them into 16 squares, wiping the knife clean between cuts for a neat finish.
Serve chilled and enjoy!
Nutrition Facts
Calories |
6050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.6 g | 502% | |
| Saturated Fat | 232.1 g | 1160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1394 mg | 464% | |
| Sodium | 3340 mg | 145% | |
| Total Carbohydrate | 597.7 g | 217% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 410.6 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 792 mg | 61% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1184 mg | 25% | |
*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.
