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Cookie Dough Cheesecake Bars

Cookie Dough Cheesecake Bars
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Cookie Dough Cheesecake Bars combine the rich creaminess of classic cheesecake with chewy, sweet cookie dough chunks and melty chocolate chips throughout. This easy-to-make dessert is perfect for any occasion, delivering a perfect balance of textures and nostalgic flavors that will delight everyone.

Ingredients

Scale

Cookie Dough Ingredients

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup (95g) all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup mini chocolate chips

Cheesecake Batter Ingredients

  • 16 oz (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) sour cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Prepare the Cookie Dough: Start by creaming the softened butter and brown sugar together until smooth and creamy. Add the vanilla extract and the egg, mixing well to incorporate. Gradually add the all-purpose flour and a pinch of salt, mixing until just combined. Fold in the mini chocolate chips. Set the dough aside or chill it slightly while preparing the cheesecake batter.
  2. Make the Cheesecake Batter: In a large bowl, beat the cream cheese until smooth and creamy. Gradually blend in the sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Then add the sour cream and vanilla extract, stirring just until combined to avoid overmixing, which can cause cracks after baking.
  3. Assemble the Bars: Line an 8×8-inch baking pan with parchment paper for easy removal. Press about half of the cookie dough evenly across the bottom of the pan. Pour half of the cheesecake batter over the cookie dough. Scatter and gently swirl chunks of the remaining cookie dough throughout the cheesecake layer. Pour the remaining cheesecake batter on top, smoothing the surface. Finally, dot with remaining cookie dough pieces and gently swirl again.
  4. Bake and Cool: Bake the assembled bars at 325°F (165°C) for 40 to 50 minutes, or until the cheesecake is mostly set but still has a slight jiggle in the center. Let the bars cool completely in the pan, then refrigerate for at least 4 hours or overnight to fully set before cutting and serving.

Notes

  • Use room temperature ingredients for smooth batter and even mixing.
  • Do not overbake; a slight wobble in the center ensures creaminess after chilling.
  • Chill the cookie dough slightly to maintain distinct pockets during baking.
  • Line the pan well with parchment paper for easy removal and clean edges.
  • Mini chocolate chips melt better and distribute evenly throughout the bars.
  • Store leftover bars refrigerated in an airtight container for up to 4 days.
  • Freeze uncut bars tightly wrapped for up to 3 months; thaw overnight in the fridge before serving.
  • Avoid microwaving for reheating to preserve texture; warm at room temperature or in a low oven if desired.

Nutrition

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Find it online: https://mealsbymary.com/cookie-dough-cheesecake-bars/