Cookie Dough Cheesecake Bars Recipe

If you’re a fan of both cookie dough and creamy cheesecake, then this recipe for Cookie Dough Cheesecake Bars is your dream dessert. Combining a buttery graham cracker crust, a rich cheesecake layer, and delicious chocolate chip cookie dough on top, these bars are the perfect indulgence. Whether you’re looking for a treat to impress guests or a dessert for a cozy night in, this recipe is easy to follow and delivers a delightful experience in every bite!

Ingredients

Graham Cracker Crust

• 1 ¼ cup graham cracker crumbs (about 1 full packet of graham crackers)
• ⅛ cup packed brown sugar (light or dark)
• ¼ cup unsalted butter, melted

Cheesecake

• 16 oz cream cheese, room temperature
• ½ cup white granulated sugar
• ¼ cup sour cream, room temperature
• ⅛ cup heavy cream, room temperature
• 1 teaspoon pure vanilla extract
• 2 large eggs, room temperature

Chocolate Chip Cookie Dough

• ⅓ cup unsalted butter, room temperature
• ⅛ cup white granulated sugar
• ⅓ cup packed brown sugar (light or dark)
• 1 teaspoon pure vanilla extract
• 1 large egg, room temperature
• ¾ cup all-purpose flour
• ¼ teaspoon salt
• ¾ cup semi-sweet chocolate chips

this RECIPE

Kitchen Equipment Needed

• 9×9-inch baking pan
• Parchment paper
• Food processor or blender
• Electric mixer
• Mixing bowls
• Measuring cups and spoons
• Spatula

How to Make Graham Cracker Crust

1. Prepare the Pan: Preheat your oven to 325°F (163°C). Spray a 9×9-inch pan with non-stick baking spray. Line the bottom and two sides with parchment paper, allowing the paper to extend above the edges of the pan for easy removal later. Spray the parchment paper again with non-stick spray.
2. Make Graham Cracker Crumbs: Use a food processor or blender to pulse the graham crackers until a fine crumb forms. You should have about 1 ¼ cups of crumbs.
3. Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, ⅛ cup of packed brown sugar, and ¼ cup of melted butter. Stir until the mixture resembles wet sand.
4. Form the Crust: Pour the crumb mixture into the prepared pan. Use your fingers to evenly spread the crumbs over the bottom. Press the mixture down firmly with the bottom of a measuring cup or glass to compact it into a solid crust.
5. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly while you prepare the cheesecake layer.

Preparing the Cheesecake Layer

1. Beat the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the room temperature cream cheese on high speed for about 1 minute, until smooth and creamy. Add ½ cup of granulated sugar and beat for another minute, until fluffy. Scrape down the sides of the bowl as needed.
2. Add Remaining Ingredients: Add the sour cream, heavy cream, and vanilla extract to the bowl. Beat on medium speed for 1-2 minutes, until the batter is smooth and free of lumps. Scrape down the bowl to ensure all ingredients are well incorporated.
3. Incorporate Eggs: Add the eggs one at a time, mixing on low speed until just combined. Avoid over-mixing to prevent cracks in the cheesecake. Scrape the bowl between each egg addition.
4. Pour Over Crust: Once the crust has cooled slightly, pour the cheesecake batter over it, spreading it evenly with a spatula.

Making the Chocolate Chip Cookie Dough

1. Prepare Dry Ingredients: In a medium bowl, sift together the flour and salt. Set aside.
2. Cream the Butter and Sugars: In another bowl, use an electric mixer to beat the room temperature butter, white granulated sugar, and packed brown sugar on high speed for 2 minutes, until light and fluffy.
3. Add Wet Ingredients: Mix in the vanilla extract and the egg, beating until well combined. Scrape down the sides of the bowl to ensure even mixing.
4. Combine with Dry Ingredients: Gradually add the flour and salt mixture to the wet ingredients, mixing on low speed until just incorporated. Fold in the chocolate chips until evenly distributed.

Assembling the Cheesecake Bars

1. Add Cookie Dough: Take small amounts of cookie dough and flatten them into disc shapes with your hands. Place the discs on top of the cheesecake batter, arranging them so they cover most of the surface. It’s okay if some cheesecake spots are still visible.
2. Bake the Cheesecake Bars: Bake in the preheated oven for 50-60 minutes, or until the cookie dough is golden brown, the edges are set, and the center has a slight jiggle.

Cooling and Cutting

1. Cool Completely: Allow the cheesecake bars to cool completely in the pan. Then, cover them and refrigerate for at least 6 hours, or overnight, to let them set fully.
2. Cut into Squares: Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Cut into squares and enjoy!

Storage and Leftovers

Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. To keep them fresh for longer, wrap them individually in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.

Serving Suggestions

These Cookie Dough Cheesecake Bars are perfect on their own, but for an extra treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. For added flair, drizzle with melted chocolate or caramel sauce.

Common Mistakes to Avoid

• Over-mixing the Cheesecake Batter: Over-beating the eggs can cause cracks in the cheesecake. Mix just until combined.
• Not Chilling Long Enough: Chilling the bars for at least 6 hours or overnight ensures they set properly and are easy to cut.
• Skipping the Parchment Paper: Lining the pan with parchment paper makes it easier to remove the bars without breaking them.

Variations and Swaps

• Switch the Cookie Dough: Use peanut butter cookie dough instead of chocolate chip for a nutty twist.
• Add Nuts: Fold in some chopped walnuts or pecans to the cookie dough for added crunch.
• Try Different Chips: Use dark chocolate, milk chocolate, or even white chocolate chips to change up the flavor.

FAQ Section

Can I make this recipe gluten-free?
Yes! Simply use gluten-free graham crackers and substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Can I freeze these cheesecake bars?
Absolutely. Wrap each bar individually in plastic wrap, then place them in a freezer-safe container. They can be frozen for up to 2 months.

Do I need to use room temperature ingredients?
Yes, room temperature ingredients blend more smoothly, ensuring a creamy and consistent cheesecake batter.

Conclusion

These Cookie Dough Cheesecake Bars combine two beloved desserts into one irresistible treat. Perfect for parties, holidays, or a special night in, this recipe is a surefire hit. Try it today, and don’t forget to share your creations with friends and family! If you loved this recipe, make sure to subscribe to our blog for more delicious ideas!

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