Chocolate Chip Cookie Dough Cheesecake Bars. The holy grail of cookie bars for cheesecake and cookie dough lovers.
For many, these cookie dough cheesecake bars will be the holy grail of cookie bars; a perfect caloric storm of flavor with a buttery graham cracker crumb crust, a vanilla cheesecake center and gobs of cookie dough on top. Because the cookie dough gets baked on top of the cheesecake, it just bakes to a light golden color on top and beneath retains a cookie dough texture.
What an amazing combination in a single treat! They also freeze very well so you can take one or two out at a time to enjoy over several weeks…if they last that long.
2017 Update: This recipe has become one of our most popular cookie bars ever on Rock Recipes. If you like this one you may also like our Cherry Vanilla Cheesecake Bars or our very popular Blueberry Lemon Cheesecake Dessert Bars .
Like this Chocolate Chip Cookie Dough Cheesecake Bars recipe?
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- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp sugar
- 1 cup cream cheese (that's an 8 ounce package)
- ⅓ cup sugar
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup butter
- ¼ cup white sugar
- ¼ cup dark brown sugar
- 1 tsp vanilla extract
- ¾ cup flour
- pinch salt
- ⅔ cup chocolate chips
Mix together the graham crumbs, melted butter and sugar.
Press firmly into the bottom of a greased or parchment paper lined 9x9 inch baking pan. Bake for 5 minutes at 325 degrees F.
Cream together the cream cheese and sugar very well.
Add the egg and vanilla and mix until well blended.
Spread evenly over the graham crumb crust.
Cream together the butter, white sugar, brown sugar and vanilla extract very well.
Mix together the flour and salt and add to the creamed mixture.
Fold in just until a dough forms then mix in the chocolate chips.
Pick up the cookie dough in handfuls and press into a ball.
Break off small nuggets of the dough and sprinkle these evenly over the cheesecake layer.
Bake at 325 degrees F for 30-35 minutes or until the cookie dough just begins to brown on top.
Cool completely in the pan before cutting into squares or bars.
Store in an airtight container in the fridge if you are not freezing these cookie bars.
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