Chocolate Chip Cookie Dough Cheesecake Bars. The holy grail of cookie bars for cheesecake and cookie dough lovers and only 174 calories each!
Chocolate Chip Cookie Dough Cheesecake Bars
For many, these cookie dough cheesecake bars will be the holy grail of cookie bars; a perfect caloric storm of flavour with a buttery graham cracker crumb crust, a vanilla cheesecake centre 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 .
Cherry Vanilla Cheesecake Bars
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If you like this recipe, you may also like Chocolate Cherry Cheesecake Bars!
Chocolate Cherry Cheesecake Squares
Updated July 2018 to provide an option for metric measurements and provide nutritional information.
Chocolate Chip Cookie Dough Cheesecake Bars
Ingredients
For the Graham Crumb Base Layer
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp sugar
For the Cheesecake Center Layer
- 1 cup cream cheese, (that's an 8 ounce package)
- ⅓ cup sugar
- 1 egg
- 1 tsp vanilla extract
For the Cookie Dough Topping
- 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
Instructions
To Prepare the Crumb Base
- 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.
To Prepare the Cheesecake Center Layer
- 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.
To Prepare the Cookie Dough Topping
- 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.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Recommended Products
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Cuisinart AMB-9SCKC Chef's Classic Nonstick Bakeware 9-Inch Square Cake Pan -
KitchenAid Professional 6 Quart Bowl Lift Stand Mixer with Food Grinder Attachment, Empire Red -
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Nutrition Information
Yield
24Serving Size
cookie barAmount Per Serving Calories 174 Saturated Fat 5g Cholesterol 31mg Sodium 116mg Carbohydrates 18g Sugar 12g Protein 1g
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Peggy G.
November 30, 2012 at 3:30 pmThese definitely would not last a week, let alone a day in our house!
Anonymous
December 15, 2012 at 12:40 amWhen a recipe calls for butter….do you use real butter or margarine? If real butter, salted or unsalted? HAVE to make these!!
Barry C. Parsons
December 17, 2012 at 8:12 pmI never use anything but real butter. I use both salted and unsalted depending on the recipe but if using salted I omit any salt in the recipe. For frostings and things I always use unsalted.
Anonymous
April 8, 2013 at 4:02 amI made this today and it was delicious! I cut some of the sugar since I don’t like desserts too sweet, and these turned out perfect! A great recipe 😀
Mika
June 24, 2013 at 7:15 pmIn the oven now!! They look delicious 😀
Pennyw
April 13, 2014 at 6:38 pmMade this for my daughter’s birthday, but as a cheesecake. I doubled the cheesecake portion, and baked in a 9 inch spring form pan for about an hour. Everyone raved about it! Thanks for the recipe.
Barry C. Parsons
April 13, 2014 at 6:56 pmThat’s a great idea Penny. I was thinking of doing it as a tart too.
Maria
November 26, 2014 at 3:51 pmHow many does this yield?
Barry C. Parsons
December 12, 2014 at 12:04 pmThe recipe says 2 dozen.
Kathy
July 18, 2018 at 11:55 amActually, I was wondering the same thing as Maria because the recipe says “24 dozen”… Either way, however, these sound delicious!
Barry C. Parsons
July 18, 2018 at 1:41 pmMy mistake. The recipe originally said 2 dozen but in the update I had to add 24 as quantity to get the calorie and nutrition calculator to work properly. I just forgot to take out the word “dozen”. @4 dozen would have been some pretty tiny cookie bars! LOL!
Melanie
February 14, 2015 at 12:20 pmBarry, got your cook book for my birthday. The first thing that caught my eye was this recipe (I do love my desserts). I made them ASAP. Seriously, these should not even be legal. You managed to combine my 2 favourite desserts and the result is sooooooooo delicious!!!!! I ended up making a few batches and shared them with family and coworkers….everyone loves them. So amazing. THANK YOU!!!!!! And I’ve gone on to try many of the other recipes in your book, love them all. You, Sir, are awesome!
Barry C. Parsons
March 25, 2015 at 5:17 pmI’m blushing. So glad you are enjoying the book. Look for Book number two this fall.
Vicki
March 23, 2017 at 6:50 amOh my I agree! I’ve made them several times as well with everyone raving and not a crumb left in sight, just amazing! Thanks for these thighs that don’t lie LOOL … I make and eat too many of your recipes to fit as well as I once did in my skinny jeans but I do it with a smile so I’m happy ,..
And I make these w a tbs of course sea salt in cookie dough and the sweet and salty is heaven!
Becky
November 16, 2017 at 10:33 pmHi, this recipe looks great and I was going to make it for Thanksgiving. Do you think I could double the recipe and make it in a 9×13 pan?
Thanks so much
Barry C. Parsons
December 5, 2017 at 12:14 pm(x9 inch pan recipes are multiplied by 1.5 for a 9×13 inch pan.
shannon
February 22, 2018 at 10:24 amis the white sugar icing sugar?
Barry C. Parsons
March 12, 2018 at 4:24 pmno. Plain white sugar.
Marci
July 18, 2018 at 12:40 pmWow these look delicious! I can’t wait to make some.
Mollie
November 16, 2018 at 8:40 pmI just bought your cookie cookbook. Love it so much! just in time for Christmas. I want to make these wonderful looking bars.
What kind of chocolate chips would you suggest? semi-sweet? milk?
Barry C. Parsons
November 17, 2018 at 8:52 amWhichever you like best. I use dark myself in everything 50% cocoa.
Alex
May 1, 2019 at 12:59 amThese are delicious and surprisingly easy to make thanks to the detailed recipe. They are quite rich-tasting, as you would expect, so a square or two makes a great dessert. I used dark chocolate chips and salted butter (omitted the pinch of salt in the recipe) and they turned out great. Every recipe I’ve tried from this site has turned out almost exactly like the pictures, which is such a pleasant surprise for a relatively new home cook.