Introduction

Cookie Dough Cheesecake Bars combine two beloved desserts into one irresistible treat. With a graham cracker crust, creamy cheesecake layer, and a topping of rich chocolate chip cookie dough, these bars are perfect for any occasion. They’re easy to make and sure to impress your family and friends.

A stack of three square dessert bars sits on a white plate with a few chocolate chips scattered nearby, placed on a white marbled surface. Each bar has three clear layers: the bottom is a golden brown crumbly crust, the middle layer is thick and creamy white, and the top layer is a crumbly texture studded with many dark chocolate chips, giving it a rough, chunky look. The bars are neatly stacked with the top bar slightly tilted, showcasing the layers clearly and making the chocolate chips stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups graham cracker crumbs (about 16 graham cracker sheets)

9 tablespoons melted butter

1/3 cup granulated sugar

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

1/4 cup sour cream

1 egg (for cheesecake layer)

1 tablespoon lemon juice

1 teaspoon vanilla extract

11 tablespoons butter, softened

1/2 cup white sugar

1/2 cup packed brown sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 egg (for cookie dough)

1/4 teaspoon salt

1 1/4 cups chocolate chips

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a 9×13-inch pan with foil, leaving an overhang for easy removal, and spray with nonstick cooking spray.

Step 2: Prepare the graham cracker crust by mixing graham cracker crumbs, melted butter, and 1/3 cup granulated sugar until moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes or until lightly golden. Remove from the oven and set aside.

Step 3: For the cheesecake layer, beat the softened cream cheese and 1/2 cup sugar on medium speed until light and fluffy, about 3-5 minutes. Add 1 egg, then mix in sour cream, lemon juice, and 1 teaspoon vanilla extract until smooth. Pour the cheesecake mixture over the warm crust and spread evenly.

Step 4: To make the cookie dough topping, beat softened butter, white sugar, brown sugar, and 1 1/2 teaspoons vanilla extract in a large bowl until creamy. Add 1 egg and mix until combined. In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the butter mixture, beating until just combined. Fold in the chocolate chips.

Step 5: Take cookie dough by the handful, flatten slightly, and place on top of the cheesecake layer. Repeat until the cheesecake is mostly covered, leaving a few gaps.

Step 6: Bake the bars at 325°F (163°C) for 50-60 minutes, or until the cookie dough is set and golden on top.

Step 7: Allow the bars to cool completely in the pan. Once cooled, use the foil overhang to lift the bars out of the pan and cut into squares.

Tips & Variations

Use full-fat cream cheese for the creamiest cheesecake layer.

For a gluten-free option, substitute the graham cracker crumbs and flour with gluten-free versions.

Add chopped nuts like walnuts or pecans into the cookie dough for extra crunch.

Try mixing in white or peanut butter chips instead of chocolate chips for a twist.

Make sure the cream cheese is softened to avoid lumps in the cheesecake layer.

FAQs

Can I freeze Cookie Dough Cheesecake Bars?

Yes, you can freeze the bars. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Is it safe to eat cookie dough in this recipe?

This recipe uses raw eggs and flour. If you’re concerned about consuming raw ingredients, use pasteurized eggs and heat-treated flour to reduce any risk.