Cookie Dough Cheesecake Bars
Dive into a decadent delight with these Cookie Dough Cheesecake Bars! Featuring a luscious cheesecake layer nestled between a buttery cookie dough crust and topped with chocolate chips, every bite is a heavenly treat. Perfect for satisfying your sweet cravings, these bars are an irresistible fusion of flavors and textures that you won't want to miss!
Prep
15
min
Cook
40
min
Serves
9
people
Level
intermediate
📝 Ingredients
Serves 9🥛Dairy & Eggs(3)
- 8 oz (225g) cream cheese, room temperature (227 g)
- 1 large egg, room temperature
- 2 tbsp (30g) sour cream, room temperature (30 ml)
🫙Pantry Staples(10)
- 1/2 tsp baking soda (2.5 ml)
- 3/4 cup (120g) semi-sweet chocolate chips (180 ml)
- 1/2 cup (60g) chocolate melting wafers (120 ml)
- 1 tsp cornstarch (5 ml)
- 1 1/4 cups (160g) all-purpose flour, spooned and leveled (156 g)
- 1/4 cup (50g) granulated sugar (50 g)
- 1/2 cup (100g) light brown sugar (100 g)
- 1/3 cup (65g) granulated sugar (66 g)
- 1/2 tsp vanilla extract (2.5 ml)
- 1 tbsp (15g) vanilla extract (15 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp flaky sea salt (2.5 ml)
📦Other(1)
- 1/2 cup (115g) Chosen Foods shortening, melted and cooled (120 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch pan with parchment paper.
- 2
Prepare the cheesecake layer: Whisk the cream cheese, egg, vanilla, cornstarch, sour cream, and sugar until smooth.
- 3
Prepare the cookie dough layer: In a bowl, mix the flour, baking soda, and salt. Set aside. In a separate bowl, combine the melted shortening, brown sugar, granulated sugar, egg, and vanilla. Whisk for 1-2 minutes until the paste forms. Combine the dry ingredients into the wet batter and gently fold until just combined. Add chocolate chips and mix with a spatula. Do not overmix.
- 4
Transfer 3/4 of the cookie dough to the prepared pan. Reserve the rest for topping. Add a layer of chocolate wafers.
- 5
Top with the cheesecake mixture and add the remaining cookie dough mixture on top. Add some chocolate wafers.
- 6
Bake for 35-40 minutes or until the edges are golden and the center is slightly fudgy.
- 7
Let cool completely before cutting and serving.
💡 Pro Tips
- ✓Bake cheesecake bars at exactly 325°F instead of 350°F to prevent the dairy proteins from curdling and creating a grainy texture.technique325°F
- ✓Beat cream cheese for exactly 3-4 minutes at medium speed to eliminate lumps through mechanical breakdown, but stop before incorporating excess air which causes cracks.timing3-4 minutes
- ✓Use room temperature cream cheese (65-70°F) because cold cream cheese requires overmixing to smooth, which develops gluten and creates a tough texture.ingredient65-70°F
- ✓Press cookie dough layer with offset spatula using 2-3 pounds of pressure to create a compact base that won't crumble when cut.technique2-3 pounds pressure
- ✓Cool bars in refrigerator for minimum 4 hours because cheesecake proteins need time to set and cutting too early releases 30-40% more moisture.timing4 hours minimum
Share this recipe
Prep
15
min
Cook
40
min
Serves
9
people
Level
intermediate
Share this recipe
Cookie Dough Cheesecake Bars
Dive into a decadent delight with these Cookie Dough Cheesecake Bars! Featuring a luscious cheesecake layer nestled between a buttery cookie dough crust and topped with chocolate chips, every bite is a heavenly treat. Perfect for satisfying your sweet cravings, these bars are an irresistible fusion of flavors and textures that you won't want to miss!
📝 Ingredients
Serves 9🥛Dairy & Eggs(3)
- 8 oz (225g) cream cheese, room temperature (227 g)
- 1 large egg, room temperature
- 2 tbsp (30g) sour cream, room temperature (30 ml)
🫙Pantry Staples(10)
- 1/2 tsp baking soda (2.5 ml)
- 3/4 cup (120g) semi-sweet chocolate chips (180 ml)
- 1/2 cup (60g) chocolate melting wafers (120 ml)
- 1 tsp cornstarch (5 ml)
- 1 1/4 cups (160g) all-purpose flour, spooned and leveled (156 g)
- 1/4 cup (50g) granulated sugar (50 g)
- 1/2 cup (100g) light brown sugar (100 g)
- 1/3 cup (65g) granulated sugar (66 g)
- 1/2 tsp vanilla extract (2.5 ml)
- 1 tbsp (15g) vanilla extract (15 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp flaky sea salt (2.5 ml)
📦Other(1)
- 1/2 cup (115g) Chosen Foods shortening, melted and cooled (120 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch pan with parchment paper.
- 2
Prepare the cheesecake layer: Whisk the cream cheese, egg, vanilla, cornstarch, sour cream, and sugar until smooth.
- 3
Prepare the cookie dough layer: In a bowl, mix the flour, baking soda, and salt. Set aside. In a separate bowl, combine the melted shortening, brown sugar, granulated sugar, egg, and vanilla. Whisk for 1-2 minutes until the paste forms. Combine the dry ingredients into the wet batter and gently fold until just combined. Add chocolate chips and mix with a spatula. Do not overmix.
- 4
Transfer 3/4 of the cookie dough to the prepared pan. Reserve the rest for topping. Add a layer of chocolate wafers.
- 5
Top with the cheesecake mixture and add the remaining cookie dough mixture on top. Add some chocolate wafers.
- 6
Bake for 35-40 minutes or until the edges are golden and the center is slightly fudgy.
- 7
Let cool completely before cutting and serving.
💡 Pro Tips
- ✓Bake cheesecake bars at exactly 325°F instead of 350°F to prevent the dairy proteins from curdling and creating a grainy texture.technique325°F
- ✓Beat cream cheese for exactly 3-4 minutes at medium speed to eliminate lumps through mechanical breakdown, but stop before incorporating excess air which causes cracks.timing3-4 minutes
- ✓Use room temperature cream cheese (65-70°F) because cold cream cheese requires overmixing to smooth, which develops gluten and creates a tough texture.ingredient65-70°F
- ✓Press cookie dough layer with offset spatula using 2-3 pounds of pressure to create a compact base that won't crumble when cut.technique2-3 pounds pressure
- ✓Cool bars in refrigerator for minimum 4 hours because cheesecake proteins need time to set and cutting too early releases 30-40% more moisture.timing4 hours minimum