Cookie Dough Cheesecake Bars are your two favorite desserts in easy, sensationally addicting bar form!
Cookie Dough Cheesecake Bars. Welcome to your new addiction. A buttery graham cracker crust, a creamy cheesecake center and chocolate chip cookie dough top! Easier than a cheesecake, less time consuming than rolling and batch baking cookies and more delicious than you could ever imagine. These Chocolate Chip Cooke Dough Cheesecake Bars taste even better when made in advance for a stress free make-ahead dessert!
These Chocolate Chip Cooke Dough Cheesecake Bars have been on my “to make” list for years – and they far exceeded my expectations. I finally made them a couple weeks ago for a girls’ night where we made succulent wreaths, bath bombs, etc. – and ate and ate and ate.
The bars were gone minutes after I set the overflowing plate down. There were eyes rolling back in delight, gaps of “these are incredible” and “who made these?!” When I grabbed the empty plate at the end of the night, a nearby friend replied, “I have been waiting all night for that plate to be picked so I could see who made those amazing bars – I should have known it was you!”
So, in short, if you need a crowd pleasing dessert this Memorial Day, or any day, I highly recommend these Cookie Dough Cheesecake Bars – and your friends and family will think you’re a culinary genius.
Are Cookie Dough Cheesecake Bars easy?
YES! I love dessert bars like my favorite Snickerdoodle Cooke Bars, Butterscotch Blondies, Peanut Butter Butterfinger Bars, Poke Turtle Brownies, Caramel Apple Cheesecake Bars (I’m drooling now) because you don’t have to roll every individual cookie and bake the cookies in batches. So although this Cookie Dough Cheesecake Bar is a multi-step process, they actually take LESS time than cookies!
The recipe also doesn’t require any fancy equipment or techniques like a water bath or spring form pan traditionally required for cheesecake. You also don’t need to wait in between steps, simply make and bake the crust, prepare the cheesecake filling while it bakes, pour the cheesecake over the crust followed by gobs of cookie dough then bake while magic to happens.
Tips and Tricks for Cookie Dough Cheesecake
- Leave overhanging handle. When you line your pan with foil, make sure to leave some overhanging the edges so you can easily lift the bars out of the pan. You can also use parchment paper, but I find it is more difficult to mold to the shape of the pan.
- Swap out the graham crackers. You can use traditional graham crackers or the chocolate graham crackers would also be delicious. You could even use vanilla wafers or another favorite cracker/cookie.
- Less butter for Oreo crust. If you decide to use Oreos instead of graham crackers for the crust, be aware that you will probably need less butter because the Oreo filling will provide some moisture. Add enough butter and stir until crumbs are moistened.
- Less fat cream cheese. I used full fat cream cheese but I am pretty sure it would work with less fat.
- Don’t skip the lemon or sour cream! The both add just the right tanginess to offset the sweetness. And yes, bottle lemon juice is fine here.
- Perfect ratio. The cream cheese layer might seem thinner than what you would like, but reserve judgment until sinking your teeth into the creamy cheesecake – I think it’s the perfect ratio.
- Customize cookie dough. You can customize your cookie dough with nuts, etc. or swap out the chocolate chips for butterscotch chips, etc.
- Use favorite cookie dough recipe. You can use your favorite cookie dough recipe, just make sure you scale your ingredients so the ratio of flour is about the same.
- Don’t overbake your bars! Bake until the cookie dough is set and golden on top but no more because it will continue to bake in the pan while it cools. If you overbake you’ll get crumbly cookie dough. Because the cookie dough gets baked on top of the cheesecake, the part closes to the cheesecake will bake but still retain a cookie dough texture.
- Cool completely. Let your bars cool completely in the pan before removing and cutting or they will not transfer or cut cleanly – and they won’t taste as good.
- Chill bars. I think the bars taste best after being refrigerated for a few hours. When I made the bars for the girl’s night, I actually made them the night before (thus no process shots), covered and refrigerated them and they were sensational the next day.
- Refrigerate. These Cooke Dough Cheesecake Bars should be tightly covered and stored in the refrigerator then let them sit at room temperature for about 15 minutes before serving.
Looking for more Cheesecake Recipes?
- Cherry Cheesecake Dip
- Blueberry Cheesecake Pie
- Strawberry Cheesecake pie
- Key Lime Cheesecake Dip
- Raspberry Chocolate Cheesecake
- German Chocolate Cheesecake
- Key Lime Cheesecake Sugar Cookie Cups
- Layered Pumpkin Cheesecake
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