Chocolate Chip Cookie Dough Cheesecake Bars—a fusion of creamy cheesecake, buttery graham crust, and chocolate chip cookie dough in one bite!
Why You’ll Love This Recipe
- A perfect blend of cheesecake and chocolate chip cookies in one bite
- Buttery graham cracker crust adds a delicious crunch
- Creamy, rich, and satisfying for any dessert lover
- Ideal for parties, gatherings, or a sweet indulgence at home
- Can be made ahead and refrigerated for convenience
Ingredients
For the Graham Cracker Crust:
- 2¼ cups graham cracker crumbs (approximately 16 graham cracker sheets)
- 9 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
For the Cheesecake Layer:
- 16 ounces (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Cookie Dough Topping:
- 11 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1/4 teaspoon salt
- 1 1/4 cups chocolate chips
Directions
Prepare the Graham Cracker Crust:
- Preheat the oven to 325°F (163°C).
- Line a 9×13-inch baking pan with foil, allowing the foil to overhang the sides for easy removal. Lightly spray with nonstick cooking spray.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture is moistened.
- Firmly press the mixture into the bottom of the prepared pan in an even layer.
- Bake for 8 minutes or until lightly golden. Let cool slightly.
Prepare the Cheesecake Layer:
- In a large mixing bowl, beat softened cream cheese until smooth.
- Add granulated sugar and mix until combined.
- Blend in sour cream, egg, lemon juice, and vanilla extract until smooth and creamy.
- Pour the cheesecake mixture over the slightly cooled graham cracker crust, spreading it evenly.
Prepare the Cookie Dough Topping:
- In another mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add vanilla extract and egg; mix until combined.
- Gradually add flour and salt, mixing until just combined.
- Fold in chocolate chips.
- Drop spoonfuls of the cookie dough over the cheesecake layer, gently spreading to cover as much as possible.
Bake:
- Bake for 50-60 minutes, or until the cookie layer is set and lightly golden.
- Remove from the oven and let cool completely in the pan.
- Once cooled, refrigerate for at least 2 hours to firm up before slicing.
Serve:
- Using the foil overhang, lift the bars from the pan and place on a cutting board.
- Cut into squares and serve chilled or at room temperature.
Servings and Timing
- Servings: 24 bars
- Prep Time: 30 minutes
- Cooking Time: 50-60 minutes
- Total Time: Approximately 1 hour 30 minutes
- Calories: Approximately 250 kcal per serving
Variations
- Nutty Addition: Add chopped pecans or walnuts to the cookie dough layer.
- Oreo Twist: Replace the graham cracker crust with crushed Oreo cookies for extra chocolate flavor.
- Salted Caramel: Drizzle caramel sauce over the finished bars before serving.
- Peanut Butter Flavor: Add peanut butter chips along with the chocolate chips.
Storage/Reheating
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual bars tightly in plastic wrap and store in the freezer for up to 2 months. Thaw in the fridge before serving.
- Reheating: Best served chilled, but if preferred warm, microwave for 10-15 seconds.
FAQs
Can I use a different type of cookie dough?
Yes! Try sugar cookie dough or peanut butter cookie dough for a twist.
Can I make these bars ahead of time?
Absolutely! These bars taste even better the next day after chilling in the fridge.
Can I use a different type of crust?
Yes, you can substitute with an Oreo crust or a shortbread crust.
How do I prevent cracks in the cheesecake layer?
Make sure all ingredients are at room temperature and do not overmix.
Can I make this recipe gluten-free?
Yes! Use gluten-free graham crackers and all-purpose gluten-free flour.
What if I don’t have sour cream?
You can substitute Greek yogurt for a similar creamy texture.
Can I use store-bought cookie dough?
Yes, but homemade cookie dough gives the best texture and flavor.
How do I get clean slices?
Use a sharp knife and wipe it clean between each cut for perfect slices.
Can I add fruit to the cheesecake layer?
Yes! Swirl in raspberry or strawberry jam for a fruity twist.
Can I serve these warm?
They are best chilled, but you can warm them slightly for a softer texture.
Conclusion
Chocolate Chip Cookie Dough Cheesecake Bars combine the best of both worlds—cheesecake and chocolate chip cookies—into one irresistible dessert. Whether for a party, special occasion, or a personal treat, these bars are sure to be a hit. Try them today and enjoy every decadent bite!
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Chocolate Chip Cookie Dough Cheesecake Bars
- Total Time: 0 hours
- Yield: ~1 hour 30 minutes
- Diet: Vegetarian
Description
Chocolate Chip Cookie Dough Cheesecake Bars—a rich fusion of creamy cheesecake, buttery graham crust, and chocolate chip cookie dough in one bite!
Ingredients
For the Graham Cracker Crust:
- 2¼ cups graham cracker crumbs (about 16 graham cracker sheets)
- 9 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
For the Cheesecake Layer:
- 16 ounces (2 packages) cream cheese, softened
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Cookie Dough Topping:
- 11 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 large egg
- ¼ teaspoon salt
- 1¼ cups chocolate chips
Instructions
Prepare the Graham Cracker Crust:
- Preheat oven to 325°F (163°C).
- Line a 9×13-inch baking pan with foil, allowing overhang for easy removal. Lightly spray with nonstick cooking spray.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until moistened.
- Press evenly into the bottom of the prepared pan.
- Bake for 8 minutes until lightly golden. Let cool slightly.
Prepare the Cheesecake Layer:
- In a large bowl, beat softened cream cheese until smooth.
- Add sugar and mix until combined.
- Blend in sour cream, egg, lemon juice, and vanilla extract until smooth.
- Pour over the cooled graham cracker crust and spread evenly.
Prepare the Cookie Dough Topping:
- In another bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
- Add vanilla extract and egg; mix until combined.
- Gradually add flour and salt, mixing until just combined.
- Fold in chocolate chips.
- Drop spoonfuls of cookie dough over the cheesecake layer, spreading gently.
Bake:
- Bake for 50-60 minutes, or until the cookie layer is set and golden.
- Let cool completely in the pan, then refrigerate for at least 2 hours before slicing.
Serve:
- Lift bars from the pan using the foil overhang.
- Cut into squares and serve chilled or at room temperature.
Notes
- For a softer texture, let the bars sit at room temperature for 10 minutes before serving.
- Swap semi-sweet chocolate chips for dark or white chocolate for variety.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American