Sweet Tooth: Cookie Dough Cheesecake Bars

Cookie Dough Cheesecake Bars - It's basically a combination of everyone's favorite things! I mean, how could you go wrong? This has been one of Ryan's favorite desserts for the past two years! I originally blogged it in 2013 after we first made it, but it's so good it's worth posting about again.

The recipe originally came from a blogger called Brandy's Baking, but it appears that her site is no longer live, so I'm actually including the recipe in it's entirety here instead of sending you over to get the recipe.

And since the cookie dough is made without eggs, you can feel free to nibble. (Or make a double batch and eat half of it. That would be fine too!)


Chocolate Chip Cookie Dough Cheesecake Bars

Prep Time: 20 minutes
Cook Time: 30-40 minutes


1 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
Cookie Dough:
5 Tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup flour
2/3 cup chocolate chips
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract


1. Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing it to hang over the sides a bit. Spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated over for 6 minutes. Remove pan to cooling rack. Leave the oven on.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer, beat butter, brown sugar, granulated sugar, salt, and vanilla until smooth, about 1 minute. Mix in the flour on low speed until just incorporated. (Note: This mixture is going to be dry and that's normal!) Mix in the chocolate chips. Move mixture to a new bowl and set aside.
4. Using the same bowl and stand mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed until just incorporated. Pour the cheesecake batter into the prepared and cooled crust. Use your hands to form clumps of the cookie dough and flatten it out. Cover the cheesecake batter with these dough pieces.
5. Bake for about 30 minutes, until the cookie dough top feels dry and firm and the entire pan looks set. Cool on a rack for at least 30 minutes before chilling in fridge overnight or at least a few hours.

Want to see even more delicious desserts?