Cookie Dough Cheesecake Bars

If you love this recipe please share!

These chocolate chip cookie dough cheesecake bars combine edible cookie dough with creamy cheesecake bars. They are baked on a buttery graham cracker crust and have an easy to make creamy cheesecake. The chocolate chip cookie bakes like a cookie on top, but in the middle it is pure cookie dough magic.

The BEST Cookie Dough Cheesecake Bars

If I can give the award of best dessert of 2020, it would definitively go to these cookie dough cheesecake bars. These bars are super simple, but it combines my 2 favorite things, cookie dough and cheesecake.

These cheesecake bars don’t require a water bath and no extra decoration needed, so they are much easier than a full cheesecake. They are also made in a 9X13 pan so there is plenty for everyone!

If making a full cheesecake seems a bit daunting, you have to try these bars out.

This blog receives a commission for using Amazon products for the food recipes that I shared with you in my posts. Although I receive a commission for using and linking their products, they are extremely good for my food recipes and all my opinions and suggestions are unbiased.

These Cheesecake Bars Are Made Using 4 Major Steps

1. Part 1: Graham Cracker Crust– The first layer of these bars is a buttery graham cracker crust. These are made with 3 simple ingredients. You can’t go wrong with a graham cracker crust!
2. Part 2: Cheesecake Layer– On top of the graham cracker crust is a very creamy original cheesecake. It has both sour and heavy cream so it is super creamy.
3. Part 3: Chocolate Chip Cookie Dough Layer– This layer is a small batch of regular chocolate chip cookies, but they are missing 1 ingredient. It is a soft, but firm cookie on top. In the middle, however, it is pure cookie dough.
4. Part 4: Chill– Chill these cookie dough cheesecake bars for 6 hours or overnight. Then, cut them up and serve. No extra decoration. Pure and simple cheesecake bars.

How To Make Graham Cracker Crust

The first layer is a classic graham cracker crust. This crust, however, has a secret ingredient that makes it amazing. Here are the ingredients you will need:

• Graham Crackers
• Melted Butter
• Brown Sugar

First, use a food processor/ blender to crumble all of the graham crackers into fine crumbs. Then, mix together the crumbs, melted butter, and brown sugar until it is all wet and soft.

Next, pour the graham cracker crumbs into a prepared 9X13 baking pan. Baking tip- if you want to easily take the bars out of the pan, line the bottom and 2 sides of the pan with parchment paper. Make sure there is enough sticking out of top so you can easily grab it to pull it out.

Then, take your fingers and press the crust down evenly. It doesn’t need to go up the sides at all. Use a measuring cup to compact it down. Bake it for 8 minutes.

Can I Use Store Bought Graham Cracker Crumbs?

Yes you can, if you don’t have a blender of some sort. However store bought crumbs are full of preservatives and usually more expensive.

If you can, buy regular graham crackers and make it yourself!

Quick and Easy Creamy Cheesecake Layer

First things first, make sure all of your dairy ingredients are room temperature. Pull them out at least 2 hours before you plan to bake these cookie dough cheesecake bars. The cheesecake layer will be much creamier and smoother if the ingredients are room temperature.

Use a mixer, and cream together the cream cheese and sugar for over 2 minutes on medium to medium-high. The cream cheese should be smooth and fluffy.

Next, add the sour cream, heavy cream and vanilla to the batter. Mix again for at least 1 minute. Then, add in eggs one at a time. Make sure to mix on low and stop mixing as soon as it’s combined. Extra air could cause the cheesecake to crack.

Then, pour the cheesecake batter over the top of the cooled graham cracker crust. Use a spatula to smooth it down evenly. Try not to get the crust mixed into the batter!

Can I Use Reduced Fat Cream Cheese Or Sour Cream?

No. I don’t recommend using reduced fat in cheesecake. The fat that comes from cream cheese and sour cream is what make the cheesecake super creamy.

Also, reduced fat cream cheese can cause your batter to be more clumpy, which we don’t want!

Use full fat cream cheese and sour cream to get the best results.

How To Make Chocolate Chip Cookie Dough

I mentioned earlier that this cookie dough is missing 1 ingredient that regular cookie dough has. That ingredient is baking soda! The baking soda is what causes it to rise.

Since there is no baking soda the cookie dough will not spread which allows you to have the cookie dough middle instead of fully cooked chocolate chip cookie throughout.

Start by sifting the dry ingredients into a medium bowl. Then, use a mixer and cream the butter, white sugar, and brown sugar for 2 minutes on medium. The butter should be very soft and creamy.

Next, add the vanilla and egg. Slowly add the dry ingredients and mix until a dough forms. Then, fold in the chocolate chips.

Luckily this cookie dough requires no chilling! Once it’s ready you can place it on top of the cheesecake batter.

Take 2-3 TBSP of cookie dough and flatten it into a disc with your hands. Then, place it on top of the cheesecake batter. Repeat this process until the entire pan is filled and barely any cheesecake batter peeks through.

Now bake the cheesecake bars for 50-60 minutes. They are finished baking when the cookie layer is golden and baked through and there is a slight jiggle.

Why Cool The Cookie Dough Cheesecake Bars For 6 Hours?

It is very important that you chill these cookie dough cheesecake bars for 6 hours to overnight.

First, allow the bars to cool completely before you transfer them to the fridge. If you put them in while they are still hot, there will be a lot of condensation and the top will get very wet.

If you try to eat the cheesecake bars before chilling it will turn into cheesecake soup. The layers will not be set and it will be like mush! Chilling the cheesecake bars for over 6 hours will give it time to set.

When they are fully chilled, they should be easy to pull out of the pan. Cut them into 12-16 squares and serve immediately. They taste great with a glass of milk!

Can These Cookie Dough Bars Be Gluten Free?

Yes they absolutely can! For the graham crackers, use gluten free graham crackers. Then, use a 1:1 ratio gluten free flour and you should be set!

How To Store Chocolate Chip Cookie Dough Bars

To store them, cut them into 12 squares and place them back in the baking pan. Then, cover in aluminum foil and store in the fridge. They are good for 5-7 days in the fridge.

For More Cheesecake Recipes:

• Chocolate Cheesecake Brownie Bars
• Strawberry Cheesecake Bars
• Monster Cookie Cheesecake
• Blueberry Swirled Cheesecake

Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made these cheesecake bars. I hope you loved it! To get more ideas follow me on Pinterest.