Cheesecake Bars

Cookie Dough Cheesecake Bars are a delicious bite-size dessert that is perfect for any gathering. The cheesecake bars consists of a layer of graham cracker, cheesecake, and topped with cookie dough.

The recipe for Cookie Dough Cheesecake Bars can be tweaked to your liking by adding mini chocolate chips, caramel sauce, or your favorite topping.

Enjoy!!

Yields8 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients (Crust):
 1 1/2 cups Graham Cracker Crumbs
 5 Tablespoons unsalted Butter, melted
Ingredients (Cookie Dough):
 5 Tablespoons unsalted Butter, room temp
 1/3 cup Light Brown Sugar
 3 Tablespoon Granulated Sugar
 1/4 teaspoon Salt
 1 teaspoon Pure Vanilla
 3/4 cup Flour
 2/3 cup Chocolate Chips
Ingredients (Cheesecake):
 10 oz. Cream Cheese, room temp
 1/4 cup Sugar
 1 Large Egg
 1 teaspoon Pure Vanilla

Directions:
1

Preheat oven to 325. Line 8 inch square baking pan with parchment paper, allowing a little overhang, and lightly coat with cooking spray. Set aside.

2

Mix melted butter and graham cracker until thoroughly combined. Press the mixture into the bottom of prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave the oven on.

3

In a large bowl, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth (1 minute). Mix in flour on low speed until thoroughly combined. Set aside.

4

In a medium bowl, mix the cream cheese and sugar until creamy and smooth. Mix in egg and vanilla on low speed. Pour the cheesecake onto the prepared crust; spread evenly. Distribute cookie dough on the top of cheesecake batter in teaspoon sized clumps. Next, I add mini chocolate chips on top of the cookie dough batter. (Many times I will add chocolate chips to half and leave the other half plain and add caramel sauce).

5

Bake 30 minutes until the cookie dough feels dry on top and firm. Pan will look set if shake. Once the cheesecake is cooked and cooled, I add caramel sauce to the other half (non-chocolate side). Cool in fridge a couple hours or overnight.

CategoryCuisineCooking Method

Ingredients

Ingredients (Crust):
 1 1/2 cups Graham Cracker Crumbs
 5 Tablespoons unsalted Butter, melted
Ingredients (Cookie Dough):
 5 Tablespoons unsalted Butter, room temp
 1/3 cup Light Brown Sugar
 3 Tablespoon Granulated Sugar
 1/4 teaspoon Salt
 1 teaspoon Pure Vanilla
 3/4 cup Flour
 2/3 cup Chocolate Chips
Ingredients (Cheesecake):
 10 oz. Cream Cheese, room temp
 1/4 cup Sugar
 1 Large Egg
 1 teaspoon Pure Vanilla

Directions

Directions:
1

Preheat oven to 325. Line 8 inch square baking pan with parchment paper, allowing a little overhang, and lightly coat with cooking spray. Set aside.

2

Mix melted butter and graham cracker until thoroughly combined. Press the mixture into the bottom of prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave the oven on.

3

In a large bowl, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth (1 minute). Mix in flour on low speed until thoroughly combined. Set aside.

4

In a medium bowl, mix the cream cheese and sugar until creamy and smooth. Mix in egg and vanilla on low speed. Pour the cheesecake onto the prepared crust; spread evenly. Distribute cookie dough on the top of cheesecake batter in teaspoon sized clumps. Next, I add mini chocolate chips on top of the cookie dough batter. (Many times I will add chocolate chips to half and leave the other half plain and add caramel sauce).

5

Bake 30 minutes until the cookie dough feels dry on top and firm. Pan will look set if shake. Once the cheesecake is cooked and cooled, I add caramel sauce to the other half (non-chocolate side). Cool in fridge a couple hours or overnight.

Cheesecake Bars

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