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Cookie Dough Cheesecake Bars

Cookie Dough Cheesecake Bars
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Cookie Dough Cheesecake Bars combine the creamy richness of cheesecake with the nostalgic sweetness of edible cookie dough in a perfectly portioned, easy-to-make dessert. With simple pantry staples and a single baking step, these bars offer a decadent treat that’s customizable and perfect for sharing at any occasion.

Ingredients

Scale

For the Crust

  • 1/2 cup melted butter
  • 2 tablespoons granulated sugar
  • 3/4 cup all-purpose flour (or gluten-free flour blend)

For the Cheesecake Layer

  • 16 oz cream cheese, softened (or dairy-free cream cheese)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream or heavy cream (or coconut cream for dairy-free)

For the Cookie Dough Layer

  • 1/2 cup softened butter (or plant-based butter)
  • 1/2 cup brown sugar
  • 1 egg yolk (or flaxseed egg for vegan)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (or gluten-free flour blend)
  • 1/2 teaspoon baking powder
  • 1/2 cup mini chocolate chips

Instructions

  1. Prepare the Crust: Start by combining the melted butter, sugar, and part of the flour to create a buttery base. Press this mixture evenly into a greased or parchment-lined baking pan to form a sturdy crust that will hold the creamy layers above.
  2. Make the Cheesecake Layer: Beat room temperature cream cheese with granulated sugar and vanilla extract until smooth. Add sour cream or heavy cream and mix again to get a luscious, velvety cheesecake batter. Pour this over the prepared crust and spread evenly.
  3. Create the Cookie Dough Layer: In a separate bowl, blend softened butter, brown sugar, egg yolk, and vanilla extract. Slowly mix in flour, baking powder, and mini chocolate chips until the dough holds together but remains soft and spreadable. Spoon dollops of the cookie dough over the cheesecake layer and gently spread to cover.
  4. Bake and Cool: Bake the assembled bars at 325°F (165°C) for about 35-40 minutes, until the cheesecake layer is set and the cookie dough looks lightly golden. After baking, cool the bars completely in the pan, then refrigerate for at least 3 hours to firm up before slicing.

Notes

  • Use room temperature ingredients for smoother mixtures and better blending.
  • Don’t overmix cheesecake batter to prevent cracks or a grainy texture.
  • Chill the bars before cutting to ensure clean slices.
  • Mini chocolate chips work best as they distribute evenly and won’t sink.
  • Line your pan with parchment paper to easily lift bars for serving.

Nutrition

Keywords: cookie dough, cheesecake bars, dessert bars, no-bake cookie dough, easy dessert, crowd-pleaser, gluten-free option, homemade dessert

Find it online: https://homemademealz.com/cookie-dough-cheesecake-bars/