So much to love in one bar! Chocolate Chip Cookie Dough Cheesecake Bars!
In the past, we’ve made smoothies, spaghetti, chocolate cake (my favorite) and chicken noodle soup. You never know what Tina will come up with but it’s always enjoyable. And this month, it’s Cheesecake!
I love cheesecake but in my house, it’s just not a favorite dessert so I hate to make a big cheesecake and then still be the only one eating it five days later. It’s why I make things like Chocolate and Peanut Butter Mousse Cheesecake, Petit Mocha Cheesecakes and Cream Cheese Squares. I can make it, take what I want and share the rest with friends without it looking like I gave them leftovers.
I actually had another recipe all picked out for this challenge and then Chocolate Moosey posted that it was National Cheesecake day. With a link to all her cheesecake recipes. And she’s made a lot of cheesecake! I love to drool as much as the next person so I click on over. Pure heaven. About half way through, I spot the bars. I can almost taste the chocolate chips. And cookie dough. My kids love anything with the words cookie dough in it.
These were so good, my 10 year old said “If anyone doesn’t like these, they’re just crazy.” Guess I picked the perfect recipe for the Crazy Cooking Challenge.
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Chocolate Chip Cookie Dough Cheesecake Bars
adapted from Chocolate Moosey
Chocolate Chip Cookie Dough Cheesecake Bars
Ingredients
Crust
- 1 1/2 cups cookie crumbs (I used butter cookies)
- 6 tablespoons butter, melted
- 3/4 cup mini chocolate chips
Filling
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
Cookies Dough Topping
- 5 tablespoons butter, at room temperature
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt (just a pinch)
- 3/4 cup all purpose flour
- 1 cup regular sized chocolate chips
- Candy melts or chocolate bark (optional)
Instructions
- Preheat oven to 325 degrees, line a square 8x8 or 9x9 pan with foil or parchment paper. Lightly spray with cooking spray. For your crust, combine cookie crumbs and melted butter. Stir in chocolate chips.
- Press cookie mixture into bottom and up sides of prepared pan. Bake for 6 minutes. remove from oven and let cool.
- Cream cream cheese, add in sugar, egg and vanilla, cream again till smooth. Spread cream cheese mixture over crust.
- Now for your cookie dough topping, Cream butter, add in sugars, cream again. Add in vanilla, then salt and flour. The dough will be crumbly. Stir in chocolate chips. Crumble cookie dough mixture over cream cheese layer.
- Bake in your preheated 325 degree oven for 25-30 minutes. Just until the edges of your crust start to turn golden and when you shake the pan, the cream cheese layer is firm, not woobly. Let cool completely before cutting.
- For an extra layer of chocolaty goodness, drizzle some melted chocolate bark across the top.
- Store in the refrigerator for up to 3 days, if it lasts that long.
want more cheesecake?
Chocolate Peanut Butter Mousse Cheesecake
Strawberry Cheesecake Smoothie
Miz Helen says
Just pinned your great recipe and thanks for sharing on Full Plate Thursday!
Miz Helen
yumgoggle says
You have such delicious recipes…I love your pictures. I am craving for these chocolate goodies right now!
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Violets Silver Lining says
Oh wow, my mouth waters just looking at these! Will have to make them sometime soon! Thank you!
Me And My Sweets says
Hi!
I would love you to join My Sweet Party and the theme for August is Childhood favourites. Check it out:
https://meandmysweets.blogspot.se/2012/08/my-sweet-party-august-childhood.html
Cheers!
ericasedibles says
Looks delicious!
Trish says
You’re killing me here! These look amazing! Featuring tonight at Mom On Timeout – thanks for sharing!
Rachel says
This looks divine!!
Rachel
adventuresofadiymom.blogspot.com
Addicted to Recipes says
How can I resist! Totally featuring these this week at Addicted to Recipes! Post goes live on Friday! https://iamaddictedtorecipes.blogspot.ca/
Jerri Rivers says
These look amazing! I just pinned them to my “recipes to try” board!
Roxana | Roxana's Home Baking says
these bars look amazing Joan! Thanks for sharing them. Have been eye-balling them for a while, just waiting for the right time to make them.
Anonymous says
Made 02/26/13. May be one of the best things I’ve ever made. I used crushed up Biscoff cookies for the crust. It was more crumbly than I would have liked, but it tasted AH-MAY-ZING. Someone at my husband’s work said it was his favorite dessert I’d made yet. A total repeat recipe!
Joan Hayes says
I’m so glad you enjoyed it, love the Biscoff Cookies, I’ll have to give that a try!
Evelina says
I would like to make this and send it to a friend who lives in a different state, would it stay fresh (soft) it they were getting shipped for 4-6 days?
Joan Hayes says
These bars need to be kept refrigerated so I wouldn’t recommend shipping them at all. If you’re looking for items that ship well there are several items listed in this post about care packages. https://chocolatechocolateandmore.com/2012/12/care-packages-what-to-send-and-how-to-pack-them/
Lorna says
Hi, I just came across these and they look delicious. I have made cheesecake in the past and have made them into small bars. People actually like it a lot because they don’t feel like they are eating a whole piece of cheesecake. I have only done graham cracker and oreo cookie crusts, so your butter cookie WITH chocolate chips – what a simple yet awesome idea! My question to you is what butter cookies did you used for the crust? Were they Lorna Doone cookies? I am planning on making these and super excited to have my family try them out! Thanks for the recipe!
Joan Hayes says
I used just a plain butter cookie but any shortbread or butter cookie would be fabulous, especially Lorna Doone!
karen says
I have to make these but I don’t know what butter cookies are?
Joan Hayes says
Butter cookies are just a plain butter flavored cookie, you could also use a shortbread cookie like Lorna Doones.