Chocolate Chip Cookie Cheesecake Bars may just be the perfect 5 ingredient dessert. Creamy cheesecake bars with a chocolate chip cookie dough crust with even more cookie pieces crumbled on top. They are simply divine!
Cookie Dough Cheesecake Bars
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My mom has been making these family favorite cheesecake bars for over 20 years and they never last long in our house!
These are a great weeknight treat or simple desert for a dinner party. After prepping for a dinner party there is no need to stress for a complicated over the top dessert. Treat your guests to these simple yet delicious bars and they are sure to be impressed.
What are Cookie Dough Cheesecake Bars
These bars are a shortcut dessert for any day of the week. Chocolate chip cookie dough is used to create the crust for these bars. They are topped with the most creamy and irresistible cheesecake. The bars are then topped with more cookie dough pieces and baked until golden brown. They are the ultimate cheesecake cookie bars!
More Low Prep Treats!
What is in Cheesecake Bars
- Cookie Dough - to make this recipe super quick and easy we love to use a store bought package of cookie dough. It's already rolled into a log and all you need to do is slice it up into thin slices to create the crust and topping for the bars.
- You can definitely use homemade chocolate chip cookie dough instead and you will need approximately 1 pound of cookie dough (450-460 grams or enough dough to make about 16 cookies).
- Cream Cheese - be sure your cream cheese is at room temperature for best results. Leave the cream cheese on the kitchen counter while you prep the cookie dough or you can microwave for 15 second.
- Sugar - this is added into the cream cheese layer to give the cheesecake layer some sweetness.
- Eggs and Flour - mixed into the cheesecake layer so that the cheesecake firms up when baking. You want the cheesecake to be nice and thick so that the bars hold up when getting sliced.
How to Make Cheesecake Bars
Full printable recipe at bottom of page
- Heat oven to 350°F. Grease 9”x13” baking dish.
- In a small bowl beat cream cheese and eggs. Add sugar and flour. Continue mixing thoroughly until light and fluffy and set aside.
- Using ¾ of the prepared cookie dough slice into thin slices. Press each piece of the dough into the greased baking dish to evenly cover the entire bottom to create the crust for the bars.
- Pour and evenly spread the cream cheese mixture over the cookie dough.
- Slice remaining cookie dough into small pieces, pressing each piece gently between your fingers to flatten. Scatter each piece on top of the entire cream layer. They should not form a complete layer and should have some spacing between pieces.
- Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes before cutting and serving. Optional: after cooling, refrigerate 2 hours until fully chilled for easier cutting.
- Slice into squares and serve. Bars must be stored in fridge overnight. Serve at room temperature or chilled from fridge. Enjoy!
Tips for the Best Bars
- Filling - To get that extra creamy and smooth cheesecake layer start with room temperature cream cheese. Leave your cream cheese on the counter while you prepare the cookie dough. Room temperature cream cheese will blend into the eggs smoother and there will be no lumps. If you forget to take your cream cheese out of the fridge before prepping this dessert, place the cream cheese on a microwave safe plate and microwave for 5 seconds. Flip and microwave for another 5 seconds.
- Cookie Dough - you can use store bought or homemade cookie dough for this recipe. We love using a tube of Pillsbury chocolate chip cookie dough for this recipe as it's super quick and easy. If making homemade cookie dough you will need about 450-460 grams of cookie dough, or enough dough to make 16 cookies.
- Flavor Variations - if you prefer to make your own homemade cookie dough you can play around with the flavor variations. Instead of using regular milk chocolate chips, you can use butterscotch chips, peanut butter chips, or a combination!
FAQs
These bars are best served at room temperature or chilled.
Yes! These are a freezer friendly recipe. Just follow the recipe as usual, allow the bars to fully cool at room temperature and then transfer to a freezer safe container or Ziploc bag. Freeze for up to 3 months. Tip: if you need to stack the bars in a container, place a piece of parchment paper between each bar to prevent sticking. If using a freezer safe Ziploc bag you can first wrap each bar in plastic wrap to prevent sticking. They are also a great grab and go treat from the freezer as they thaw very quickly.
Store in an air tight container or Ziploc bag in the fridge for 4-5 days or freeze following above directions. Before serving, allow the bars to come to room temperature or serve chilled.
Yes! These are a great make ahead dessert or treat. Simply follow the recipe as usual and store the cooled baked bars in an air tight container or Ziploc bag in the fridge for 4-5 days.
More Chocolate Sweets
- Chocolate Peanut Butter Rice Krispie Treats
- Chocolate Dipped Sponge Toffee
- Chocolate Salami
- Chocolate Peanut Butter Fudge
Enjoy!
- Sab
Cookie Dough Cheesecake Bars
Equipment
Ingredients
- 1 package chocolate chip cookie dough (16.5 oz, ex. Pillsbury tube)
- 1 brick cream cheese (8 ounces, at room temperature)
- 2 eggs (at room temperature)
- ½ cup sugar
- 4 tablespoon flour
Instructions
- Heat oven to 350°F. Grease 9”x13” baking dish.
- In a small bowl beat cream cheese and eggs. Add sugar and flour. Continue mixing thoroughly until light and fluffy and set aside.
- Using ¾ of the prepared cookie dough slice into thin slices. Press each piece of the dough into the greased baking dish to evenly cover the entire bottom to create the crust for the bars.
- Pour and evenly spread the cream cheese mixture over the cookie dough.
- Slice remaining cookie dough into small pieces, pressing each piece gently between your fingers to flatten. Scatter each piece on top of the entire cream layer. They should not form a complete layer and should have some spacing between pieces.
- Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes before cutting and serving. Optional: after cooling, refrigerate 2 hours until fully chilled for easier cutting.
- Slice into squares and serve. Bars must be stored in fridge overnight. Serve at room temperature or chilled from fridge. Enjoy!
Notes
• When making your cheesecake mixture, this recipe calls for softened or room temperature cream cheese. Softened cream cheese is creamier when mixed and easier to blend with the other ingredients. If your cream cheese is too cold, your mixture will be lumpy.
• If you don’t have time to wait for your cream cheese to soften at room temperature, remove the cream cheese from its packaging and place in a microwave safe bowl. Microwave the cream cheese in 10 second increments until it’s soft but not too warm.
• Don’t forget to flour your fingers! The flour will keep the cookie dough from sticking to your fingers when you press it evenly into the bottom of the dish for the crust.
• Let the bars cool for a full 30 minutes before putting into the refrigerator for two hours. Putting a hot cheesecake in the refrigerator can make it “sweat” with condensation, which can lead to blotchy or gluey texture on top.
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