Ultimate Chocolate Chip Cookie Dough Cheesecake Bar

Name: Ultimate Chocolate Chip Cookie Dough Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 5 tablespoons unsalted butter melted; 2/3 cup miniature semisweet chocolate chips; 5 tablespoons unsalted butter at room temperate; light brown sugar cup packed; 3 tablespoons granulated sugar; 1/8 teaspoon salt; 3/4 cup all purpose flour; 1 cup semisweet chocolate chips; 10 ounces cream cheese at room temperature; 1/4 cup sugar; 1 large egg at room temperature; 1 teaspoon vanilla; 1 cup semisweet chocolate chips

Servings: persons

1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter melted
2/3 cup miniature semisweet chocolate chips
5 tablespoons unsalted butter at room temperate
light brown sugar cup packed
3 tablespoons granulated sugar
1/8 teaspoon salt
3/4 cup all purpose flour
1 cup semisweet chocolate chips
10 ounces cream cheese at room temperature
1/4 cup sugar
1 large egg at room temperature
1 teaspoon vanilla
1 cup semisweet chocolate chips

1
Make the crust. Position a rack in the middle of the oven. Heat the oven to 325 degrees. Butter a 9-inch square baking pan and line the pan with a piece of parchment paper that is long enough to extend over two opposite side of the pan. Butter the paper.
2
In a medium bowl, stir the crumbs and melted butter together until the crumbs are evenly moistened. Stir in the chocolate chips.
3
Press the crumb mixture evenly over the bottom and 1-inch up the sides of the prepared pan. Bake for 6 minutes. Transfer the pan to a wire rack. Leave the oven on.
4
Make the dough. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, granulated sugar, salt, and vanilla until smoothly blended, about 1 minute. Decrease the speed to low and add the flour, mixing just to incorporate it. Stir in the chocolate chips. Set aside.
5
Make the filling. In a large bowl, using clean beaters, beat the cream cheese and sugar on low speed just until smooth. Mix in the egg and vanilla, beating just to blend them in.
6
Pour the cheesecake batter into the crust. Drop teaspoonfuls of the cookie dough over the top of the batter. Bake until the top feels dry and firm and looks set if given a gentle shake, about 30 minutes. Transfer the pan to a wire rack. (I had to bake mine for 45 minutes.)
7
Put the 1/3 cup chocolate chips in a small heatproof bowl or the top of a double boiler and place it over a saucepan of barely simmering water (or the bottom of the double boiler); the water should not touch the bowl. Stir until the chocolate chips are melted and smooth.
8
Use a teaspoon to gently drizzle thin lines of melted chocolate over the top of the bars. Cool the bars completely in the pan, about 1 hour. The chocolate topping will be set when the bars are cool.
9
Loosen the sides of the bars from the unlined sides of the pan and use the ends of the paper to lift the bars from the pan. Use a large knife to cut the bars into 16 pieces, wiping the knife clean as needed.

1472

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups graham cracker crumbs, 5 tablespoons unsalted butter melted, 2/3 cup miniature semisweet chocolate chips, 5 tablespoons unsalted butter at room temperate, and more.

Yes, Ultimate Chocolate Chip Cookie Dough Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ultimate Chocolate Chip Cookie Dough Cheesecake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions