Chocolate Chip Cheesecake Bars
These delicious Chocolate Chip Cookie Cheesecake Bars are the perfect dessert to satisfy your sweet tooth. The cheesecake filling and chocolate chip cookie dough crust create magic that will leave you craving more. Plus these bars are so simple to make!
Ingredients
Chocolate Chip Cookie Dough
- 1 package (17.5 oz) chocolate chip cookie mix
- 1/4 cup chocolate chips (milk, semi-sweet, dark, or mini)
- 1/2 cup (1 stick) salted butter melted
- 1 large egg
Cheesecake Filling
- 8 ounces full-fat cream cheese softened
- 1/2 cup powdered sugar heaping
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 350℉. Line a 9x9-inch baking pan with parchment paper or spray with cooking spray. Set aside for now. * I like to spray the pan with cooking spray and then press parchment paper into it. The spray helps the paper adhere to the pan and not move as much.
- In a mixing bowl add the chocolate chip cookie mix and chocolate chips. Stir together to combine.1 package (17.5 oz) chocolate chip cookie mix, 1/4 cup chocolate chips
- Pour in the melted butter and egg. Stir until thoroughly combined and it forms a thicker batter. * It might be easier to mix this with an electric hand mixer, if wanted.1/2 cup (1 stick) salted butter, 1 large egg
- Press a little over half of the cookie dough into the prepared pan. Use lightly floured fingers to avoid sticking. Set the pan aside for now.
- Make The Cheesecake Filling : Beat the cream cheese in a mixing bowl with an electric hand mixer until creamy and smooth.8 ounces full-fat cream cheese
- Add the powdered sugar and vanilla extract. Beat on low speed, scraping down the sides of the bowl as needed, until thoroughly combined.1/2 cup powdered sugar, 1 teaspoon vanilla extract
- Using a wooden mixing spoon or a silicone spatula, stir in the egg until the cheesecake mixture is smooth and shiny. * You want to mix in the egg by hand to avoid over-mixing the egg into the cheesecake batter.1 large egg
- Pour the cheesecake batter evenly over the chocolate cookie layer in the pan. Smooth the top carefully with a spatula to ensure even coverage.
- Using the remaining cookie dough, crumble and flatten small pieces of it in your hand and drop gently over top the cheesecake layer. * It might not be a perfect layer, and that's ok, just do your best to evenly cover the cheesecake.
- Bake for 35 minutes or until the cookie dough is cooked and the edges are golden brown.
- Allow the bars to cool completely, at room temperature for about an hour, before cutting into squares. Store the cheesecake bars in the fridge and eat chilled.
Notes
Cream Cheese : For the best taste and texture use full-fat cream cheese in this recipe.
Cookie Mix : Switch it up and use any cookie mix you want! Make sure that you are using the bagged cookie mix, that has the dry contents inside of it, and not the refrigerated log shaped cookie dough that are ready to bake.
Nutrition
Calories: 276kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 134mg | Potassium: 52mg | Fiber: 1g | Sugar: 20g | Vitamin A: 409IU | Calcium: 21mg | Iron: 0.2mg
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