Hey friends! Today, I’m excited to share a baking recipe that’s a total crowd-pleaser — Cookie Dough Cheesecake Bars. These bars are the best of both worlds: a buttery cookie dough base, a rich and creamy cheesecake layer, and little pockets of chocolate chip cookie dough baked right into the top. They’re soft, gooey, and absolutely addictive.
Why You’ll Fall in Love with These Bars
I first made these for a game night with friends, and let me tell you — they disappeared faster than the cards could be shuffled. There’s something magical about the combo of nostalgic cookie dough and silky cheesecake. It’s like biting into a hug.
What makes these bars special?
- Baked dessert bars with layered textures.
- No mixer needed — just bowls and a whisk.
- Perfect for parties or potlucks — slice and serve!
- Freezer-friendly for make-ahead magic.
Recipe at a Glance
| Category | Details |
|---|---|
| Prep Time | 20 minutes |
| Bake Time | 30–35 minutes |
| Total Time | ~1 hour |
| Skill Level | Easy |
| Servings | 16 bars |
| Tools Needed | 8×8 or 9×9-inch pan, parchment |
| Make-Ahead Tips | Freeze up to 2 months |
Ingredients List & Substitutions
Cookie Dough Layer
- ½ cup unsalted butter, softened
Sub: vegan butter - ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
Sub: gluten-free blend - ½ tsp baking soda
- ¼ tsp salt
- ¾ cup mini chocolate chips
Cheesecake Layer
- 8 oz cream cheese, softened
Sub: dairy-free cream cheese - ¼ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
Step-by-Step Instructions
Step 1: Make the Cookie Dough
- In a bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Add egg and vanilla, mix well.
- Stir in flour, baking soda, and salt until just combined.
- Fold in chocolate chips.
- Set aside ⅓ of the dough for topping.
Step 2: Press the Base
- Line your pan with parchment.
- Press remaining cookie dough evenly into the bottom.
- Pro Tip: Use damp fingers or the back of a spoon to smooth it out.
Step 3: Make the Cheesecake Layer
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour over the cookie dough base and spread evenly.
Step 4: Add the Topping
- Crumble reserved cookie dough over the cheesecake layer.
- Press gently so it sticks but doesn’t sink.
Step 5: Bake & Cool
- Bake at 325°F (160°C) for 30–35 minutes, until edges are golden and center is set.
- Cool completely, then chill in fridge for at least 2 hours before slicing.
Serving & Storage Tips
| Tip | Details |
|---|---|
| Serve Chilled | Best texture after 2+ hours in fridge. |
| Fridge Storage | Up to 5 days in airtight container. |
| Freezer Friendly | Freeze sliced bars up to 2 months. |
| Reheat | Not recommended — enjoy chilled! |
Troubleshooting & FAQ
| Issue | Solution |
|---|---|
| Cheesecake too runny | Chill longer before slicing. |
| Cookie dough too dry | Don’t overbake — check at 30 minutes. |
| Bars crumble when cut | Use a sharp knife and clean between slices. |
| Top browns too fast | Tent with foil halfway through baking. |
Variations to Try
- Peanut Butter Twist: Add ¼ cup peanut butter to the cookie dough.
- Oreo Cheesecake Bars: Swap cookie dough for crushed Oreos and butter.
- Salted Caramel Drizzle: Top with caramel sauce and a pinch of flaky salt.
Final Thoughts
These Cookie Dough Cheesecake Bars are the kind of dessert that gets requested again and again. They’re easy to make, look impressive, and taste like something straight out of a bakery case. Whether you’re baking for a celebration or just treating yourself, these bars are pure joy.
Give them a try — and don’t forget to tag me if you share them! Happy baking, friends.