Cookie Dough Cheesecake Bars
User Reviews
4.9
42 reviews
Excellent
Cookie Dough Cheesecake Bars
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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!
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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
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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!
Equipments used:
Notes
- TIPS: • 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.
Nutrition Information
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Calories
92kcal
(5%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
16mg
(5%)
Sodium
109mg
(5%)
Potassium
52mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
30IU
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24square bars
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 109mg | 5% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 30IU | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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