Cookie Dough Cheesecake Bars

by Jamie on May 20, 2011

Post image for Cookie Dough Cheesecake Bars

Sometimes I sit and ponder delicious baked goods to make for the blog and jot them into my iPhone notepad. And sometimes I think my ideas are utterly genius – well, momentarily genius that is. As soon as I type my brilliant idea into Google, it typically reveals that someone else had the same amazing idea long before I did.

That was the exact scenario with these Chocolate Chip Cookie Dough Cheesecake Bars. It’s no wonder someone came up this deliciousness before me… I mean, can you think of a more amazing combination than the love child of a cheesecake and chocolate chip cookies? I think not!

Although this is a multi-step recipe, it’s simple to prepare and it’s pretty much the perfect comfort food. Serve them up with glass of ice cold milk and like magic, everything will seem a little bit better! Okay, so I can’t really guarantee these will brighten your mood, but trust me – if there’s a food that can, it’s these Chocolate Chip Cookie Dough Cheesecake Bars.

The buttery graham cracker crust is the perfect foundation for a layer of creamy cheesecake and buttery, chocolate-y goodness of chocolate chip cookie dough. When I first pulled these out of the oven, I was a little disappointed that the cheesecake layer wasn’t taller because as you all know, I love me some cheesecake.But after tasting the bars, I think the ratio is just fine. I tell ya, it’s a good thing this recipe only makes an 8×8 inch pan or otherwise your waistline could be in for some serious expansion.


Cookie Dough Cheesecake Bars

May 20th, 2011

Yield: 12 bars


For the Crust

1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough

5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips

For the Cheesecake Filling

10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract


1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature


- adapted from The Essential Chocolate Chip Cookbook

{ 147 comments… read them below or add one }

Melanie November 6, 2013 at 1:02 am

These came out great! I actually tweaked the recipe a little bit. I was getting dry, crumbly cookie dough also, like some previous posters (that I was unable to clump together), so I added another tablespoon of softened butter to the cookie dough mix and that did the trick. I am at a high altitude and baked for a total of 40 minutes. Came out perfect!


Jamie November 6, 2013 at 1:01 pm


Thank you so much! And, thanks for the tip! Have a great day and thank you for following MBA!



Lizzy November 18, 2013 at 11:07 pm

I made these for tailgating yesterday and everyone loved them! Really good recipe! Thanks for sharing.


Jamie November 20, 2013 at 11:39 am


That’s great to hear! Thank you so much for stopping back to let us know! Have a fantastic day and thank you for following MBA!



Rita January 17, 2014 at 7:48 pm

I am an experienced baker. These did not come out good at all. The graham cracker bottom just fell apart and the cookie dough mixture on top was dry and powdery. I went back and read the entire recipe to see if I made a mistake, but I did not. I’m supposed to bringing these to someone’s house tomorrow and now I’m too tired to make something else lets hope a night in the fridge make these tolerable!


Lauren January 28, 2014 at 7:21 pm

How’d they turn out? I’ve made these several times and always love them! My crust always falls apart but it doesn’t detract from the yumminess:) I would’ve been worried about the cookie dough but the directions I followed on another blog (same recipe) warn about it saying (*Note: This mixture is going to be dry…that’s okay. It’s rather like a crumble topping. You’re going to crumble it on top of the cheesecake layer.)


Alexia February 7, 2014 at 2:13 pm

Just popped it in the oven over here in Paris, for my frenchie friends; lets give them a bit of MBA experience!! Thankyou so much, i love reading your blog! A bientôt :o)


Suzanne March 8, 2014 at 8:35 pm

I had the same issue (cookie dough was too dry), I also added an extra tablespoon of butter and it worked perfectly!


Mimi March 18, 2014 at 10:28 pm

Wow! I’m not usually a big bar person, but these look so good!


valerie gouin March 28, 2014 at 7:39 pm

I should have read the comments first. The cookie is powdery for me as well but it seems to be normal. However my cheesecake layer was super liquid. Definitely not possible to clump it. Hope it will turn out good.


Malinda Miller May 10, 2014 at 8:46 pm

I made these for my hubby today and they turned out perfectly! didn’t change the recipe at all. Came out looking exactly like the picture! :) half of the pan is already gone! thanks for the recipe!!!!


Ray May 15, 2014 at 8:07 pm

I’m tempted to try making the crust out of choco chip cookies with the cheesecake layer on top.


Melanie May 15, 2014 at 8:40 pm

Made these-followed recipe exactly…to suffer divine addiction!! So so good, very rich.
I’m thinking of making a double batch with just a little more ‘cheesecakeness’.
Love your work ;)


Ridhi Jain May 15, 2014 at 10:22 pm

I am so tempted to try these!! Can some one suggest a substitute for the egg. I eat to mashes these eggless!


Linzi May 21, 2014 at 4:42 pm

I have these baking in the oven right now and I already know it was a fatal mistake to make them, I don’t think there will be any left for my kids in the morning ;)


Jamie May 21, 2014 at 6:52 pm

I hope you LOVE them as much as we do! Enjoy every single bite.


Niharika September 30, 2014 at 6:11 am

Just made these bars and these turned out to be amazingly delicious . Instead of whole egg i used condensed milk as i wanted an eggless version. My whole family loved these bars completely.


Jamie September 30, 2014 at 1:47 pm

Thanks for stopping by.



Eve January 2, 2015 at 3:40 am

2nd time I made these they are soooooo good!!!


Jamie January 2, 2015 at 10:50 pm

I’m so glad the recipe was a success for you. Thanks for stopping by.



Laurie January 16, 2015 at 5:34 am

Here are my tips to answer people’s concerns: Mix the graham crumbs with melted butter in food processor. It will make it stick together better, and press firmly into pan. Mine came out very well, plus it refrigerated for a day before I lifted it out. Easy to lift. Mix the topping a little longer in a stand mixer until it comes together. Mine was not dry when I continued mixing past the crumbly stage. Bake it 50 min for a thicker cheesecake layer. At 30 it was pale and flat. From what I know about cheesecake, it has to puff up. Those extra 20 min let it rise up and stay there, and browned the top to not look like raw dough. Hope this helps!


Jamie January 16, 2015 at 11:09 am

Thanks for stopping by with your tips.



Paige January 30, 2015 at 5:22 pm

I think there should be an egg in the cookie part. That makes all the difference in it coming together nicely.


Jas33 March 4, 2015 at 2:41 am

Amazing!! i love this recipe so much and turned out delicious. Well done!


Jamie March 9, 2015 at 2:36 pm

I am so glad they turned out for you. Thanks for visiting.



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