Chocolate Chip Cookie Dough Cheesecake Bars Recipe

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This recipe was updated on March 26, 2021

Chocolate Chip Cookie Dough Cheesecake Bars Recipe – Even though you bake the cookie crust, it still comes out tasting like cookie dough! For the topping, we made an egg-free, flourless dough with almond flour so you can enjoy each bar worry-free. 

 

Chocolate Chip Cookie Dough Cheesecake Bars Recipe

Arleena Young
Chocolate Chip Cookie Dough Cheesecake Bars Recipe - Even though you bake the cookie crust, it still comes out tasting like cookie dough! For the topping, we made an egg-free, flourless dough with almond flour so you can enjoy each bar worry-free. 
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Prep Time 20 minutes
Cook Time 6 hours 40 minutes
Total Time 7 hours
Servings 12 Servings

Ingredients
  

FOR THE CRUST

  • Cooking spray for pan
  • 1/2 c. 1 stick butter, softened
  • 1/2 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 1/4 c. all-purpose flour
  • 1/2 tsp. kosher salt
  • 1 c. semisweet chocolate chips

FOR THE CHEESECAKE

  • 2 8-oz. blocks cream cheese, softened
  • 1/4 c. sour cream
  • 2/3 c. granulated sugar
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 1 tsp. kosher salt

FOR THE TOPPING

  • 1/2 c. 1 stick butter, softened
  • 1/2 c. granulated sugar
  • 1/2 c. lightly packed brown sugar
  • 2 tbsp. milk
  • 2 tsp. pure vanilla extract
  • 1 1/2 c. almond flour
  • 1/2 tsp. kosher salt
  • 1 c. mini chocolate chips
  • 1/2 c. chocolate chips melted

Instructions
 

  • Preheat oven to 350° and line a 9”-x-9” pan with a parchment paper and spray with cooking spray.  Make the crust: In a large bowl using a hand mixer, beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Add flour and salt and stir just until combined then fold in chocolate chips. Press dough evenly into pan and bake 20 minutes. Let cool. Reduce oven to 325°.
  • Meanwhile make filling: In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt, and beat until combined. Pour over crust and bake until cheesecake only slightly jiggles in the center, 40 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
  • Refrigerate cheesecake for at least 4 hours and up to overnight.
  • Make the cookie dough: In a large bowl using a hand mixer, beat butter and sugars until light and fluffy then beat in milk and vanilla. Add almond flour and salt and mix until well combined, then stir in chocolate chips.
  • Roll dough into small balls and place on top of cheesecake. Drizzle cheesecake all over with melted chocolate then slice into squares.

Recipe by: Makinze Gore

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