Chocolate Chip Cookie Dough Bars

If you crave both cookie dough and cheesecake in every bite these Chocolate Chip Cookie Dough Cheesecake Bars absolutely deliver. The creamy cheesecake center is hugged by a buttery graham base and topped with golden nuggets of cookie dough for maximum indulgence. These bars have converted many skeptics at my family gatherings and honestly they never last past the first day.

The first time I brought these to a picnic I watched friends sneak bites before dessert was even served. They are always the star of the sweets table and the ease of slicing them into neat bars makes them a go to for parties.

Ingredients

• Graham cracker crumbs: To create a crisp buttery foundation that holds up well when cut Tip Choose fresh crackers and pulse to a fine crumb for a smooth base
• Melted butter: Helps bind the base and brings rich flavor Tip Use real butter for the best taste and structure
• Sugar: Sweetens both the base and the layers Tip White granulated sugar lets other flavors shine through
• Cream cheese: The heart of the cheesecake center Tip Pick full fat bricks at room temperature for dreamy smoothness
• Egg: Binds the cheesecake for creamy stability Tip Use a large fresh egg for best texture
• Vanilla extract: Infuses both the cheesecake and cookie dough with aromatic warmth Tip Pure vanilla creates a difference you can smell and taste
• Butter: Again for the cookie dough topping Tip Let it soften so it easily combines for a smooth dough
• White sugar: Lends sweetness and helps the dough brown gently
• Dark brown sugar: Deepens the cookie dough flavor with delicious caramel notes Tip Always pack brown sugar for accurate measuring
• All purpose flour: Gives the dough structure Tip Spoon and level flour so the bars never turn out dry
• Pinch of salt: Enhances flavors and balances sweetness
• Chocolate chips: The star of the topping layer Tip Look for semi sweet chips that hold their shape and do not get waxy

Instructions

To Prepare the Crumb Base:

Mix the graham cracker crumbs with melted butter and sugar thoroughly until every bit is coated and the mixture resembles damp sand. Press the crumb mixture firmly and evenly into a parchment lined or greased 9 by 9 inch pan making sure to reach all corners for an even base. Bake this crust for about five minutes at three hundred twenty five degrees Fahrenheit to set it so it will not crumble under the creamy layer.

To Prepare the Cheesecake Center Layer:

Cream the room temperature cream cheese and sugar together with a mixer until totally smooth and there are no lumps at all. This is the time to scrape the bowl and really go for that creamy texture. Add the egg and vanilla extract then mix on low just until everything comes together. The filling should look silky and glossy. Pour and gently spread this cheesecake mixture over the cooled graham base earning a nice and even layer all the way to the edges.

To Prepare the Cookie Dough Topping:

Cream together the room temperature butter white sugar brown sugar and vanilla using a sturdy spoon or mixer until it is fluffy and pale. This brings air into your dough so the topping bakes up tender. Toss the flour and salt together in another bowl to distribute the salt then blend this into the creamed mixture until you just have a dough. Avoid over mixing since that can make the dough tough. Fold in the chocolate chips evenly. Use a spatula to avoid breaking them. Pinch off small pieces of dough rolling them into rough balls. Place these little dough nuggets evenly over the cheesecake layer aiming for lots of coverage but leaving a few gaps for the cheesecake to peek through.

Bake and Finish:

Bake the layered dessert at three hundred twenty five degrees Fahrenheit for about thirty to thirty five minutes until the cookie dough starts turning golden on top and the cheesecake layer is softly set. Avoid overbaking so you keep a creamy center. Let the bars cool completely in the pan before cutting. This ensures the layers hold their shape for neat squares.

My favorite part is always the gooey cookie dough topping I often set aside a few extra chocolate chips to press into the top while still warm Everyone in my house competes for the corner pieces because of the extra crispy bites of cookie dough and crust

Storage Tips

Store bars in an airtight container in the fridge for up to five days They actually taste even dreamier on day two when the flavors have mingled. If you want to enjoy them over a longer stretch they freeze beautifully Just wrap each bar in plastic and place in a zip top bag They thaw quickly on the counter

Ingredient Substitutions

Use chocolate sandwich cookies in place of graham crackers for a twist on the base. Swap out dark brown sugar for light if that is what you have The caramel flavor will be a bit milder but still lovely. Mini chocolate chips make it fun for kids and ensure plenty in every bite

Serving Suggestions

These bars are meant to be shared For dessert trays cut into small bites and pair with coffee. They hold up well packed in lunch boxes or as a sneaky afternoon pick me up. Sometimes I add a scoop of vanilla ice cream for an extra indulgent dessert experience

Cultural Notes

Cookie dough desserts have become wildly popular over the last decade and cheesecake itself is rooted in both American and European traditions Bringing these two favorites together is like a love letter to classic home baking. These bars never fail to remind me of working at bake sales as a teen where everyone gravitated toward anything involving cookies or cheesecake

Seasonal Adaptations

Try swirling a bit of raspberry jam into the cheesecake for spring flavors. Top with colored sprinkles for birthdays or holidays. Mix in a handful of chopped toasted nuts for crunch in autumn

Success Stories

A friend once made these for a holiday cookie exchange and came home with an empty tin and several requests for the recipe. Another time I doubled the batch and froze half Our family devoured them within a week

Freezer Meal Conversion

To freeze for future snacking cool the bars completely slice and wrap each piece so you can easily grab one whenever a craving strikes

Enjoy every bite of these rich indulgent bars They are sure to bring everyone back for seconds

Common Recipe Questions

→ Can I use a different crust instead of graham crackers?

Yes, crushed digestive biscuits or chocolate cookies work well as substitutes for the base layer.

→ Should the cream cheese be at room temperature?

Using room temperature cream cheese ensures a smooth, lump-free cheesecake layer.

→ How do I know when the bars are done baking?

The cookie dough topping should be lightly golden, and the center should no longer jiggle excessively.

→ Can I freeze these bars after baking?

Yes, the bars freeze well. Store them in an airtight container to maintain texture and flavor.

→ What's the best way to cut clean squares?

Cool the bars completely before cutting and use a sharp, damp knife for neat slices.