Cheesecake cookie bars are my second desert that I’ve added to my website after homemade espresso toffee. Â This is a a recipe that I found online and replicated. Â The recipe called for using pre-made cookie dough, which I did here. Â I will be updating this recipe with some homemade cookie dough.
Chocolate chip cookie dough worked fine but I think this calls for some more creativity. Â The cheesecake also ended up being a bit runny in the end and I had to put this in the freezer to even make it able to stay together. Â Next time I will likely use a larger pan with a thinner layer of cheesecake.
I need to do some experimentation with cheesecake as well. Â A no bake cheesecake is my usual and that is the texture I expected with this recipe. Â I may also experiment with the ingredients in the cheesecake for some more unique flavors there.
All of that said, this cheesecake cookie bars recipe is still delicious. Â There is room for improvement in the textures and layers of flavor. Â It absolutely have some promise and I will be exploring it’s future potential and updating this page with my progress. Â So stay tuned.
Cheesecake Cookie Bars
Equipment
- Medium Mixing Bowl
- Electric mixer
- 9x9 Cake Pan
- Tin foil
Ingredients
- 30 ounces chocolate chip cookie dough
- 8 ounces cream cheese
- 1/2 cups sugar
- 1 eggs
- 1/2 teaspoons vanilla
Instructions
- Mix cream cheese, egg, sugar and vanilla until blended and smooth
- Layer 9x9 pan with tin foil
- Flatten cookie dough in the bottom of pan
- Spread cheesecake mixture on top of cookie dough
- Push remaining cookie dough into cheesecake
- Bake at 350 for 45 minutes
- Let cook before cutting