Cheesecake cookie bars are my second desert that I’ve added to my website after homemade espresso toffee. This is a a recipe that I found online and replicated. The recipe called for using pre-made cookie dough, which I did here. 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. 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. 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. A no bake cheesecake is my usual and that is the texture I expected with this recipe. 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. There is room for improvement in the textures and layers of flavor. It absolutely have some promise and I will be exploring it’s future potential and updating this page with my progress. 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