Name: Cookie Dough Cheesecake Bars Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 6 h 25 min
Cuisine: American
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan; 1 1/2 cups (180 g) all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 1/2 cup (110 g) packed dark brown sugar; 1/2 cup (100 g) granulated sugar; 1 large egg; 1 1/2 teaspoons pure vanilla extract; 8 oz semisweet chocolate chips; 2 (8-oz.) packages cream cheese, softened; 3/4 cup (150 g) granulated sugar; 2 tablespoons all-purpose flour; 1/3 cup sour cream; 3 large eggs; 1 teaspoon pure vanilla extract; 1/4 teaspoon kosher salt; 2 oz semisweet chocolate chips

Jump to Recipe· 4.9 from 79 reviews

If you have a sweet tooth and love the combo of cookie dough and cheesecake, you’re going to obsess over this Cookie Dough Cheesecake Bars Recipe. It’s like the best dessert mashup ever – creamy, rich cheesecake topped with actual cookie dough pieces, plus a soft chocolate drizzle to kick it over the edge. When I first tried making these bars, I was surprised how the cookie dough stays delightfully soft even after baking, giving you that awesome chewy, gooey bite alongside a velvety cheesecake layer. Trust me, once you make these, they’ll be your go-to treat for gatherings or just a special weekday indulgence.

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Why You’ll Love This Recipe

Two Desserts In One: You get the classic cheesecake creaminess plus the irresistible texture of baked cookie dough.
Simple Yet Impressive: It looks fancy but is straightforward to make—even if you’re new to cheesecake baking.
Perfect for Sharing: I always make this recipe for parties, and without fail, it’s devoured in no time.
Customizable Flavor: You can swap chips or add nuts to suit your personal taste or dietary needs.

Cookie Dough Cheesecake Bars Recipe - Recipe Step

Ingredients You’ll Need

This Cookie Dough Cheesecake Bars Recipe calls for pantry staples that blend beautifully together. The combination of brown sugar and butter gives the cookie dough that classic rich flavor, while cream cheese and sour cream ensure the cheesecake layer is smooth and tangy. A few tips on choosing your ingredients will guarantee your bars come out perfect every time.

Cookie Dough Cheesecake Bars Recipe - Ingredients

Unsalted Butter: Softened, for creaminess and controlling salt levels in the cookie dough and crust.
All-Purpose Flour: The base for the cookie dough and to stabilize the cheesecake layer.
Kosher Salt: Balances sweetness—don’t skip it!
Baking Soda: Helps the cookie dough rise slightly, giving that perfect chewy texture.
Dark Brown Sugar: Adds moisture and depth of flavor to the dough.
Granulated Sugar: For the right sweet and tender crumb.
Eggs: Binds the dough and cheesecake layers together for structure.
Vanilla Extract: A must-have flavor enhancer in both dough and cheesecake.
Semisweet Chocolate Chips: Adds pockets of melty chocolate throughout the dessert.
Cream Cheese: The star ingredient in cheesecake that delivers creaminess and tang.
Sour Cream: Makes the cheesecake ultra smooth and keeps it from cracking.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Cookie Dough Cheesecake Bars Recipe a bunch and found some pretty tasty twists. Feel free to personalize it based on what you love or have on hand.

Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend; just make sure it contains xanthan gum to hold the bars together.
Chocolate Lovers: Double the chocolate chips or add white chocolate for a sweeter, richer version—I did this once and my kids went nuts for it.
Nutty Twist: Add chopped pecans or walnuts in the cookie dough or sprinkled on top for crunch and depth.
Salted Caramel Drizzle: After melting the chocolate, drizzle salted caramel sauce on top for an extra special touch (trust me, it’s divine).

How to Make Cookie Dough Cheesecake Bars Recipe

Step 1: Prep Your Pan and Oven

Start by setting your oven rack in the center position and preheating to 350°F. Then, grab a 13×9-inch baking pan, generously butter it, and line it with parchment paper. I like to leave about a 2-inch overhang on the sides—that way, when your bars have set, you can lift the whole batch out easily without damaging the edges. Don’t forget to butter the parchment too, so nothing sticks!

Step 2: Make the Cookie Dough Base

In a bowl, whisk together your flour, salt, and baking soda. Then, in a large mixing bowl, cream the softened butter with both sugars until it’s light and fluffy—it usually takes about 2-3 minutes on medium-high speed with a handheld mixer. Add your egg and vanilla, beat again until combined, then gradually mix in the dry ingredients just until blended. Finally, fold in the chocolate chips gently so they stay intact.

Step 3: Bake the Cookie Crust

Press about two-thirds of your cookie dough firmly into the bottom of the prepared pan—this will create the crust layer. Pop it into the fridge while you prepare the cheesecake filling; chilling the remaining dough helps keep those final cookie pieces nice and thick. Bake the crust in your preheated oven for 12 to 15 minutes. This crust will look slightly undercooked and puffy on top—that’s exactly what you want, since it’ll hold up under the cheesecake but stay soft.

Step 4: Whip Up the Cheesecake Filling

Using your mixer, beat the softened cream cheese, sugar, flour, and sour cream until completely smooth and creamy. Add the eggs one at a time, mixing well after each, then beat in vanilla and salt. This smooth mixture will create the luscious, tangy cheesecake layer beneath that cookie dough topping.

Step 5: Bake the Cheesecake Layer

Pour the cheesecake mixture evenly over your warm cookie crust and smooth out the top with your spatula. Bake for 20 to 25 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan. The jiggly center is the key to a creamy texture, so don’t overbake here!

Step 6: Add the Cookie Dough Topping and Finish Baking

While that cheesecake is baking, crumble the reserved cookie dough into pea-sized chunks. At this point, sprinkle these crumble pieces evenly over the cheesecake layer and return to the oven for another 15 to 20 minutes. You’ll want the top pieces to look pale golden and nicely baked without becoming too hard.

Step 7: Cool, Chill, and Add Chocolate Drizzle

Let your bars cool completely at room temperature before wrapping tightly in plastic wrap and chilling for at least 4 hours or overnight. This resting time is really important to make slicing clean bars possible. While the bars chill, melt the remaining chocolate chips in a heatproof bowl over barely simmering water, stirring until smooth. Lift out the bars using the parchment edges, place on a cutting board, and drizzle melted chocolate on top. Refrigerate again to set the chocolate drizzle before slicing into bars.

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Pro Tips for Making Cookie Dough Cheesecake Bars Recipe

Don’t Overmix the Cheesecake: Overbeating can add too much air and cause cracks; just mix until smooth and well combined.
Chill Both Dough and Bars: Chilling the leftover dough before sprinkling creates those beautiful soft cookie clusters after baking.
Use Room Temperature Ingredients: Softer butter and cream cheese blend effortlessly and yield a silky texture.
Slice with a Serrated Knife: This prevents squashing and helps cut neat bars every time.

How to Serve Cookie Dough Cheesecake Bars Recipe

Cookie Dough Cheesecake Bars Recipe - Serving

Garnishes

I love finishing these bars with a little extra something when serving — a sprinkle of flaky sea salt on the chocolate drizzle adds the perfect sweet-salty balance. Sometimes I shave a bit of extra chocolate on top or even toss on some mini chocolate chips for more texture. Fresh berries or a few mint leaves on the side can brighten up the presentation too.

Side Dishes

Serve these bars alongside a scoop of vanilla bean ice cream or some lightly whipped cream for an indulgent finish. If you want to keep things light, a fresh fruit salad or a fruity compote pairs surprisingly well, cutting through the richness.

Creative Ways to Present

For parties, I like to cut the bars into bite-size squares and arrange them on a decorative platter. You can drizzle extra melted chocolate or caramel right before serving for that wow factor. Wrapping each bar in colorful parchment paper or serving them with mini forks makes them easy for guests to enjoy without a mess.

Make Ahead and Storage

Storing Leftovers

These bars keep beautifully in the fridge for up to 5 days if stored in an airtight container. I always recommend letting them come to room temperature for about 10 minutes before eating so the texture softens up and the flavors shine.

Freezing

Yes, you can freeze these cheesecake bars! Wrap them individually in plastic wrap and then place in a freezer-safe container or bag. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and let sit briefly at room temperature before serving.

Reheating

Since these bars are best chilled, reheating isn’t really necessary. But if you want to warm them slightly, pop a single bar in the microwave for about 10 seconds—you just want to gently soften the edges without melting the layers completely.

FAQs

Can I use store-bought cookie dough for the topping?

While technically possible, I don’t recommend it because store-bought doughs often contain preservatives and have a different moisture content, which can affect baking time and texture. Making the dough from scratch as in this Cookie Dough Cheesecake Bars Recipe ensures the perfect chewy bites and controls sweetness.
How do I prevent cracks in the cheesecake layer?

Cracks often form from overmixing, too high baking temperature, or abrupt temperature changes. To avoid this, mix the cheesecake batter until just smooth, bake at 350°F without opening the oven door early, and let the bars cool gradually before refrigerating.
Can I make these bars ahead of time?

Absolutely! In fact, these are even better after chilling overnight, which lets the flavors meld and makes slicing easier. Just keep them covered in the fridge until ready to serve.
What’s the best way to cut clean bars?

Use a sharp serrated knife and clean it between cuts by wiping with a warm damp cloth. Chilling the bars thoroughly before slicing also helps avoid crumbling or sticking.

Final Thoughts

This Cookie Dough Cheesecake Bars Recipe is one of those desserts I always recommend when you want to impress without stress. The layers come together beautifully, with luscious cheesecake and nostalgic cookie dough flavors that people of all ages adore. I can’t tell you how many times I’ve made these bars for family get-togethers and been asked for the recipe afterward. Give it a try—you’ll find it’s equally fun to make and impossible to resist eating!