Name: Cookie Dough Cheesecake Bars Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 6 h 15 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

If you have a sweet tooth and a love for creamy, dreamy desserts, then you’re going to absolutely adore this Cookie Dough Cheesecake Bars Recipe. Trust me, from the first bite you’ll understand why these bars are such a big hit in my kitchen—soft, rich cream cheese meets luscious cookie dough chunks and chocolate, all baked into a perfectly satisfying treat that’s part cookie, part cheesecake, and all kinds of delicious.

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Why You’ll Love This Recipe

Double the Delight: Combines creamy cheesecake and cookie dough flavors into one irresistible dessert.
Simple Ingredients: Uses pantry staples that you probably already have on hand.
Make-Ahead Friendly: You can prepare it in advance and chill for hours for deep flavor and perfect texture.
Crowd-Pleaser: My family goes crazy for these bars at parties and weeknight treat time alike.

A slice of cheesecake with three layers sits on a white plate on a white marbled surface. The bottom layer is a crumbly, light brown crust. The middle layer is smooth and pale yellow cheesecake. The top layer has chunks of light golden cookie dough with dark chocolate chips, drizzled with thin dark brown chocolate sauce lines. A metal fork with a piece of the cheesecake is held by a woman's hand with red nail polish, cutting into the slice. Photo taken with an iphone --ar 2:3 --v 7 - Cookie Dough Cheesecake Bars, Cookie Dough Cheesecake Bars recipe, Easy Cookie Dough Cheesecake Bars, No-Bake Cookie Dough Cheesecake Bars, Delicious Cookie Dough Cheesecake Bars

Ingredients You’ll Need

This recipe is a fantastic balance of buttery cookie dough and creamy cheesecake. The ingredients come together easily but pack a powerful flavor punch, especially if you pick good-quality cream cheese and chocolate chips.

Flat lay of a small mound of softened unsalted butter on a simple white ceramic plate, a small white bowl filled with all-purpose flour, a few scattered grains of kosher salt beside it, a small white bowl holding fine baking soda, a small white bowl with packed dark brown sugar, another small white bowl with granulated sugar, one large whole egg with a clean shell, a small white bowl with golden vanilla extract, semisweet chocolate chips in a simple white ceramic dish, two blocks of soft cream cheese on a plain white plate, a small white bowl filled with sour cream, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cookie Dough Cheesecake Bars, Cookie Dough Cheesecake Bars recipe, Easy Cookie Dough Cheesecake Bars, No-Bake Cookie Dough Cheesecake Bars, Delicious Cookie Dough Cheesecake Bars

Unsalted butter: I always use softened butter to get a nice creamy texture when mixing the dough.
All-purpose flour: It gives the right structure to both the crust and the cheesecake base.
Kosher salt: Just a pinch to balance out sweetness and enhance flavors.
Baking soda: Helps the cookie dough layers rise just a little, keeping the texture tender.
Dark brown sugar: Adds moisture and a deeper caramel flavor to the dough.
Granulated sugar: For sweetness and that classic cookie crunch.
Large eggs: Bind everything beautifully and give richness.
Pure vanilla extract: Essential for that warm, inviting aroma and flavor.
Semisweet chocolate chips: Chocolate chips are my favorite surprise in cookie dough, adding bursts of melty sweetness.
Cream cheese: Use full-fat and softened for the silkiest cheesecake filling.
Sour cream: It keeps the cheesecake moist and adds a slight tang to balance the richness.

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 love how versatile this Cookie Dough Cheesecake Bars Recipe is — feel free to tweak it to make it your own or to fit what you have in the pantry. I’ve tried several versions, and each one feels like a little new adventure.

Nuts: Adding chopped walnuts or pecans to the cookie dough gives a nice crunch that my family cheers for every time.
Peanut Butter Swirl: Mixing a bit of peanut butter into the cheesecake filling gives a rich, nutty twist that’s heavenly.
Chocolate Variations: Swap semisweet chips for white or bittersweet chocolate chips for a fun flavor change.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour — just check the blend includes xanthan gum for best texture.

How to Make Cookie Dough Cheesecake Bars Recipe

Step 1: Prep your pan and oven

Start by preheating your oven to 350°F and positioning the rack in the center. Grease your 13” x 9” baking pan with butter and line it with parchment paper, leaving a 2-inch overhang on the long sides. Make sure to also butter the parchment—this little extra step makes it super easy to lift the bars out later, and believe me, you’ll want to.

Step 2: Mix the dry ingredients for dough

Whisk together flour, salt, and baking soda in a medium bowl. This keeps everything evenly combined and makes the dough mixing smoother later on.

Step 3: Cream the butter and sugars

In a large bowl, beat the softened butter with both brown and granulated sugars until the mixture is light and fluffy. This takes a few minutes and is key for giving the cookie dough its tender texture. Then, add the egg and vanilla and mix until combined.

Step 4: Combine dough and fold in chocolate chips

Gradually add the dry ingredients, mixing on low speed just until everything comes together—you don’t want to overmix. Finally, fold in the semisweet chocolate chips to spread those little chocolate pockets throughout the dough.

Step 5: Press dough for the crust and bake

Press about two-thirds of the dough evenly into the bottom of your prepared pan. Use the back of a spoon or your fingers for even coverage. Pop this into the fridge while you’re making the cheesecake filling to keep the reserved dough firm. Bake the crust for 12 to 15 minutes until puffed and lightly golden but still a bit undercooked—that’s exactly what you want for the perfect base.

Step 6: Prepare the cheesecake filling

Beat the cream cheese, granulated sugar, flour, and sour cream in a large bowl until smooth and creamy. This is when your mixer will really shine. Then mix in the eggs, vanilla, and salt just until combined—don’t overbeat here to keep your cheesecake silky.

Step 7: Bake the cheesecake layer

Pour the cheesecake filling over your warm cookie dough crust and smooth the top with a spatula. Bake for 20 to 25 minutes, watching for the edges to set and the center to look just a little jiggly—that’s classic cheesecake readiness.

Step 8: Add remaining cookie dough and finish baking

Crumble the reserved cookie dough into pea-sized pieces and scatter them evenly over the cheesecake layer. Resume baking for another 15 to 20 minutes, until the top is pale golden and the filling is set. Patience is key here, as this topping adds that irresistible chunkiness everyone loves.

Step 9: Cool and chill your bars

Let your bars cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight. This chilling step solidifies the layers and makes cutting much cleaner—plus it’s perfect if you want to make these ahead of time.

Step 10: Melt and drizzle with chocolate

Set semisweet chocolate chips in a heatproof bowl over barely simmering water (double boiler method), stirring occasionally until smooth and melted. Use the parchment overhang to lift the bars out of the pan and onto a cutting board. Then drizzle the melted chocolate over the top for that final chocolaty glam.

Step 11: Slice and enjoy

Refrigerate again for about 15 minutes to set the chocolate, then use a serrated knife to slice into bars. These cut neatly thanks to chilling and the parchment base, and they keep beautifully if you want to save some for later.

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Pro Tips for Making Cookie Dough Cheesecake Bars Recipe

Softened Butter Is Key: Using room temperature butter makes the dough and crust come together smoothly without overmixing.
Don’t Overbake Cheesecake: The center should jiggle slightly when you take it out—it will firm up as it cools.
Chill with Care: Refrigerate bars for at least 4 hours to ensure clean slices and full flavor melding.
Use Parchment Overhang: Lifting the entire batch from the pan with parchment makes drizzling and slicing a breeze without any mess.

How to Serve Cookie Dough Cheesecake Bars Recipe

The image shows a grid of square dessert bars arranged closely together on a white marbled surface. Each bar has three clear layers: the bottom layer is a thin, firm crust in a light golden color; the middle layer is a smooth, creamy pale yellow filling that looks soft and even; the top layer is an uneven, thick chocolate chip cookie dough in a golden brown shade with visible chocolate chips, some slightly melted. Thin, diagonal lines of dark chocolate drizzle cross over each bar in varied patterns, adding a rich contrast to the lighter colors below. The bars are neatly cut with clean edges, showing the clear separation of layers. photo taken with an iphone --ar 2:3 --v 7 - Cookie Dough Cheesecake Bars, Cookie Dough Cheesecake Bars recipe, Easy Cookie Dough Cheesecake Bars, No-Bake Cookie Dough Cheesecake Bars, Delicious Cookie Dough Cheesecake Bars

Garnishes

I usually keep garnishes simple—sometimes a light dusting of powdered sugar or a sprinkle of mini chocolate chips on top just before serving. If I’m feeling fancy, adding a few fresh raspberries brightens the richness and looks pretty too!

Side Dishes

This dessert pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For an adult twist, a small serving of espresso or a dessert wine makes for a meaningful sweet course.

Creative Ways to Present

For parties, I’ve arranged these bars on a wooden serving board, grouped with fresh berries and edible flowers to impress guests. You could also drizzle with different colored chocolates for a festive look, perfect for celebrations like birthdays or holidays.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the fridge, and they stay fresh for up to 5 days. It’s a nice treat to enjoy throughout the week — just pull a bar out when you need a sweet pick-me-up.

Freezing

I’ve frozen these bars a couple of times, wrapped tightly in plastic wrap and foil. When you thaw them overnight in the fridge, they maintain their creamy texture and flavor, making it a great make-ahead option.

Reheating

Because these bars are best served chilled, I don’t recommend reheating. However, if you prefer them closer to room temperature, just pull a piece out of the fridge 20 minutes before serving, and it will soften nicely.

FAQs

Can I use store-bought cookie dough instead of making it from scratch?

You could, but I recommend making the dough from scratch as this recipe is designed for a softer, less sweet cookie dough that complements the cheesecake beautifully. Store-bought dough is often denser or too sweet, which may throw off the balance.
Is it necessary to chill the bars before slicing?

Yes, chilling the bars for at least 4 hours after baking helps them firm up, making slicing much cleaner and preventing the cheesecake from crumbling.
Can I make these bars vegan or dairy-free?

While this recipe relies on cream cheese and butter for its signature flavor and texture, you can experiment with vegan cream cheese and plant-based butter alternatives. Just know the texture and taste will differ, and baking times may need adjustment.
How can I prevent cracks on the cheesecake top?

Be careful not to overmix the filling and avoid overbaking. Also, baking at a consistent 350°F and allowing the cheesecake to come to room temperature gradually by cooling in the oven (turned off) with the door slightly ajar can help minimize cracks.

Final Thoughts

This Cookie Dough Cheesecake Bars Recipe has become one of my absolute favorites to bake whenever I want to spoil my family or guests with something special yet comforting. It’s got that perfect blend of creamy and chewy, sweet and a little salty, that you’ll find hard to resist. I hope you give it a try and enjoy the process as much as I do—baking it really feels like a warm hug on a plate!