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Chocolate Cookie Dough Cheesecake Bars

A delectable blend of creamy cheesecake and chewy cookie dough wrapped in a rich chocolate crust, perfect for sharing and creating memorable moments.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 4 hours
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cookie Dough Layer
  • 1 cup unsalted butter, melted Use high-quality butter, or a plant-based option for dairy-free.
  • 1 cup light brown sugar, packed Dark brown sugar can be used for richer flavor.
  • ½ cup granulated sugar Balances the sweetness of the brown sugar.
  • 2 large eggs At room temperature for better mixing.
  • 2 teaspoons vanilla extract Use pure vanilla extract for best flavor.
  • 1 cup unsweetened cocoa powder Higher quality cocoa powder enhances flavor.
  • 1 cup all-purpose flour Substitute with gluten-free flour if needed.
  • ½ teaspoon salt Balances sweetness.
For the Cheesecake Layer
  • 16 oz cream cheese, softened Bring to room temperature for easy blending.
  • ½ cup brown sugar Adds richness to the filling.
  • ¼ cup granulated sugar Works with brown sugar for sweetness.
  • 1 large egg At room temperature.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • ¼ teaspoon salt Essential for flavor balance.
  • ¾ cup mini chocolate chips Can use darker or flavored chips.
For the Ganache
  • 1 cup semi-sweet chocolate chips Feel free to use dark or milk chocolate.
  • ½ cup heavy cream Full-fat coconut cream can be a dairy-free substitution.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper.
  2. In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth. Add the eggs and vanilla; mix until combined.
  3. Sift in cocoa powder, flour, and salt; stir until a thick batter forms. Spread this mixture in the pan and bake for 12 minutes.
  4. Set aside to cool slightly.
Cheesecake Layer
  1. In another bowl, beat the cream cheese until smooth. Add brown sugar, granulated sugar, egg, vanilla, and salt; beat for about 3 minutes until fluffy.
  2. Gently fold in mini chocolate chips.
Layering & Baking
  1. Pour the cheesecake mixture over the cooled chocolate base and spread evenly. Bake for 30-35 minutes until the center is just set.
  2. Cool completely in the pan at room temperature, then refrigerate for at least 3 hours or overnight.
Ganache Preparation
  1. Heat heavy cream in a small saucepan until bubbling. Pour over chocolate chips, stirring until smooth.
  2. Once the cheesecake is chilled, pour ganache over it and spread evenly. Chill for another 30 minutes.

Notes

Store in an airtight container in the fridge for up to a week; can be frozen for up to three months. Allow room temperature ingredients for a smooth mixture.