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Chocolate Cookie Dough Cheesecake Bars

Experience the perfect marriage of creamy cheesecake, rich chocolate, and nostalgic cookie dough flavor in these indulgent bars that evoke warmth and happiness.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chocolate Base
  • 1 cup unsalted butter, melted Use high-quality butter for the best flavor.
  • 1 cup light brown sugar, packed This gives a nice caramel undertone.
  • ½ cup granulated sugar Balances the sweetness.
  • 2 large eggs Make sure they’re at room temperature for easy blending.
  • 2 teaspoons vanilla extract A must for that lovely aroma.
  • 1 cup unsweetened cocoa powder Choose a dark variety to amplify the chocolate flavor.
  • 1 cup all-purpose flour For a soft yet sturdy base.
  • ½ teaspoon salt Enhances all the flavors.
For the Cheesecake Layer
  • 16 oz cream cheese, softened Use full-fat for creaminess.
  • ½ cup brown sugar Adds extra depth to the cheesecake.
  • ¼ cup granulated sugar A touch of sweetness.
  • 1 large egg Adds richness to the filling.
  • 1 teaspoon vanilla extract For that comforting flavor.
  • ¼ teaspoon salt To balance the sweetness.
  • ¾ cup mini chocolate chips They hold their shape and add joy to every bite.
For the Chocolate Ganache
  • 1 cup semi-sweet chocolate chips Choose a brand you enjoy.
  • ½ cup heavy cream Full-fat cream works best for a smooth ganache!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until well combined. Mix in the eggs and vanilla until smooth.
  3. Sift in the cocoa powder, flour, and salt. Stir until combined, but be careful not to overmix. You want to maintain that fudgy texture! Spread the batter into the prepared pan and bake for about 12 minutes. The edges should be set, but the center will look slightly undercooked.
  4. In another bowl, beat the softened cream cheese until smooth and creamy, which should take about 2-3 minutes. Gradually add the brown sugar and granulated sugar, beating until fluffy. Incorporate the egg, vanilla, and salt until just combined, then fold in those mini chocolate chips.
  5. Pour the cheesecake mixture over the baked chocolate base, spreading it evenly. Bake for 30-35 minutes, or until the center is set and slightly jiggles when shaken. Allow them to cool completely in the pan—you can even refrigerate them overnight for easier cutting.
  6. In a saucepan, heat the heavy cream until steaming (not boiling). Pour it over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth.
  7. Pour the ganache over the cooled cheesecake layer and return it to the refrigerator for at least 30 minutes to set up.
  8. Once set, use the parchment overhang to lift the bars out of the pan. Cut into squares and enjoy!

Notes

Tips for success include ensuring butter is melted and slightly cooled before mixing, using room temperature ingredients for a creamier filling, and cutting the bars with a hot knife for even squares. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.