Cheesecake Cookie Bars
Yield: 8 servings
Prep time: 45 minutes
Cook time: 50 minutes
Total time: 1 hour and 35 minutes
Rich and creamy cheesecake combined with a homemade chocolate chip cookie layer! These are so irresistible, you will definitely have more than one. It is great for a party or freezing up into individual portions. Approved by my good friend's 4 year old son, he was so looking forward to this dessert that he was willing to finish a bowl of salad for dinner in order to have one. I am confident that you will fall in love with this cheesecake cookie bar too. For this recipe, I combined my homemade chocolate chip cookie recipe with a simple cheesecake filling.
Does the cheesecake cookie bar need to be cooked in a water bath?
Yes, it is put on a baking sheet filled halfway with hot water to help it stay moist and creamy.
Does the cream cheese have to be at room temperature to make this cheesecake bar?
The softened cream cheese at room temperature is easier to mix and incorporate. When the cream cheese is cold, it can end up lumpy and cause the texture of the cheesecake to not be as creamy and smooth.
Can the cheesecake bars be frozen?
They taste so good frozen, like a cheesecake cookie ice cream bar. Each bar should be individually wrapped in cling wrap before freezing.
- 2 packages of cream cheese (room temperature)
- 2 eggs (room temperature)
- 1 cup of sugar
- 1 tsp of vanilla extract
- 250g of unsalted butter (room temperature)
- 1-1/4 cup of Brown Sugar
- 1 tsp of vanilla essence
- 1 egg (room temperature)
- 2-1/2 cups of all purpose flour (sifted)
- 1/2 cup of corn starch (sifted)
- 1-1/2 tsp of baking powder
- 6 tbsp of olive oil
- 2 cups of dark chocolate chips