Cookie Dough Cheesecake Bars
These Cookie Dough Cheesecake Bars combine multiple desserts into one bite! You have a crumbly pecan crust on the bottom, creamy cheesecake in the middle, and chocolate chip cookie dough on top.
I am the most indecisive person by nature, so whenever I get to pass on making a decision, I feel a great sense of relief. My belief is that indecisiveness stems from a general sense of FOMO (fear of missing out), so you never want to pick between a set of options. You want ALL the options!
These Chocolate Chip Cookie Dough Cheesecake Bars are for my fellow indecisive souls, because you get to have cheesecake, chocolate chip cookie, and pecan shortbread in every single bite of dessert.
Much like these Millionaire’s Shortbread bars or Chocolate Peanut Butter Marshmallow Squares, sometimes more in dessert is better.
But course, these are for my decisive friends too, because everyone deserves to eat these.
The most unexpected bliss in eating this bar is the contrast in different textures and flavors. The pecan crust is nutty and crumbly, the cheesecake is ever so silky and smooth, and you have the big bits of chocolate chips in the cookie dough.
Like many bars, these also travel well, which makes them perfect for bringing to potlucks or gifting to friends. There’s something about these that people go crazy for.
For the crust, I like to do what is sort of a pecan shortbread crust, except the pecans make up the bulk of the mixture.
It’s just chopped pecans, flour, sugar, and melted butter, and then you press it into a parchment paper lined 8×8 pan:
Bake for 10 minutes, and in the meantime, make the cheesecake filling and the chocolate chip cookie dough.
I’m going to assume that nearly every person reading this has made chocolate chip cookies before, and this is just your standard cookie made with flour, butter, sugar, etc:
Then the cheesecake filling is made with four ingredients, just cream cheese, sugar, egg, and vanilla, all beaten together until smooth.
Spread it onto the pecan crust, then drop the chocolate chip cookie dough in small scoops on top:
Bake between 30-35 minutes, depending on how “doughy” you want the chocolate chip cookie dough to be.
In my old photo from this post, it was more on the dough side, and you can see how it glistens a bit more:
But for today’s batch, I baked it an extra five minutes, which still yielded a soft doughy center that you can see below, but a more crisp edge:
Chill the bars completely in the refrigerator, then use the parchment paper to lift the bars out of the pan:
Chilling ensures that you get clean slices and also that the dessert doesn’t slump as you lift it out of the pan.
Now it’s ready to cut into squares:
Below is the printable recipe and a full video of the process. Enjoy!
More Dessert Bars and Brownies:
Irish Cream Brownies with Caramelized White Chocolate Buttercream
Chocolate Peanut Butter Marshmallow Squares
Cookie Dough Cheesecake Bars
For the Crust:
- 1.5 cups finely chopped pecans*
- 2 tbsp sugar
- 2.5 oz all-purpose flour, by weight (1/2 cup, measured)
- 5 tbsp unsalted butter melted
For the Cookie Dough:
- 5 tbsp unsalted butter softened
- 1/3 cup packed brown sugar
- 3 tbsp sugar
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 3.75 oz all purpose flour, by weight (3/4 cup, measured)
- 1 cup semisweet chocolate chips
For the Cheesecake:
- 12 oz cream cheese softened
- 1/3 cup sugar
- 1 egg at room temperature
- 1 tsp vanilla extract
- Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper and let the paper hang over the sides.
- Make the crust: Stir to combine the pecans, sugar, and flour. Stir in the butter, until crumbly and evenly moistened. Transfer the mixture to the pan, then press firmly and evenly into the bottom of the pan. Bake for 10 minutes, then transfer to a wire rack to cool.
- While the crust cools, make the cookie dough by beating together the butter, brown sugar, sugar, salt, egg and vanilla, until smooth. With the mixer on low, slowly add the flour. Right before the flour has been completely mixed in, add the chocolate chips. Set aside.
- For the cheesecake, beat the cream cheese and sugar together until smooth. Add the egg and vanilla and continue mixing until smooth. Pour the cheesecake batter onto your crust. Then add your cookie dough on top of that by dropping small clumps on top.
- Bake for 30-35 minutes. After 30 minutes, the cookie dough will still look gooey, but that’s how you want it for a more cookie dough-like experience. If you want a more crisp and cookie-like experience, you can fully bake for a total of 35 minutes.
- Chill the bars completely in the fridge, then cut into bars. This ensures you get clean slices. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
30 Comments on “Cookie Dough Cheesecake Bars”
I’m not that good in baking but am totally drawn to your Cookie Dough Cheesecake Bars and am going to make them this week. Was just wondering whether I could use walnuts or almonds instead of pecans and would the measurements for sugar, butter and flour remain the same. Secondly, just in case, do you happen to have a Graham Cracker crust recipe? Thirdly, as I need to keep my blood sugar level down, would it affect all the other measurements if I reduce all the sugars by half? I have tried cutting down sugar by half in other cookies and it was fine. Looking forward to your reply soon. Thank you.
I just happened onto this site looking for something a “little different”. Gosh, did I get what I was asking for!! It is very dense, heavy even. My taster is off unfortunately, so I had my grandson give it a go. He LOVED it!! He said “there is a great mix of flavors and it is rich.” I had no trouble at all with all the mixing. The pecans crushed up nicely in my little grinder I have had for years and it has been used exclusively for walnuts for my baklava, until now. After that everything just flowed from step to step. I let it sit over night in the refrigerator for easy cutting. I’m sure this will be a big hit at my family’s Christmas Eve celebration. Thank you!! BTW, how do I store it? Fridge, freezer, or on the counter?
So glad you all enjoyed! This is best stored in the fridge or freezer. I’ll add this to the notes.
Im allergic to nuts..what can I substitute other than graham crackers..
I was hoping to see a substitute for the nuts as well. I’m going to give this recipe a try and substitute old fashioned oats that have been coarsely ground (not to a fine powder). I suspect they will act as a similar binder as pecans or other nuts.
I liked them but didn’t LOVE them. I was hoping the cheesecake would be a little richer/sweeter and I think a chocolate crumb base crust would have worked a bit better. A few tweaks and I may try again.
Recipe says 325 degrees but video says 350 degrees. Is there a big difference which oven temperature to use?
I keep sending your posts to my daughter-in-law and she just loves your recipes….
Awwww thanks Norma!
Pecan crust?! That sounds absolutely heavenly!!
Yum!! Love that you used a pecan crust instead of a graham cracker crust. These look amazing!
i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.
Oh.. cheesecake bars. That’s exactly how I;m saying it in my head because I can’t wait to try out this recipe. Nice post
—O. MY. Goodness!
That’s all I can say right not. Cuz I’m drooling….
Y.O.U….are a genius! What a delicious treat! I am sitting here, being a healthy girl, DYING for something sweet! Every time I lick the computer screen, it leaves streaks and my husband looks at me funny…
I know…my mouth is watering too!
Good god almighty gracious and a half this looks amazing!
LOL! Your comments always make me laugh.
OMFG these look phenom. I am making mini pumpkin cheesecake cupcakes with pecan pie crust this weekend, to enter into this month’s Iron Chef competition at work- looks like we were thinking along the same lines! The cookie dough on top is pure indulgence though… nom nom
Mini pumpkin cheesecakes??? YUM!!!!!! That’s so cute your work has a little competition like that!!! Where do you work/what do you do?