Creamy Cookie Dough Cheesecake Bars with Chocolate Drizzle 🍪🍰
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
For the Cookie Dough Layer:
½ cup unsalted butter, softened
¾ cup brown sugar, packed
1 tsp vanilla extract
1 cup all-purpose flour, heat-treated
1 cup mini chocolate chips
For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
Directions:
Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of an 8×8-inch baking dish lined with parchment paper. Set aside.
Make the cookie dough layer: In a mixing bowl, beat the softened butter and brown sugar together until creamy. Add vanilla extract and gradually mix in heat-treated flour. Stir in mini chocolate chips. Set aside.
Prepare the cheesecake layer: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined.
Assemble: Spread half of the cookie dough layer evenly over the graham cracker crust. Then spread the cheesecake mixture on top. Crumble the remaining cookie dough over the cheesecake layer.
Chill: Refrigerate the bars for at least 4 hours or overnight for the best results. Once set, slice and serve chilled.
Prep Time: 20 minutes | No cooking time | Total Time: 4 hours 20 minutes
Kcal: 400 kcal per bar | Servings: 12 bars
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