Cheesecake Cookie Bars Recipe, made with a chocolate chip cookie base and a creamy cheesecake filling, topped with milk chocolate ganache. A delicious and easy-to-make dessert, no mixer needed.
Active time: 20min | Cook time: 30min | Yield: 9
Ingredients:
Cookie Base:
- 1/3 cup (75g) Unsalted Butter, softened
- 1/4 cup (40g) Brown Sugar, loosely packed
- 1/4 cup (50g) White Sugar
- 1 large Egg
- 1/2 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup (130g) Plain Flour
- 1/2 cup (80g) Chocolate Chips
Cheesecake Filling:
- 10oz (285g) Cream Cheese, softened
- 1/3 cup (65g) White Sugar
- 1/2 tsp Vanilla Extract
- 1 large Egg
Chocolate Topping:
- 4oz (115g) Milk Chocolate, chopped
- 2 Tbsp (30ml) Milk at room temperature
Video:
Directions:
Cookie Base:
- Line an 8x8in (20x20cm) baking pan with parchment paper, leaving a 1-inch overhang for easy lifting.
- Preheat oven to 350°F (180°C).
- In a large bowl, place the softened butter and sugars. Using a spatula, mix the three ingredients until smooth.
- Add the egg, vanilla, baking soda, and salt. Stir to combine.
- Add the flour gradually, stirring until it forms a creamy and smooth dough. Mix in the chocolate chips.
- Spread the dough evenly on the bottom of the prepared pan.
- Bake for 10 minutes.
- Let it cool for 15 minutes at room temperature while making the cheesecake filling.
Cheesecake Filling:
- In a medium bowl, place the cream cheese and sugar. Using a spatula, mix the two ingredients until smooth.
- Add the egg and vanilla. Stir until well combined and smooth.
- Pour the mixture over the cookie base.
- Bake at 350°F (180°C) for 20 to 25 minutes or until the cheesecake is set around the edges but still a little jiggly in the center.
- Let cool at room temperature for 30 minutes and then refrigerate for about 2 hours.
Chocolate Topping:
- Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds until smooth.
- Add the milk at room temperature and mix until smooth and shiny.
- Pour the mixture over the cheesecake and spread evenly.
- Refrigerate for 1 hour or until serving time.
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