Feeling guilty because yes, my post title is correct. It is cheesecake bar, singular. It was so delicious, I couldn’t bring myself to divide into portions and just kept cutting bite sizes for myself. By the end of the week, well…you can see what happened. So now I have given my warning and after typing this post, because its not feasible to do simultaneously, I will be on the treadmill. So many calories…but completely worth it.
For the filling I used half whipped and half regular cream cheese. I know whipped is typically frowned upon because it is not 100% cream cheese but I sometimes use it when I want a lighter cheesecake. I figured it would help considering what would be sprinkled on top.
My favorite part of the recipe, making the cookie dough. I used mini chocolate chips because I wanted more cookie dough in proportion to chocolate chip. Whenever I get the ice cream I never really like the chips and I hope I get more dough chunks.
I used a teaspoon to scoop out rounds of cookie dough to drop on top of the cheesecake.
Off to the oven
Cookie Dough Cheesecake Bar
Adapted from Bake or Break
my recipe notes/changes:
- Crust- I omitted the mini chocolate chips here to keep the bar more simple
- Filling- 1/2 whipped cream cheese and 1/2 regular cream cheese for lightness
- Cookie Dough- here I used mini instead of regular size chocolate chips
- Chocolate Drizzle- while it looks amazing in the original recipe’s photos, I thought the bar was good without it
- The cookie dough baked a little too much on the top so it was slightly crispy. Inside though it was still doughy. When I make it next I’ll probably pull it out a couple minutes early to check on it.
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