CHEESECAKE COOKIE BARS
Ingredients
Crust
- 170 g (6 oz) biscuits like Digestive
- 85 g (1/3 cup+1 tbsp) unsalted butter melted
Chocolate Chip Cookie Dough
- 110 g (1/2 cup) unsalted butter room temperature
- 50 g (1/4 cup) brown sugar
- 50 g (1/4 cup) caster sugar
- 1 tsp vanilla paste or vanilla extract
- 30 g (2 tbsp) milk room temperature
- 110 g (1 cup) all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 45 g (1/4 cup) chocolate chips
Cheesecake Filling
- 300 g (10,5 oz) cream cheese like Philadelphia chilled or room temperature doesn't matter
- 75 g (1/3 cup) caster sugar
- 1 tsp vanilla paste or vanilla extract
Instructions
Crust
- Line a 20x20cm - 8x8 inch pan with parchment paper.
- Process biscuits in a food process until fine crumbs. If you don't have a food processor, you can place biscuits in a ziplock bag and roll using a rolling pin until fine crumbs.
- Add melted butter and pulse until the crumbs are evenly moistened.
- Place the crumbs into the prepared pan and press into the bottom until compact.
- Put in refrigerator.
Chocolate Chip Cookie Dough
- In a large size bowl, place softened butter, brown sugar, caster sugar, vanilla and mix with a spatula until creamy.
- Add milk and mix until combined (don’t worry if it lumps).
- Incorporate sifted flour, salt and baking powder into the butter mix in two times using a spatula: don’t overmix the dough.
- Incorporate chocolate chips.
- Put in refrigerator until assemble.
Cheesecake Filling
- Place cream cheese, sugar, vanilla into a medium size bowl and mix until creamy and smooth.
Assemble
- Remove the Crust from the fridge and spread evenly the Cheesecake Filling on top of the Crust.
- Spoon the Cookie Dough on top of the Cheesecake Filling and gently evenly spread it. You have to cover all the Cheesecake layer with Cookie Dough. Use your finger to seal the edges.
- Place some chocolate chips on top.
- Bake in preheated fan oven (upper and lower heat) at 175°C-345°F for about 30 minutes.
- Cool down completely in the pan and don't unmold it.
- Chill in refrigerator for at least 2 hours before unmold it.
- Cut in squares using a serrated knife.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
For this recipe doesn’t matter if you use chilled or room temperature cream cheese. You sholud get a creamy and smooth texture, this is very important. Usually room temperature cream cheese become smooth faster than a chilled one, but I don’t like to remove it from the fridge hours before use it, so in this recipe I used a chilled cream cheese and, as you can see, it becomes smooth pretty fast without any lumps!
Cookie Dough is pretty sticky, for this reason I leave it few minutes in refrigerator before spoon it over the Cheesecake layer, so it’s spreading better. Remember to cover all cheesecake layer, you should see only cookie on top, no one white cheesecake spots!
Trimming the edges is absolutely optional. I cut it into 9 squares, but I usually prefer slice it into 16 smaller cubes for more guilty-free delight moments!
