Cookie Dough Cheesecake Bars (5 Ingredients)
These cookie dough cheesecake bars are a 5-ingredient dessert with a chocolate chip cookie dough base, a creamy cheesecake middle, and crumbled cookie dough baked on top — no graham crust, no fuss, no special equipment.
Cheesecake and cookie dough in the same bite. I made these for a girls’ night and they were gone before I even sat down.
Cookie dough cheesecake bars are an easy baked dessert made by pressing chocolate chip cookie dough into a pan as the base, spreading a simple cream cheese filling over top, crumbling more cookie dough on the surface, then baking until the cheesecake sets and the cookie dough turns golden. The whole thing needs just 5 main ingredients and one bowl for the filling.
The move here is using refrigerated chocolate chip cookie dough for both the bottom layer and the topping. No making cookie dough from scratch, no crust step at all. The cookie dough does double duty and it tastes exactly like the box of dough you’d eat with a spoon, just baked into a cheesecake.
If you love a good cheesecake, you’ll also want my Gluten-Free Strawberry Cheesecake and my No-Bake Biscoff Cheesecake Bars.
Why You’ll Love This Recipe
- Just 5 ingredients. Refrigerated cookie dough, cream cheese, sugar, egg, and vanilla. That’s the whole list for the base recipe.
- No crust step. Most cheesecake bars start with a graham cracker crust you have to mix and pre-bake. These skip it. The cookie dough is the base and the topping.
- Always a crowd-pleaser. Two of the most-loved desserts in one pan. These disappear at parties, potlucks, and family dinners every time.
Ingredients
The exact amounts are in the recipe card below. Here’s what each one does:
Refrigerated chocolate chip cookie dough — does double duty as both the bottom layer and the crumbled topping. A store-bought log keeps this a true 5-ingredient recipe. Use your favorite brand.
Cream cheese — the base of the cheesecake layer. Full-fat block-style cream cheese gives the richest, creamiest result. Make sure it’s fully softened to room temperature or the filling will be lumpy.
Granulated sugar — sweetens the cheesecake filling and balances the tang of the cream cheese.
Egg — binds the cheesecake layer and gives it that classic set, sliceable texture once baked and chilled.
Pure vanilla extract — rounds out the cheesecake flavor. Don’t skip it, it makes the filling taste finished.
How to Make Cookie Dough Cheesecake Bars
- Preheat the oven to 350°F. Line a loaf pan with parchment paper or grease it lightly.
- Slice the refrigerated cookie dough log into ¼-inch thick rounds.
- Arrange just over half the slices in the bottom of the pan. Press them together into an even layer that covers the whole base.
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the sugar and beat until creamy and combined.
- Beat in the egg and vanilla until smooth.
- Pour the cheesecake mixture over the cookie dough base and spread it evenly.
- Crumble the remaining cookie dough over the cheesecake layer, covering it as evenly as you can.
- Bake for 30–35 minutes, until the cheesecake is set and the cookie dough on top is golden brown.
- Cool completely on a wire rack, then refrigerate for at least 2 hours to fully set before slicing.
Tips
- Soften the cream cheese all the way. Cold cream cheese will leave lumps in the filling no matter how long you beat it. Leave it on the counter for at least an hour, or until it gives easily when pressed.
- Don’t overbake. Pull the bars when the center is just set with a slight jiggle. It firms up as it chills. Overbaking gives you a dry cheesecake layer and cracks.
- Chill before slicing. The 2-hour fridge time isn’t optional. Warm bars fall apart when you cut them. Cold bars slice into clean squares.
Substitutions
Refrigerated cookie dough → homemade cookie dough: if you’d rather make it from scratch, an edible-style chocolate chip cookie dough works as the base and topping.
Cream cheese → mascarpone: swaps in for a slightly richer, less tangy cheesecake layer.
Granulated sugar → brown sugar: adds a subtle caramel depth to the cheesecake filling.
Add a sour cream swirl: beat 2 tablespoons of sour cream into the cheesecake filling for an extra creamy, tangy texture, the way classic New York cheesecake does it.
Different cookie dough flavors: sugar cookie dough, peanut butter cookie dough, or double chocolate cookie dough all work in place of chocolate chip for a different spin.
Storage and Freezing
Fridge: store the bars in an airtight container in the refrigerator for up to 5 days. They’re best served cold straight from the fridge.
Freezer: these freeze really well. Wrap individual bars and freeze for up to 3 months. Thaw in the fridge overnight, or eat them semi-frozen if that’s your thing. Great for pulling out one or two at a time.
Frequently Asked Questions
Can I use store-bought cookie dough for cheesecake bars? Yes — refrigerated chocolate chip cookie dough is what keeps this a 5-ingredient recipe. It works as both the base layer and the crumbled topping. Homemade cookie dough works too if you prefer.
Do cookie dough cheesecake bars need a graham cracker crust? No. The cookie dough base replaces the crust entirely, so there’s no separate crust to mix or pre-bake. That’s what makes these faster than most cheesecake bars.
How do you know when cheesecake bars are done? The cheesecake layer should be set with just a slight jiggle in the center, and the cookie dough on top should be golden brown. The bars firm up more as they cool and chill.
How long do cookie dough cheesecake bars last? Up to 5 days in an airtight container in the fridge, or up to 3 months in the freezer. Always store them refrigerated since they have a cream cheese filling.
Cookie Dough Cheesecake Bars (5 Ingredients)
Ingredients
- 1 refrigerated cookie dough log 18oz
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line an bread loaf pan with parchment paper or grease it lightly.
- Slice the refrigerated cookie dough log into 1/4-inch thick rounds.
- Arrange just over half of the slices in the bottom of the prepared baking pan. Press them together to form an even cookie dough layer, covering the entire bottom of the pan.
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the granulated sugar and continue to beat until well combined and creamy.
- Beat in the egg and vanilla extract until the mixture is smooth and well combined.
- Pour the creamy cheesecake mixture over the cookie dough base. Spread it out evenly with a spatula.
- Crumble the remaining cookie dough over the cheesecake layer, covering it as evenly as possible.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until the cheesecake layer is set and the cookie dough is golden brown.
- Remove the pan from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 2 hours to allow the bars to set.
- Once chilled, cut the bars into squares using a sharp knife and serve. Enjoy your delicious Chocolate Chip Cookie Dough Cheesecake Bars!
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Easy Dessert Recipes
- 3-Ingredient Strawberry Fruit Dip
- Easy Lemon Cake Balls
- Chocolate Peanut Butter Pie Recipe
- Easy Brownie Pudding
- The Best Biscoff Fudge
- Peanut Butter Oreo Balls
Make these cookie dough cheesecake bars for your next get-together and watch how fast they go. Drop a star rating below if you try them, it helps other people find the recipe. And if you post them on Instagram, tag @basicswithbails or use #basicswithbails so I can see.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
