Cheesecake Cookie Bars!
Cheesecake cookie bars with a cookie dough base, baked vanilla cheesecake, & dollops of cookie on top
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Servings: 16 Pieces
Ingredients
Cookie Mix
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 115 g unsalted butter
- 55 g granulated sugar
- 135 g light brown sugar
- 1 medium egg
- 1/2 tsp vanilla
- 250 g chocolate chips
Cheesecake Mix
- 250 g full fat cream cheese
- 100 g caster sugar
- 1 medium egg
- 1/2 tsp vanilla
Instructions
- Preheat your oven to 190ºc/170ºc fan and line a 9x9inch square tin with parchment paper, and leave to the side for now.
- Add the melted (or softened) butter to a bowl, and add the two sugars.
- Add in the egg, and vanilla, and mix again.
- Add the plain flour, bicarbonate, salt and cornflour and mix again until you have a cookie dough
- Add the chocolate chips and mix with a spatula until distributed evenly
- Add half of the mixture into the bottom of the tin and press down.
- In a bowl, beat the cream cheese until loose, and add the sugar and beat again until combined. Gradually beat in the egg until combined along with the vanilla.
- Pour the cheesecake mixture on top of the cookie bars, and then sprinkle and distribute over bits of the spare cookie dough.
- Bake in the oven for 30 minutes. Once baked, leave to cool in the tin completely, and then refrigerate for a couple of hours to set
Notes
- These cheesecake cookie bars will last for 3-4+ days in the fridge, once made
- You can freeze the cookie bars for 3+ months
- I use a 9" square tin in my recipe
- Sometimes they can still look a little underdone, but often baked cheesecake can do so. It will still have a ever so slight wobble, and when you touch it, it will spring back, but it shouldn’t be liquid by any means.