Whipped Cookie Dough Cheesecake Bars

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

These cheesecake bars combine smooth, whipped cheesecake with chunks of cookie dough for a delightful, crowd-pleasing dessert. This American-inspired recipe, ready in about 65 minutes, layers cream cheese, granulated sugar, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 12 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a medium bowl, combine 1/2 cup all-purpose flour, 1/3 cup brown sugar, 1/3 cup light brown sugar, 1/4 tsp salt, and 1/4 cup melted unsalted butter, mixing until crumbly; press this mixture evenly into a greased 9x13-inch baking pan to form the crust.
  2. Step 2: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup granulated sugar and 1 tsp vanilla extract until smooth and creamy, about 2 minutes; add 2 large eggs one at a time, beating well after each addition.
  3. Step 3: Stir in 1/4 cup all-purpose flour until just combined, then fold in 3/4 cup mini chocolate chips and 1/3 cup packed light brown sugar to create mini cookie dough chunks within the cheesecake batter.
  4. Step 4: Pour the cheesecake mixture evenly over the crust and bake for 40-45 minutes, or until the center is almost set but still slightly jiggly; cool completely on a wire rack, then refrigerate for at least 4 hours before cutting into bars.

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