Cookie Dough Cheesecake Bars
A soft, creamy, baked cheesecake filled with pockets of chocolate chip cookie dough on top of a chocolate base!
Servings: 16 Pieces
Calories: 192kcal
Ingredients
Cookie Dough;
- 100 g Butter, Softened
- ⅓ Cup Sugar
- ⅓ Cup Brown Sugar
- 2 tablespoon Milk
- 2 teaspoon Vanilla Extract
- 1 Cup All-Purpose Flour
- ½ - ¾ Cup Mini Chocolate Chips
Cheesecake;
- 50 g Butter, Melted
- 24 Oreos, Crushed
- 625 g Cream Cheese
- ¼ Cup Greek Yoghurt
- ½ Cup Icing Sugar
- 2 Large Eggs
- 2 teaspoon Vanilla Extract
Instructions
- To make the Cookie Dough;
- Beat the softened butter, sugar and brown sugar together.
- Beat in the milk and vanilla extract.
- Mix in the flour and chocolate chips.
- Roll into small tablespoon size balls and place on a lined baking tray.
- Place in the freezer for at least half an hour while you make the rest of the cheesecake bars.
- To make the Cheesecake;
- Grease or line a 9"x9" pan with cooking paper and preheat the oven to 160°C.
- Crush the chocolate biscuits and mix in the melted butter.
- Spread evenly over the base of the pan and refrigerate while making the rest of the cheesecake.
- Beat the cream cheese until smooth.
- Beat in the eggs and yoghurt.
- Finally add the vanilla extract and icing sugar and beat until all combined.
- Stir in the frozen cookie dough balls and pour over the biscuit base.
- Bake for 40-50 minutes. The middle should still be slightly wobbly.
- Turn off the heat and allow it to cool to room temperature before placing it in the fridge for 4-8 hours.
- Store in an airtight container in the fridge for up to a week.
Nutrition
Calories: 192kcal