Chocolate Chip Cookie Cheesecake Bars + a Giveaway
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Cook time: 
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Serves: 12 - 16
 
Ingredients
Cheesecake Layer
  • 8 oz cream cheese, room temperature
  • ¼ c sugar
  • 2 tsp vanilla extract
  • ⅛ tsp salt
  • 1 large egg, room temperature
Cookie Crust and Topping
  • ⅓ c unsalted butter or coconut oil, melted and cooled
  • ½ light brown sugar or raw sugar
  • 2 tbsp honey
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1½ c whole wheat flour
  • 1 c semi sweet chocolate chips, divided
Instructions
  1. Preheat oven to 350 degrees F. Line an 8 x 8 inch baking pan with parchment paper (I spritzed with nonstick spray).
  2. To prepare the cream cheese layer, use a hand or stand mixer to combine the cream cheese and sugar. Add the vanilla and salt until well combined. Add the egg until just combined and set aside.
  3. To prepare the cookie crust and topping, use a hand or stand mixer to beat the butter, sugar, honey, vanilla and salt at a medium speed. Add the flour and mixed until combined (it will be crumbly). Set asside ⅔ c of the dough and pat the remaining dough over the bottom of the pan. Sprinkle with ⅓ c chocolate chips and gently press.
  4. Spread the cheesecake on top.
  5. Mix together the reserved cookie dough and remaining chips. Crumble over top. Bake for 28 - 35 minutes (mine was around 31 minutes) until the cookie part is lightly browned.
  6. Let cool for an hour and cut into squares. Chill for 3 hours in the fridge before serving (after cutting!). Will keep in an airtight container in the fridge for 5 days.
Notes
The recipe calls for these to be cut into 16 bars, but I cut mine into 12 larger pieces.
Nutrition Information
Serving size: 1 bar
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2015/04/15/chocolate-chip-cookie-cheesecake-bars-a-giveaway/