Ingredients
Scale
- 40 oz chilled chocolate cookie dough
- 16 oz cream cheese (room temperature)
- 1 large egg (room temperature)
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat the oven to 175 °C.
- Place the cookie dough in the freezer for a few hours to firm it up.
- Let the cream cheese come to room temperature.
- Ensure the large egg is also at room temperature for even consistency.
- Line a 13×9 inch baking pan with parchment paper or non-stick aluminum foil.
- Cut half of the cookie dough into 0.6 cm thick slices and lay them evenly in the prepared pan, pressing down firmly.
- Bake the crust for 10 minutes in the preheated oven.
- While the crust is baking, beat the cream cheese, egg, sugar, and vanilla extract in a bowl with an electric mixer on medium speed.
- Once the crust is ready, spread the cheesecake mixture evenly on top.
- Cut the remaining cookie dough into slices and place them on top of the cheesecake layer.
- Bake the bars for an additional 35 to 40 minutes.
- Allow the bars to cool and refrigerate before serving.
Notes
For serving, cut the bars into even pieces and serve on a nice plate. A dollop of whipped cream or a sprinkle of powdered sugar adds a nice touch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 20g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg