Chocolate Chip Cookie Dough Cheesecake Bars

When I sent a picture of these bars to Hubby at work to show him what I had done during my day off, his response was simple “YES PLEASE”. As I’ve mentioned, Hubby is a HUGE cookie dough fan. As much as he claims not to be a big sweets/dessert guy, he will never deny his love of cookie dough. So when I saw these pop up in my Google Reader, there was no doubt that I had to add them to my must-bake list.

And due to that love of cookie dough, these bars jumped right to the top of that must-bake list. And boy am I glad they did. In fact, I think everyone who got to taste these guys is glad they made it to the top of the must-bake list.

These bars start with a base of a graham cracker crust with mini chocolate chips in it. Yes please. Next comes a cheesecake layer. Yes please. And last, but definitely not least, comes a layer of cookie dough crumbles. Yes Please.

The combination of these three layers results in amazingly delicious cookie bar that you will not be forgetting about any time soon. You get a great crunchiness from the graham cracker crust, then a great creaminess from the cheesecake layer, and then the delicious crumbliness from the cookie dough. I this this cookie dough recipe would be great to mix in to some ice cream. Like I mentioned, it yielded large crumbles of cookie dough, as opposed to the smooth cookie dough frosting that I’ve used on brownies and mini cupcakes.

A couple notes, I doubled this recipe since I was baking for a large group. I used a 9×13 pan and had to bake them for about double the baking time listed. I have shown the recipe below as a single batch. The original recipe has a chocolate drizzle over the top. I left it off literally because I forgot about it, but it would add another layer of indulgence to these bars.

Print Save

Chocolate Chip Cookie Dough Cheesecake Bars

Yield: 16

Ingredients:

For the Crust
1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
2/3 cup mini chocolate chips

For the Cookie Dough
5 Tbsp butter, room temp.
1/3 cup brown sugar
3 Tbsp sugar
1/4 tsp coarse salt
1 tsp vanilla extract
3/4 cup flour
1 cup chocolate chips

For the Cheesecake Filling
10 oz. cream cheese, room temp.
1/4 cup sugar
1 egg
1 tsp vanilla extract

Directions:

Preheat oven to 325.

For the crust
Grease a 8x8 pan with butter, line pan with parchment paper and butter the paper, leaving enough to extend over the sides.

Crush graham crackers into crumbs to make 1 & 1/2 cups. Add to butter and stir until crumbs are moistened. Stir in chocolate chips.

Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.

For cookie dough
Using mixer and the paddle attachment, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Adjust mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

For cheesecake
Using mixer, beat cream cheese and sugar until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30 minutes, or until set. Transfer to wire rack to cool completely. Place in the refrigerator to chill several hours.

Recipe adapted from Bake at 350

    Pin It

24 Responses to “Chocolate Chocolate Chunk Goat’s Milk Ice Cream”

  1. #
    1
    Eva @ Eva Bakes — June 19, 2013 at 8:07 am

    This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!

    • beantownbaker — June 19th, 2013 @ 10:23 am

      Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.

  2. #
    2
    Ashley Bee (Quarter Life Crisis Cuisine) — June 19, 2013 at 10:19 am

    Looks incredible, I need to find a local goat milk supplier…

    • beantownbaker — June 19th, 2013 @ 10:24 am

      Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.

  3. #
    3
    Zainab @ Blahnik Baker — June 19, 2013 at 12:45 pm

    This looks amazing and I love that you used goat milk..so interesting!

  4. #
    4
    bec — June 19, 2013 at 11:03 pm

    i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).

    • beantownbaker — June 20th, 2013 @ 6:58 am

      Going dairy free isn’t too bad honestly.

      Oh wow, bathing in goats milk sounds so luxurious!

  5. #
    5
    Nutmeg Nanny — June 20, 2013 at 9:46 am

    Oh wow, this looks so perfect! I’d love to try this soon 🙂

  6. #
    6
    Aimee @ Violet Femme — June 24, 2013 at 5:16 pm

    Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!

    • beantownbaker — June 24th, 2013 @ 8:24 pm

      You should definitely try it!

  7. #
    7
    Clarissa — June 24, 2013 at 7:51 pm

    Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer 🙂

    • beantownbaker — June 24th, 2013 @ 8:23 pm

      Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.

  8. #
    8
    Consuelo @ Honey & Figs — June 25, 2013 at 2:58 am

    Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!

  9. #
    9
    Mary — July 22, 2013 at 10:42 am

    In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!

    • beantownbaker — July 22nd, 2013 @ 1:14 pm

      Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.

  10. #
    10
    stone linda — September 4, 2013 at 7:30 am

    Hello,
    I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
    Reply back asap
    Thanks

    • beantownbaker — September 4th, 2013 @ 9:27 am

      I don’t sell anything.

  11. #
    11
    Eric — September 21, 2013 at 1:15 am

    My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.

    • beantownbaker — September 25th, 2013 @ 4:15 pm

      Fresh goat milk is not something I have tried. I would love to get my hands on some though!

  12. #
    12
    Patricia Butler — January 2, 2014 at 9:36 am

    I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.

    • beantownbaker — January 2nd, 2014 @ 1:36 pm

      I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.

  13. #
    13
    Julia — March 8, 2014 at 1:20 pm

    GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.

  14. #
    14
    Cindy — May 13, 2015 at 8:16 am

    I have dairy goats so will toss in my 2 cents worth 😉 Not all goat milk is the same!!! If you like the goaty taste, go ahead and buy your milk at the store. Personally I find the goaty taste vile and disgusting! So for those who want to try goat milk but don’t like that nasty goaty taste, you want raw milk, and the breeds vary in taste a lot. Nigerian Dwarf goats have the highest butterfat and do not have the goaty taste. Their milk is really good! Nubians are second best. It would be worth your while to find a local source of nice raw milk from either of those breeds. Healthier too, as raw milk has all the nutrients nature intended.

  15. #
    15
    LeAnn Harner — July 3, 2016 at 8:23 am

    With rare exceptions – goat’s milk should not taste goaty. I can’t comment about grocery store milk, but would urge you and your readers to look for direct-from-the-farm sources. There are a few goats with funny tasting milk – and those work great for making blue cheese! If a goat is healthy, has a good diet with the right balance of vitamins and minerals (very important!), and the milk is handled in a clean manner with quick cooling, it should have a rather sweet taste. I have Nubians and like Cindy above, appreciate the high butterfat. If you’re looking for a milk source – try realmilk.com. There’s also tips there for buying safe milk.

Leave a Comment