The ultimate dessert craving.
Yeah. This was definitely a craving. Cheesecake? Check. Chocolate Chip Cookie? Check. Coconut? Check. More chocolate? Check.
Chocolate Chip Cookie Cheesecake Bars are just so ridiculously good. How can they not be, ya know?
So yes, I was in the mood for a sweet treat but honestly didn’t want to make something from scratch. Sometimes there’s just not enough time in this world, do ya feel me?
I was at the store and walked by the cookie dough and thought first, ugh I love that cookie dough! Then I thought, I make simple chocolate chip cookie sundaes with this all the time, why can’t I just add a layer or something on top? And then…AND THEN… it dawned on me…CHEESECAKE.
So I went back home with my ingredients and did a little research and saw that Pillsbury had a recipe for these already. I slightly adapted it to make it my own and they turned out, as I said, ridiculously good.
The cookie dough is gooey in the center and the cheesecake is creamy and light. The crunchy, toasted coconut adds an extra layer of flavor and texture. I’m telling you these are simple and so good! The hardest part is waiting to eat them…
And then you will eat them all. 😉
Don’t forget you can save your favorite Stuck on Sweet recipes to your ZipList personal recipe box by clicking on the button on all my recipes.
- 16.5 ounce tube Pillsbury chocolate chip cookie dough
- 8 ounces cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla
- 1 egg plus 1 egg white
- pinch of salt
- ½ cup Semi-sweet chocolate chips (I used mini)
- ½ cup coconut, toasted
- Preheat oven to 350 degrees and line an 8x8 baking pan with parchment paper.
- Press cookie dough evenly into the prepared baking pan to form the crust.
- In a stand alone mixer fitted with a paddle attachment, mix cream cheese for 1 minute. Add sugar, salt, and vanilla and mix for another minute. Lastly add eggs, and mix scraping down sides if necessary.
- Pour cheesecake over cookie dough crust, spreading evenly.
- Bake for 40-45 minutes or until slightly golden on the sides. Cheesecake will lightly jiggle in the middle when you shake the pan. Remove from oven and immediately sprinkle chocolate chips and toasted coconut on top. Let cool completely then cover and place in refrigerator for at least 2 hours before cutting.
- To toast coconut, place it in a saute pan over medium low heat. Stir occasionally until coconut starts to turn golden brown. Watch carefully so it doesn't burn.
Source: Stuck on Sweet, Recipe slightly adapted from Pillsbury