Chocolate Chip Cookie Cheesecake Bars with Toasted Coconut
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12 bars
  • 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
  1. Preheat oven to 350 degrees and line an 8x8 baking pan with parchment paper.
  2. Press cookie dough evenly into the prepared baking pan to form the crust.
  3. 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.
  4. Pour cheesecake over cookie dough crust, spreading evenly.
  5. 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.
  6. 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.
Recipe by Stuck On Sweet at