Easy Pillsbury Chocolate Chip Cookie Dough Cheesecake Bars

These Pillsbury chocolate chip cookie dough cheesecake bars are a fun way to spice up your go-to delicious dessert recipe collection! These bars are incredibly easy to make and also don't take as long as regular cheesecake. They bake quickly, cool a lot faster, and are ready to serve in a couple of hours. So, what are you waiting for?

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American

Keyword: Can you freeze cheesecake bars?, Do cheesecake bars need to be refrigerated?, How can you tell when cheesecake bars are done?, How do you cut a cheesecake bar?, pillsbury chocolate chip cookie dough cheesecake bars

Servings: bars

Author: cheesecakesworld

Equipment

13x9-inch rectangular baking pan
Non-stick baking paper
Non-stick cooking spray (or melted butter)
Measuring cups and spoons
Mixing bowls
Electric hand or stand mixer
Rubber or silicone spatula
Cooling rack
Plastic or saran wrap
Chopping board
Sharp serrated knife

Ingredients

2 rolls (16.5-ounces each ) Pillsbury Chocolate Chip Cookie Dough, refrigerated
16 ounces full-fat cream cheese, softened at room temperature
3/4 cups fine caster sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon lemon juice, optional
3/4 cup shredded coconut, optional but recommended

Instructions

Make the cookie dough crust
First, preheat your oven to 360ºF (180ºC). Then, line a large rectangular baking pan with non-stick baking paper and cooking spray.
With floured fingers, unroll the cookie dough sheets. Combine them by kneading them gently in a bowl until they come together. Then, remove 3/4 of the dough. Press this portion of dough directly into your lined cake pan.
Make sure that it fits tightly into the corners and that it is even in thickness. Set this pan aside until you need it later.
The remaining quarter of the dough can also be set aside. You will use this piece as a garnish for a crumbly texture.
2 rolls (16.5-ounces each ) Pillsbury Chocolate Chip Cookie Dough, refrigerated
Make the cheesecake batter
In a medium mixing bowl, combine the cream cheese and sugar. Beat them together until they become fluffy. The sugar should also have started to dissolve.
Then, add one egg at a time, mixing well between each addition. Finally, stir in the vanilla extract, lemon juice, and shredded coconut.
16 ounces full-fat cream cheese, softened at room temperature, 3/4 cups fine caster sugar, 2 large eggs, room temperature, 2 teaspoons vanilla extract, 1 teaspoon lemon juice, optional, 3/4 cup shredded coconut, optional but recommended
Assemble and bake
Pour the cheesecake batter over the cookie dough-lined baking pan. Then, smooth it out at the top to ensure it's even in thickness.
Next, crumble the remaining Pillsbury cookie dough over the cheesecake mixture.
Bake the cheesecake bars for 40-60 minutes, or until the cheesecake is finished baking.
2 rolls (16.5-ounces each ) Pillsbury Chocolate Chip Cookie Dough, refrigerated
Cool and portion the cheesecake bars
Remove the cheesecake from the oven and allow it to cool at room temperature. Then, cover it with plastic or saran wrap and place it in the fridge to chill for 2 hours.
Once cooled, remove it from the cake pan and cut it into equally sized squares or rectangular bars.

Notes

If you don't have the correct size baking pan, you can use this conversion chart to see what other cake pan you can use. You may also use multiple smaller pans if you have to.

Your cheesecake is finished baking once it reaches an internal temperature of 150ºF (65ºC). Alternatively, you can see whether or not it still jiggles. it should only wobble on the center inch or two. Anything more than this and the cheesecake needs to bake for longer.

These Pillsbury chocolate chip cookie dough cheesecake bars have to be stored inside the fridge. You can place them in an airtight container and keep them for up to 5 days! If you don't store them like this, the cheesecake will spoil quickly.