The base is refrigerated chocolate-chip cookie dough pressed into an 8-inch pan, and it bakes into a golden cookie layer under the cheesecake.
Once the bars have cooled, a thin coat of milk chocolate ganache goes over the top with a few whole chips pressed in, and everything chills for at least 4 hours.
How to Make It
Cookie dough pressed into a lined 8-inch pan
Heat the oven to 325°F and line an 8-inch square pan. Press the cookie dough evenly over the bottom.
Filling beaten, mini chips folded in
Beat the cream cheese and sugar until smooth, beat in the eggs and vanilla, then fold in the mini chocolate chips. Spread over the cookie base.
Baked 35 to 40 minutes, cooled completely
Bake 35 to 40 minutes, until the cheesecake is set around the edges with a slight wobble in the centre. Let it cool completely.
Milk chocolate ganache spread, chips pressed on
Pour the hot cream over the chopped milk chocolate, let it stand 2 minutes and stir smooth. Spread a thin layer of ganache over the bars and press whole chips into the top.
Chilled at least 4 hours, then sliced
Chill for at least 4 hours before slicing.
Ingredient Notes
- Refrigerated chocolate-chip cookie dough
- Sixteen ounces, pressed straight into the lined pan as the base.
- Milk chocolate
- Four ounces, chopped, melted with a third of a cup of hot cream for the tan ganache layer.
- Mini chocolate chips
- Half a cup folded into the filling, plus 2 tbsp regular chips for the top.
Why This Recipe Works
- Pressing the cookie dough evenly means the base bakes at the same rate as the filling above it.
- Mini chips stay suspended in the cheesecake better than full-size ones, which tend to sink.
- Letting the hot cream sit on the chopped chocolate for 2 minutes melts it evenly before stirring.
- Spreading the ganache thin gives a soft tan layer that slices cleanly once chilled.
Frequently Asked Questions
What is the thin top layer?
Milk chocolate ganache: chopped milk chocolate melted with hot cream and spread thin.
Is there peanut butter in these?
No. The ingredients include no peanut butter or other nuts.
When can I cut them?
After at least 4 hours in the refrigerator, once the filling and ganache are firm.
Storage and Reheating
Refrigerate
Keep the bars refrigerated at 40°F or below.
Success Tips
- Flour your fingertips lightly to press the cookie dough without it sticking.
- Lift the chilled slab out with the lining before cutting.
- Wipe the knife between cuts to keep the ganache edge neat.
Serving Ideas
Cut the chilled slab into 16 squares and serve cold, with the cookie base, cheesecake and ganache layers visible at each cut side.
