Chocolate chip cookies. Cheesecake. It’s really such a classic combination.
This is an easy one you can stick in your freezer today and check off your list. Really, the concept is simple and it’s not new. Chocolate chip cookie dough on the bottom. Cheesecake filling. More chocolate chip cookie dough crumbled on the top.
It just happens to be a combination that’s really, really good.
Of course, the BCP version had to be 1) No Mixer. 2) If not exactly 9×13 then 9×13-ish.
First, we had to decide which chocolate chip cookie recipe to use and which cheesecake filling to use. Because, we have lots. We decided to use the Chocolate Chip Cookie recipe from Dairy Made Easy because it’s both no-mixer and dairy (may as well get that butter flavor in!).
We’re using the cheesecake mixture from these mini cheesecakes. Because it’s simply… the simplest! Plus, if you use whipped cream cheese, you can mix the batter together in a bowl! No mixer needed! (Yup, they already whipped it for you.)
We’re making this in two 8×8 pans rather than a 9×13 so it bakes nice and evenly. We don’t want to be left with gooey cheesecake in the center when the edges are golden and set.
First, prepare the cookie dough.
Use a fork or spatula to mix, whatever you have handy.
Notice we use the hacks we feature, like this one?
When we were preparing this, Leah poured the vanilla into the cap. Renee said, “Why did you bother? Why not just squirt it?” Bottomline: We don’t really measure vanilla. A squirt or capful, whichever method you use, is perfectly ok.
Add the chocolate chips and mix to combine.
Roughly, ⅔ of the cookie dough is going to be used for the crust on the bottom and ⅓ for the crumble on top. But in case people were going to ask us, “Exactly how much?” we measured.
In the end, we used 1 ¼ cups cookie dough in each 8×8 pan and we sprinkled ¾ cup dough on top. But really, you do not need to be so precise.
The cheesecake filling also comes together in a bowl.
Pour half into each pan.
Crumble remaining dough over cheesecake filling.
Now, let’s bake!
(Yes, these are going to be super popular!).
Chocolate Chip Cheesecake Squares
Ingredients
- 1 cup brown sugar
- 1 cup sugar
- ½ cup oil
- 1 stick (½ cup) melted butter
- 2 eggs
- 1 tsp vanilla extract
- 2½ cups flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup chocolate chips
Cheesecake Filling:
- 1 (8 ounce) container whipped cream cheese
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Grease 2 8×8 baking pans.
- In a bowl, combine sugars, oil, and butter. Mix to combine. Add in eggs and vanilla. Add flour, baking soda, and salt and mix to combine. Add the chocolate chips and combine.
- In another bowl, combine cheesecake filling ingredients.
- Press ⅔ of the cookie dough into the pans (about 1 ¼ cup dough in each pan). Pour cheesecake filling on top and spread so it’s even across the top. Crumble remaining dough over cheesecake filling. Bake for 35-40 minutes (We tested this in disposable pans. Baking time will be less in a glass or metal pan.)
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it looks so good. will be making this for shavous. such a good freezer friendly recipe
Between carpools are mind readers!!!!! Just what I needed! Thanks for always saving the day!!! Love you guys!!
Would this work with pareve cream cheese? My daughter is allergic to dairy and Shavuos is so hard for her.
I find that for most basic cheesecake recipes, you can substitute pareve cream cheese for milchig. But if this recipe calls for whipped cream cheese, you may have to whip the pareve cream cheese to get the right texture.
I made this for Shavuos with Tofutti cream cheese due to a dairy allergy and although I wouldn’t know the intended consistency and taste, the recipe came out tasting good! I did whip the cream cheese for a little with a hand mixer.
I have the same problem! I wish someone would formulate pareve “milchig” recipes for those of us who can’t eat dairy! All I can tell you is that the parve cream cheese did NOT work in the cheese rugelach recipe I tried. Sigh…
YES. It would be perfectly fine with Tofutti or Wayfair cream cheese (I make the pareve version of this filling all the time).
The reason we used whipped cream cheese is so that you can mix the filling in a bowl and you don’t have to take out your Kitchen Aid.
If you use pareve cream cheese, you should use a mixer.
Amazing thank you!
Do you find a difference between the 2 companies? Which do you prefer?
Yummm or you can do what my mom would do and add in chunks of dairy chocolate instead of chocolate chips
What do you use in Israel for whipped cream cheese?
Buy cream cheese and whip it yourself
the regular cream cheese that Israeli brands make is whipped – they don’t sell “regular” American type block cream cheese, unless it’s imported from America
Which cheese would be best is Israel?
Can we use Gevina Levana 9%
gevina levana is not similar to whipped cream cheese
Use gevina shamenet. It come in oval containers – just get the plain flavor 😉
Napoleon 23% would probably do the trick. Gvinah levanah is too watery and doesn’t have a high enough fat content to use in America recipes.
Hey!
This looks deeeliiicccous…but definitely not on my diet :))
Anyone know of a really good healthy/healthy-ish cheese cake recipe.
Bonus if it’s Israeli ingredients:)
This is Israeli Weight Watchers’ cheesecake recipe https://www.cookshare.co.il/?recipe=%D7%A2%D7%95%D7%92%D7%AA-%D7%92%D7%91%D7%99%D7%A0%D7%94-%D7%A9%D7%9C-%D7%A9%D7%95%D7%9E%D7%A8%D7%99-%D7%9E%D7%A9%D7%A7%D7%9C
Any suggestions how to convert the cheese filling with israeli products?
Thanks!
Napoleon cheese. Use the highest fat content.
Looks amazing and so simple. Can I use oil instead of butter?
Wondering the same. If anyone tries it using oil please let me know how it worked out.
I made it with 1/2 cup oil and 1/2 cup applesauce. Worked perfectly! And with the pareve cream cheese – and I doubled the cream cheese part as Henchy suggested (Thank you!!!) since it looked kind of measly. It came out amazing, I’ll need to make more since so much disappeared last night 🙂 Tasted totally milchig too.
The only thing was that the dough topping didn’t really “crumble” as the recipe says – maybe because less fat? So I just put blobs of the dough on the cream cheese filling and it all baked together and worked fine. Enjoy!
I use gevina levana for my american cheescake recipe, and add a bit of flour to thicken. Delicious every time!
I tweaked the recipe Alitalia
For the cookie dough I only added a ¹/4 cup white sugar and added a whole pack instant vanilla pudding, the pudding makes the best moistiest cookies
I would prob double the cheese layer so there is a thicker layer of cheese… definitely gonna make for shabbos….
Thank you Bcp!!!!!! Awesome!!!!
Just made this. Smells heavenly!!!
Just made it and doubled the cheese filling so there is more cheese to cookie ratio… divine!!!
I made half the dough and used it for mini crusts…Then choc shavings and other toppings on top! Yum!
Can I make it in cupcakes holders?
If someone wants some delicious pareve cheese recipes. You can go onto this blog and get some ideas.
https://allergic2allergies.com/sub_Category_blogs/shavous/
Lookes yum!! Can I make this in a 9×13 insted of 2 8×8’s?
Says in the intro:
We’re making this in two 8×8 pans rather than a 9×13 so it bakes nice and evenly. We don’t want to be left with gooey cheesecake in the center when the edges are golden and set.
Henchy and Mindy, you doubled the cheese filling-did you adjust the baking time?
No I didn’t need to.
But every oven is different, so check it at the earliest time.
Anyone tried this in a toaster oven?
Top crumbs and cheese were perfect, the bottom didn’t cook evenly and was gooey, definitely different consistency than the pictures….
I made these in my toaster. Turned my toaster on for a few minutes before to preheat and then followed baking times. Came out perfect and delicous!
delicious! should these be frozen or refrigerated?
I made it into cupcakes. I first sprayed the cupcake foil pans with olive oil then i used kineret cookie dough for bottom part and cut it into little pieces for the crumbs on top. I made the cheese part out of wayfare pareve cream cheese. I added a little more sugar and vanilla sugar to the cheese mix. I felt it wasn’t sweet enough. It came out amazing. Wait till it cools off and you can then slide it out of the tin.
Does this recipe call for dark brown sugar or demarara?
Made them in cup cakes and it came out good.
Hi how long did you bake them in the muffin tins?
How long do I bake them in muffin tins?
I was wondering if I could use all oil instead of half butter (making pareve anyway). I compared with your 9 x13 chocolate chip bars that we love and it’s exactly the same, but this is a double batch. So that’s a yes on the oil. Except that makes one 9 x 13 so why doesn’t this make TWO 9 x13s? Why only two 8 x 8s?? Also, you didn’t double the chocolate chips… now why is THAT???
I made this recipe twice. Once as it’s written here and once I doubled the cheese mixture. I don’t like how it baked. It took longer to get done and the cookie dough on top sunk into the cheese mixture. I don’t plan on making it again lol I think four pans is enough;) but I would try next time doing 1 1/2x the cheese filling so you have a bit more cheese but not too much…. The reminds me of a delicious mini muffin that circa in Lakewood makes upon special order. It’s a chocolate chip cookie bottom, cheesecake filling and a brownie on top. Absolutely divine!
How long do I bake it if covering it bec I don’t have a milk oven and toaster doesn’t come out good?
These are delicious! I’ve made it multiple times and they’re always a hit! And they’re simple to make
Why do the chunks of top layer sink into the cheese layer while baking?
Yum, these look so good! Would you refrigerate or freeze if made in advance?
I’m wondering the same…
I just made this. The top looks very dark and almost burnt, but the center cheesecake still looks raw and jiggly. I hope it tastes good.