Layers of creamy tart cheesecake and soft chewy cookies make these Key Lime Cheesecake Cookie Bars a delicious dessert recipe to make and share.
These Key Lime Cheesecake Cookie Bars are some of my favorites to make. For some reason though I haven't made them in forever.
A few weeks ago I was wanting to make my hubby a yummy treat for us to enjoy after the kids went to bed.
He loves cheesecake, and I love chocolate chip cookies. These cookie bars are the perfect mashup of recipes for us!!!
I made and posted these Chocolate Chip Cheesecake Bars a few years ago.
But this time I wanted to jazz them up. Enter in the key lime and sprinkles...and home made chocolate chip cookie dough!!!
My husband LOVES key lime pie so, it was kind of a no brainer to try adding it into this bar.
And sprinkles make everything just that much more fun!!!
Recipe
Key Lime Cheesecake Cookie Bars
Layers of cookies and cheesecake make these Key Lime Cheesecake Cookie Bars a fun summer dessert.
Ingredients
For the Cookie Dough
- ½ cup unsalted butter
- ½ cup shortening
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups all purpose flour
- 2 cups chocolate chips
- ¼ cup colored sprinkles
For the Cheesecake
- 1 - 8 ounce package cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- ¼ cup key lime juice
- 2 Tablespoons all purpose flour
Instructions
- Preheat oven to 350 degrees. Spray an 8 inch pan with nonstick spray.
- Beat the butter, shortening, sugars, and vanilla until creamy. Add the eggs one at a time while slowly beating.
- Mix together the baking soda, salt, and flour, and add a little bit at a time to the butter mixture until it is all incorporated.
- Stir in the chocolate chips and sprinkles by hand. Press half the cookie dough into the prepared pan.
- In a mixing bowl, beat the cream cheese, flour, and sugar until light and fluffy. Add the egg and the lime juice and beat until creamy.
- Pour the cheesecake batter on top of the dough in the pan. Crumble the rest of the cookie batter over the cheesecake.
- Bake for 40-45 minutes. Let cool on a wire rack for an hour, then refrigerate to until chilled completely.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 459Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 68mgSodium: 170mgCarbohydrates: 56gFiber: 2gSugar: 38gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Angela
Just made them. Turned out mostly like the picture, so that is great.
My thoughts:
* I would just use the cookie as a base and not add the topping. We found there was too much cookie. I didn't even use all the dough as I made cookies on the side with it because there was so much.
* I would like to try it with a spring-form pan in the future, again making it more like a cheesecake than a square.
* adding sprinkles to cookie dough will be a new staple in my family.
Jackie
If these are made without the chocolate chips should anything be added in their place?
Jocelyn
You could totally leave them out and the bars will be fine. But white chocolate chips would be a good option if you wanted something in it. I hope you enjoy the cookie bars!
Erin
Just made these! My boyfriend's three favorite desserts are cheesecake, chocolate chip cookies and key lime pie! And his birthday just so happens to be tomorrow 🙂 However, the cheesecake layer turned out REALLY thick--practically overflowing over the pan! I followed the recipe exactly, not sure what happened! I may have to remake them using only half of the cheesecake layer recipe. Everything tasted delicious separately though, can't wait to try them all together!
Jocelyn Brubaker
Something doesn't sound right...there is only 1 package of cream cheese for the cheesecake, so it shouldn't be flowing out of the pan. I have made these many times in the 8 inch pan without them overflowing. Go ahead and let it cool all the way before making them again. Keep me posted though!!!
Erin
I used 1 8 oz package of cream cheese! I don't know what went wrong. You used an 8x8 inch pan, right? I have them in the fridge now, hoping they deflate! I will keep you posted 🙂
Jocelyn Brubaker
Yes, I used an 8x8 pan for these ones. That will make them pretty thick with the cookie and cheesecake. I think once they chill completely they will taste fine! Another way you can get thinner bars is by using a 9x13 pan and only baking 25-30 minutes. I have done that for other ones that I have posted.
Erin
After I let them sit in the fridge, they set well! I think I went wrong somewhere because they are thicker than they are in your picture, but still delicious 🙂 Thanks so much for the recipe!
maura
what temperature do you cook these on.. its not mentioned.. thanks
Jocelyn Brubaker
I am sorry about that. It should be 350*. I went ahead and fixed the recipe.