🍪 Christmas Cookie Cheesecake Bars 🧀
Ingredients
1 (16 oz) package refrigerated chocolate chip cookie dough (standard 24-count size)
1 cup holiday-themed M&Ms (red and green mix), divided
8 oz (227 g) brick-style cream cheese, softened to room temperature
⅓ cup (67 g) granulated sugar
2 tablespoons (25 g) packed light brown sugar
¼ teaspoon fine sea salt
1 large egg, at room temperature
1 teaspoon vanilla extract
Instructions
Prep the Pan:
Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving overhang on two opposite sides for easy removal. Lightly grease if desired.
Prepare the Cookie Dough:
Break the cookie dough into small chunks and place in a medium bowl. Add ¾ cup of the M&Ms and gently mix until evenly distributed.
Form the Base:
Press half of the cookie dough mixture evenly into the bottom of the prepared pan, creating a solid, uniform layer.
Make the Cheesecake Filling:
In a separate bowl, beat the softened cream cheese, granulated sugar, brown sugar, and salt with an electric mixer on medium speed until smooth and creamy (about 1–2 minutes). Add the egg and vanilla extract and mix on low just until combined—do not overbeat.
Assemble the Layers:
Pour the cheesecake mixture over the cookie base and spread gently into an even layer with a spatula.
Take the remaining cookie dough and break it into small, flattened pieces. Scatter them evenly over the cheesecake layer.
Press the remaining ¼ cup of M&Ms lightly into the top cookie pieces.
Bake:
Bake for 30–35 minutes, or until the edges are golden brown and the cheesecake center is set (a slight jiggle in the very center is okay—it will firm up as it cools).
Cool and Chill:
Let the bars cool completely in the pan at room temperature (about 1 hour), then refrigerate for at least 2 hours to fully set the cheesecake layer.
Serve:
Use the parchment overhang to lift the entire slab from the pan. Cut into 16 squares and serve chilled or at room temperature.
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