Menu Enter a recipe name, ingredient, keyword...



Google Ads
Rate this recipe 4.5/5 (2 Votes)


  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup coconut, optional
  • 1/2 cup nuts, optional
  • 1 (16.5 ounce) roll refrigerated chocolate chip cookie dough


Servings 16


Step 1

Preheat oven to 350 degrees. Beat cream cheese, sugar, cornstarch, egg, and vanilla. Stir in coconut. In greased 8 or 9" square pan, break up half of cookie dough and mix with nuts. Press dough firmly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Cut into 4 rows by 4 rows. Store in refrigerator.

Variations: Decrease sugar to 1/2 cup. Using 1/2 cup raspberry jelly, drop mounds by tablespoon & swirl into cream cheese mixture.

Substitute sugar cookie dough, mix in 1 cup chocolate chips.


Review this recipe

Pumpkin Oreo Cheesecake Bars White Chocolate-Raspberry Cheesecake Bars