Chocolate Chip-Coconut Cheesecake Bars

"Make with or without coconut. These are excellent. I had these at a party the other night then found in Pillsbury Recipes with Crescents, Biscuits, and more. They are to excellent."
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Ready In:
16 squares


  • 1 (8 ounce) package cream cheese, softened
  • 12 cup sugar
  • 1 egg
  • 12 cup coconut (optional)
  • 1 (18 ounce) package refrigerated chocolate chip cookie dough


  • Heat oven to 350°F.
  • In a small bowl, beat cream cheese, sugar, and egg until smooth.
  • If using coconut stir inches.
  • Remove half of the dough from wrapper.
  • Press half of the dough into bottom of an ungreased 9 or 8 inch square pan.
  • Spread cream cheese mixture over dough.
  • Crumble and sprinkle remaining half of cookie dough over cream cheese mixture.
  • Bake at 350°F for 35-40 minutes or until golden brown and firm to the touch.
  • Cool 30 minutes.
  • Refrigerate at least 1 hour until chilled.
  • Cut into bars and serve chilled.

Questions & Replies

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  1. Loves2CookNBake
    These were good. I made them without the coconut. I found after they set out for abit, they got really squishy and weren't as good as they were when they were cold. Easy recipe to do though.
  2. Heather Beldin
    These were ok.. I made these for christmas eve. family get together and they were barely touched..I tried one and now I understand why.. They looked great but the taste I dont know if it was too rich or not.. I didnt use coconut but am gonna try again with coconut then rate it..
  3. MICHELLE burgard
    These bars were excellent but i made a few changes. I made my own chocolate cookies dough according to a toll house recipe for the bars, and i used only 1/4 cup of coconut. These were really good but I think i might sprinkle a little extra chocolate chips on top next time.


Found this site am addicted! Like recipes that are tried and true. Don't really like elaborate dishes. Live in Connecticut with husband and 2 daughters.
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