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Courtesy of Chips Ahoy!® Print | Email

Prep Time: 15 min.
Total Time: 3 hrs.
Serves: 20


  • 18 Chips Ahoy! Cookies, divided
  • 2 packages (8 ounce each) brick cream cheese
  • 3/4 cup sugar
  • 2 eggs
Shop Ingredients


  1. Heat oven to 350°F.
  2. Line 9-inch square pan with foil, with ends of foil extending over sides. Coarsely chop 14 cookies; spread onto bottom of prepared pan. Coarsely chop remaining cookies; reserve for later use.
  3. Beat cream cheese and sugar in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour cream cheese batter over chopped cookies in pan; top with reserved chopped cookies.
  4. Bake 25 to 30 min. or until center is almost set. Cool slightly. Refrigerate 2 hours. Use foil handles to remove cheesecake from pan before cutting into bars.


All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines and leftovers should be stored in the refrigerator. Note that all or some ingredients or varieties may not be available in every store. We reserve the right to correct typographical, pictorial and other errors.

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