Chocolate Chip Cookie Dough Bites

Has anyone been using Spotify? I kind of love it.

So these treats were the ones I took to my sister’s birthday party. I think I wanted an excuse to buy graham crackers. I’ve been eating between 2-4 sheets of them a day since I bought the box. I feel like a kid eating them, but I don’t even care. I’ll embrace my inner 8 year old.

I de-cheesed these with the use of Tofutti Better than Cream Cheese. It’s a perfectly acceptable substitute when I’m cooking/baking with cream cheese. I can’t stand it by itself on a bagel or the like. It’s got a funky flavor by itself. I did notice I needed to bake them an extra five minutes. Maybe it was the substitution? I’m not too sure. These end up being super gooey and rich (shocking, right?) and oh-go-good. If you’re taking them somewhere, do try to make them early enough so they can camp out in the fridge. I didn’t have that luxury, so when I had a leftover the next day I figured out the key to their success. They also get gross really quick. I had to toss the remaining two within two days of making them. That’s cheesecake for you, I guess.

Inspiration: My Baking Addiction


  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons butter, melted
Cookie Dough:
  • 5 tablespoons butter, softened
  • 1/3 cup brown sugar
  • 3 tablespoons sucanat
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup spelt flour
  • 1 cup dark chocolate chips
  • 8oz Tofutti Better than Cream Cheese
  • 1/3 cup sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325°.
  2. Line an 8×8 baking pan with parchment so there is an overhang and spray with cooking spray.
  3. Mix the melted butter and graham cracker crumbs together until moist.
  4. Press into the bottom of the pan to make the crust.
  5. Bake for 6 minutes, then remove to cool.
  6. In the bowl of a stand mixer, combine the butter, both sugars, salt, and vanilla until smooth.
  7. Add in the flour. Mix to combine.
  8. Add the chocolate chips by hand. Set aside.
  9. In another bowl, mix the cream cheese, sugar, and vanilla until smooth.
  10. Add in the egg. Mix until just combined.
  11. Pour the cheesecake over the graham cracker crust.
  12. Drop the cookie dough in teaspoon sized chunks all over the top. It’ll be full.
  13. Bake for 35 minutes, until the top is drying out and the cheesecake is set.
  14. Allow to cool completely before slicing into desired pieces.
  15. Serve room temperature or store in the fridge. Do the fridge. Trust me.

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