• Preparation Time 15 minutes
  • Makes 20 bites


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cookie dough
  • 1/2 cup butter, softened
  • 1/2 cup Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 1/4 cup brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 3/4 cup Robin Hood® All Purpose Flour
  • 1 tsp baking powder
  • 1 cup semi-sweet chocolate chips
  • Cheesecake Filling
  • 8 oz cream cheese, softened
  • 2/3 cup Eagle Brand® Regular or Low Fat Sweetened Condensed Milk (remaining amount from 300 mL can)
  • 1/4 cup plain yogurt
  • 1 egg
  • 2 tbsp Robin Hood® All Purpose Flour
  • 1 tsp vanilla extract

Serving Size: 20 bites


Serving Size: 20 bites

  • Preheat oven to 350ºF (180ºC). Line a 9" x 9" (2L) baking dish with parchment paper, overlapping 2 sides for easy removal from pan.
  • Cookie Dough:
  • Beat butter, sweetened condensed milk and brown sugar until well combined. Add egg and vanilla, beat well. Add flour and baking powder, beat just until dough is combined. Mix in chocolate chips. Press 1 ½ cups (375mL) dough in prepared pan. Reserve remaining dough for topping.
  • Filling:
  • Beat cream cheese and sweetened condensed milk until smooth. Beat in remaining ingredients. Pour cream cheese mixture over base. Drop reserved dough on top of mixture. Do not worry if some of the cheese mixture shows through.
  • Bake in preheated oven for 30 minutes or just until topping is golden and cheesecake is firm to the touch. Chill at least 6 hours or overnight in the refrigerator before serving.


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