Chocolate Chip Cookie Cheesecake Bars are a combination of my two favorite desserts: cookies and cheesecake. With this recipe you no longer have to pick between your two favorites!
The cookie dough crust and topping is soft, chewy and full of chocolate chips and the cheesecake layer is creamy, delicious and made with just a few easy ingredients.
These bars are:
- Always a hit!
- An easy make-ahead dessert recipe
- The perfect marriage of cheesecake and cookies
- A crowd pleasing dessert
- Freezer-friendly
- The dessert you need but you never knew you needed!
What’s not to love, right? These bars are easier to make than a cheesecake and you get to enjoy both of your favorites in one bar form!
I love how easy it is to make bar desserts! Some other favorites are my Banana Chocolate Chip Bars , Cookies & Cream Bars , and Key Lime Pie Bars .
Ingredients you will need
Scroll all the way down for full printable recipe and ingredient list
For the cookie layer:
- Uses all common cookie ingredients such as flour, baking powder, salt, vanilla etc.
- Cornstarch : I use cornstarch in all my cookie recipes to make thick and chewy cookies!
- Chocolate chips (milk chocolate, semi-sweet, or dark chocolate chips)
For the cheesecake layer:
- Cream cheese: plan to take the cream cheese out in advance so it’s softened!
Step by Step Directions
- Remove the cream cheese from the fridge to soften at room temperature for at least 60 minutes. Pro tip: cut the block into small cubes so it softens faster!
- Preheat the oven and grease an 8×8 or 9×9 inch baking pan.
- Make the cookie dough first.
- Then make the cheesecake filling
- Press ~2/3 of the cookie dough down onto the bottom of the prepared pan.
- Pour the cheesecake filling over the crust in an even layer.
- Take remaining cookie dough, flatten slightly and place on top of cheesecake layer.
- Bake until cheesecake is set and golden brown on top.
Expert Tips
- Try not to over bake the bars: You want to bake long enough so the cheesecake layer is set, but not too long because we don’t want the cookie layer to become dry and crumbly. Bake until golden brown on top. Bars will continue to cook in the pan when you remove the bars from the oven to cool.
- Cool bars completely: I know, waiting is the hard part! I recommend cooling on the counter for 45 minutes – 1 hour, and then you can also chill an additional 1-2 hours in the fridge before cutting and serving. This helps to get clean cuts in your bars and they will simply taste better! (This also means this recipe a great make-ahead recipe)
- Customize your cookie dough: Use your favorite cookie dough recipe or add in nuts, butterscotch chips , etc.
- Use a sharp knife to get nice and clean cuts.
- Be sure to set the cream cheese out about an hour prior to baking to get it softened to room temperature.
More Cookie Recipes You Will Love
Bakery Style Snickerdoodles
Soft and Chewy Lemon Crinkle Cookies
Pumpkin Snickerdoodle Cookies
Best Ever Giant Funfetti Cookies
Kroll’s Kookies
Holiday White Chocolate Cranberry Cookies
Gingerbread Man Cookies
Chocolate Andes Mint Cookies
the goods
Hand Mixer
9×9 inch pan
Team semi-sweet or milk chocolate chips?
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Photography: photos taken in this post are by Megan from The Broke Girl Table.
Chocolate Chip Cookie Cheesecake Bars
Ingredients
For the cookie dough
- 2 cups all-purpose flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter, cold, cut into cubes
- 1/2 cup brown sugar, packed (light or brown)
- 1/4 cup granulated white sugar
- 1 large egg
- 1 large egg yolk (no white)
- 1 tsp. vanilla extract
- 2 cups chocolate chips
For the cheesecake layer:
- 8 oz. cream cheese, softened
- 1/2 cup granulated white sugar
- 1 large egg
- 1 Tbsp. flour
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 325°F and grease an 8x8 or 9x9 inch baking pan. Or you can line with parchment paper.
- Make the cookie dough first. In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder and salt. Set aside. 2 cups all-purpose flour, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- Cream the butter and sugars in a stand mixer using the paddle attachment until light and fluffy, ~2-3 minutes. 8 Tbsp. unsalted butter, cold, cut into cubes, 1/2 cup brown sugar, packed (light or brown), 1/4 cup granulated white sugar
- Add in the egg, egg yolk and vanilla extract and mix again. 1 large egg, 1 large egg yolk (no white), 1 tsp. vanilla extract
- Gradually add in the dry ingredients.
- Add in chocolate chips just until combined. Set cookie dough aside. 2 cups chocolate chips
- Make the cheesecake filling: using a hand mixer, beat the cream cheese and sugar until light and fluffy. Add in the egg, vanilla and flour and mix again until incorporated and smooth. 8 oz. cream cheese, softened, 1/2 cup granulated white sugar, 1 large egg, 1 Tbsp. flour, 1 tsp. vanilla extract
- With lightly floured fingers, press ~2/3 of the cookie dough down onto the bottom of the prepared pan.
- Pour the cheesecake filling over the crust in an even layer.
- Take remaining cookie dough, flatten into discs and place on top of cheesecake layer. Repeat until cheesecake layer is mostly covered with cookie dough (there will be some gaps, that’s OK).
- Bake for ~ 35-40 minutes* or until cheesecake layer appears set. Cool at least 1 hour at room temperature before cutting into bars. You can also chill the bars before cutting to ensure clean cuts.
- When ready to serve, cut into small squares and enjoy! Store in an air-tight container in the fridge.
Video
Notes
- Storage: Bars can be stored in the fridge for up to 5 days and in the freezer for up to 3 months.
- Feel free to use your favorite cookie dough recipe or a high quality store bought cookie dough to save time!
