Chocolate Chip Cheesecake Bars are the ultimate fusion dessert—pairing buttery chocolate chip cookie dough with a creamy, tangy cheesecake layer. Baked together in one pan, these bars are ideal for parties, potlucks, or any time you’re craving something indulgent yet easy to make.
Why You’ll Love This Recipe
Two desserts in one: A rich cheesecake layer sandwiched between soft, chewy cookie layers.
Perfect for sharing: Makes 24 bars—ideal for gatherings or gifting.
Make-ahead friendly: Chills well for clean slicing and can be made a day in advance.
Easy preparation: Simple, everyday ingredients and minimal equipment required.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cookie Base and Topping:
2¼ cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1 tbsp pure vanilla extract
2 cups semi-sweet chocolate chips
Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
1 large egg
1 tsp pure vanilla extract
Directions
Preheat and Prepare the Pan:
Preheat oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Lightly grease the paper or the pan.
Make the Cookie Dough:
In a large bowl, whisk together the flour, baking soda, and salt.
In a separate bowl, combine melted butter with brown sugar and granulated sugar. Whisk until smooth and creamy.
Add eggs and vanilla extract to the sugar mixture and stir until well combined.
Gradually add the dry ingredients, mixing until just incorporated.
Fold in chocolate chips.
Reserve 1 to 1¼ cups of dough for the topping.
Make the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese until smooth.
Add granulated sugar, egg, and vanilla extract. Beat until creamy and uniform.
Assemble the Bars:
Press the larger portion of cookie dough into the bottom of the prepared baking pan to form the base.
Pour and spread the cheesecake filling evenly over the dough base.
Crumble the reserved cookie dough over the top of the cheesecake layer.
Bake:
Bake for 35–40 minutes, or until the top is golden brown and the cheesecake layer is set.
The center may jiggle slightly—it will firm as it cools.
Cool and Chill:
Allow bars to cool completely at room temperature in the pan.
Refrigerate for at least 2 hours to allow the bars to firm for clean slicing.
Slice and Serve:
Use the parchment overhang to lift the bars out of the pan.
Slice into squares and serve chilled or at room temperature.
Servings and timing
Yield: 24 bars
Prep time: 20 minutes
Cook time: 40 minutes
Chill time: 2 hours
Total time: Approximately 3 hours (including chilling)
Variations
Add nuts: Fold in chopped walnuts or pecans for extra texture.
Use flavored chips: Swap semi-sweet chocolate chips with white chocolate, butterscotch, or dark chocolate chips.
Fruit swirl: Add a swirl of raspberry or strawberry jam into the cheesecake layer before baking.
Gluten-free: Use a gluten-free all-purpose flour blend.
Mini version: Bake in muffin tins lined with paper cups for individual servings.
Storage/reheating
Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Wrap individual bars tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight.
Serving: Serve cold for a firmer texture or let sit at room temperature for a softer bite.
FAQs
Can I use store-bought cookie dough?
Yes, but homemade yields a better texture and flavor. If using store-bought, reserve some for the top layer.
Do I need to use parchment paper?
It helps with easy removal and clean slicing but isn’t strictly required if your pan is well-greased.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and taste, but low-fat can be used with minor changes in richness.
Why do I need to chill the bars?
Chilling allows the cheesecake layer to fully set, making it easier to slice and enhancing the overall texture.
Can I double the recipe?
Yes, but you’ll need a larger pan or bake in two 9×13 pans. Increase baking time slightly if using a deeper pan.
Can I make this without eggs?
Eggs help bind the layers, but you can try using egg substitutes such as flax eggs or commercial egg replacers.
Are these good for parties or potlucks?
Yes, they hold up well at room temperature for a few hours and are easy to transport and serve.
What’s the best way to slice them cleanly?
Chill thoroughly and use a sharp knife wiped clean between cuts.
Can I add cocoa powder to the cookie base?
Yes. Replace 2–3 tablespoons of flour with cocoa powder for a chocolate-flavored base.
Can I make this recipe dairy-free?
Use dairy-free cream cheese, butter, and chocolate chips. Use a plant-based milk alternative if necessary for the dough texture.
Conclusion
Chocolate Chip Cheesecake Bars are a decadent dessert that combines two timeless favorites in one easy-to-make recipe. With a buttery cookie base, creamy cheesecake center, and a chocolate-studded top, these bars offer the perfect balance of richness and sweetness. Make them for your next gathering or treat yourself to a little everyday indulgence—you won’t be disappointed.
[tasty-recipe id=”18957″]