If you’re a fan of chocolate chip cookies and creamy cheesecake, Chocolate Chip Cheesecake Bars are your dream dessert. These indulgent bars combine the best of both worlds: a chewy, buttery chocolate chip cookie crust and topping with a rich, smooth cheesecake center. Whether you’re baking for a potluck, family gathering, or just to satisfy a sweet craving, this recipe delivers both comfort and decadence in every bite.
What makes these bars even more appealing is how easy they are to prepare. You don’t need a springform pan or water bath like traditional cheesecakes. Instead, everything comes together in one pan, making cleanup a breeze. Plus, they store well, freeze beautifully, and taste even better the next day!
Recommended Kitchen Tools
- 9×9 or 8×8-inch square baking pan
- Parchment paper
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Offset spatula (optional for smoothing layers)
- Wire rack for cooling
- Sharp knife for clean slicing
Ingredients
For the Chocolate Chip Cookie Dough:
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 â…“ cups (170g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (175g) semi-sweet chocolate chips
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- â…“ cup (65g) granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- Pinch of salt
Preparation
Step 1: Prep Your Pan
Line a square baking pan with parchment paper, leaving some overhang on the sides. This helps you lift the bars out easily once they’re baked and cooled.
Step 2: Make the Cookie Dough
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla extract, beating until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Set aside about 1 cup of the dough for the topping. Press the rest evenly into the bottom of the prepared pan.
Step 3: Make the Cheesecake Filling
- In a clean mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the egg, vanilla, and a pinch of salt, mixing until smooth.
- Pour the cheesecake mixture over the cookie dough base and smooth the top.
Step 4: Add the Cookie Topping
Crumble the reserved cookie dough over the cheesecake filling. Don’t worry about covering it completely—those creamy pockets of cheesecake peeking through are what make these bars look so irresistible.
Step 5: Bake
Bake in a preheated 350°F (175°C) oven for 30–35 minutes, or until the top is lightly golden and the center is just set.
Cool completely on a wire rack, then refrigerate for at least 2 hours before slicing.
Tips for Success
- Use room temperature ingredients – Especially the cream cheese and eggs, for a smoother filling.
- Don’t overmix – Stir the cheesecake filling just until combined to avoid incorporating too much air.
- Chill before cutting – Let the bars firm up in the fridge to ensure clean, neat slices.
- Use parchment paper – Makes lifting and slicing so much easier.
- Customize your chips – Milk, dark, or mini chips all work. You could even toss in some chopped nuts!
Flavor Variations
Peanut Butter Twist
Swirl ¼ cup of creamy peanut butter into the cheesecake layer for a peanut butter-chocolate explosion.
Oreo Cheesecake Bars
Replace ½ cup of chocolate chips with chopped Oreos in the cookie dough. Crumble a few more Oreos on top.
Double Chocolate
Use a chocolate cookie dough base (substitute ¼ cup flour for cocoa powder) and white chocolate chips for contrast.
Caramel Drizzle
Once baked and cooled, drizzle the bars with homemade or store-bought caramel for extra decadence.
Make It Fit Your Diet
- Gluten-Free: Use a 1:1 gluten-free flour blend in the cookie dough.
- Dairy-Free: Swap in dairy-free cream cheese and plant-based butter alternatives.
- Low-Sugar: Use a sugar substitute like erythritol in the cheesecake layer and sugar-free chocolate chips.
- Egg-Free: Substitute each egg with ¼ cup unsweetened applesauce or a flaxseed egg for a vegan-friendly version.
Storage & Freezing
Storage:
Keep refrigerated in an airtight container for up to 5 days. The flavor often intensifies after a day or two, making them even more delicious.
Freezing:
Wrap individual bars in plastic wrap and then place in a freezer bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Serving Ideas
- Serve chilled or slightly warm with a scoop of vanilla ice cream.
- Add a dollop of whipped cream and a sprinkle of mini chocolate chips for a party look.
- Pair with coffee or a cold glass of milk for the perfect treat.
FAQs
Can I use store-bought cookie dough?
Yes! If you’re in a pinch, pre-made cookie dough can be used for the base and topping. It’ll still taste great, though homemade adds that extra touch.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and slightly increase the baking time to 35–40 minutes.
Why is my cheesecake layer runny?
It may not have baked long enough or it wasn’t chilled completely. Be sure to refrigerate for at least 2 hours before slicing.
Conclusion
Chocolate Chip Cheesecake Bars are the kind of dessert everyone asks you for the recipe after just one bite. They’re perfect for both beginner bakers and seasoned pros looking for a dependable, crowd-pleasing treat. With their layers of chewy cookie dough and tangy cheesecake, these bars strike a delicious balance of textures and flavors.
Whether you’re baking them for a celebration, a weekend indulgence, or just because, one thing is certain: there won’t be leftovers for long.
