What the heck is this?
These Chocolate Chip Cheesecake Bars are what happens when cookie dough and cheesecake fall in love and move in together. You’ve got a soft and chewy chocolate chip cookie base, a thick and creamy cheesecake layer that’s just the right amount of tangy, and then more gooey cookie dough dropped on top for good measure. Baked until golden and chilled until perfectly sliceable, these bars are rich, decadent, and low-key addictive. Basically, they’re the dessert version of sweatpants and your favorite blanket.
Why You’ll Love This Recipe
- It’s like chocolate chip cookies and cheesecake had a dessert baby
- Creamy, chewy, sweet, and a little tangy—all the textures in one bite
- Make-ahead friendly and fridge-stable for days (if they last that long)
- Bars mean no water bath or springform pans—just chill, slice, and serve
- Always a hit at potlucks, bake sales, or post-breakup therapy sessions
The Good Stuff You’ll Need
For the cookie dough:
¾ cup (1½ sticks) unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ cups semi-sweet chocolate chips
For the cheesecake layer:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Let’s Do This
Step 1: Make the cookie dough
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Beat in the egg and vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly mix the dry ingredients into the wet, then fold in the chocolate chips. Set aside.
Step 2: Press and prep
Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly grease it. Press about two-thirds of the cookie dough into the bottom of the pan, spreading it out evenly. You don’t have to be perfect—just aim for a mostly even layer.
Step 3: Make the cheesecake filling
In a clean bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg and vanilla and mix until just combined. Pour the cheesecake mixture over the cookie dough base and smooth it out.
Step 4: Top and bake
Drop spoonfuls of the remaining cookie dough over the cheesecake layer—it won’t cover everything, and that’s exactly what we want. A little swirl, a little peek of cheesecake, a little chocolate chip chaos. Bake for 35–40 minutes, until the top is golden and the center just barely jiggles.
Step 5: Chill and slice
Let the bars cool at room temperature, then chill in the fridge for at least 2 hours (overnight is even better). Slice into squares or bars and try not to eat five at once.
Serving Suggestions
Serve cold, room temp, or even slightly warmed with a scoop of vanilla ice cream. A drizzle of hot fudge, caramel, or melted Nutella doesn’t hurt either. These bars also pair weirdly well with coffee—like, dangerously well.
Switch It Up
- Peanut Butter Twist: Swap out some chocolate chips for peanut butter chips.
- Oreo Version: Fold crushed Oreos into the cheesecake layer and use white chocolate chips in the dough.
- Nutty Move: Add chopped walnuts or pecans for a little crunch.
- Mini Version: Press into a muffin tin with liners for cheesecake cookie cups.
Make-Ahead Tips
These bars keep beautifully in the fridge for up to 5 days, or freeze in a single layer (then transfer to a container) for up to 3 months. Let thaw in the fridge or devour cold from the freezer—we’re not judging.
Questions People Actually Ask
Q: Can I use store-bought cookie dough?
A: Absolutely. It won’t be quite as thick or rich, but it’s a great shortcut if you’re in a rush.
Q: How do I know when it’s done baking?
A: The edges will be golden brown, and the center should have just a slight jiggle. Overbaking will dry out the cheesecake layer, so pull it when it looks barely set.
Q: Can I make this gluten-free?
A: Yep! Use a good 1:1 gluten-free flour blend and make sure your chocolate chips are certified GF.
Q: Do I have to chill it before eating?
A: You should, but if you sneak a warm corner with a spoon right after it comes out of the oven, we won’t tell anyone.
Chocolate Chip Cheesecake Bars: The Dessert That’s Basically a Hug in Bar Form
- Total Time: 41 minute
- Yield: 16 bars
Description
These Chocolate Chip Cheesecake Bars are what happens when cookie dough and cheesecake fall in love and move in together. You’ve got a soft and chewy chocolate chip cookie base, a thick and creamy cheesecake layer that’s just the right amount of tangy, and then more gooey cookie dough dropped on top for good measure. Baked until golden and chilled until perfectly sliceable, these bars are rich, decadent, and low-key addictive. Basically, they’re the dessert version of sweatpants and your favorite blanket.
Ingredients
For the cookie dough:
¾ cup (1½ sticks) unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ cups semi-sweet chocolate chips
For the cheesecake layer:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions
Step 1: Make the cookie dough
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Beat in the egg and vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly mix the dry ingredients into the wet, then fold in the chocolate chips. Set aside.
Step 2: Press and prep
Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly grease it. Press about two-thirds of the cookie dough into the bottom of the pan, spreading it out evenly. You don’t have to be perfect—just aim for a mostly even layer.
Step 3: Make the cheesecake filling
In a clean bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg and vanilla and mix until just combined. Pour the cheesecake mixture over the cookie dough base and smooth it out.
Step 4: Top and bake
Drop spoonfuls of the remaining cookie dough over the cheesecake layer—it won’t cover everything, and that’s exactly what we want. A little swirl, a little peek of cheesecake, a little chocolate chip chaos. Bake for 35–40 minutes, until the top is golden and the center just barely jiggles.
Step 5: Chill and slice
Let the bars cool at room temperature, then chill in the fridge for at least 2 hours (overnight is even better). Slice into squares or bars and try not to eat five at once.
Notes
Peanut Butter Twist: Swap out some chocolate chips for peanut butter chips.
Oreo Version: Fold crushed Oreos into the cheesecake layer and use white chocolate chips in the dough.
Nutty Move: Add chopped walnuts or pecans for a little crunch.
Mini Version: Press into a muffin tin with liners for cheesecake cookie cups.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
Nutrition
- Calories: ~360 kcal
- Fat: ~21g
- Carbohydrates: ~36g
- Protein: ~4g