Introduction
If you’re looking for a dessert that combines two of life’s sweetest pleasures—cookies and cheesecake—then Chocolate Chip Cheesecake Bars are the ultimate indulgence. With a buttery cookie crust, a rich cheesecake center, and a golden cookie topping studded with melty chocolate chips, these bars deliver everything you love about both desserts in a handheld square.
Unlike traditional cheesecake, which can feel heavy and time-consuming, these bars are quick to prepare, bake in a fraction of the time, and are portable enough to bring to parties, potlucks, or picnics. They’re creamy, chewy, slightly tangy, and irresistibly sweet—a true crowd-pleaser.
Why I Love This Recipe
I love this recipe because it brings together the comfort of chocolate chip cookies and the luxury of cheesecake in one bite. The bottom layer is chewy and buttery, the center is smooth and tangy, and the top bakes into a golden, slightly crisp crust filled with gooey chocolate chips.
Another reason I adore these bars is their versatility—you can enjoy them chilled for a firmer texture or at room temperature for a softer, creamier bite. They’re also easy to transport, making them the perfect dessert for bake sales, holidays, or casual gatherings.
Most of all, I love how family-friendly they are. Kids love the cookie layers, adults love the cheesecake filling, and everyone goes back for seconds.
Why It’s a Must-Try Dish
Chocolate Chip Cheesecake Bars are a must-try because:
- They’re easier than making a full cheesecake.
- They’re portable and shareable, perfect for any occasion.
- They deliver the perfect balance of creamy, tangy, and sweet.
- The recipe is simple, approachable, and foolproof.
If you’re craving comfort food that also looks impressive, these bars are it!
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Baking Time: 40 minutes
- Cooling/Chilling Time: 2 hours
- Total Time: ~3 hours (mostly hands-off)
Servings and Calories
- Servings: 16 bars
- Calories per serving: ~320–350 kcal
Course and Cuisine
- Course: Dessert
- Cuisine: American
Ingredients
For the Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
For the Cheesecake Filling
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Step-by-Step Preparation Method
Step 1: Make the Cookie Dough
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs and vanilla.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually add dry mixture to wet ingredients.
- Stir in chocolate chips.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat cream cheese until smooth.
- Add sugar, egg, and vanilla; beat until creamy and lump-free.
Step 3: Assemble the Bars
- Press half the cookie dough evenly into the prepared pan.
- Spread the cheesecake filling over the cookie layer.
- Crumble and drop the remaining cookie dough over the cheesecake filling.
Step 4: Bake
- Bake for 35–40 minutes, or until the top is golden brown and set.
- Cool completely at room temperature.
- Refrigerate for at least 2 hours before cutting into bars.
How to Serve
- Serve chilled for clean, firm slices.
- Pair with a glass of milk, coffee, or hot chocolate.
- Add a drizzle of chocolate sauce or caramel for extra indulgence.
Recipe Tips
- Use room temperature cream cheese for a smooth filling.
- Don’t overbake—the bars should still have a slight jiggle in the center.
- For clean cuts, chill fully and use a sharp knife wiped between slices.
- If you prefer softer bars, let them come to room temperature before serving.
Variations
- Peanut Butter Chocolate Chip Cheesecake Bars – Add ½ cup peanut butter to the cheesecake filling.
- Oreo Cheesecake Bars – Mix crushed Oreos into the cookie dough or cheesecake layer.
- Nutty Version – Add chopped walnuts or pecans to the cookie dough.
- White Chocolate & Raspberry – Use white chocolate chips and swirl raspberry jam into the cheesecake layer.
- Salted Caramel Drizzle – Top the cooled bars with a drizzle of caramel and a sprinkle of sea salt.
Freezing and Storage
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze bars (uncut or individually wrapped) for up to 2 months. Thaw overnight in the refrigerator before serving.
Special Equipment Needed
- 9×13-inch baking pan
- Electric mixer (hand or stand)
- Mixing bowls
- Spatula
- Parchment paper
Conclusion
Chocolate Chip Cheesecake Bars are the perfect marriage of two beloved desserts—creamy cheesecake and chewy chocolate chip cookies. They’re easy to make, great for sharing, and endlessly customizable. Whether for a casual family treat, a holiday spread, or a potluck, these bars guarantee rave reviews and plenty of smiles.
Chocolate Chip Cheesecake Bars
Description
If you’re looking for a dessert that combines two of life’s sweetest pleasures—cookies and cheesecake—then Chocolate Chip Cheesecake Bars are the ultimate indulgence.
Ingredients
For the Cookie Dough
For the Cheesecake Filling
Instructions
-
Step 1: Make the Cookie Dough: Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, and salt. Gradually add dry mixture to wet ingredients. Stir in chocolate chips.
-
Step 2: Make the Cheesecake Filling: In a mixing bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla; beat until creamy and lump-free.
-
Step 3: Assemble the Bars: Press half the cookie dough evenly into the prepared pan. Spread the cheesecake filling over the cookie layer. Crumble and drop the remaining cookie dough over the cheesecake filling.
-
Step 4: Bake: Bake for 35–40 minutes, or until the top is golden brown and set. Cool completely at room temperature. Refrigerate for at least 2 hours before cutting into bars.
