These Chocolate Chip Cheesecake Bars are such an easy, decadent dessert! They are the perfect combination of creamy cheesecake and chewy chocolate chip cookie and are pretty much foolproof. They’re always a crowd favorite and are perfect for parties, potlucks, or family gatherings!
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Cheesecake is my absolute favorite dessert. And if choosing a homemade cookie, it would be classic chocolate chip. So the fact that this recipe combines those two things feels pretty much like perfection!
I’m also a huge fan of cookie bars! They’re typically easy to make and so much faster than making actual cookies.
And while we love Monster Cookie Bars and these Oatmeal Chocolate Chip Bars (that take just 5 minutes to mix up!), I think my whole family agrees that these cheesecake bars are our absolute favorite!
Why You’ll Love This Recipe
- Two Classic Desserts in One. Chocolate chip cookie meets creamy cheesecake for the best of both worlds!
- Beginner-Friendly. Even if you’ve never made cheesecake, these bars are nearly foolproof.
- Convenient to Serve. Unlike regular cheesecake, these bars are easy to transport and can even be eaten as finger food. They’re a hit at potlucks and parties!
- Make Ahead. They store well, so you can make them a day or two in advance.
- Budget-Friendly. These bars use simple pantry staples like flour, sugar, and eggs, keeping costs low while delivering a great dessert and one that feeds a crowd off one batch!
Chocolate Chip Cookie Cheesecake Bars Ingredients
For the Dough
- Butter. Salted or unsalted butter can be used.
- White Sugar and Brown Sugar. The combination of both sugars makes the cookie dough delightfully chewy.
- Egg.
- Vanilla.
- Flour. I used all-purpose flour.
- Salt.
- Baking Soda.
- Chocolate Chips. I like to use dark chocolate or semi-sweet, but any variety of chocolate chips will do.
For the Filling
- Cream Cheese. I used full fat.
- Sugar.
- Eggs.
- Vanilla.
How to Make Easy Chocolate Chip Cheesecake Cookie Bars
STEP 1: Cream the butter and sugars together using an electric mixer. Mix in the vanilla and egg.
STEP 2: Add the salt, baking soda, and flour.
STEP 3: Continue mixing until combined and fold in the chocolate chips.
STEP 4: Reserve 1/3 of the dough for the topping. Press the rest of the dough into a greased 9 x 13 baking dish.
STEP 5: Bake for 8 minutes at 350 degrees.
STEP 6: Meanwhile, beat the cream cheese and sugar together for the cream cheese filling until smooth. Mix in the eggs and vanilla.
STEP 7: Spread the cheesecake batter over the crust. Drop teaspoons of the leftover dough on top of the filling.
STEP 8: Bake for 40 minutes at 350 degrees until the top is golden brown. Cool the bars completely at room temperature. Refrigerate for at least 3 hours before serving.
Helpful Tips
Storing. Cream cheese cookie bars will stay fresh in the refrigerator for 2-3 days.
Freezing. Once they have cooled, transfer to a freezer-safe container and freeze for up to 2 months. When ready to serve, thaw in the refrigerator overnight.
Cream Cheese. Using full-fat cream cheese will yield the creamiest results.
Sticky Dough. Dampen your hands with water or coat them lightly in oil or butter to make pressing the dough into the baking dish easier.
More Dessert Recipes You’ll Love
- Super Easy Rhubarb Pudding Cake
- 30 Easy Eggless Desserts
- Crazy Chocolate Cake
- Super Easy Chocolate Cobbler
Chocolate Chip Cookie Cheesecake Bars
Ingredients
DOUGH
- 3/4 cup butter
- 3/4 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 1 1/2 tsp. vanilla
- 1 1/2 cup flour
- 1 tsp. salt
- 3/4 tsp. baking soda
- 12 oz. chocolate chips
FILLING
- 16 oz. cream cheese room temperature
- 1/2 cup sugar
- 2 eggs
- 1 tsp. vanilla
Instructions
- Using an electric mixer, cream the butter, sugar and brown sugar; beat in the egg and vanilla.
- Add the flour, salt and baking soda and mix until thoroughly combined. Fold in the chocolate chips.
- Set aside 1/3 of the dough for topping. Press the remaining dough into a greased 9×13 pan. (If dough wants to stick to your hands/spatula try making them a little damp with water or coat them lightly with butter or oil.)
- Bake at 350 degrees for 8 minutes.
- Meanwhile, make the filling by beating the cream cheese and sugar until smooth. Add eggs and vanilla and mix well.
- Spread the cream cheese filling over the crust. Then drop teaspoonfuls of the reserved dough over the filling.
- Bake at 350 for 40 minutes or until the top is lightly golden brown. Cool completely, then refrigerate for at least 3 hours before cutting and serving. Store in the fridge.
Notes
Petra Fried
I have this saved on my phone so every day I am reminded that I NEED to make these and today Is the day!! Since I have mobility issues and can’t stand up for too long, I decided to cheat a little bit…
I bought frozen chocolate chip cookie dough, its thawing out while the other ingredients achieve room temperature right now. Then I will use your recipe for the cheesecake filling but I have giant brown eggs and will just use one since I dont like eggy tasting cream cheese filling. Then im gonna top it like you say with the blobs of cookie dough but am gonna add in more chocolate chips and probably some caramel chips as well. Ill update my post after I taste them. Im sure these will be fantastic. I was going to buy the cheesecake filling but since its the usual 4 simple items Im gonna whip it up myself. I think charging over $6 for a little tub of this stuff is crazy. Especially when u can do it yourself for around $2!
Is it just me or do you also notice everything comes pre-made nowadays and regardless of what it is the first ingredient is always sugar. Then the sodium and chemicals whose names I cant even pronounce. YUCK!!!! Why buy all that ready made stuff if its cheaper and better for you if you make it yourself? Some things are great to have premade ie: mole sauce. Theres like 20 spices in that and you know how expensive spices are, so I would get the pre-made sauce.
Keep your fingers crossed for me that theses turn out as good as I think they will…Ill know in about 4 hours from now! Thanks for all the great recipes that you share with us. You are very much appreciated!!
Lydia Beiler
I love how you tweaked this to make it work well for you, Petra! I hope they turned out well.
Danielle
Hello this isn’t exactly about the bars but could you incorporate school
Lunches on a budget. I run out of ideas fast and my 9 year old rarely eats her lunches anymore and opts to eat at school. But I might have to go back to lunches this year.
Thank you
Lydia Beiler
Thank you so much for the suggestion, Danielle! I love when readers let me know what things they would find helpful. We haven’t had to think about school lunches in years as we have homeschooled for most of our kid’s school years. But I will give it some thought and see if I can come up with any helpful ideas. Would you mostly find main dish sorts of things useful (sandwiches, soups etc.) or things like sweets as well?