Chocolate Chip Cookie Cheesecake Bars

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

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5 from 1 vote

Chocolate Chip Cookie Cheesecake Bars

These easy chocolate chip cream cheese cookies bars are made with simple and cheap ingredients, great for crowds, and much less hassle compared to traditional cookies.

Prep Time20 minutes mins

Cook Time48 minutes mins

Chill Time3 hours hrs

Total Time4 hours hrs 8 minutes mins

Course: Dessert

Cuisine: American

Servings: 24 bars

Author: Lydia @ ThriftyFrugalMom.com

Cook ModePrevent your screen from going dark

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

Cream Cheese. If not at room temperature, you may find it harder to blend the cream cheese mixture totally smooth. Also, full-fat cream cheese will produce the creamiest results.

Storing & Freezing. Can be made ahead- they store well for 2 to 3 days in the refrigerator or freeze for up to 2 months after they have been baked and cooled completely. If freezing, defrost overnight in the fridge before eating.