These Chocolate Chip Cookie Cheesecake Bars are the ultimate dessert mashup, combining the chewy comfort of homemade chocolate chip cookies with a rich, velvety cheesecake filling. They are decadent, crowd-pleasing, and perfect for when you cannot decide between a cookie or a creamy slice of cake.
With a thick cookie dough base, a smooth vanilla cheesecake center, and crumbled cookie pieces on top, every bite offers a perfect balance of textures.
Recipe Details
- Flavor Profile: A buttery, brown-sugar cookie base pairs perfectly with the tangy sweetness of the vanilla bean cheesecake layer.
- Texture: You get a dense, chewy bottom layer, a smooth and creamy middle, and a slightly crisp, golden cookie topping.
- Time: 20 minutes prep, 40–50 minutes bake time, plus 3 hours chilling time.
- Difficulty: Intermediate. The steps are simple, but it requires preparing two different batters and layering them.
What You’ll Need
To make these bars, you will need a 9×13-inch metal baking pan and parchment paper for easy removal. An electric mixer with a paddle attachment is essential for getting both the cookie dough and the cheesecake batter perfectly smooth. The ingredients list calls for baking staples like flour, butter, and eggs, along with plenty of cream cheese and chocolate chips.
Ingredient Notes
- Butter – Use unsalted butter at cool room temperature (67°F). This specific temperature helps the cookie dough hold its structure while creaming.
- Sugars – A mix of dark brown sugar and granulated sugar gives the cookie layer its classic chewy texture and molasses flavor. The cheesecake layer uses only granulated sugar to keep it white and smooth.
- Cream Cheese – It is crucial that the 16 ounces of cream cheese are completely softened to room temperature. If it is cold, your cheesecake layer will be lumpy.
- Eggs – Use large eggs at cool room temperature for both layers to ensure they emulsify properly into the batters.
- Chocolate Chips – Semisweet chips are best here to balance the sweetness of the dough and filling.
- Flaky Sea Salt – An optional topping, but highly recommended. The salt cuts through the richness and enhances the chocolate flavor.
Add-ins and Substitutions
- Chocolate Variation – You can swap the semisweet chips for dark chocolate chunks if you prefer a deeper cocoa flavor, or milk chocolate for extra sweetness.
- Nuts – For added crunch, you can fold 1/2 cup of chopped walnuts or pecans into the cookie dough along with the chocolate chips.
- Vanilla – Use a high-quality vanilla extract, as it is the primary flavor in the cheesecake layer.
How to Make Chocolate Chip Cookie Cheesecake Bars
- Preheat and Prep: Preheat your oven to 325°F. Line a 9×13-inch metal baking pan with parchment paper, leaving an overhang on the sides for lifting the bars out later. Spray the parchment with nonstick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, fine sea salt, baking soda, and baking powder.
- Cream Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar until lightened in color and fluffy in texture, about 3 minutes. Scrape down the sides and bottom of the bowl.
- Finish Cookie Dough: Beat in the eggs, one at a time, until smooth and creamy. Beat in the vanilla extract, then scrape down the bowl again. On low speed, gradually add in the dry ingredients mixture. Fold in the chocolate chips with a rubber spatula. Place the cookie dough in the fridge while you make the cheesecake layer.
- Make Cheesecake Batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar until completely smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl. Add the eggs, one at a time, and beat until fully combined. Scrape the bowl again, then beat in the vanilla and salt. Set aside.
- Assemble: Using a spatula, press about two-thirds of the chilled cookie dough into the bottom of the prepared pan to form the base. Pour the cheesecake batter evenly on top.
- Top: Scoop the remaining cookie dough into balls, flatten them between your palms, and layer them over the cheesecake batter. Do not worry about making it look perfect; the gaps allow the cheesecake to peek through. Sprinkle the top with the remaining 1/4 cup of chocolate chips.
- Bake: Bake for about 40 to 50 minutes, or until the tops and edges are lightly golden brown.
- Cool and Chill: Remove from the oven and sprinkle with flaky sea salt, if desired. Place the pan on a wire rack and let it cool to room temperature. Once cool, refrigerate for 3 hours or overnight before cutting and serving.
Pro Tip: Make sure to scrape down the sides and bottom of the mixing bowl frequently, especially when making the cheesecake batter. This ensures there are no lumps of unmixed cream cheese hidden at the bottom, which would ruin the smooth texture.
Recipe Tips
- Room Temperature Ingredients: This cannot be stressed enough cold cream cheese will not blend smoothly, and cold eggs can shock the batter. Ensure everything is at the right temperature before starting.
- Don’t Overbake: The center might still look slightly soft when you take it out, but it will set as it cools and chills. Overbaking can make the cookie layer dry.
- Parchment Overhang: Leaving paper hanging over the edges of the pan is essential. Once the bars are chilled and firm, you can simply lift the entire block out of the pan and cut it on a cutting board for clean squares.
FAQs
- Can I make the dough ahead of time? Yes, you can cover and refrigerate the cookie dough for up to 3 days before assembling and baking the bars.
- Why do I need to chill them? The cheesecake layer needs time to set properly in the fridge. If you try to cut them while warm or even just at room temperature, the filling will be too soft and messy.
- Can I freeze these bars? Absolutely. Once fully chilled and cut, wrap the bars individually in plastic wrap and freeze for up to 3 months. Thaw in the fridge before eating.
Serving Suggestions
- Cold Milk: These rich, dense bars are best enjoyed with a tall glass of cold milk.
- Coffee: The sweetness of the cookie and tangy cheesecake pairs beautifully with hot coffee or espresso.
- Dessert Platter: Cut them into smaller bite-sized squares for a party tray; they hold their shape well once chilled.
Make This Recipe in Advance
- Chill Time: Since these require at least 3 hours (or overnight) in the fridge to set, they are the perfect make-ahead dessert for a party.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Chocolate Chip Cookie Cheesecake Bars
- Total Time: 4 hours 10 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
These Chocolate Chip Cookie Cheesecake Bars are the ultimate dessert mashup, perfectly combining the chewy comfort of homemade chocolate chip cookies with a rich, velvety cheesecake filling. With a thick cookie dough base, a smooth vanilla cheesecake center, and crumbled cookie pieces on top, every bite offers a decadent balance of textures. Easy to make and impossible to resist, they are the perfect treat for when you can’t decide between a cookie or a slice of cake.
Ingredients
For the Cookie Layer
- 3 cups (380g) all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 sticks (227g) unsalted butter, at cool room temperature (67°F)
- 1 1/4 cups (250g) dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at cool room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups (213g) semisweet chocolate chips
For the Cheesecake Layer
- 16 ounces (453g) cream cheese, completely softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at cool room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
For Assembling
- 1/4 cup (43g) semisweet chocolate chips
- Flaky sea salt (optional, for topping)
Instructions
Preheat and Prep
Preheat your oven to 325°F. Line a 9×13-inch metal baking pan with parchment paper, leaving a generous overhang on the sides for easy lifting later. Spray the parchment lightly with nonstick spray.
Mix Dry Ingredients (Cookie)
In a medium bowl, whisk together the all-purpose flour, fine sea salt, baking soda, and baking powder. Set aside.
Cream Butter and Sugars
In the bowl of an electric mixer fitted with the paddle attachment, beat the cool room temperature butter, dark brown sugar, and granulated sugar until the mixture lightens in color and becomes fluffy, about 3 minutes. Scrape down the sides of the bowl.
Finish Cookie Dough
Beat in the eggs, one at a time, until smooth. Add the vanilla extract. On low speed, gradually add the dry flour mixture until combined. Finally, fold in the 1 1/4 cups of chocolate chips by hand. Place the dough in the fridge while you make the filling.
Make Cheesecake Batter
In a clean mixer bowl, beat the softened cream cheese and granulated sugar until completely smooth and creamy (about 3 minutes). Add the eggs one at a time, beating well after each. Scrape the bowl to ensure no lumps remain, then beat in the vanilla and salt.
Assemble the Base
Press about two-thirds of the chilled cookie dough evenly into the bottom of the prepared pan to form the crust. Pour the cheesecake batter over the dough and smooth it out.
Top the Bars
Take the remaining cookie dough, flatten small portions between your palms, and scatter them over the cheesecake layer. Gaps are okay! Sprinkle with the remaining 1/4 cup of chocolate chips.
Bake
Bake for 40 to 50 minutes. The edges should be golden brown, and the center should look set but slightly soft (it will firm up as it cools).
Cool and Chill
Remove from the oven and sprinkle with flaky sea salt if desired. Let the pan cool completely on a wire rack to room temperature. Transfer to the refrigerator and chill for at least 3 hours (or overnight) before lifting the bars out by the parchment paper and slicing.
Notes
Temperature Matters: Ensure your cream cheese is completely softened and your eggs are not cold. Using cold ingredients in the cheesecake layer will result in a lumpy batter rather than a smooth, velvety filling.
Parchment Overhang: Don’t skip the parchment paper overhang! Because the filling is soft and creamy, you cannot flip these bars out of the pan. You must be able to lift the entire block out using the paper handles before cutting.
Freezing: These bars freeze beautifully. Once chilled and cut, wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 385
- Sugar: 32g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: chocolate chip cheesecake bars, cookie dough cheesecake, dessert mashup recipes, potluck desserts, creamy cheesecake bars, homemade cookie bars
