Chocolate Chip Cookie Cheesecake Bars Recipe: A Decadent Dessert Mashup
These irresistible chocolate chip cookie cheesecake bars combine two beloved desserts into one showstopping treat. Featuring a buttery cookie crust, creamy cheesecake filling, and melty chocolate chips throughout, this easy recipe delivers the perfect balance of textures and flavors in every bite. Perfect for potlucks, parties, or when you can’t decide between cookies or cheesecake!
Prep Time:
30 minutes
Cook Time:
2 hours
Calories:
Approximately 320 kcal per bar
ingredients
For the Cookie Layer:
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1 cup semi-sweet chocolate chips
For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
For Topping:
¼ cup mini chocolate chips
Directions——————
1. Prepare the Cookie Dough:
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Cream butter and both sugars until light and fluffy (2-3 minutes).
Beat in egg and vanilla until combined.
Whisk together flour, baking soda, and salt in a separate bowl.
Gradually add dry ingredients to wet ingredients, mixing just until combined.
Fold in chocolate chips.
2. Make the Cheesecake Filling:
Beat cream cheese and sugar until smooth (2 minutes).
Add egg and vanilla, beating until just combined.
3. Assemble the Bars:
Press ⅔ of the cookie dough into the prepared pan.
Pour cheesecake mixture over the cookie layer.
Crumble remaining cookie dough over the top.
Sprinkle with mini chocolate chips.
4. Bake & Cool:
Bake 35-40 minutes until edges are golden and center is set but slightly jiggly.
Cool completely in pan on a wire rack, then refrigerate at least 2 hours before slicing.
Frequently Asked Questions
1. Can I use store-bought cookie dough?
Yes! Use 16 oz of refrigerated dough (press ⅔ in pan, crumble rest on top).
2. How do I know when the bars are done?
The edges should be golden and the center should jiggle slightly when shaken.
3. Can I freeze these bars?
Absolutely! Freeze unfrosted bars for up to 2 months. Thaw in refrigerator overnight.
4. Why did my cheesecake layer crack?
Overmixing the batter or overbaking can cause cracks. Mix just until combined.
5. Can I use milk chocolate chips instead?
Yes! Any chocolate chips work – try dark chocolate or white chocolate for variation.
Tools You'll Need
8×8-inch baking pan
Parchment paper
Electric mixer
Mixing bowls
Whisk
Rubber spatula
Measuring cups/spoons
Tips
Use room temperature ingredients for smoothest batter
For clean cuts, dip knife in hot water between slices
Toast nuts and sprinkle on top for extra crunch
Drizzle with caramel sauce before serving
Line pan with parchment for easy removal
Allergy Information
Contains: Gluten, dairy, eggs
Gluten-free: Use 1:1 gluten-free flour blend
Dairy-free: Substitute with plant-based butter and cream cheese
Egg-free: Replace egg with ¼ cup applesauce
Serving Suggestions
These decadent bars are perfect for:
• Birthday parties (add sprinkles to the top)
• Holiday gatherings (use festive colored chips)
• Bake sales (cut into smaller pieces)
• Potlucks (transport in the pan)
We’d love to see your creations! Share your cookie cheesecake bars with #CookieCheesecakeBars and tell us about your favorite variations. Enjoy!
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