If you’re a fan of cookies and cheesecake (and honestly, who isn’t?), then you’re going to absolutely adore this Chocolate Chip Cookie Cheesecake Bars Recipe. Imagine a chewy, buttery chocolate chip cookie base layered with a luxuriously creamy cheesecake filling—it’s basically your two favorite desserts rolled into one easy-to-share treat. When I first tried this recipe, I was blown away by how perfectly those textures and flavors come together. Stick around, because I’m sharing all my tips to help you nail this every time!
Why You’ll Love This Recipe
- Two Desserts in One: You get the chewy chocolate chip cookie and creamy cheesecake all baked into one easy bar.
- Beginner-Friendly: No complicated techniques here—this recipe is straightforward and forgiving.
- Perfect Texture Balance: That chewy cookie crust with smooth cheesecake makes every bite irresistible.
- Crowd-Pleaser: My family goes crazy for these bars at every gathering—they always disappear fast!
Ingredients You’ll Need
The magic of this Chocolate Chip Cookie Cheesecake Bars Recipe really starts with simple, staple ingredients that come together to create something extraordinary. Using room temperature eggs and cream cheese helps everything mix perfectly smooth, and quality chocolate chips make all the difference.
- All-purpose flour: Provides the perfect structure for the cookie layer; measure carefully to avoid a dry dough.
- Fine sea salt: Enhances all the flavors and balances the sweetness.
- Baking soda and baking powder: Help the cookie dough rise just enough without puffing too much.
- Unsalted butter: Use cool room temperature butter for easy creaming; this adds richness and chewiness.
- Dark brown sugar: Adds moisture and a deep caramel flavor that makes the cookie layer so delicious.
- Granulated sugar: Contributes sweetness and helps with the right texture in both cookie and cheesecake layers.
- Large eggs: Make sure they’re at room temperature to blend smoothly and give the right structure.
- Vanilla extract: Will give that warm, comforting aroma we all love in cookies and cheesecake.
- Semisweet chocolate chips: Choose good quality for melty pockets of chocolate flavor throughout.
- Cream cheese: Softened to room temp for that silky cheesecake layer—don’t skip softening it!
- Flaky sea salt (optional): A sprinkling on top adds a lovely contrast to the sweet and creamy layers.
Variations
I love that this Chocolate Chip Cookie Cheesecake Bars Recipe is easy to personalize—once you have the basics down, feel free to get creative with mix-ins and flavors. Here are some of my favorite tweaks you might enjoy trying.
- Nutty twist: Adding chopped walnuts or pecans to the cookie layer gives a great crunch and depth; my family loves them!
- Chocolate swap: Try using white chocolate chips or even chunks of your favorite chocolate bar instead of semisweet chips for a fun change.
- Berry infusion: Swirl in a few tablespoons of raspberry jam into the cheesecake layer before baking—it’s an unexpected but delightful flavor combo.
- Gluten-free option: Substitute the all-purpose flour with a trusted gluten-free blend to keep these bars accessible to everyone.
How to Make Chocolate Chip Cookie Cheesecake Bars Recipe
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 325°F, which cooks the bars slowly and evenly, preventing cracking in the cheesecake layer. Line a 9×13-inch metal baking pan with parchment paper—leaving an overhang helps you lift the whole slab out easily after baking. Don’t forget to spray the parchment with nonstick spray or butter; it’s a small step that pays off big with cleanup and release.
Step 2: Make Your Chocolate Chip Cookie Dough
In a bowl, whisk together the flour, sea salt, baking soda, and baking powder. In a separate large bowl, cream the softened butter with both sugars until light and fluffy—this usually takes 3-5 minutes in an electric mixer and is key for that perfect chewy texture. Beat in the eggs one at a time, then the vanilla extract. Gradually add the dry ingredients, mixing just until combined. Stir in the semisweet chocolate chips. Remember, avoid overmixing here to keep your cookies tender.
Step 3: Whip Up the Cream Cheese Filling
In a clean bowl, beat the softened cream cheese with sugar until silky smooth and lump-free—that’s my golden rule to avoid a grainy cheesecake. Add eggs one at a time, mixing well after each, then blend in vanilla extract and salt. Finally, fold in the leftover chocolate chips for a subtle chocolate surprise in the filling.
Step 4: Layer and Bake
Press about two-thirds of the cookie dough firmly into the bottom of your prepared pan to form an even layer (don’t skip pressing firmly—it helps everything hold together beautifully). Spread the cheesecake filling evenly on top, then crumble the remaining cookie dough over the cheesecake layer. This creates that irresistible marbled look I love. Bake for about 47 minutes or until the edges are set and slightly golden but the center still jiggles a tiny bit—that’s a sign it’s perfectly creamy.
Step 5: Cool Completely and Chill
Remove from oven and let cool at room temperature for about an hour. Then transfer the pan to the fridge to chill for at least 4 hours (overnight is even better). Trust me on this—this chilling step is crucial for clean slices and that classic cheesecake texture. Before serving, sprinkle flaky sea salt on top if you want to add a savory-sweet punch.
Pro Tips for Making Chocolate Chip Cookie Cheesecake Bars Recipe
- Softened Cream Cheese is Key: I learned the hard way that cold cream cheese leads to lumps—leave it out an hour ahead for silky cheesecake.
- Press Cookie Dough Firmly: This helps prevent cracking and keeps the layers nicely intact.
- Avoid Overbaking: Your bars should have a slight jiggle when you take them out, which means they’re perfectly creamy inside.
- Chill, Chill, Chill: Don’t rush the chilling step—this guarantees smooth slicing and rich texture every time.
How to Serve Chocolate Chip Cookie Cheesecake Bars Recipe
Garnishes
I love to keep it simple with a sprinkle of flaky sea salt right before serving—it balances the sweetness perfectly and gives it that fancy bakery touch. Sometimes, I add a drizzle of melted chocolate or even a few fresh berries on top for a pop of color and freshness.
Side Dishes
These bars are quite rich on their own, so I like to serve them alongside a simple cup of coffee or a glass of cold milk. If you’re hosting, fresh fruit or a light sorbet on the side helps cut through that creamy sweetness wonderfully.
Creative Ways to Present
For a special occasion, I’ve layered these bars in a dessert tray with whipped cream and chocolate shavings on top. They also make beautiful gifts when cut into small squares, wrapped individually, and tied with a pretty ribbon—people always ask for the recipe when I do that!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge. These bars keep beautifully for up to 5 days, and you’ll find that their flavors actually deepen after a day or two.
Freezing
If you want to freeze the bars, cut them into slices first and wrap each piece tightly with plastic wrap, then place in a freezer-safe bag. They freeze well for up to 3 months, making them an easy make-ahead treat for busy days or special occasions.
Reheating
I usually let frozen bars thaw in the fridge overnight and enjoy them chilled—that creamy texture is best served cold. But if you want them warm, pop a slice in the microwave for about 15-20 seconds; just be careful not to overheat or the cheesecake layer might get too soft.
FAQs
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Can I substitute cream cheese with a lighter option?
You can try using Neufchâtel cheese, which has less fat than regular cream cheese, but keep in mind it may slightly affect the texture and richness of the cheesecake layer. For the best creamy results, full-fat cream cheese is recommended.
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How do I prevent the cheesecake from cracking?
To avoid cracks, bake the bars at a moderate temperature (325°F as instructed) and don’t overbake them. Also, gradually mixing the ingredients and gently adding eggs to the cream cheese helps keep the filling smooth. Finally, letting the bars cool gradually before chilling reduces crack formation.
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Why is the cookie dough pressed firmly before adding the filling?
Pressing the dough firmly ensures it acts like a sturdy base and prevents it from breaking apart when layering the cheesecake. It also helps the bar hold its shape when sliced and served.
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Can I use a glass baking dish instead of metal?
Yes, you can use a glass dish, but keep in mind that glass generally requires a slightly longer baking time. Keep an eye on the bars and check for doneness as described to avoid overbaking.
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Is it necessary to chill the bars before cutting?
Chilling the bars is essential for clean, neat slices and the right texture. If you try to cut them warm, the cheesecake layer will be too soft, making the bars messier to serve.
Final Thoughts
This Chocolate Chip Cookie Cheesecake Bars Recipe will quickly become your go-to when you want to impress without a ton of fuss. I love how it combines two classic favorites into one show-stopping dessert that’s surprisingly simple to make. Once you try it, you’ll see why my family keeps asking for it at every gathering. I’m telling you, once you bake these bars, they’ll be a treasured recipe in your collection, too—so go ahead, make a batch and enjoy every gooey, creamy bite!
Print
Chocolate Chip Cookie Cheesecake Bars Recipe
- Prep Time: 45 minutes
- Cook Time: 47 minutes
- Total Time: 5 hours 32 minutes
- Yield: 24 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Chocolate Chip Cookie Cheesecake Bars combine the best of two classic desserts in one irresistible treat. These bars feature a chewy chocolate chip cookie base layered with a creamy, rich vanilla cheesecake filling, topped with a sprinkle of semisweet chocolate chips and optional flaky sea salt. Perfectly balanced in texture and flavor, this dessert is both beginner-friendly and a guaranteed crowd-pleaser.
Ingredients
Cookie Layer
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
- 1 ¼ cups (250 grams) dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs, at cool room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups (213 grams) semisweet chocolate chips
Cheesecake Layer
- 16 ounces (453 grams) cream cheese, completely softened to room temperature
- 1 cup (200 grams) granulated sugar
- 2 large eggs, at cool room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- ¼ cup (43 grams) semisweet chocolate chips
- Flaky sea salt (optional, for topping)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a 9×13-inch metal baking pan by lining it with parchment paper, leaving an overhang on the sides to allow easy removal of the bars after baking. Lightly spray the parchment with nonstick spray to prevent sticking.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, fine sea salt, baking soda, and baking powder. In a separate large bowl, using an electric mixer, cream the softened butter with dark brown sugar and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in 1 ¼ cups semisweet chocolate chips.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add granulated sugar and continue to beat until fully incorporated and fluffy. Add the eggs one at a time, mixing well after each. Mix in the vanilla extract and fine sea salt until just combined. Finally, fold in ¼ cup semisweet chocolate chips.
- Assemble the Bars: Press about two-thirds of the cookie dough evenly into the bottom of the prepared baking pan to form the base layer. Spread the cheesecake filling evenly over the cookie dough base. Crumble the remaining cookie dough over the top of the cheesecake layer in small morsels, covering the surface as much as possible.
- Bake: Place the pan in the preheated oven and bake for approximately 45 to 47 minutes, or until the cheesecake layer is set and the cookie topping is lightly golden. Avoid overbaking to maintain creamy texture.
- Cool and Chill: Remove the pan from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the bars for at least 4 hours or preferably overnight to allow the cheesecake to firm up fully.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into 24 equal slices. Optionally, sprinkle flaky sea salt over the top just before serving for an enhanced flavor contrast.
Notes
- Chocolate Chip Cookie Cheesecake Bars combine chewy cookie texture with creamy cheesecake for a delightful contrast.
- Be sure to soften butter and cream cheese well for smooth mixing and proper texture.
- Room temperature eggs help ensure even mixing and better rise.
- Do not overbake, as the cheesecake should remain creamy and just set.
- Chilling overnight improves flavor and texture, making bars easier to cut.
- Flaky sea salt on top is optional but adds a lovely savory note that complements the sweetness.
Nutrition
- Serving Size: 1 bar (1/24th of recipe)
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
