Chocolate Chip Cheesecake Bars

filed under: Bars · Cheesecakes on August 21, 2017

The amazing flavors of chocolate chip cookie and cheesecake join perfectly in these easy peasy Chocolate Chip Cheesecake Bars! For another dessert that combines cheesecake with a chocolate chip cookie, try my Cheesecake Stuffed Chocolate Chip Cookies!

Chocolate Chip Cheesecake Bars Stacked Three High and Showing Cream Cheese Inside

Chocolate Chip Cheesecake Bars Recipe

These bars are a perfect matchup of chocolate chip cookies and cheesecake filling. I have made them more times than I can count and they are OFTEN requested by the kids and friends. We love the thick cream cheese layer, but you can certainly cut the cream cheese in half should you want less. 

Chocolate Chip Cream Cheese Cookie Bars in Glass 9x13 Pan Just out of the Oven

Tips for the Chocolate Chip Cookie Dough

One of the most common baking questions is “does the temperature of my ingredients really matter?” The answer is a resounding “yes”! Paying attention to detail, such as the temperature of ingredients, truly elevates from-scratch baking.

When making a recipe that starts with creaming butter and sugar together, as this recipe does, the ingredients should be at room temperature. This ensures the emulsification of butter and sugar won’t break.

To make the cookie dough, first, cream together both sugars and the butter, beating until incorporated. Next, mix in the vanilla and egg. Then, sift together the flour, baking soda, and salt, adding that to the wet ingredients. Finally, fold in the chocolate chips by hand.

Chocolate Chip Cheesecake Bars Stacked and Showing a Very Close View of Top Bar

Cream Cheese Filling

Just like with using room temperature butter and sugar, it is also important to make sure the cream cheese is room temperature for this cream cheese filling. If it is not, you could end up with dreaded lumps! In a small bowl, beat the cream cheese, sugar, and egg until smooth.

How to Make Chocolate Chip Cheesecake Bars

Once you have the cookie dough and cream cheese filling ready to go, it’s time to assemble the bars and get them baked! Grease a 9×13-inch pan. Take half of your prepared cookie dough and press it into the greased pan. Making sure that your hands are either floured or greased, press the dough down into the pan trying to create an even layer.

Next, evenly spread the cream cheese mixture over the cookie dough. You should be able to spread this out with an offset spatula or butter knife. Finally, grab small amounts of the remaining cookie dough mixture and sprinkle it over top of the cream cheese layer.

Bake the bars for 35-40 minutes. Let them cool for about 30 minutes before chilling them in the refrigerator for two hours before serving.

Chocolate Chip Cheesecake Bars Recipe With A Bite Removed Showing Melted Chocolate Inside

Looking for More Dessert Bar Recipes?

Reese’s Peanut Butter Chocolate Ooey-Gooey Bars

Butterfinger Bars

Toffee Chocolate Bars

Chocolate Chip Caramel Bars

4.67 from 3 votes
Chocolate Chip Cheesecake Bars
Prep Time
10 mins
Cook Time
40 mins
2 hrs
Total Time
2 hrs 50 mins

The amazing flavors of chocolate chip cookie and cheesecake join perfectly in these easy peasy Chocolate Chip Cheesecake Bars!  

Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cheesecake Bars
Servings: 16 servings
Calories: 487 kcal
Author: Amanda
Chocolate Chip Cookie
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 cup (2 sticks or 226g) butter, softened
  • 1 teaspoon vanilla
  • 1 large egg, room temperature
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces (2 cups) semisweet chocolate chips
Cheesecake Filling
  • 2 packages (16 ounces) cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  1. Heat oven to 350°F and grease a 9x13-inch baking pan.

  2. In a medium bowl combine the granulated and brown sugar, 2 sticks butter and beat until incorporated.
  3. Add in 1 teaspoon vanilla and egg and mix until combined.
  4. Sift together flour, baking soda, and salt and add to the wet ingredients. Stir chocolate chips in by hand.
Cheesecake Filling
  1. In a small bowl, beat cream cheese, sugar and egg until smooth.
  1. In the prepared pan, break up half of the cookie dough. With floured fingers, press dough evenly in the bottom of the pan to form a crust.

  2. Spread the cream cheese mixture over the dough. Crumble and sprinkle remaining half of dough over the cream cheese mixture.

  3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours until chilled.

Recipe Video

Melt-in-your-mouth amazingness!

Melt-in-your-mouth amazingness!

Melt-in-your-mouth amazingness!


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  • Joli says:

    I made this using 9×13 pan. The cream cheese mixture was very loose and pourable not spreadable so I added another block of cream cheese. It needed an extra 5min in my oven. Now for them to cool and set.

  • Alex says:

    Does the bottom layer of cookie dough nake well with the cream cheese mix over it? And the cookie dough is the same as any regular cookie or is it modifiy for consistency?

  • Patricia Mellone says:

    I made this recipe, the cream cheese mixure was huge. Next time Im going to use One package of cream cheese. And there wasent enough chocolate chip cookies dough for top and bottom. I will try that recipe again.

  • Mamta Sethia says:

    Your recipes seem very interesting and decadent. Any egg substitutes for your recipes?

  • Nancy Richardson says:

    Just made these. Chilling in frig. Can’t wait to try these. Also made easy fudge sauce to drizzle over top. Chocolate lover here.👍

  • Chelsea says:

    First time making. There wasn’t enough dough for top in a 13×9. Cream cheese filling seemed pretty liquidy. Hopefully these turn out good. In video it didn’t look like a 13×9 pan?

  • Vandana says:

    This is a beautiful receipe. What is the subsitute of eggs here ?

  • Spatzli says:

    The recipe states to use a 9×13 pan, yet the video shows a 9×9
    (Small square pan) being used. Which is it?. I don’t want to try a smaller pan and then have the edges baked too hard because of needing to bake longer to get it done in the center.

    • Amanda Rettke says:

      The written recipe is correct. 🙂 I just made (for the zillionth time) in a 9×13.

  • Curious Baker says:

    I’ve made them… and now I’m waiting the TwO hours🤦🏻‍♀️… man, I don’t know if I can.

  • April Lynch says:

    My cheesecake mixture was very loose and there is a lot more of it than the chocolate chip cookie. I barely had enough to cover the bottom so I would have a top. The top is no where near enough to cover . It does taste delicious though

  • Marsha Watkins says:

    I haven’t made this yet. I need to know if it can be frozen?

  • lucien morin says:

    Can you freeze this?

  • Erica says:

    I LOVE that you include weights with your ingredient amounts! Thank you! It’s so much easier to use a kitchen scale than a whole bunch of different measuring cups. Fewer dishes to do, too!
    I noticed that I can change the number of servings on the print recipe page, which is great because I’d like to double this recipe! I also noticed that it doesn’t double everything… the numbers in parentheses don’t change. So where it says “1 cup (200 grams)…” and then I change the servings to 32, it says “2 cups (200 grams)…” I just wanted to point that out because it might really mess somebody up… and, knowing people, they’ll blame their failed dessert on you.