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

5 from 1 vote
Chocolate Chip Cheesecake Bars
Prep Time
10 mins
Cook Time
40 mins
cooling
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 Rettke--iambaker.net
Ingredients
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
Instructions
  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.
Assembly
  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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Comments

  • Marlene says:

    Looks so delicious. can’t wait to make it and dig into it.

  • Caitlyn says:

    Was really excited to try this recipe, but the bars turned out not at all like the picture. The amount of chocolate chip cookie dough seems fine, but there is WAY too much cheesecake filling. It took forever to cook this and puffed up like crazy. Should it only be one bar of cream cheese?

    • Amanda says:

      Oh no! So very sorry. I wanted a really thick layer of cheesecake filling so I doubled the original recipe. I could not figure out why (in the original recipe) they called for 1 package but it looked so thick…) However, I did not run into any issues when baking. So sorry that it didn’t turn out perfect for you! 🙁

      • Linda Tompkins says:

        If you make it too thick, they would not be called’Bars’

  • Chris says:

    The recipe doesn’t indicate when to add the chocolate chips! I added them after combining the wet and dry ingredients.

  • Tammy Adams says:

    Them chocolate chip bars look delicious. Can’t wit to make them.

  • Phyllis Taunton says:

    Where are chocolate chips? No mention of them in ingredients – I’m confused.

    • Amanda says:

      They are listed in the ingredients.

  • Patti says:

    Looks awesome.

  • Karla Hayes says:

    Subscribe

  • Berenice says:

    Thanks

  • Pam says:

    LooksGood!

  • Billie A Martz says:

    Chocolate Chip Cheesecake Bars
    In the filling, did you only double the cream cheese, or ALL the ingredients?
    Thanks!
    Billie

  • Jenna says:

    Would you double the cookie part for a 9×13 pan? Or double the whole recipe? I saw below that you already doubled the filling part.

  • Jenna says:

    Would this recipe change for high altitude? My dough wasn’t as thick as yours and I followed your recipe! Help!

  • LISA Johnson says:

    I love your website

  • Bunny says:

    I just put these in the oven for a party tonight. There is no way this recipe fits in an 8 or 9 inch square pan. My pan was overflowing the cream cheese mixture before I finished the top layer. I had to scrape off the cream cheese filling, and put the base in a 10″ pan.

    • Bev says:

      I ran into the same thing. I did bake it in a 9×9″, but held my breath the whole time. They did not overflow, but I plan to use a 9×12″ next time. I can’t wait to taste them!

  • Susan says:

    I have a request from someone to make these but I’ve read the previous comments about the cheesecake later being proportionately larger than the cookie dough. Should I consider baking this in an 8×11 pan to avoid any issues?
    Also don’t you add any vanilla to the cheesecake filling?

  • Nic says:

    I don’t understand why when I try to print this recipe, I get a bunch of geometric type symbols over the written instructions. I am confidant the issue is not my printer and it is the website. Kind of annoying and defeats the purpose of trying this if I can’t read the complete instructions.

  • estella says:

    Your videos and recipes are awesome they provoke me to try it out.

  • Hareesh says:

    I like your chocolate .. super

  • Foodie Rants and Raves says:

    So I make these a few days ago and they were fine but so sweet, so I made a second batch and cut way back on the sugar. I bake cheesecake all the time and there is enough sugar in this recipe for 4 full size cheesecakes so here’s what I did, for 3 boxes of cream cheese I only used 1/2 cup of sugar and 3 eggs and 1 1/2 teaspoons of vanilla that made enough cheesecake filling for 3 pans of cookie. Then for the cookie itself I used 1bag of chocolate chip for the triple batch then topped the whole thing with crushed toffee bits. It turned out so much better (to me) than the original batch. Now mind you this is only my opinion but the people that ate it left no crumb to be found!

  • sheri frazin says:

    First-they are totally delicious. That being said however, they totally stuck to the bottom of the pan and the 8×8 size seemed too small. They were too messy to cut in to bars because the cookie layer was so thick. I would make them again but in a larger pan.

  • Annette says:

    looks good and i see the chocolate chips in the recipe ,.. not sure why some of you don’t.. can’t wait to try

  • Jaime Connor says:

    We made these and they are great! I used an 8 x 8 glass pan. The cheesecake only partially set up and we left it in the fridge overnight after it cooled. Next time I will use my 8 x 11 pan. I believe it needs to be a little thinner, in my opinion. Thanks for the recipe!

  • Erin Marino says:

    I added a tsp of vanilla to the filling…. it made it taste pretty good. I used a glass square pan… I’m cooking it now. If only I could post a picture for you all to see. It does look a bit thick but we will see how it turns out. 🙂

  • chris says:

    I’d like to print the recipe without the yummy pictures. Can you put a link with your posts as this would be 12 pages.

  • Haley says:

    I was very excited to make these but there was way too much of everything! My pan overflowed a bit and it wasn’t cooked after the recommended time. I poured it into a 9×13 and cooked it for 20 more mins. I haven’t tried them yet. I hope they’re still good because I don’t want to have to throw them out. Really hoping I didn’t waste a bunch of time and ingredients 🙁 I think if I would’ve put this recipe in a 9×13 pan instead it would’ve been perfect.