You are going to love these Chocolate Chip Cheesecake bars. Creamy cheesecake studded with chocolate chips, delicious and so easy to make!
Chocolate Chip Cookie Cheesecake Bars
These cheesecake bars serve up the perfect mix between a cheesecake and chocolate chip cookies, perfect for bake sales, holidays, or just as a delicious dessert!
Looking for more chocolate chip recipes? Why not also try my Chocolate Chip Cookie Cake and my Chocolate Chip Cupcakes.
Why You’ll Love this Cheesecake Bars Recipe:
- Easy: This recipe is really simple to follow and mainly relies on pantry staples.
- Two treats in one: Silky, creamy cheesecake topped with chocolate chips and cookie dough – divine!
- Great for a crowd: This recipe makes 9 big bars, more if you slice thinner.
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How to Make Chocolate Chip Cheesecake Bars
Be sure to see the recipe card below for full ingredients & instructions!
- In a stand mixer bowl with the paddle attachment, mix the ingredients for the chocolate chip cookie layer. Refrigerate
- In a stand mixer bowl with the paddle attachment, mix the ingredients for the cheesecake layer.
- In a prepared pan layer the cookie dough, then cheesecake, and top with the remaining cookie dough.
- Bake in a preheated oven.
- Chill then serve!
I love to use dark chocolate chips but you can go for milk chocolate or white, if you prefer.
No. Use blocks of cream cheese for these bars – take them out of the refrigerator about an hour before starting this recipe.
These cheesecake bars are done when the center no longer jiggles when shaken.
You should allow the bars to chill for at least 4 hours.
Creamy cheesecake sandwiched between layers of chocolate chip cookie dough, this will quickly become a family favorite!
more general text about the recipe
Make Ahead Instructions
You can save some time by making the cookie dough mix a day ahead of time.
How to Store
Store leftover cheesecake bars in an airtight container in the refrigerator for up to 3 days.
How to Freeze Cheesecake Bars
While still in the pan, allow the bars to cool, then cut them into squares while still in the pan. Put the pan in the freezer for an hour. Remove from the pan and place in a freezer safe bag, store in the freezer for 2-3 months.
Tips for Cheesecake Bars
- Feel free to add any nuts, candies or sprinkles.
- Make sure it cools completely before cutting into bars.
- Double the pan size and recipe amounts, if you are serving for a larger crowd.
These chocolate cheesecake bars is a really simple recipe and even the kids can help. The result is a perfectly sweet treat with loads of texture from the the cookie dough an the cheesecake layer. This is one you’ll be coming back to again and again!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Chip Cheesecake Bars Recipe
Ingredients
For the Chocolate Chip Cookie Layer
- ½ cup unsalted butter room temperature (1 stick)
- ¾ cup brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips
For the Cheesecake Layer
- 24 ounces cream cheese room temperature (3 bricks)
- ¾ cup granulated sugar
- ¼ cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs room temperature
Equipment
- Kitchen Scale
- 8×8 Baking Pan
- Stand Mixer
Instructions
For the Chocolate Chip Cookie Layer
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper. Set aside.
- Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy, about 2 minutes.½ cup unsalted butter, ¾ cup brown sugar
- Add the egg and vanilla. Mix to combine and scrape down the sides of the bowl as needed.1 large egg, 1 teaspoon pure vanilla extract
- Add the flour and baking soda. Mix just until no large lumps of flour remain.1¼ cups all-purpose flour, 1 teaspoon baking soda
- Gently fold in the chocolate chips.1 cup chocolate chips
- Tightly cover the bowl of cookie dough with plastic wrap and refrigerate while you make the cheesecake layer.
For the Cheesecake Layer
- Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is smooth, about 1 minute.24 ounces cream cheese, ¾ cup granulated sugar
- Add the sour cream and vanilla and mix to combine.¼ cup sour cream, 1 teaspoon pure vanilla extract
- With the mixer on low speed, add the eggs one at a time. Scrape down the sides of the bowl and mix again to make sure all of the cream cheese has been incorporated.3 large eggs
To Assemble
- Remove the cookie dough from the refrigerator. Transfer ¾ of the cookie dough to the prepared pan and press it into the bottom of the pan. Make sure to spread it out in an even layer.
- Pour the cheesecake batter on top of the cookie dough.
- Crumble the remaining cookie dough over the top of the cheesecake layer.
- Bake for 40-45 minutes, or until the center no longer jiggles when shaken.
- Remove the cheesecake from the oven and allow it to cool to room temperature. Once cool, transfer it to the refrigerator and chill for at least 4 hours (overnight is best) before slicing and serving.
Notes
- Feel free to add any nuts, candies or sprinkles.
- Make sure it cools completely before cutting into bars.
- Double the pan size and recipe amounts, if you are serving for a larger crowd.
Will a hand-held mixer work ? I don’t have a stand mixer.
That should work just fine!
The family loved these. Easy & so yummy..We love your recipes. Thank you.
Thanks for your kind words, Heidi!