With these chocolate chip cheesecake bars, you really can have it all.
You’ll never have to choose between cookies and cheesecake again. Perfect for potlucks or a weeknight dessert!
Chocolate Chip Cheesecake Bars
I can’t get enough of these chocolate chip cheesecake bars!
They’re crispy, soft, and gooey in all the right places. They’re buttery, chocolatey, and full of rich cheesecake.
It’s so simple to make. The cheesecake filling is a simple mixture of cream cheese, sugar, and egg.
But the pièce de résistance is the topping. It’s made with even more chocolate chip cookie crumbles.
Ingredients
- Cream Cheese- It isn’t cheesecake without cream cheese! Unless you’re vegan, I recommend using regular, full-fat cream cheese. It’s just so much better.
- Granulated (White) Sugar- For a touch of sweetness.
- Egg- As always, the egg is super important. It binds the cheesecake mixture together and helps it rise. Plus, it adds flavor and richness.
- Chocolate Chip Cookie Dough- I used store-bought cookie dough because it’s super easy. But you can make your own, too.
How To Make Chocolate Chip Cheesecake Bars
1. Prepare your oven and your baking dish. Preheat your oven to 350 degrees Fahrenheit. Line a 9-inch square baking dish with parchment paper and set it to the side.
2. Make your cheesecake mixture. Beat the cream cheese and granulated sugar until smooth, add the egg and beat until fully incorporated.
3. Assemble the bars. Crumble half of your cookie dough into the 9-inch square baking dish. Pour your cheesecake mixture evenly over the cookie dough. Finally, you take the other half of the cookie dough and crumble it over the cheesecake.
4. Bake your chocolate chip cheesecake bars for 30-35 minutes. The cookies should be golden brown. The cheesecake should be set.
5. Chill, cut, and serve. Refrigerate it for at least 2 hours before serving. When it’s time to eat, cut it into evenly-sized bars. Now, you’re ready to serve!
Tips and Tricks for the Best Chocolate Chip Cheesecake Bars
- Room-temperature ingredients make baking smoother. Take out the eggs and cream cheese about 30 minutes before you start.
- Hack: How to quickly bring ingredients to room temperature.
- Remove the cream cheese from its packaging and put it in a microwave-safe bowl. Gently heat it in 10-second intervals. It should be soft, but not warm.
- Fill a heat-proof bowl with warm water. It should be warm to the touch, but not hot. Put your egg in the water for about 15 minutes.
- Upgrade your bars with homemade cookie dough. If you have time, make your own!
- Mix and match cookie dough. Sugar cookie dough is a wonderful option. I love adding pretzels and caramel chips to chocolate chip dough.
- Make them exciting with mix-ins! You can add your favorite candy, white chocolate chips, colorful sprinkles, and even nuts.
- Elevate your bars with caramel or chocolate. Drizzle your choice of sauce over the bars once they’ve baked and cooled.
- Don’t overmix your cheesecake batter. Too much air will cause your cheesecake batter to crack. As soon as there are no more streaks of egg, stop mixing.
- Tap out air bubbles to keep cheesecake from cracking. Gently, but firmly tap your bowl against the counter to help get out any air bubbles.
- Flour your fingers to keep cookie dough from sticking. This is if you plan to use your hands to assemble the bars. This will keep the cookie dough from sticking to your fingers. You could also use cooking spray.
- Let the bars cool completely before storing them. This goes for all bakes that need time in the refrigerator to set. Otherwise, they sweat (condensation).
- Chill the bars for better flavor and easier cutting. Give them at least 2 hours in the fridge to help them set. Plus, time in the fridge lets the flavors mingle, and you get better-tasting bars. It makes them easier to cut, too.
How to Store Chocolate Chip Cheesecake Bars
To Store: Chocolate chip cheesecake bars shouldn’t sit out for more than 15-30 minutes at a time. Between servings, they should go in the fridge.
Now, I doubt you’ll have any leftovers, but if you do, these bars store beautifully.
You can store chocolate chip cheesecake bars in an air-tight container in the fridge. They will last for 5-7 days.
To Freeze: Place cooled bars on a parchment-lined baking sheet and put them in the freezer for an hour.
Then, you wrap each bar in plastic wrap. Add them all to a freezer bag or an airtight container. Put them back in the freezer.
They’ll keep for up to 2-3 months. When you’re ready to enjoy them, let them thaw overnight in the fridge.
Chocolate Chip Cheesecake Bars
16
servings10
minutes35
minutes200
kcalTreat yourself to these incredible chocolate chip cheesecake bars! With a cookie crust and a cheesecake topping, they’re the best of both worlds.
Ingredients
1 (8-ounce) package of cream cheese, softened
1/2 cup granulated (white) sugar
1 egg
1 package (16.5 ounces) of pre-made chocolate chip cookie dough (I use Pillsbury.)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9-inch square baking pan with parchment paper and set it aside.
- Add the cream cheese and sugar to a small bowl (or the bowl of your stand mixer). Use a hand mixer (or your paddle attachment) to beat the ingredients until smooth. Then gently mix in the egg until it is fully incorporated. It will be a very pale yellow color. Set aside.
- Open the package of cookie dough and divide it in half.
- Take one half of the cookie dough and crumble it into the prepared 9-inch baking dish. Use your hands or a spatula to press the cookie dough evenly into the bottom of the dish.
- Spread the cream cheese mixture evenly over the top of the cookie dough.
- Crumble the remaining cookie dough over the cream cheese mixture.
- Bake for 30-35 minutes. It’s ready when the cookie dough is golden brown and firm to the touch. The cream cheese mixture should be set, soft but not runny.
- Let it cool for 30 minutes at room temperature. Then, put it into the fridge, baking dish and all.
- Refrigerate for at least 2 hours. Ideally, it should cool for 6-8 hours.
- When it’s time to serve, cut it into 16 bars and enjoy!
