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.
But the pièce de résistance is the topping. It’s made with even more chocolate chip cookie crumbles.
Ready to eat? Let’s get to it!
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
Thanks to the store-bought cookie dough, this dessert comes together in a snap.
But if you want to make your own dough, check out this drool-worthy chocolate chip cookies recipe.
1. PREP. Preheat the oven to 350 degrees Fahrenheit. Line a 9-inch square baking dish with parchment paper.
2. FILLING. Beat the cream cheese and granulated sugar until smooth, add the egg and beat until fully incorporated.
3. ASSEMBLE. Press half of the cookie dough into the baking dish. Pour the cheesecake mixture evenly over the top, then crumble the rest of the cookie dough over the cheesecake.
4. BAKE. Pop the dish in the oven for 30-35 minutes. The cookies should be golden brown and the cheesecake should be set.
5. CHILL. 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
Need some tips and tricks? I’ve got you covered:
- Room-temperature ingredients. Take the eggs and cream cheese out of the fridge about 30 minutes before you start. But keep the cookie dough cold!
- Mix and match cookie dough. Use sugar cookie dough, double chocolate cookie dough, red velvet, lemon, strawberry – the list goes on
- Make them exciting with mix-ins! Add your favorite candy, white chocolate chips, colorful sprinkles, or nuts.
- Elevate your bars. Drizzle caramel or chocolate sauce over the bars once they’ve baked and cooled.
- Don’t overmix the cheesecake batter. Too much air keeps it from being dense and smooth. So, stop mixing as soon as there are no more streaks of egg.
- Tap out air bubbles. Gently, but firmly tap the baking dish on the counter to help get out any air bubbles. Do this before adding the top layer of cookie dough.
- Flour your fingers. This will keep the cookie dough from sticking. You could also use parchment paper or cooking spray.
- Let the bars cool completely. This goes for all bakes that need time in the refrigerator to set. Otherwise, they sweat (condensation) when stored and go soggy.
- Chill the bars. 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
Chocolate chip cheesecake bars should be refrigerated for 15-30 minutes between servings.
And while I doubt you’ll have any leftovers, if you do, they store beautifully.
To Store: Place cooled leftovers in an airtight container in a single layer for 5-7 days.
To Freeze: Place cooled bars on a parchment-lined baking sheet and freeze until solid. Wrap in plastic and foil, then transfer to a freezer bag for 2-3 months.
When you’re ready to enjoy them, let them thaw overnight in the fridge.
More Over the Top Cookie Recipes to Try
Marshmallow Chocolate Chip Cookies
Texas Sheet Cake Cookies
Brown Butter Toffee Chocolate Chip Cookies
Chocolate Chip Cheesecake Cookies
Chocolate Chip Cheesecake Bars
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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) block cream cheese, softened
1/2 cup granulated (white) sugar
1 egg
1 (16.5 ounce) package pre-made chocolate chip cookie dough
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Line a 9-inch square baking pan with parchment paper and set it aside.
- In a medium bowl, beat the cream cheese and sugar with an electric mixer on medium speed until thick and smooth. Turn the mixer to low and blend in the egg.
- Press half of the cookie dough into the baking dish, then pour the cream cheese filling over the top, Spread it to the edges, then gently tap the dish on the counter to remove air bubbles. Crumble the remaining cookie dough evenly over the filling.
- Bake for 30-35 minutes or until the cookie dough is golden brown and firm to the touch. The cream cheese mixture should be soft-set but not runny.
- Let the bars cool in the baking dish for 30 minutes at room temperature before covering with plastic wrap and transferring to the fridge for at least two hours or overnight.
- When it’s time to serve, cut into 16 bars and enjoy!
Notes
- Take the eggs and cream cheese out of the fridge about 30 minutes before you start. But keep the cookie dough cold!
Hi! How would these need to be stored? Thank you!
Hi Terry!
Here’s the storage instructions from the post:
To Store: Place cooled leftovers in an airtight container in a single layer for 5-7 days. (If layering, place a sheet of parchment in between.)
To Freeze: Place cooled bars on a parchment-lined baking sheet and freeze until solid. Wrap in plastic and foil, then transfer to a freezer bag for 2-3 months.