You have to make these delicious Chocolate Chip Cheesecake Bars. They are the perfect combination of creamy cheesecake and chocolate chip cookies. They are perfect for the holidays, bake sales, cookie trays and more!
Chocolate Chip Cookie Cheesecake Bars:
Your family will love these Chocolate Chip Cheesecake Bars. You can’t go wrong combining the deliciousness of chocolate chip cookies and cheesecake! I love how easy they are to make any night of the week!
I am a big fan of cookie bars in general! In my opinion, they are much easier to bake then regular cookies. You don’t have to scoop and batch bake your dough. Just pour everything in the pan and you are good to go!
I think that is why my family loves the Chocolate Butterscotch cake mix bars! They are so easy to make, I even get all the kids to help!
Cheesecake Cookie Bars:
What could be better than delicious cheesecake or chocolate chip cookies? Chocolate chip cream cheese bars of course!
This recipe is a game changer and one you will fall in love with. From bake sales to family dinner, everyone loves when I make these for dessert!
These cookie cheesecake bars are delicious and pretty much amazing! The cheesecake filling combined with the chocolate chip cookie dough make a dessert that no one will forget!
You really can’t go wrong with cheesecake. It’s always a hit regardless of what kind you make and everyone will really love these Cookie bars!
Ingredients:
For the Crust:
- Flour
- Baking Soda
- Salt
- Butter
- Sugar
- Brown Sugar
- Egg
- Vanilla Extract
- Chocolate Chips
For the Filling:
- Cream Cheese
- Sugar
- Egg
- Vanilla
How to make Cheesecake Cookie Bars:
This is a really simple recipe and even the kids can help. The results are so tasty and one of our favorite recipes.
- In a large bowl, combine the chocolate chip cookie dough crust ingredients, then press 2/3 of it into the 9×9 pan. You will use the remaining crust after you pour in the cheesecake filling.
- In a separate bowl beat the cream cheese and sugar until creamy, add the egg and vanilla for the Cheesecake Bar filling. Make sure all the filling ingredients are mixed together really well. All you do is pour the filling on top of that yummy crust.
- Then with the remaining dough, crumble on top and bake! It is that easy!
- Bake at 350 to golden brown for about 35-40 minutes and that is it! This is such a quick and easy recipe but the results are just so delicious.
- For best results, I would let the cheesecake bars cool on the counter for an hour and then refrigerate for 3-4 hours before serving.
It is that easy to make Cheesecake Cookie Bars!
Everyone will go crazy over this delicious and easy dessert. Make sure you have your 9 x 9 baking pans for your cookie bars. Especially if you making for your next get together!
The ones with the lid are really handy if you are taking this dessert somewhere. When I am bringing it to a party or a family get together, I always bring in a disposable pan. This makes it easy to leave what is leftover, but there is rarely any left.
I am glad my family always ask me to bring this dessert! I seem to always have the ingredients on hand and can make it quickly as we rush out the door!
Tips for the best cheesecake bars:
Follow these tips for the best Chocolate Chip Cookie Cheesecake bars:
- You can use refrigerated cookie dough to save time. We all know I love to save time and money! But nothing beats a homemade dessert – made from scratch! In my opinion, homemade cookie dough is the way to go! I always seem to have those ingredients on hand!
- I have even used white chocolate chips and it was delicious. Sometimes you have to use what you have!
- You can also add any nuts, candies, or sprinkles! That is what is great about this recipe, you can change it up to what your family likes! You might even co-ordinate the sprinkles with your holiday party!
- I have found that it is best to let them cool completely before cutting into them! I know it is hard to wait until they cool, but they won’t crumble if you wait to cut them.
- As crazy as it sounds, using a plastic knife makes it cut easier. The cookie bars cut in perfect squares!
- I usually make the chocolate chip cookie cheesecake bars in a 9×9 pan. But if I am bringing it to a party, I will double the recipe. Then I will use a 9×13 pan.
Print this Chocolate Chip cookie dessert recipe below:
Need a an easy dessert – make these chocolate chip cookie cheesecake bars. YUM! They are the perfect marriage of chocolate chip cookies and cheescake!
- Crust:
- 2 cup Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2/3 cup softened Butter
- 1/2 cup Sugar
- 2/3 cup Brown Sugar
- 1 Egg
- 2 tsp Vanilla
- 2 cup Chocolate Chips
- Filling:
- 8 oz softened Cream Cheese
- 1/2 cup Sugar
- 1 Egg
- 1 tsp Vanilla
-
Preheat oven to 350.
-
Line a 9×9-inch square baking pan with parchment paper or aluminum foil and spray with nonstick spray.
-
Whisk together flour, baking soda and salt for crust.
-
Cream together butter, brown sugar and sugar until fluffy.
-
Add egg and vanilla and whip to incorporate.
-
Add flour mixture and mix until incorporated.
-
Fold in chocolate chips.
-
Press 2/3 of the mixture into the bottom of the prepared pan to form an even layer.
-
Combine filling ingredients and beat until blended.
-
Spread filling over the cookie dough layer and level.
-
Crumble remaining crust dough over the filling layer.
-
Bake for 40 minutes, or until cheesecake is set and cookie dough has browned.
-
Allow to cool completely and chill before slicing.
Chocolate and cheesecake come together to make the perfect dessert combination in this recipe.
Not a fan of Cheesecake?
There are some people that do not like cheesecake. Not sure why, because I love it! But here are some recipes to try that do not involve cheesecake but love cookie bars!
- Chocolate Butterscotch Cake Mix Cookie Bars
- How to make Cookie Cake with cake mix
- Pumpkin Chocolate Chip Bars Recipe
- Strawberry Crunch Bars Recipe
- Christmas Cookie Bars
- Magic Cookie Bars
More cheesecake bars to try:
- German Chocolate Cake Cheesecake Bars Recipe
- Oreo Magic Bars Recipe
- Easy Peanut Butter Cheesecake Bites Recipe
- Cheesecake Bars
- Slutty Cheesecake Bars
- Oreo Cheesecake Bars
- Lemon Cheesecake Bars
Anna B says
Me and my sister just made these! DELICIOUS!!!!! A+ bars! VERY yummy!!!!
Tina D says
Hi there! Can you double this recipe for a 13×9 pan?
Dossy L says
I just made these last night and had the taste test this afternoon. The combination of chocolate chip cookie and cream cheese makes a very interesting mix. All I can say is that they are very addictive!
Nichole says
I cut down the sugar and used Pamela’s GF pancake and baking mix and these turned out very yummy in deed! Thanks!
Carrie says
Yes, I would think you could.
katherine says
Hi just wondering how many servings this makes? I’m assuming about 12 since it’s a 9×9 pan. Thanks!
Carrie says
Yes it depends on how big or small you make them, but I usually cut it into 12. thanks for stopping by.
Michelle says
Do you recommend keeping these refrigerated?
Carrie says
I would since it has cream cheese in it.
Lyn Moore says
Got to make these — I can smell them now, I bet they are over the top.
Michele Hawley says
so so good omg
Deborah Tecce says
Why are you putting the dough on foil in the pan instead of putting the dough right into the pan?
Amanda says
Great recipe. Easy and fast. It is alot of chocolate chips, could use less.
Wren says
We enjoy this recipe. I remember making it a few years ago and it’s stuck with me enough that I hunted it down to make it again tonight. We doubled the recipe and put them in two 9×9 and that went well but I will say next time I’ll cut down on the chocolate chips. It was a pretty easy recipes though, my 5 year-old was able to make most of it with just a bit of guidance…and help mixing.
Teresa says
When you say 2 cup full how big is the cup you’re using got to be,I’m in England and use oz or grams for measuring the ingredients out x please help as I’m desperate to make these,thanks in advance xx
Teresa says
How big are the cups used for this recipe please,I’m in England and use oz or grams for measuring the ingredients out so is it possible for you to tell me the cup size or weight of the ingredients thanks in advance xx
Carrie says
There are 8 ounces in the cups that I use. Thank you!
Carrie says
There are 8 ounces in my cup sizes. Thank you.
Mel says
My husband and I made these and they were terrifyingly decadent and delicious. We ate it all so fast! Next time we need to make sure we have guests to share with!
Mary Dominick says
I made these recently and they are now my most popular cookie. I love to bake and give most of it away so my husband and I don’t eat it all. I just got asked for the recipe today and tonight got a request to make them for a party this weekend. It is a Mother’s Day dinner and a birthday party for her daughter. She is even paying me! When my husband bit into the first one he joked that he could feel his arteries clogging. I will continue to make these for all groups and occasions.
Carrie says
Thanks for sharing!
Lauren says
I made them for my family but almost want to hide them so no one else can eat them– they’re delicious and addictive. Amazing recipe- very fun and easy to follow too!
Carrie says
Great to hear! Thanks for sharing! 🙂
Laura says
Description talks about a 9×13 pan but recipe says to use 9×9. Is one a misprint?
Tracy says
What size pan are you supposed to use? You say you need a 9×13 but the recipe states smaller.
Judy says
You say a 9×13 pan in the article about this recipe. Then the actual recipe says 9×9 pan. So which is it? Also actual recipe never tells you when to add the cream cheese. I am assuming it’s with the butter mixture.
Joanne Sullivan says
Pleas clarify is it a 9×9 pan or 9×13 pan since recipe calls for both!
Carrie says
It’s a 9X9 pan, we have corrected the post. Thank you!
Carrie says
It’s a 9X9 pan, we have corrected the post. Thank you!
Carrie says
It’s a 9X9 pan, we have corrected the post. Thank you!
Carrie says
It’s a 9X9 pan, we have corrected the post. On the cream cheese, it’s blended together in step 9 on the recipe card when the filling ingredients are blended together. Thank you Judy!
Rhonda says
I made this and doubled the batch. Will cut back some of the sugar next time. Amazing bars! Thank you for the recipe! It’s a Keeper!
Carrie says
Awesome – Thanks for sharing Rhonda!
Kate says
Great recipe! I made these and took them into work and my coworkers kept talking about them all day. I then made them for Father’s Day and was informed by my siblings they wanted a whole pan just for themselves. I plan on trying to add some peanut butter and see what happens, I’m assuming more deliciousness.
I did notice that store brand cream cheese does not work as well as a brand like Phildelphia.
Carrie says
Great to hear and thanks for sharing your tip on the cream cheese. Thanks!
Karissa says
Can u double the recipe so it can fit in a 9*13 pan
Carrie says
I haven’t tried this before but I think you could. I would increase the baking time by 5-10 minutes since it would be a bit thicker. Thank you!
Sullivan says
Can these be frozen?
Carrie says
Yes, you can freeze these for up to 3 months. Thank you.
Gayle H. says
If I double recipe should I use a 9×13 pan or 10×15? Can these be frozen?
Brittney says
Can I use whipped cream cheese?
Joe says
Does it matter if it’s All Purpose or Self Rising flour?
Carrie says
Yes, we use all purpose for this recipe. Thank you!
Monica says
These were amazing! I have made them several times and they disappear quickly every time. I highly recommend these! ???
Tessa says
Have you tried or do you recommend using bread flour?
Diane Laws says
These are the best.
Carrie says
I’m so glad you loved it!
Kristina says
Would this be possible with a 9in round pan? In quarantine and no square pans available at home
Carrie says
Yes, I think it would work great. Come back and let us know how it turns out.
Kathie says
Soooo yummy!!! Everyone loved them!!! Thanks so much for posting this delicious recipe ??
lia vee says
I’ve made this earlier today for my husband’s birthday, and it was soooooo good! My family LOVED it. It was easy to make.
Pam K. says
These were delicious! Made them as directed, but used dark chocolate chips because that’s what we had on hand and honestly, I wouldn’t change a thing. I served them when they were still a tiny bit warm, but yet chilled and they were a huge hit with our family – will definitely make again! Thank you for the recipe and amazing pictures that made me want to make this!
Lauren says
Would this work in an 8×8 pan?
Thanks!
Carrie says
Yes it would work great.
Sarit says
I made these cookies, there are yummy but why did the cream cheese felt soft , little slimy?
Carrie says
Oh, I’m not sure. I haven’t had that issue before.
B says
What kind of chocolate chips do you recommend?
o
Carrie says
Either milk chocolate or semi-sweet work great in this recipe. Thanks.
Kristal Jensen says
if i was to use a 9×13 pan, just double everything in the recipe?? or do you think i need to cut down on some ingredients, wasn’t sure if it would be to much sugar or chocolate chips
Carrie says
I would just double it and not change any of the amounts. Thanks!
Kate says
These were delicious and simple – a good ‘no fuss’ recipe to bring to a friend’s or share with family.
I didn’t have a 9×9 so I used an 8×12. Worked fine. I baked for the same time, then turned off the oven and let them sit in the heat for an extra 7 minutes (the tops were already browned so I wanted the bottom to solidify a bit more. Turned out perfectly.
Carrie says
Awesome! This is great to hear and I’m glad the larger pan worked out perfectly!
Marissa says
Does this need to be refrigerated after the initial chill after cooling? Also, how long is this dessert good for? Please let me know. Thank you
Carrie says
I do store this in the refrigerate after making it since it has the cheesecake in it. Generally it will last 5-7 days in the refrigerator. Thank you.
MELINDA DEARMOND says
These are AMAZING!!! My whole family loved them…..even the one who doesn’t eat desserts (strange kid, I know). We doubled the recipe & used a 9×13 baking dish. Baked them approx 5 minutes longer.
Carrie says
Woohoo! Thanks for sharing! I’m so glad that everyone loved them! yay!
Nicole says
I have made these numerous times and they are always a hit. The cookie dough is always chewy and soft. The cheesecake is gooey and filling. Tip: keep a close eye on them around 30 minutes I typically always take mine out early ! Do not try them until they are chilled completely different taste !
Carrie says
Thanks for the tip – I’m so glad you enjoy this recipe!
Amanda Chittum says
Soooo tasty! It’s like a chocolate chip cookie and a cheesecake had a baby! Even my picky eater teenager loved them!
B says
I made these today for our all alone covid Christmas celebration.
Super easy and delicious!!!
My honey had one bite and proclaimed they are a definite repeat!!! Thanks so much for the recipe!!!!!
Carol O'Neill says
These are so delicious! I’ve made them several times
Amy says
On my kids’ birthdays I always give my kids a choice of a cake or brownies to celebrate. Last year they asked if this could be a choice. Now it’s what they all choose!
Lisa Mason Rogers says
These are delicious and easy to make. My go to recipe to take when needed for dessert.
Taline Gebbia says
Saw this recipe and had to make these, immediately! I used store brand cream cheese and no problems. My son (he’s 14, 5’8″ size 11 mens shoe) wont stop eating them. These are dense and creamy, sweet and chewy. This is a great easy recipe for a decadent delicious result, winner and keeper!! Thanks for sharing 😀 Next time I’ll add pecans or walnuts.
Carrie says
Thank you so much! I’m so glad you enjoyed these bars Taline!
Michelle says
Hello, I’m making these for my father in laws birthday celebration. He saw the recipe on Facebook and asked for them. The recipe doesn’t specify if the butter should be salted or unsalted. Thanks in advance.
Carrie says
I use unsalted in this recipe. I hope you enjoy it!