These Chocolate Chip Cheesecake Bars are what happens when a chocolate chip cookie and a cheesecake come together in one pan. It’s the holiday dessert my family makes every year!
After almost 15 years of making this recipe — long before my website even existed — I can tell you with complete confidence that the ratio of chocolate chip cookie to cheesecake filling is exactly right. Some people say to double the filling but I have tested it both ways and this version wins every single time. It is the perfect combination and my family has been proving it for years.
Why You’ll Love This Recipe!
- One pan — no scooping or batch baking individual cookies
- Two desserts in one — all the flavor of a chocolate chip cookie and cheesecake in every single bite
- Kids can help
- Make ahead friendly — needs refrigerator time which makes it perfect for holiday prep the day before
If you love easy holiday dessert bars like this one you will also love our Easy Pecan Pie Bars Recipe, Paula Deen Pumpkin Bars, Scotcheroos Bars and Pumpkin Chocolate Chip Bars Recipe. You may even like this Crock Pot Chocolate Chip Cookie.
Ingredients
For the Cookie Dough:
- All purpose flour — unbleached all purpose flour gives the best texture. Measure correctly by spooning into the measuring cup and leveling off — too much flour makes the bars dry and crumbly
- Baking soda — helps the cookie layer rise and gives it that classic soft chewy texture
- Salt — a small amount that balances the sweetness and brings out all the other flavors
- Butter — fully softened to room temperature before mixing. Cold butter will not cream properly and makes the dough stiff and hard to press into the pan
- Granulated sugar and brown sugar — the combination gives the cookie layer both sweetness and that classic chewy depth. Do not substitute all white sugar
- Egg — binds the cookie dough together and adds richness
- Vanilla extract — adds warmth and sweetness to the cookie layer. Use pure vanilla for the best flavor
- Chocolate chips — semi-sweet is classic but milk chocolate, dark chocolate, mini chips, or white chocolate all work beautifully. This is also where you can add holiday sprinkles or festive M&Ms for a seasonal twist
For the Cheesecake Layer:
- Cream cheese — full fat cream cheese gives the richest creamiest result. Must be fully softened to room temperature
- Sugar — sweetens the cheesecake layer just enough without making it overly sweet
- Egg — sets the cheesecake layer during baking so it holds its shape when cut
- Vanilla extract — adds a classic cheesecake flavor to the filling
Carrie’s Tip: Make sure both the butter and cream cheese are fully softened to room temperature before starting. Cold butter makes the cookie dough stiff and hard to press into the pan and cold cream cheese creates a lumpy cheesecake layer instead of a smooth creamy one.
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.
Step 1 – In a large bowl, combine the chocolate chip cookie crust ingredients with a stand mixer or a hand mixer. Make sure to scrape the sides of the bowl to combine all the ingredients.
Step 2 – Press 2/3 of it into the 9×9 pan. Save the remaining dough for after you pour in the cheesecake filling.
Step 3 – In a separate bowl beat the cream cheese and sugar until creamy. Add in the egg and teaspoon vanilla extract for the Cheesecake batter. Then pour the filling on top of the crust.
Step 4 – Then with the remaining dough crumbs, crumble on top of the cheesecake layer and bake.
Step 5 – Bake at 350 degrees F for about 35-40 minutes and the top is golden brown.
Step 6 – Let the cheesecake bars cool on the counter on a wire rack for an hour and then place in fridge for 3-4 hours before serving.
Tips for Success
- Line the pan with parchment paper. Leave an overhang on two sides so you can lift the whole slab out of the pan cleanly before cutting — this gives you much neater bars
- Use a plastic knife to cut. This sounds unusual but a plastic knife glides through the cheesecake layer without dragging or tearing — it gives you perfectly clean squares every single time
- Do not skip the chill time. The bars need at least 3–4 hours in the refrigerator to set completely before cutting — overnight is even better and makes holiday prep easy
- Double the recipe for a crowd. Use a 9×13 pan and double all the ingredients — perfect for holiday parties, bake sales, and cookie trays where you need to feed a lot of people
Variations Ideas
- Change the chocolate chips — white chocolate, dark chocolate, milk chocolate, or peanut butter chips all work beautifully
- Add holiday sprinkles — fold Christmas, Halloween, or Valentine’s Day sprinkles into the cookie dough to coordinate with any holiday
- Add nuts — fold chopped pecans or walnuts into the cookie dough layer for added crunch and texture
- Use store bought cookie dough — let it soften at room temperature for 30 minutes so it is pliable enough to press into the pan
- Add a caramel drizzle — drizzle caramel sauce over the top of the bars right before serving for an extra indulgent holiday version
Storage and Freezer Instructions
Refrigerator
- Store in an airtight container for up to 3–4 days. Keep refrigerated at all times due to the cream cheese layer
Freezer
- Cut into bars, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months — thaw overnight in the refrigerator before serving
Frequently Asked Questions
Why are my cheesecake bars dry?
Too much flour was added — always spoon flour into the measuring cup and level off rather than scooping directly from the bag which packs in significantly more flour than the recipe needs.
Can I use store bought cookie dough?
Yes — let it soften at room temperature for about 30 minutes so it is pliable enough to press into the pan and crumble on top.
How do I know when the bars are done?
The top should be golden brown and the edges set — the center may look slightly underdone but it firms up completely as it cools and chills in the refrigerator.
Can I make these ahead of time?
Yes — these are best made the day before since they need 3–4 hours of refrigerator time anyway. Make them the night before your event and they are perfectly set and ready to serve.
What is the best way to cut cheesecake bars cleanly?
Use a plastic knife — it glides through the cheesecake layer without dragging or tearing and gives you perfectly clean squares every single time.
More Easy Cheesecake Dessert Bars Recipes
We love to hear from you. If you make Chocolate Chip Cookie Cheesecake Bars Recipe, please leave us a comment or a star review.
Chocolate Chip Cheesecake Bars
Ingredients
For the Crust:
- 2 cup Flour
- ½ tsp Baking Soda
- ½ tsp Salt
- ⅔ cup softened Butter
- ½ cup Sugar
- ⅔ cup Brown Sugar
- 1 Egg
- 2 tsp Vanilla
- 2 cup Chocolate Chips
For the Filling:
- 8 oz softened Cream Cheese
- ½ cup Sugar
- 1 Egg
- 1 tsp Vanilla
See how we calculate recipe costs.
Instructions
- Preheat oven to 350°F and line a 9×9-inch pan with parchment or foil, then spray with nonstick spray.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream together softened butter, sugar, and brown sugar until fluffy.
- Add egg and vanilla, mixing until combined.
- Stir in the flour mixture until incorporated, then fold in chocolate chips.
- Press 2/3 of the dough into the bottom of the pan.
- In a separate bowl, beat together cream cheese, sugar, egg, and vanilla until smooth.
- Spread the filling over the dough layer.
- Crumble the remaining dough over the top.
- Bake for 40 minutes, until set and lightly browned.
- Cool completely, then chill before slicing.
Soooo good! Easy too. The ingredient/instruction card is a little confusing because it has question marks instead of measurements but winged it and it came out very good
Margaret – I’m so glad you enjoyed this recipe. Thank you so much for the positive review! I’m so sorry about the questions in the recipe card. Our system gets confused with fractions so I’m sorry about that. I manually fixed it.
These are dangerous
Emily – haha! We know what you mean! Glad you enjoyed!
These bars were so good! I use chocolate chunk morsels and about 1/3 bag of Heath toffee bits,( I had some left over from a previous recipe) and they turned out great. May even use more toffee bits next time I make them. Thanks!
Debbie – I’m so glad you enjoyed them. Thanks for sharing!
Delicious! Thank you for the recipe.
You’re very welcome, Karen! I appreciate you commenting!
Every one loved these
Cheesecake and chocolate chip cookies wrapped into one delicious recipe! LOVE this when I’m having a sweet teeth!
Been making this for years and everyone asks me for the recipe. Highly recommend
One of the best desserts I have ever eaten! Thank you!
One of my favorites!
Just when I thought cheesecake couldn’t be better, I ran across this recipe! I recommend this for anyone with a sweet tooth like me because it’s easy and you’ll get the best of both worlds.
Tasted amazing and I loved how easy it was to make!
One of my all time favorite desserts! Delicious!
This dessert was so yummy!
Chocolate chip cookies and cheesecake…these were a hit. Easy to make. I decreased choc chips to 1 and a half cups. Thank you for the recipe!
Thank you so much for sharing Linda! These are always a hit with my family too – who doesn’t love chocolate chip cookies and cheesecake?!
Tasted fantastic, but could use a few less chocolate chips….dont get me wrong I love chocolate but next attempt, I think I would use maybe a half cup less.
Thank you for commenting!
Is two cups of flour correct?
Yes, it’s correct.
This is one of my favourite baking recipes. If you love cheesecake like me, double the “filling” part!!
Hi Carrie, do you know if I double this recipe and put it in 9×13 would it work?
Yes that will work great!
These are amazing, used an 8×8 pan and came out perfectly. Cannot recommend this recipe enough!
I am recently retired and trying out different recipes. This Chocolate chip Cookie Cheesecake Bar recipe is one of the best I have ever tried! I was easy and I already had all the ingredients on hand. My grown daughter was so impressed that it became one of her top third desserts ever! I am trying to find recipes that I can make as Christmas gifts and this one definitely will be included. Thank you for such a wonderful treat.
I mean these are absolutely delicious..
I made this x1 in a 9×13 pan and baked about 25 mins. 8 kids and 2 adults ate almost the whole pan! So good and so easy
I made this in a 9×13 pan and baked for about 25 mins. 8 kids and 2 adults ate almost the whole pan! So good and so easy
Totally missing as to where/when you add the cream cheese here??
I read it 3x and didn’t see it in the directions.
It is on step 9. I added more details on it to make it more clear. Thank you for commenting.
MAKE THESE!!!! If you’re looking for a wow factor…..this is the dessert recipe you want!!!!
I sent these with my husband to a mens meeting several months ago and they are still talking about them!!! They want the recipe!!
I bake almost every day. Mostly pies. But are fabulous!!!
Followed the recipe exactly.
I made this for my family lunch Sunday and it was a huge hit! I had several comments on how good it was! Very easy to make.
These are great. Delicious and easy to make. Didn’t have a 9×9, so used the 7×11. Worked great. I just oiled pan instead of using parchment paper. No problem getting them out.
Perfect! So glad you loved them.
Delicious, sweet and rich! I made these for my office and got rave reviews. I doubled the recipe and used a 13×9 pan but only used 3 cups of chocolate chips (instead of 4) based on some of the other reviews I read. I think that was the right choice. Everyone loved them. It was very easy to make too. This will be my go-to recipe for potlucks and parties.
I just made these today and my family loved them. Thank you for the fabulous recipe! ?
Easy to make and delicious.
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.
I use unsalted in this recipe. I hope you enjoy it!
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.
Thank you so much! I’m so glad you enjoyed these bars Taline!
These are delicious and easy to make. My go to recipe to take when needed for dessert.
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!
These are so delicious! I’ve made them several times
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!!!!!
Soooo tasty! It’s like a chocolate chip cookie and a cheesecake had a baby! Even my picky eater teenager loved them!
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 !
Thanks for the tip – I’m so glad you enjoy this recipe!
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.
Woohoo! Thanks for sharing! I’m so glad that everyone loved them! yay!
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
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.
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.
Awesome! This is great to hear and I’m glad the larger pan worked out perfectly!
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
I would just double it and not change any of the amounts. Thanks!
What kind of chocolate chips do you recommend?
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Either milk chocolate or semi-sweet work great in this recipe. Thanks.
I made these cookies, there are yummy but why did the cream cheese felt soft , little slimy?
Oh, I’m not sure. I haven’t had that issue before.
Would this work in an 8×8 pan?
Thanks!
Yes it would work great.
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!
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.
Soooo yummy!!! Everyone loved them!!! Thanks so much for posting this delicious recipe ??
Would this be possible with a 9in round pan? In quarantine and no square pans available at home
Yes, I think it would work great. Come back and let us know how it turns out.
These are the best.
I’m so glad you loved it!
Have you tried or do you recommend using bread flour?
These were amazing! I have made them several times and they disappear quickly every time. I highly recommend these! ???
Does it matter if it’s All Purpose or Self Rising flour?
Yes, we use all purpose for this recipe. Thank you!
Can I use whipped cream cheese?
If I double recipe should I use a 9×13 pan or 10×15? Can these be frozen?
Can these be frozen?
Yes, you can freeze these for up to 3 months. Thank you.
Can u double the recipe so it can fit in a 9*13 pan
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!
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.
Great to hear and thanks for sharing your tip on the cream cheese. Thanks!
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!
Awesome – Thanks for sharing Rhonda!
Pleas clarify is it a 9×9 pan or 9×13 pan since recipe calls for both!
It’s a 9X9 pan, we have corrected the post. Thank you!
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.
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!
What size pan are you supposed to use? You say you need a 9×13 but the recipe states smaller.
It’s a 9X9 pan, we have corrected the post. Thank you!
Description talks about a 9×13 pan but recipe says to use 9×9. Is one a misprint?
It’s a 9X9 pan, we have corrected the post. Thank you!
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!
Great to hear! Thanks for sharing! 🙂
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.
Thanks for sharing!
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!
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
There are 8 ounces in my cup sizes. Thank you.
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
There are 8 ounces in the cups that I use. Thank you!
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.
Great recipe. Easy and fast. It is alot of chocolate chips, could use less.
Why are you putting the dough on foil in the pan instead of putting the dough right into the pan?
so so good omg
Got to make these — I can smell them now, I bet they are over the top.
Do you recommend keeping these refrigerated?
I would since it has cream cheese in it.
Hi just wondering how many servings this makes? I’m assuming about 12 since it’s a 9×9 pan. Thanks!
Yes it depends on how big or small you make them, but I usually cut it into 12. thanks for stopping by.
I cut down the sugar and used Pamela’s GF pancake and baking mix and these turned out very yummy in deed! Thanks!
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!
Hi there! Can you double this recipe for a 13×9 pan?
Yes, I would think you could.
Me and my sister just made these! DELICIOUS!!!!! A+ bars! VERY yummy!!!!