This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
You have to make these delicious Chocolate Chip Cookie 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!
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 this dessert recipe is to make any night of the week.
I love to make these cookie bars because of the combination of flavors. In my opinion, they are much easier to bake then regular cookies. You don’t have to scoop and batch bake your dough. It all goes into one pan. Try these other favorite desserts bar recipes, Easy Pecan Pie Bars Recipe, Paula Deen Pumpkin Bars and Pumpkin Chocolate Chip Bars Recipe.
Table of Contents
Why We Love these Cheesecake 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.
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!
It’s always a hit regardless of what kind you make and everyone will really love these Cookie bars!
Ingredients
- Flour – In use unbleached all purpose flour for this recipe.
- Baking Soda – This is needed so that the bars will rise when baking.
- Salt – Just a small amount to bring out the flavors in the other ingredients.
- Butter – Softened at room temperature.
- Sugar and Brown Sugar – I love using a combination of both types of sugar.
- Egg – This is necessary as it binds the other ingredients.
- Vanilla Extract – Just a little bit as a delicious sweetness to these cookie bars.
- Chocolate Chips – I usually use semi-sweet chocolate chips but milk chocolate would be delicious in this recipe too.
- Cream Cheese – Full fat cream cheese as it makes these cheesecake bars cream. Softened cream cheese to room temperature for a creamy texture.
Scroll to the bottom for the full recipe in the recipe card.
Variations Ideas
- Change Chocolate Chips – I have even used white chocolate chips and it was delicious. Sometimes you have to use what you have on hand.
- Additions – 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.
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, 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 for an hour and then refrigerate for 3-4 hours before serving.
Expert Tips for Making Chocolate Chip Cookie Cheesecake Bars
- Chill Time – I have found that it is best to let them cool completely before cutting into them. As crazy as it sounds, using a plastic knife makes it cut easier. The cookie bars cut into perfect squares!
- Baking Pans – 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 x 13 pan.
- Use Parchment Paper – Line the baking pan with parchment paper as it makes it easier to remove the cheesecake bars from the pan.
How to Store Chocolate Chip Cheesecake Bars
Due to the cheesecake layer, these bars should be stored in the refrigerator in an air tight container for up to 5-7 days. They can sit at room temperature for 15-30 minutes when serving but should be refrigerated after that time.
Can you Freeze Cheesecake Bars?
Yes, these cheesecake bars freeze great.
To freeze:
- Ensure that the bars have cooled completely and cut into bars.
- Place the bars on a baking sheet and then put them in the freezer for at least 40 minutes to 1 hour.
- After this time, move the cars to a freezer safe bag.
- Then freeze for up to 2-3 months.
- When you are ready to enjoy them, defrost them out over night in the refrigerator.
Frequently Asked Questions
If your cheesecake and cookie layers are dry it is possible that to much flour has been added. Make sure when you mix in the flour ingredient that you measure with a measuring cup.
We have not tried it with store bought cookie dough, but it should work in this recipe. You may need to set out the cookie to softened it for about 30 minutes so it is easy to press into the pan. If you try it with the store bought cookie dough, come back and let us know how it turns out.
You will know that the bars are finished cooking when the top is golden brown. Make sure to not overcook as this will ensure that you have a soft and chewy dessert bars.
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 Cookie Cheesecake Bars
Ingredients
- 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
Instructions
- 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 (Cream cheese, sugar, egg, and vanilla) 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.
Yes that will work great!
Yes, it’s correct.
Is two cups of flour 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?
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
It is on step 9. I added more details on it to make it more clear. Thank you for commenting.
Totally missing as to where/when you add the cream cheese here??
I read it 3x and didn’t see it in the directions.
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.
Perfect! So glad you loved them.
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.
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.
I use unsalted in this recipe. I hope you enjoy it!
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.
Thank you so much! I’m so glad you enjoyed these bars Taline!
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.
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!
Thanks for the tip – I’m so glad you enjoy this recipe!
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 !
Woohoo! Thanks for sharing! I’m so glad that everyone loved them! yay!
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.
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.
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
Awesome! This is great to hear and I’m glad the larger pan worked out perfectly!
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.
I would just double it and not change any of the amounts. Thanks!
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
Either milk chocolate or semi-sweet work great in this recipe. Thanks.
What kind of chocolate chips do you recommend?
o
Oh, I’m not sure. I haven’t had that issue before.
I made these cookies, there are yummy but why did the cream cheese felt soft , little slimy?
Yes it would work great.
Would this work in an 8×8 pan?
Thanks!
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 ??
Yes, I think it would work great. Come back and let us know how it turns out.
Would this be possible with a 9in round pan? In quarantine and no square pans available at home
I’m so glad you loved it!
These are the best.
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! ???
Yes, we use all purpose for this recipe. Thank you!
Does it matter if it’s All Purpose or Self Rising flour?
Can I use whipped cream cheese?
If I double recipe should I use a 9×13 pan or 10×15? Can these be frozen?
Yes, you can freeze these for up to 3 months. Thank you.
Can these be frozen?
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!
Can u double the recipe so it can fit in a 9*13 pan
Great to hear and thanks for sharing your tip on the cream cheese. Thanks!
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.
Awesome – Thanks for sharing Rhonda!
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!
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!
It’s a 9X9 pan, we have corrected the post. Thank you!
It’s a 9X9 pan, we have corrected the post. Thank you!
It’s a 9X9 pan, we have corrected the post. Thank you!
Pleas clarify is it a 9×9 pan or 9×13 pan since recipe calls for both!
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.
What size pan are you supposed to use? You say you need a 9×13 but the recipe states smaller.
Description talks about a 9×13 pan but recipe says to use 9×9. Is one a misprint?
Great to hear! Thanks for sharing! 🙂
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!
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.
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!
There are 8 ounces in my cup sizes. Thank you.
There are 8 ounces in the cups that I use. Thank you!
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
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
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.
I would since it has cream cheese in it.
Do you recommend keeping these refrigerated?
Yes it depends on how big or small you make them, but I usually cut it into 12. thanks for stopping by.
Hi just wondering how many servings this makes? I’m assuming about 12 since it’s a 9×9 pan. Thanks!
Yes, I would think you could.
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?
Me and my sister just made these! DELICIOUS!!!!! A+ bars! VERY yummy!!!!