Go Back

Chocolate Chip Cookie Cheesecake Bars

Chocolate chip cookie cheesecake bars with a chewy cookie dough base, a thick cream-cheese layer, and a golden top. Baked until the center barely jiggles, then chilled so the cheesecake slices cleanly.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
chilling 3 hours
Total Time 4 hours
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cookie base and topping
  • 1 cup unsalted butter Softened.
  • 0.75 cup brown sugar Packed.
  • 0.5 cup granulated sugar For the cookie dough.
  • 2 eggs Large.
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cup semi-sweet chocolate chips
Cheesecake filling
  • 16 oz cream cheese Softened.
  • 0.5 cup granulated sugar For filling.
  • 1 egg Large.
  • 1 tsp vanilla extract For filling.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and line a 9x13-inch pan with parchment.
Make cookie dough
  1. Beat the softened unsalted butter, packed brown sugar, and 1/2 cup granulated sugar until fluffy.
  2. Beat in the eggs and vanilla extract, then mix in the all-purpose flour, baking soda, salt, and semi-sweet chocolate chips.
Layer the cookie base
  1. Press half of the cookie dough into the prepared pan to form an even layer.
Make cheesecake filling and add layers
  1. Beat the softened cream cheese, 1/2 cup granulated sugar, filling egg, and filling vanilla extract until smooth.
  2. Spread the cheesecake filling over the cookie dough layer.
  3. Flatten pieces of the remaining cookie dough and lay them over the cheesecake layer.
Bake
  1. Bake for 35-40 minutes until the top is golden and the center barely jiggles.
Cool and chill
  1. Cool completely, then chill for 3 hours before cutting into bars.

Notes

For the cleanest slices, cool fully before chilling; the cheesecake layer should feel set and firm after 3 hours. Store bars in the refrigerator for up to 5 days (covered). Freezing is yes—freeze in an airtight container up to 2 months and thaw overnight in the fridge. For a lighter option, substitute reduced-fat cream cheese for the same amount.