Chocolate Chip Cookie Cheesecake Bars

Combination of two of my favorite things. Chocolate Chip Cookies + Cheesecake. All layered up in bar form. I give you Chocolate Chip Cookie Cheesecake Bars. By layering cookie dough with an easy cheesecake batter, we’re left with wonderfully rich, decadent, and indulgent dessert bars that are perfect to bring to your next party or cookout.

Chocolate Chip Cookie Cheesecake Bar being held to show the layers

Why You’ll Love These Cheesecake Cookie Bars:

  • Wonderful combination of two of the best desserts out there…. Cheesecake and Chocolate Chip Cookies!
  • Made in bar form so super easy. No water bath for a cheesecake and no rolling out balls of chocolate chip cookies.
  • The bars need to cool fully in the fridge before cutting so they are perfect to make a head of time.
  • Look at those LAYERS

Cheesecake batter layered over chocolate chip cookie dough in a 9x13 pan

We start by making our two parts. Chocolate Chip Cookie dough and Cheesecake batter. The cookie dough is your standard chocolate chip cookie dough. Creamed butter and sugar. Add eggs and lots of vanilla extract. Slowly stir in flour, salt, baking soda, and baking powder. Then slowly mix in chocolate chips. The cheesecake batter is even easier to mix! Just whip up cream cheese, sugar, egg, and vanilla. Our stand mixer is the real hero for this recipe – I use mine to make both layers. But you can also use a hand mixer and a large bowl.

Cookie dough crumbled over cheesecake batter that is layered over more cookie dough - ready to bake

For the final layer, we crumble the remaining cookie dough over the top. I also like to sprinkle extra chocolate chips over everything. Into the oven we go!

Baked and cut Chocolate Chip Cookie Cheesecake Bars

The key to these Cheesecake Cookie Bars is letting them fully cool and set before cutting. Once we remove from the oven, let the bars cool on the counter for at least 30 minutes. Then transfer to the fridge and allow to cool for another 2 hours (or even overnight). When the bars are fully cooled and chilled, you can cut into squares and serve!

Trust me, these Chocolate Chip Cookie Bars will be a HIT with whoever you decide to share them with.

Print Recipe
Chocolate Chip Cookie Cheesecake Bars
Combining two of the greatest desserts - chocolate chip cookies and cheesecake gives us the most indulgent (yet easy to make) Chocolate Chip Cookie Cheesecake Bars. Recipe at KathleensCravings.com
Combining two of the greatest desserts - chocolate chip cookies and cheesecake gives us the most indulgent (yet easy to make) Chocolate Chip Cookie Cheesecake Bars. Recipe at KathleensCravings.com #cheesecakecookiebars #cookiebars #chocolatechipbars #cheescakebars #easydessert
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 2 1/2 hours
Servings
bars
Ingredients
Cheesecake Batter
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 2 1/2 hours
Servings
bars
Ingredients
Cheesecake Batter
Combining two of the greatest desserts - chocolate chip cookies and cheesecake gives us the most indulgent (yet easy to make) Chocolate Chip Cookie Cheesecake Bars. Recipe at KathleensCravings.com #cheesecakecookiebars #cookiebars #chocolatechipbars #cheescakebars #easydessert
Instructions
Cheesecake Batter
  1. In your stand mixer (if you have a second bowl or want to clean out your) or with a hand mixer in a large bowl, whip the softened cream cheese, sugar, egg, and vanilla for 3 minutes. Everything should be combined and very smooth.
Assemble!
  1. Preheat your oven to 350 degrees F.
  2. Line a 9x13 baking dish with aluminum foil and spray with nonstick cooking spray.
  3. Press a little over half of the cookie dough (about 2/3 of the dough) in to the bottom of the pan to make an even layer.
  4. Spread the cheesecake batter on stop of the cookie dough.
  5. Crumble and sprinkle the remaining cookie dough on top of cheesecake layer. Finally sprinkle over the remaining 1/2 cup of chocolate chips.
  6. Place into oven and bake for 45-50 minutes. The cookie dough should be golden brown and the middle should be set and not jiggly. If the cookie seems to be browning too quickly, you can cover with aluminum foil.
  7. Remove from oven and allow to cool on the counter for 30-45 minutes. Then transfer to the fridge to cool completely - at least 2 hours. Cut and serve.
Recipe Notes

The bars can be made the night before and stored in the fridge then cut up the day of.

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