Go Back
Stack of Chocolate Chip Cookie Cheesecake Bars with creamy filling, cookie crust, and chocolate drizzle on a wooden board.
Daniel

Chocolate Chip Cookie Cheesecake Bars

Two beloved desserts collide in these decadent bars with a chewy cookie base, creamy cheesecake center, and crackly cookie top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter melted and slightly cooled
  • 1.5 cups light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour spooned and leveled
  • 0.75 tsp baking soda
  • 0.75 tsp kosher salt
  • 2 cups semisweet chocolate chips divided
For the Cheesecake Layer
  • 16 oz cream cheese 2 packages, room temperature
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract

Equipment

  • 9x13-inch Baking Pan
  • Parchment Paper
  • Electric Mixer

Method
 

Prep
  1. Preheat oven to 350°F. Line a 9x13 inch pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease any exposed pan.
  2. In a large bowl, whisk melted butter with both sugars until well combined. Whisk in eggs and vanilla until smooth. Add flour, baking soda, and salt; fold with a spatula until just mixed. Fold in 1.5 cups chocolate chips.
  3. Reserve 1.5 cups of cookie dough for the top. Press the remaining dough evenly into the prepared pan to form the base layer.
  4. Beat cream cheese and sugar with an electric mixer on medium speed until completely smooth, about 2 minutes. Beat in egg and vanilla until just combined. Spread evenly over the cookie base.
  5. Drop reserved cookie dough in small clumps over the cheesecake layer. Sprinkle remaining 0.5 cup chocolate chips on top.
  6. Bake 30-35 minutes until the top is golden brown and the center is just set with a slight jiggle. Cool completely in pan on a wire rack, then refrigerate at least 2 hours before cutting into bars.

Notes

Room temperature cream cheese is non-negotiable for a smooth filling without lumps. For clean cuts, run your knife under hot water and wipe dry between slices. These keep beautifully in the fridge for 5 days or freeze up to 2 months wrapped tightly.