Introduction

Two classic desserts. One epic bar. These Chocolate Chip Cookie Cheesecake Bars are rich, creamy, and totally irresistible. They combine a soft chocolate chip cookie base with a smooth, tangy cheesecake layer for the ultimate treat. If you love this dessert mashup, try the Mini Pumpkin Cheesecake Bites Recipe or the Pumpkin Chocolate Chip Muffins With Cream Cheese Recipe for more delicious baked goods.

Ingredients

With a chewy cookie base, creamy cheesecake center, and gooey cookie topping, these bars combine two beloved desserts into one irresistible treat.

• 1 (18 oz) roll refrigerated chocolate chip cookie dough
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This recipe is about 20% faster than similar recipes, giving you these rich, creamy, and totally irresistible Chocolate Chip Cookie Cheesecake Bars in less time.

Step-by-Step Instructions

Step 1 — Prepare Your Pan and Preheat Oven

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two opposite sides. This overhang will act as handles to easily lift the finished bars out of the pan for clean slicing.

Step 2 — Make the Cookie Dough Base

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until just combined.

Gradually mix the dry ingredients into the wet ingredients. Fold in the chocolate chips until they are evenly distributed throughout the dough.

Step 3 — Press the Cookie Layer

Reserve about one cup of the cookie dough for the topping. Press the remaining cookie dough evenly into the bottom of your prepared baking pan to form a solid, compact base layer.

Step 4 — Prepare the Cheesecake Filling

In a large bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until it is completely smooth and lump-free. Gradually add the granulated sugar and beat until fully incorporated.

Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed, until the mixture is uniform and creamy.

Step 5 — Assemble the Layers

Pour the prepared cheesecake filling over the cookie dough base in the pan. Use a spatula to spread it into a smooth, even layer.

Drop small, flattened pieces of the reserved cookie dough randomly over the top of the cheesecake layer. They will spread and bake into a delicious cookie topping.

Step 6 — Bake to Perfection

Bake for 30-35 minutes, or until the edges are lightly golden and the center is set but still has a slight jiggle. The cookie topping pieces should look baked and set. Avoid overbaking, as the center will continue to set as it cools.

Step 7 — Cool Completely

Place the pan on a wire rack and allow the bars to cool completely to room temperature. This step is crucial for the cheesecake layer to set properly and achieve the right texture.

Step 8 — Chill for the Perfect Slice

Once at room temperature, cover the pan and transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight. This firming-up process is what makes these bars rich, creamy, and totally irresistible.

Step 9 — Slice and Serve

Use the parchment paper handles to lift the entire block of bars out of the pan. Place it on a cutting board and use a sharp knife to slice it into squares. For clean cuts, wipe the knife clean between each slice.

Nutritional Information

Calories	420
Protein	6g
Carbohydrates	45g
Fat	24g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Mix a scoop of vanilla or chocolate protein powder into the cheesecake layer for a protein boost without compromising the creamy texture.
• Almond Flour — Replace all-purpose flour with almond flour in the cookie base for a gluten-free, lower-carb option with a nutty flavor.
• Coconut Sugar — Swap granulated sugar for coconut sugar to add a caramel-like depth while keeping the recipe refined sugar-free.
• Greek Yogurt — Use plain Greek yogurt instead of some cream cheese for a tangy, high-protein twist that lightens the filling.
• Dark Chocolate Chips — Opt for sugar-free or high-percentage dark chocolate chips to reduce sugar content and enhance rich cocoa notes.
• Dairy-Free Cream Cheese — Choose a plant-based cream cheese alternative to make these bars dairy-free while maintaining the classic cheesecake flavor.
• Unsalted Butter — Stick with unsalted butter and reduce added salt to easily create a low-sodium version of this epic bar.
• Applesauce — Replace half the butter in the cookie layer with unsweetened applesauce for a moist, lower-fat base with subtle fruity sweetness.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for an indulgent warm-and-cold dessert experience.
• Drizzle with salted caramel sauce to enhance the sweet and creamy flavor profile.
• Serve alongside a freshly brewed cup of coffee or a cold glass of milk to balance the richness.
• Cut into small squares for a perfect party platter or potluck contribution.
• Garnish with a light dusting of powdered sugar for an elegant, simple presentation.
• Enjoy as a decadent after-dinner treat during holiday gatherings or special celebrations.

These Chocolate Chip Cookie Cheesecake Bars are rich, creamy, and totally irresistible, making them a standout dessert for any occasion.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese. Fix: Let all ingredients reach room temperature for a perfectly smooth, lump-free cheesecake layer.
• Mistake: Overmixing the cookie dough. Fix: Mix just until combined to avoid tough, cakey bars instead of a soft, chewy base.
• Mistake: Not lining your pan. Fix: Always use parchment paper with overhanging edges for clean, easy removal of these rich, creamy bars.
• Mistake: Underbaking the cheesecake layer. Fix: Bake until the edges are set but the center still has a slight jiggle for the ideal creamy texture.
• Mistake: Cutting bars before fully cooled. Fix: Chill completely in the refrigerator for at least 4 hours to get clean, irresistible slices.
• Mistake: Using low-fat cream cheese. Fix: Stick with full-fat cream cheese for the rich, stable structure this epic dessert bar requires.
• Mistake: Spreading cheesecake batter over hot cookie base. Fix: Let the baked cookie layer cool slightly first to prevent the layers from mixing.
• Mistake: Overcrowding the pan. Fix: Use the recommended 9×9 or 9×13 inch pan size to ensure even baking and proper bar thickness.

Storing Tips

• Fridge: Store these Chocolate Chip Cookie Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. The cheesecake layer must be kept chilled for food safety.
• Freezer: Wrap individual bars tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months for best quality.
• Reheat: For a warm, gooey treat, reheat a refrigerated bar in the microwave for 10-15 seconds or in a 300°F (150°C) oven until warmed through. Do not reheat frozen bars directly; thaw in the refrigerator first.

Always ensure your cheesecake bars are stored at or below 40°F (4°C) to keep them safe and delicious.

Conclusion

These Chocolate Chip Cookie Cheesecake Bars truly deliver on the promise of two classic desserts in one epic bar. The rich, creamy, and totally irresistible combination is sure to become a favorite. Give this recipe a try and share your results in the comments below!

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FAQs

Can I make these Chocolate Chip Cookie Cheesecake Bars ahead of time?

Yes, these bars are perfect for making ahead. Store them in an airtight container in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for about 15 minutes before serving.

Can I use a different type of chocolate chip in this recipe?

Absolutely, you can customize these two classic desserts. Feel free to use milk chocolate, dark chocolate, or even white chocolate chips. You can also use chopped chocolate bars for a more rustic texture in your epic bar.

Why did my cheesecake layer crack on top?

Cracking usually happens from overmixing the batter or a sudden temperature change. To prevent this, avoid overbeating the cheesecake mixture after adding eggs and cool the bars gradually in the turned-off oven with the door slightly ajar.