Introduction

Two classic desserts. One epic bar. These Chocolate Chip Cookie Cheesecake Bars are the ultimate mash-up, combining a rich, buttery cookie base with a layer of smooth, creamy cheesecake. For another fantastic cheesecake variation, try the Mini Pineapple Upside-Down Cheesecakes Recipe. This recipe is perfect for anyone who can’t decide between two beloved treats.

Ingredients

To create these rich, creamy, and totally irresistible bars, you’ll need the following ingredients for the chocolate chip cookie base and the luscious cheesecake layer.

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semisweet chocolate chips
• 16 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes (plus chilling)

Context: This streamlined process is about 20% faster than many similar layered bar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cookie Dough Base

Begin by preheating your oven to 350°F (175°C). In a medium bowl, combine your dry ingredients for the chocolate chip cookie layer. Use a stand mixer or hand beaters to cream together the butter and sugars until light and fluffy.

Tip: For a chewier cookie base, use melted and slightly cooled butter. Gently fold in the chocolate chips last to avoid overmixing the dough.

Step 2 — Press the Dough into the Pan

Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two opposite sides. This will make removing the bars much easier later. Transfer the cookie dough to the prepared pan.

Use your fingers or the bottom of a measuring cup to press the dough into a firm, even layer across the bottom of the pan. Ensure there are no thin spots.

Step 3 — Make the Cheesecake Filling

While the oven preheats, prepare the cheesecake layer. In a clean bowl, beat the room-temperature cream cheese until it is completely smooth and free of lumps. Gradually add the sugar and beat until well combined.

Tip: Using room-temperature ingredients is crucial for a silky, lump-free cheesecake filling. Add the egg and vanilla extract last, mixing just until incorporated to avoid incorporating too much air.

Step 4 — Assemble the Layers

Pour the prepared cheesecake filling over the pressed cookie dough base. Use a spatula to spread it into a smooth, even layer, ensuring it reaches all the way to the edges of the pan.

For a marbled effect, you can dollop a few small spoonfuls of reserved cookie dough on top and gently swirl it into the cheesecake layer with a knife.

Step 5 — Bake to Perfection

Place the pan in the preheated oven and bake for 30-35 minutes. The edges of the cheesecake should look set, but the center will still have a slight jiggle when you gently shake the pan.

Tip: Avoid overbaking, as the bars will continue to set as they cool. The cookie base might look slightly golden around the very edges.

Step 6 — Cool Completely

Remove the pan from the oven and place it on a wire rack to cool to room temperature. This gradual cooling helps prevent the cheesecake layer from cracking.

Step 7 — Chill for Clean Slices

Once the bars are at room temperature, cover the pan with plastic wrap or foil and transfer it to the refrigerator. Chill for at least 4 hours, or preferably overnight.

This chilling step is essential for the bars to firm up, making them much easier to slice cleanly into neat squares.

Step 8 — Slice and Serve

Use the parchment paper overhang to lift the entire slab of bars out of the pan and onto a cutting board. Use a sharp knife to slice them into squares.

Tip: For the cleanest cuts, wipe the knife blade clean with a damp cloth between each slice. Serve chilled and enjoy these rich, creamy, and totally irresistible bars!

Nutritional Information

Calories	385 kcal
Protein	5 g
Carbohydrates	45 g
Fat	21 g
Fiber	1 g
Sodium	220 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace a portion of the flour with a scoop of vanilla or unflavored protein powder for a boost that maintains the rich flavor.
• Almond Flour — Use almond flour instead of all-purpose for a lower-carb, gluten-free base with a nutty taste.
• Coconut Sugar — Swap granulated sugar for coconut sugar to add a caramel-like depth and a lower glycemic index.
• Greek Yogurt — Substitute some of the cream cheese with plain Greek yogurt for a tangy, protein-rich cheesecake layer.
• Dairy-Free Cream Cheese — Use a plant-based cream cheese alternative to create a creamy, dairy-free version of these epic bars.
• Dark Chocolate Chips — Opt for sugar-free or high-percentage dark chocolate chips to reduce sugar content while keeping the dessert irresistible.
• Unsalted Butter — Stick with unsalted butter to easily control the sodium level, especially if using salted nuts or other add-ins.
• Applesauce — Replace some of the butter or oil in the cookie layer with unsweetened applesauce for a moist, lower-fat alternative.

Serving Suggestions

• For a classic pairing, serve these bars with a tall glass of cold milk or a scoop of vanilla bean ice cream to complement the rich, creamy cheesecake layer.
• Perfect for potlucks and picnics, cut them into smaller, bite-sized squares for easy sharing and portion control.
• Elevate a casual dessert by drizzling the bars with a warm caramel or chocolate sauce just before serving for a decadent touch.
• Create an elegant dessert platter by pairing a bar with fresh berries like raspberries or strawberries to cut through the richness.
• Serve these epic bars at room temperature to allow the chocolate chips to be soft and the cheesecake layer to be perfectly creamy.
• For a festive holiday treat, sprinkle the top with a dusting of powdered sugar or festive sprinkles before cutting.
• Pack them as a special homemade treat in lunchboxes for a delightful midday surprise.

These Chocolate Chip Cookie Cheesecake Bars are so versatile and totally irresistible, making them a guaranteed hit for any occasion.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to a lumpy cheesecake layer. Fix: Always bring your cream cheese to room temperature for at least an hour to ensure a perfectly smooth, creamy filling.
• Mistake: Overmixing the cookie dough, which develops too much gluten and creates tough, cakey bars. Fix: Mix the dough just until the flour disappears; a few streaks are better than overmixing.
• Mistake: Not lining the baking pan, making it nearly impossible to get clean slices out. Fix: Use parchment paper with an overhang on two sides to create a sling for easy lifting and cutting.
• Mistake: Overbaking the bars, causing the cheesecake to crack and become dry. Fix: Bake until the edges are set but the center still has a slight jiggle; it will firm up as it cools.
• Mistake: Cutting the bars while they are still warm, which results in a messy, gooey presentation. Fix: For the cleanest slices, chill the entire pan in the refrigerator for at least 4 hours, or ideally overnight.
• Mistake: Using generic chocolate chips that don’t provide a rich, molten texture. Fix: Opt for high-quality chocolate chips or chopped baking bars for superior flavor and melt-in-your-mouth pockets.
• Mistake: Pressing the cookie dough layer too firmly into the pan, creating a dense, hard base. Fix:
  Gently press the dough into an even layer without compacting it, allowing it to bake up soft and chewy.
• Mistake: Adding the cheesecake batter to a hot cookie base, which can start cooking the eggs prematurely. Fix: Let the par-baked cookie crust cool for 10-15 minutes before adding the creamy cheesecake layer.

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: For longer storage, wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. They will keep well for up to 3 months. Thaw in the refrigerator overnight before serving.
• Reheat: While best enjoyed cold, you can briefly warm a refrigerated bar in the microwave for 10-15 seconds to slightly soften the cookie base. Do not reheat from frozen; always thaw first.

Always ensure your refrigerator is at or below 40°F (4°C) to keep these epic bars safe and delicious.

Conclusion

These Chocolate Chip Cookie Cheesecake Bars truly deliver the best of both worlds. If you love this recipe, be sure to try these These Caramel Apple Cheesecake Bars are the perfect easy treat. We hope you enjoy making and sharing these irresistible bars. Don’t forget to leave a comment and let us know how they turned out!

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Chocolate Chip Cookie Cheesecake Bars

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These Chocolate Chip Cookie Cheesecake Bars combine a rich, creamy cheesecake layer with a classic chocolate chip cookie base, creating a delicious and irresistible dessert bar.

• Author: Sophie Lane
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 16 bars 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semisweet chocolate chips
• 16 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large bowl, cream together the butter, 1 cup granulated sugar, and brown sugar until smooth.
3. Beat in 2 eggs and 2 teaspoons vanilla extract until fluffy.
4. Combine the flour, baking soda, and salt; gradually blend into the creamed mixture.
5. Stir in chocolate chips.
6. Press half of the cookie dough into the bottom of the prepared pan.
7. In a separate bowl, beat the cream cheese until smooth.
8. Add 2/3 cup sugar, 2 eggs, and 1 teaspoon vanilla extract; mix until well combined.
9. Pour the cream cheese mixture over the cookie dough layer in the pan.
10. Drop the remaining cookie dough by spoonfuls over the cream cheese layer and gently spread to cover as much as possible.
11. Bake for 40 to 45 minutes or until the top is golden and the cheesecake layer is set.
12. Cool completely in the pan on a wire rack before cutting into bars.

Notes

For best results, use room temperature ingredients to ensure smooth mixing. Allow bars to cool completely before slicing to maintain clean edges. You can add nuts or swirl caramel for extra flavor variations.

Nutrition

• Calories: 320
• Sugar: 25g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg

FAQs

Can I make these bars ahead of time?

Yes, these bars are excellent for making ahead. Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months.

Do I need to use a water bath for the cheesecake layer?

No, a water bath is not necessary for this recipe. The cookie base and the relatively short baking time help prevent the cheesecake from cracking, making these bars much simpler to prepare.