Chocolate Chip Cheesecake Bars – The perfect combination of a chocolate chip cookies and cheesecake! Made with a homemade chocolate chip cookie crust and a delicious cheesecake filling that’s topped with even more chocolate chip cookie dough!
Chocolate Chip Cheesecake Bars
Chocolate chip cookies and cheesecake are two of my favorite things. For this recipe, I decided to combine both into the perfect cheesecake bar recipe! To make these cheesecake bars, you just have to make a chocolate chip cookie base and a cheesecake filling. You layer them in a pan and then top them with a bit of additional chocolate chip cookie dough and bake. These bars are great as an easy weeknight dessert or as a dessert to serve during the holidays.
Common Questions About Making Chocolate Chip Cheesecake Bars
What are chocolate chip cheesecake bars?
Chocolate chip cheesecake bars are bars made with a homemade chocolate chip cookie base, creamy cheesecake filling, and topped with additional chocolate chip cookie dough.
How many servings does this recipe make?
This recipe makes 9 bars.
How long do these bars last?
These cheesecake bars last up to 3 days when stored in a refrigerated airtight container.
What should I do if my cheesecake filling is lumpy?
The best way to avoid a lumpy filling is to make sure that the cream cheese is softened to room temperature. Otherwise, it can clump a bit.
Can I freeze cheesecake bars?
Yes! Just make sure to defrost before eating.
What can I serve with these cheesecake bars?
I love having a bowl of vanilla or rocky road ice cream with chocolate chip cheesecake bars!
What other cheesecake bars can I make?
There are so many great varieties of cheesecake bars! Some favorite are –
- Classic Cheesecake Bars
- Strawberry Cheesecake Bars
- Chocolate Cheesecake Bars
- Peanut Butter Cheesecake Bars
- Snickerdoodle Cheesecake Bars
Ingredient Notes –
- Butter creates a rich and chewy cookie. I’m using salted butter so if you’re using unsalted, make sure to add 1/2 teaspoon kosher salt to the dough.
- Brown sugar adds sweetness to the cookie layer but also keeps it soft and chewy.
- Eggs help bind the cookie dough together so it doesn’t become too crumbly. It also makes the cheesecake layer rich and creamy.
- Vanilla enhances the flavor in the chocolate and cream cheese.
- Flour gives the cookie layer structure so it isn’t too soft.
- Baking soda helps the cookie layer rise slightly so it doesn’t become too dense.
- I’m using milk chocolate chips but feel free to use any kind you like.
- Cream cheese is the key to the cheesecake layer. Make sure it’s fully softened so you don’t end up with lumps in your cheesecake.
- Granulated sugar sweetens the cheesecake layer.
- Sour cream adds a bit of tanginess to balance out all of the sweetness in the bars.
Looking for more dessert recipes? Check these out!
Chocolate Chip Cheesecake Bars
Chocolate Chip Cheesecake Bars – The perfect combination of a chocolate chip cookies and cheesecake! Made with a homemade chocolate chip cookie crust and a delicious cheesecake filling that's topped with even more chocolate chip cookie dough!
Ingredients
For the Chocolate Cookie Layer
- 1/2 cup butter (softened)
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips
For the Cheesecake Layer
- 24 ounces cream cheese (softened)
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
For the Chocolate Cookie Layer
- Preheat your oven to 350 degrees F. Line a 9x9 pan with parchment paper and set it aside.
- Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy.
- Next, add the egg and vanilla. Mix to combined and scrape down the sides of the bowl as needed.
- Add the flour and baking soda. Mix just until no large lumps of flour remain. You don't want to overmix!
- Add the chocolate chips and mix just until combined.
- Transfer the cookie dough to the fridge to chill while you make the cheesecake layer.
For the Cheesecake Layer
- Add the softened cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is smooth - about 1 minute.
- Next, add the sour cream and vanilla, mixing to combine.
- With the mixer on low speed, add the eggs one at a time.
- Scrape down the sides of the bowl and mix again to make sure all of the cream cheese has been incorporated.
Assembly
- Press 3/4 of the cookie dough into the bottom of the pan, making sure to spread it out in an even layer.
- Next, pour the cheesecake layer over the cookie dough.
- Finally, crumble the remaining cookie dough over the top of the cheesecake layer.
- Bake for 40-45 minutes, or until the center no longer jiggles when shaken.
- Remove the cheesecake from the oven and allow it to cool to room temperature. Then, transfer it to the fridge and allow it to chill for at least 4 hours (although overnight is preferred).
- Slice and enjoy! Store any leftover cheesecake in an airtight container in the fridge for up to three days.
Check out the web story for this recipe by clicking HERE.