There’s a certain kind of magic that happens when the warm, buttery scent of chocolate chip cookies drifts through the kitchen—now imagine that same aroma wrapped around a creamy, vanilla-kissed cheesecake layer. That’s exactly what these Chocolate Chip Cookie Cheesecake Bars deliver from the very first bite. The moment they emerge from the oven, golden and gooey, they unlock that childhood memory of sneaking cookie dough from the bowl—only better, because they’re layered with silky cheesecake.
I created this recipe on a chilly afternoon when I needed something cozy, simple, and soul-warming. These bars check every box: nostalgic flavors, incredible textures, and effortless assembly using just one package of cookie dough and a five-ingredient cheesecake filling. Whether you’re baking these for a family gathering, a weekend treat, or a last-minute dessert, you’re going to fall head-over-spatula in love.
Chocolate Chip Cookie Cheesecake Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- Press half of the chocolate chip cookie dough evenly into the bottom of the prepared pan to form the crust.
- In a bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract. Beat until fully combined and fluffy.
- Spread the cheesecake mixture evenly over the cookie crust layer.
- Crumble the remaining cookie dough over the top of the cheesecake layer, leaving small gaps for a rustic look.
- Bake for 25–30 minutes, or until the top is golden and the center is just set with a slight jiggle.
- Cool completely in the pan, then chill for cleaner slicing and firmer texture.
- Slice into bars and serve chilled or slightly warm, as desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!2. Why You’ll Love These Chocolate Chip Cookie Cheesecake Bars
- Two desserts in one: A soft, chewy cookie base meets a creamy cheesecake center—pure bliss.
- Incredibly easy: Uses simple, accessible ingredients with minimal prep time.
- Crowd-pleasing: Perfect for parties, potlucks, or gifting.
- Texture heaven: Golden cookie edges, melty chocolate chips, and rich, smooth cheesecake.
- Customizable: Easily adapt for dietary needs or flavor preferences.
3. Ingredient Breakdown (with Substitutions)
Chocolate Chip Cookie Dough
- What it does: Forms both the crust and the topping. Gets perfectly golden and slightly crisp around the edges.
- Substitutions:
- Gluten-free: Use store-bought gluten-free chocolate chip cookie dough.
- Dairy-free: Choose a vegan cookie dough.
- Homemade: Use your favorite chocolate chip cookie recipe.
- Tip: Slightly chill the dough before crumbling for cleaner, chunkier pieces on top.
Cream Cheese (8 oz block)
- What it does: Creates that velvety, luscious cheesecake center.
- Substitutions:
- Low-fat cream cheese works but changes texture slightly.
- Vegan cream cheese also works—choose a thick, high-quality brand.
- Tip: Soften fully before mixing to avoid lumps.
Sugar (½ cup)
- What it does: Sweetens and balances the tanginess of the cream cheese.
- Substitutions:
- Coconut sugar
- Monk fruit sweetener for keto-friendly version
- Tip: Whip with cream cheese for at least 30 seconds for better aeration.
Egg
- What it does: Helps the cheesecake layer set beautifully.
- Substitutions:
- Vegan egg replacer such as Bob’s Red Mill
- Tip: Bring to room temperature to prevent over-whipping.
Vanilla Extract
- What it does: Enhances both cookie and cheesecake flavors.
- Substitutions:
- Almond extract
- Vanilla bean paste
- Tip: Real vanilla makes a noticeable difference here.
4. Step-by-Step Instructions
- Preheat the Oven
Preheat to 350°F (175°C). Grease a 9×9-inch pan.
Look for: Oven fully heated before baking—helps the crust set properly. - Form the Cookie Crust
Press half the cookie dough evenly into the pan.
Troubleshooting: If dough is sticky, chill it a few minutes. - Make the Cheesecake Filling
Beat cream cheese until smooth. Add sugar, egg, and vanilla.
Look for: A fluffy, lump-free mixture. - Layer the Filling
Spread cheesecake mixture evenly over the cookie crust.
Tip: Use an offset spatula for smoothness. - Top with Cookie Dough
Crumble the remaining dough over the top. Leave some gaps.
Look for: Pebbled, rustic top—don’t press down. - Bake (25–30 minutes)
Bake until top is golden and center is set.
Troubleshooting: If center jiggles more than slightly, add 3–5 minutes. - Cool Completely
Cool in pan before slicing.
Tip: Chill for cleaner cuts and firmer texture.
5. Variations & Flavor Twists
- Holiday Peppermint Version: Add crushed candy canes to the cookie dough.
- Salted Caramel Swirl: Drizzle caramel between layers before baking.
- Peanut Butter Ribbon: Swirl in warmed peanut butter with the cheesecake mixture.
- Double Chocolate: Use chocolate cookie dough + mini chocolate chips.
- Oreo Cookie Crumble: Add crushed Oreos between the crust and cheesecake layer.
6. Storage, Freezing & Make-Ahead Tips
- Room Temperature: Safe for 2 hours only due to the cheesecake layer.
- Refrigeration: Store in an airtight container for 4–5 days.
- Freezing: Freeze individually wrapped bars for up to 3 months.
Thaw in the fridge overnight for best texture. - Make-Ahead: Bake a day early—the flavor actually deepens!
7. Serving Suggestions
- Serve chilled for clean, dense cheesecake texture.
- Serve slightly warm for melty chocolate goodness.
- Pair with:
- Hot coffee
- Cold milk
- Homemade caramel sauce
- Great for holidays, potlucks, bake sales, and edible gifting.
8. Pro Tips for Success
- Always soften cream cheese completely.
- Avoid over-baking; a slight jiggle is perfect.
- Chill before slicing for sharp edges.
- Use parchment paper sling for easy lifting.
- Add mini chocolate chips on top for extra color.
9. FAQs (People Also Ask)
1. Can I freeze Chocolate Chip Cookie Cheesecake Bars?
Yes! These Chocolate Chip Cookie Cheesecake Bars freeze beautifully for up to 3 months. Wrap them tightly in parchment and place in a freezer-safe bag. Thaw overnight in the refrigerator for the best texture and flavor.
2. Why are my bars too soft in the middle?
They likely needed a few extra minutes in the oven. The center should jiggle slightly but not be liquid. As they cool, they firm up, so don’t worry if they appear a bit soft at first.
3. Can I make these cheesecake bars gluten-free?
Absolutely! Swap the cookie dough with your favorite gluten-free chocolate chip dough. The cheesecake layer is naturally gluten-free.
4. Do I need to chill the bars before serving?
While you can serve them warm, chilling helps the layers firm up, making them easier to slice and serve.
9.Before You Go—Bake Something Sweet!
I hope these Chocolate Chip Cookie Cheesecake Bars bring as much joy to your kitchen as they do to mine. Before you head out, don’t miss reader-favorite sweets like my Amish Peanut Butter Cream Pie or the nostalgic Peanut Butter and Jelly Pie. For even more dessert inspiration, come follow me on Pinterest and join the baking fun on Facebook where I share new recipes, tips, and kitchen moments.
