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Creamy, tangy cheesecake filling is stuffed between layers of cookie dough in these Chocolate Chip Cheesecake Bars. They offer the best of both worlds with just a few ingredients!
These chocolate chip cookie cheesecake bars combine two of my favorite desserts – smooth, tangy cheesecake and chewy chocolate chip cookie bars. I did take a few shortcuts with this recipe by starting with packaged cookie dough and not doing a full cheesecake filling. It keeps things easy while still resulting in an irresistible dessert!
Featured Comment
Delicious, super simple.
Why We Love These Chocolate Chip Cheesecake Bars
- Easier than classic cheesecake. These bars offer the smooth, tangy cheesecake filling without any of the work of actual cheesecake. No water bath, no worrying about cracks. They’re so easy to make!
- Best of both worlds. This recipe combines the tangy cheesecake filling with thick, chewy chocolate chip cookies. Each bite gives you a little bit of both so you don’t have to decide what you’re craving.
- Short ingredients list. The best part of these chocolate chip cheesecake bars is that they begin with packaged cookie dough. That keeps the ingredients list and the prep to a minimum.
Recipe Ingredients
These bars are made with just 7 ingredients. Scroll down to the recipe card below for the exact measurements.
- Cookie dough – To keep things easy, I use a 30 ounce package of refrigerator Pillsbury cookie dough to make these bars. Homemade cookie dough works too!
- Cream cheese – Full fat is better, but reduced fat cream cheese will also work. Softened so it’s easy to mix with the other ingredients.
- Sugar – Sweetens the cream cheese filling.
- Egg – Helps bind everything together.
- Vanilla extract
- Chocolate Chips
How To Make Chocolate Chip Cheesecake Bars
Starting with the packaged cookie dough makes these easy cheesecake bars so quick and easy to prepare. The printable instructions are in the recipe card below.
- Prep. Line the pan with parchment paper. Preheat the oven to 350F. Divide the dough in half (for the crust). Press one of the halves into the pan.
- Make the filling. Mix the cream cheese, sugar, egg, and vanilla in a stand mixer until smooth.
- Assemble. Pour the mixture over the cookie dough. Place the remaining cookie dough between parchment paper. Roll the dough out to 8×8. Place over the cheesecake layer.
- Bake. Bake for 35-40 minutes, until the cheesecake filling is set and the cookie dough is baked through. Transfer to a wire rack. Cool completely.
Recipe Tips & Variations
Here are a few suggestions I’ve found helpful to make the best chocolate chip cheesecake bars.
- Room temperature ingredients. The ingredients in the filling, especially the egg and cream cheese, should be at room temperature when you begin. This ensures that the filling is smooth and creamy, without any cream cheese lumps.
- Roll the dough. I don’t typically roll the dough on the bottom since I can just use my hands to spread it out. But to get the top dough to cover the cheesecake filling, be sure to roll it out between parchment paper so it’s a thin, even layer.
- Add a chocolate drizzle. Melt 1/2 cup of chocolate chips with a teaspoon of coconut oil. The most important thing here is to not burn the chocolate, which can happen quickly since it’s such a small amount. After the initial 15 seconds, I recommend microwaving in 5 second intervals. If it’s too thick, add a few drops of cream.
- Try a different cookie dough. Swap the chocolate chip cookie dough for peanut butter cookie dough, sugar cookie dough, or any other flavor of prepackaged cookie dough. Or, use your favorite homemade dough!
Proper Storage
- Fridge. Store leftover chocolate chip cheesecake bars in an airtight container in the fridge. I recommend parchment paper between layers. They are best enjoyed within 4-5 days.
- Freezer. Once the chocolate has set, wrap the bars in plastic, then place them in a ziploc bag. Freeze for up to 3 months. Thaw in the fridge.
Chocolate Chip Cheesecake Bars
Creamy, tangy cheesecake filling is stuffed between layers of cookie dough in these Chocolate Chip Cheesecake Bars. They offer the best of both worlds with just a few ingredients!
Servings: 12 bars
Ingredients
- 30 ounces refrigerated chocolate chip cookie dough
- 1 package cream cheese softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup chocolate chips for topping, optional
Instructions
- Line an 8 X 8 pan with Parchment paper and set aside.
- Divide the cookie dough in half, and press one of the halves into the bottom of the pan.
- In the mixing bowl of a stand mixer, place the cream cheese, sugar, egg, and vanilla, and mix until all ingredients are well blended, and smooth.
- You may need to scrape down the mixing bowl and blend one more time.
- Pour the cheesecake mixture over the cookie dough in the pan, and set aside.
- Lay a large piece of Parchment paper on the counter, and place the other half of the cookie dough in the middle of the parchment paper.
- Fold the paper over the cookie dough, and with a rolling pin, roll the cookie dough between the folded parchment paper, until it’s the same size as the 8 X 8 pan, to fit over the cheesecake filling.
- Once you've rolled the dough to fit the pan, remove the dough from between the Parchment paper, and place the cookie dough over the cheesecake, as gently as you can, trying not to disturb the cheesecake filling. Top with chocolate chips (if desired).
- Place the pan in a 350 degree oven, and bake for 35 – 40 minutes, or until the cookie dough and cheesecake are completely done. (The cookie dough should be a light golden color).
- Remove the pan from the oven to a wire rack to cool. Let the pan cool completely.
- Cut in 2 X 3 inch squares, serve, and Enjoy!
Last Step:
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Store leftover chocolate chip cheesecake bars in an airtight container in the fridge for up to 4-5 days.
Nutrition
Calories: 404kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 282mg | Potassium: 156mg | Fiber: 1g | Sugar: 38g | Vitamin A: 158IU | Vitamin C: 0.02mg | Calcium: 40mg | Iron: 1mg
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4 comments on “Chocolate Chip Cheesecake Bars”
These were great!
(I believe there is a typo, 14 cup of chocolate chips is extreme . I used a 1/4 cup.)
Thanks Lori! You are correct. Just changed that!
Delicious, super simple.
Thanks Karl!