Sometimes you want the richness of cheesecake without the fuss of a springform pan. These easy Chocolate Chip Cheesecake Bars deliver exactly that. Think smooth, creamy filling with just enough chocolate in every bite — and it’s all layered over a buttery crust.
Chocolate Chip Cheesecake Bars Ingredients
If you’re searching for a sweet treat to indulge in, chocolate chip cheesecake bars are the answer to your cravings.
The combination of smooth, creamy cheesecake and delectable chocolate chips makes for a mouthwatering dessert that leaves a lasting impression.
You’ll need:
- 1 (16-ounce) roll of refrigerated chocolate chip cookie dough (you can use your favorite kind for this)
- 1 (8-ounce) package of cream cheese, softened
- ½ cup of sugar
- 1 egg, room temperature
- ½ teaspoon of vanilla extract
PRO TIP:
For the creamiest cheesecake bars, make sure to use full-fat cream cheese.
Substitutions And Additions
COOKIE DOUGH: There are plenty of cookie dough flavors available.
This cookies and cream cheesecake bars recipe would be fun to experiment with different flavors for the base.
MIX-INS AND TOPPINGS: How about mixing in more chocolate chips with your cheesecake mixture?
Or sprinkle a few extra chocolate chips, white chocolate chips, or peanut butter chips on top.
How To Make This Chocolate Chip Cheesecake Bars Recipe
Making these tasty bars is as simple as creating a crust out of the premade cookie dough, followed by the creamy cheesecake layer. Top with even more cookie dough goodness and bake.
Serving Suggestions
Bring these bars to potlucks, birthday parties, or holiday dessert tables—they’re easier to portion than a traditional cheesecake but taste just as decadent.
Serve chilled for a dense cheesecake bite, or slightly warm for a gooier, melty treat.
Warm knife trick: Dip a knife in hot water, wipe dry, then slice for perfect squares.
Storing These Chocolate Chip Cheesecake Cookie Bars
IN THE FRIDGE: Store these chocolate chip cookie cheesecake bars in the refrigerator in an airtight container to keep the cream cheese fresh.
Plus, these bars taste amazing when they are chilled!
IN THE FREEZER: You can also freeze these cookie dough cheesecake bars for three months. Tightly cover the cheesecake bars in plastic wrap and then cover them in aluminum foil. Allow them to thaw before serving.
More Cheesecake Bar Recipe
- Pecan Pie Cheesecake Bars
- Blueberry Cheesecake Bars
- Banana Cheesecake Bars
- Snickerdoodle Cheesecake Bars
Chocolate Chip Cheesecake Bars
Ingredients
- 1 roll chocolate chip cookie dough, refrigerated (16-ounce)
- 8 ounces cream cheese, softened
- ½ cup sugar
- 1 egg, room temperature
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Line a 9-inch square baking dish with parchment paper.
- Spread ½ of the cookie dough onto the bottom of the baking dish and press down firmly.
- Beat the cream cheese until light and fluffy with a stand mixer or hand mixer.
- Beat in the sugar until combined.
- Beat in the egg and vanilla until smooth.
- Pour the filling on the top of the cookie dough base and spread it evenly.
- Crumble the rest of the cookie dough over the top.
- Bake for 30 to 35 minutes.
- Remove from the oven and allow to cool completely before cutting into bars.
Notes
- For the creamiest cheesecake bars, make sure to use full-fat cream cheese.
- For best results, make sure your cream cheese is room temperature, or it may leave lumps in the cream cheese mixture.
- Try to keep an eye on it when it gets to the 30-minute mark and finish baking it to your liking. When the top cookie layer is starting to look lightly golden brown, you will know they are done.
Nutrition
Comments
Bethany Woodsome says
What size should the cookie dough roll be? I bought the only thing they had available at the grocery store. It was 30oz which seems big.
Layne Kangas says
Hi, Bethany – you’ll want 16-ounces for this recipe. You can easily freeze the other half of your cookie dough roll for later though. Enjoy!
Bethany says
Thank you for the timely reply! They came out delicious so I’ll just make them again very soon with the rest of the cookie dough! 🙂
Esmé Slabbert says
You have the magic words, chocolate chip and cheesecake. WOW, love it. Pinned it.
Porsche Nguyen says
I loved this recipe! I made this for thanksgiving, and it was a hit. I let this cool completely, but it still wanted to fall apart when cutting so I put it in the freezer for an hour and it helped tremendously. I will be saving this recipe and making again.