There’s something magical about a dessert that combines two classics — cheesecake and chocolate chip cookies — into one ridiculously easy bar. These Chocolate Chip Cheesecake Bars are my shortcut version of that dreamy combo, made with refrigerated cookie dough and a simple, creamy filling. You get all the flavor of homemade cheesecake without the fuss.
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:
- roll of refrigerated chocolate chip cookie dough
- package of cream cheese
- ½ cup of sugar
- 1 egg, room temperature
- ½ teaspoon of vanilla extract
These bars deliver bakery-style flavor with almost zero effort
The first time I made these, I remember pulling the pan from the oven and thinking, this smells way too good for how easy it was. The cookie crust gets perfectly golden and chewy, the cheesecake layer stays creamy in the middle, and those chocolate chips melt just enough to make every bite feel like comfort food.
I’ve made them for potlucks, school events, and lazy weekends, and they always disappear fast. That’s the kind of reliability I look for in a dessert — easy prep, consistent results, and a taste people remember.
How To Make This Chocolate Chip Cheesecake Bars Recipe
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. 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
Serving Suggestions
These bars need time to set — we chill them for at least two hours before slicing for those perfect squares. 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.
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.
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
Comments
Faye says
I like this ideas! chocolate chips recipes is very easy to follow 🙂 can’t wait to baked for our upcoming kids party.
Kim~madeinaday says
Oh my the chocolate chip cheesecake bars look amazing! Yum! Sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Cindy Magee says
Ooooo!!! I love these ideas! It’s inspired me to have a neighborhood kid party at my house! 🙂 I’m going to have to copy you. 🙂 Love the idea of decorating their own hot cocoa cups. PS The CCC bars look delicious!
Treena says
Absolutely delicious! You can’t go wrong with chocolate and cheesecake!
Karly says
Two of my favorites! Pinning for later.
Glenda Avallon says
Does the chocolate chip cheesecake bars take sugar top of page sHe 4 ingredients down further it says sugar but not on top of page?? Would like to make Thanks
Layne Kangas says
Hi, Glenda – yes, there is half a cup of sugar in this recipe. If you scroll to the bottom of the post, you can see/print the recipe card to make it easy to see everything in one spot. Enjoy!
Denise says
Do they have to be stored in the refrigerator because of the cheesecake filling?
Layne Kangas says
I would recommend it!
Gloria says
These are so delicious!
L G Lyshon says
Can this be doubled for a 9×13 pan, if so 2 full rolls of dough and would it take longer?
Layne Kangas says
Hey, there – we haven’t tested that, but I would assume you could double everything and use a 9×13 pan ok. I am not sure if the baking time would be impacted at all. Please let me know if you try it. Enjoy!
Jessie W says
I just did this and had to cook them an extra 15-20 minutes. After 15 minutes they were still a little jiggly in the middle but I pulled them out because they will set as they cool. They look and smell delicious!
Mike says
Excellent treat!
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.