Chocolate chip cookie cheesecake bars are a combination of two favourites of the dessert world: chocolate chip cookies and cheesecake. Every bite gives you soft yet crisp cookie, soft cheesecake filling and loads of chocolate chips.

The crunch and caramelly flavour of the cookie dough, chocolate chips and a really simple, soft cheesecake centre make these bars all kinds of yum. Yes, it is as good as it looks. Stop licking the screen – you’ll make it dirty. The only way to taste it is to make it.

You should definitely try these chocolate chip nutella bars too.

This recipe was first published here on May 12th, 2020 and has been updated with new images and a minor recipe tweak.

Top down view of 12 chocolate chip cookie cheesecake bars with one showing the side.
A hand holding a stack of 3 chocolate chip cookie cheesecake bars.

While these chocolate chip cheesecake bars have both a ‘crust’ and cheesecake portion, the ratios are somewhat reversed to a traditional cheesecake. With a chocolate chip cookie crust on both the bottom and top, and a perfect creamy texture in the centre these are easy to slice and a very portable style of cheesecake.

They’re perfect for potlucks and picnics and even special lunchbox treats.

We start with this chocolate chip cookie dough. I’ve used and adapted this cookie dough in so many ways, from cherry choc chip cookies to chocolate chip pistachio cookies and it never fails me. They have crispy edges with a soft, chewy centre and are just straight-up delicious. The one difference is I don’t brown the butter for this recipe – though you can if you want to spend the extra 5 minutes.

Ingredients and substitutions

These chocolate chip cheesecake bars have basic baking ingredients like flour, eggs, butter and sugar but there are a few ingredients worth elaborating on.

Ingredients for chocolate chip cheesecake bars on a marble surface.

Jump to the recipe card for full ingredient quantities and instructions.

  • Chocolate chips: You can use any chocolate chips you like here. I use a combination of dark chocolate chips (semi sweet chocolate chips) and milk chocolate chips.
  • Baking soda: Make sure to use baking soda (aka bicarbonate of soda) not baking powder as they work very differently.
  • Cream cheese: Make sure to use full fat.
  • Sour cream: You can use full fat or light sour cream here.

How to make Chocolate Chip Cheesecake Bars

While you could use a stand mixer with paddle attachment, I make these chocolate chip cookie cheesecake bars (both the cookie and cheesecake filling) just using a handheld electric mixer. It’s very simple.

Jump to the recipe card for full ingredient quantities and instructions.

Onto the dough: First, beat together melted butter and sugar for 4-5 minutes until it lightens by a few shades.

The sugar and butter beaten together.

Next, add the eggs and vanilla and beat those in until fully combined. Make sure to scrape down the sides of the bowl as needed.

The mixture with the eggs and vanilla beaten in.

Add the dry ingredients and mix until about 80% combined.

The flour mostly mixed into the dough.

Fold in the chocolate chips until just combined to a sticky cookie dough.

The dough after the chocolate chips are mixed in.

2. For the cheesecake filling

Beat the cream cheese and sugar – until smooth and creamy.

The cream cheese and sugar mixed in a bowl.

Add the remaining ingredients – egg, sour cream and sugar, and beat well until you have a smooth cheesecake batter.

The cheesecake mixture once the egg and sour cream are added.

Layer 1 – Cookie dough: just over half of the cookie dough is pressed firmly into the base of the baking pan, making sure there are no gaps

The chocolate chip cookie dough pressed into a pan.

Layer 2 – Cheesecake: Now pour over the cheesecake and spread it out in a thin even layer

Spreading the cheesecake mixture over the cookie base.

Layer 3 – Cookie dough: scatter the remaining cookie dough over the top randomly. There’s no need to press it down.

Clumps of chocolate chip cookie dough over the top of the cheesecake mixture.

You might also like my caramel version of these bars – Caramel Chocolate Chip Cookie Bars.

Can you freeze cheesecake bars?

Yes, these cheesecake bars will freeze well.

Just a hint – while you’re at it, make a double batch of the cookie dough and store it in the freezer (wrapped well in plastic wrap and then in an airtight container). You will have chocolate chip cookie dough ready to go at a moments notice.

These chocolate chip cookie cheesecake bars can be made ahead of time as well and will hold up well for 5-6 days. Make sure to store them in the fridge in an airtight container.

Two chocolate chip cookie cheesecake bars with the filling edge facing the camera.

So are you an edge person or a middle person? I like the best of both worlds so for me, the perfect slice of chocolate chip cookie cheesecake bar that has both a crunchy edge and the soft middle. Yum.

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A stack of 4 chocolate chip cookie cheesecake bars.

Chocolate Chip Cookie Cheesecake Bars

Yield: 24 bars
Prep Time: 40 minutes
Cook Time: 40 minutes
Cooling & setting: 2 hours
Total Time: 3 hours 20 minutes
5 from 2 ratings
These Chocolate Chip Cookie Cheesecake Bars have got to be one of my favourite bakes yet. The best chocolate chip cookie dough with a quick cheesecake filling, all baked up until golden.
Make sure to allow 1-2 hours for setting time.
Print Rate Pin

Ingredients

COOKIE DOUGH

  • 170 g unsalted butter melted and cooled slightly (1 ½ stick / ¾ cup / 6oz)
  • 360 g plain flour (all purpose flour) (2 ¾ cups)
  • 1 teaspoon baking soda bicarb soda
  • ½ teaspoon salt
  • 1 cup light brown sugar (200g/7oz)
  • ⅓ cup white granulated sugar (70g)
  • 2 large eggs , room temperature
  • 2 teaspoons vanilla extract
  • 2 cup chocolate chips of choice 360g

CHEESECAKE FILLING

  • 250 g cream cheese , softened (8 ¾oz)
  • ¼ cup white granulated sugar (50g / ~1¾oz)
  • 1 large egg , room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup sour cream , room temperature (60ml)

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • Preheat oven to 180C (160C fan forced) / 350F. Line a 9×13 baking pan with baking paper. If using a stand mixer, attach the paddle or have an electric mixer ready.
  • FOR THE COOKIE DOUGH:
    If you haven’t already, melt the butter and transfer to a large mixing bowl to cool slightly.
  • In a medium bowl whisk together the flour, baking soda and salt.
  • Add both sugars to the butter and beat with on medium-high for 4-5 minutes whisk until fully combined and lightened by a few shades.
  • Add the eggs and vanilla and beat just until smooth. Scrape down the sides of the bowl as necessary.
  • Add the flour mixture and beat until 80% combined.
  • Reserve a handful of the chocolate chips for topping and add the rest to the cookie dough. Fold them through with a rubber spatula or wooden spoon. Set aside.
  • FOR THE CHEESECAKE LAYER:
    In a medium bowl, beat together the cream cheese and sugar until smooth and creamy – about 1 minute. You can use the same beaters just wipe away most of any cookie dough residue first.
  • Add the egg, sour cream and vanilla and beat until smooth.
  • ASSEMBLE:
    Scatter just over half of the cookie dough in small clumps onto the bottom of the prepared pan. It’s a stick dough, but press it down as flat as you can all over, making sure there are no gaps.
  • Pour and spread the cheesecake filling evenly over the cookie base.
  • Press small pieces of the remaining cookie dough flat, then lay over the cheesecake filling – you will have some gaps.
  • Scatter over the reserved chocolate chips.
  • Bake in the oven for 32-35 minutes until golden brown on top. If it is getting golden too quickly, you can cover it with foil for the last 15 minutes baking time.
  • Cool in pan then refrigerate for 3 hours or overnight is even better.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  2. The dough is sticky, so just handle it as best you can.
  3. All ovens vary. Check for doneness 2-3 minutes before the recipe suggest.
  4. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
MORE BARS & SLICES!
Calories: 283kcal
Author: Marie Roffey
Course: Dessert
Cuisine: American
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Chocolate Chip Cookie Cheesecake Bars
Amount Per Serving (54 g)
Calories 283 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 47mg16%
Sodium 140mg6%
Potassium 100mg3%
Carbohydrates 36g12%
Fiber 0.4g2%
Sugar 23g26%
Protein 3g6%
Vitamin A 354IU7%
Vitamin C 0.02mg0%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.