Two favourites of my dessert world: chocolate chip cookies and cheesecake and today we’re going to throw them all into one amazing treat – Chocolate Chip Cookie Cheesecake Bars.
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.
While these cheesecake bars have both a ‘crust’ and cheesecake portion, the ratios are somewhat reversed to a traditional cheesecake. With a choc chip cookie crust on both the bottom and top, and a perfect creamy centre these are easy to slice and a very portable style of cheesecake.
We start with my favourite chocolate chip cookie. I’ve used and adapted this cookie dough in so many ways, from hazelnut choc chip cookies to double chocolate chip cookies and it never fails me. They have crispy edges with a chewy centre and are just straight up delicious.
How to make Chocolate Chip Cheesecake Bars
For the chocolate chip cookie dough
- Mix the dry ingredients: First mix the flour, cornflour and baking soda together. It’s best to sift the baking soda so there are no lumps, then whisk it all so everything is evenly combined.
- Onto the dough: First beat together butter and sugar until lightened and fluffy. Now you’ll add the flour in 3 parts, alternating with the milk – so one third of flour, half the milk, one third of flour, milk, remaining flour – and beat just to combine after each addition.
- Add the chocolate chips and beat just until it starts forming large clumps. It is a dry-ish cookie dough but it should easily clump together – if it’s not, just mix through a little extra milk. Set the cookie dough aside.
For the cheesecake filling
- Beat the cream cheese and sugar – until smooth and creamy.
- Add the remaining ingredients – egg, sour cream and sugar, and beat well until you have a smooth cheesecake batter.
You can use light or full fat sour cream or even plain or Greek yoghurt.
How to assemble the cheesecake bars
- Layer 1 – Cookie dough: just over half of the cookie dough is pressed firmly into the base of the pan, making sure there are no gaps
- Layer 2 – Cheesecake: Now pour over the cheesecake and spread it out in a thin even layer
- Layer 3 – Cookie dough: scatter the remaining cookie dough over the top randomly. There’s no need to press it down.
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 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.
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.
More cookie bar recipes
Chocolate Chip Cookie Cheesecake Bars
FOR THE COOKIE DOUGH
- 260 g plain (all purp) flour (2 cups / 9.2oz)
- 90 g cornflour (corn starch) (notes) (⅔ cup / 3.2oz)
- 1 ½ teaspoons baking soda (bicarb)
- 150 g light brown sugar (¾ cup / 5.3oz)
- 100 g caster (superfine) sugar (½ cup / 3.5oz)
- 175 g unsalted butter, room temp (1 ½ sticks / 6oz)
- 2 tablespoons whole milk (notes)
- 2 cups dark chocolate chips (400g / 14oz)
FOR THE CHEESECAKE LAYER
- 250 g cream cheese, softened (8.8oz)
- ¼ cup granulated white sugar (50g / 1.8oz)
- 1 large egg, room temp
- 2 teaspoons vanilla extract
- ¼ cup light sour cream, room temp (60ml)
FOR THE COOKIE DOUGH
- Preheat oven to 180C / 350F /160C fan forced. Line a 9x13 baking tin with baking paper. If using a stand mixer, attach the paddle.
- MIX THE DRY INGREDIENTS: In a small bowl sift then whisk together the flour, cornflour and baking soda.
- MAKE THE DOUGH: In a large mixing bowl, beat together the butter and both sugars until lightened and fluffy.
- Scrape down the sides of the bowl and add half the flour mix. Beat until just combined.
- Add the milk, quickly mix, then the remainder of the flour. Beat until it comes together.
- Finally, add the chocolate chips and give the mixture another beat until mixed through and the dough is forming large clumps.
FOR THE CHEESECAKE LAYER
- Beat together the cream cheese and sugar until smooth and creamy - about 2 minutes.
- Add the egg, sour cream and vanilla and beat until smooth.
- ASSEMBLE: Scatter just over half of the cookie dough in small clumps into the lined tin, then press down all over to flatten out making sure there are no gaps.
- Pour and spread the cheesecake filling over the cookie base.
- Scatter the remaining cookie dough in small clumps all over the top.
- Bake in the oven for 35-40 minutes until golden on top and not much wobble left. If it is getting golden too quickly, you can cover it with foil for the last 20 minutes cooking time.
- Cool in pan then refrigerate for 3 hours or overnight is even better.
- I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide)
- 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).
- The best way to scatter the cookie dough over the cheesecake layer is in very small pieces. This way you'll get a better coverage.
- I use corn starch a lot in my baking – this is not an error. Cake flour is a combination of all purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
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