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.
5 from 2 votes

Chocolate Chip Cookie Cheesecake Bars

Prep Time: 40 minutes
Cook Time: 40 minutes
Setting time: 2 hours
Total Time: 1 hour 20 minutes
Servings: 30 serves
Calories: 241
Author: Marie Roffey
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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 2-3 hours for setting time.
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Various
Keyword: Chocolate Chip Cookie Cheesecake Bars

Ingredients

FOR THE COOKIE DOUGH

  • 260 g (2 cups / 9.2oz) plain (all purp) flour
  • 90 g (2/3 cup / 3.2oz) cornflour (corn starch) (notes)
  • 1 1/2 teaspoons baking soda (bicarb)
  • 150 g (3/4 cup / 5.3oz) light brown sugar
  • 100 g (1/2 cup / 3.5oz) caster (superfine) sugar
  • 190 g (6.7oz) unsalted butter, room temp
  • 1 1/2 tablespoons whole (full fat) milk (notes)
  • 2 cups (400g / 14oz) dark chocolate chips

FOR THE CHEESECAKE LAYER

  • 250 g cream cheese, softened
  • ¼ cup granulated white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ cup light sour cream

Instructions

FOR THE COOKIE DOUGH

  • Preheat oven to 180C / 350F /160C fan forced. Line a 9x13 baking tin with baking paper.
  • Sift together the flour, cornflour and baking soda
  • In a separate 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 and remainder of the flour and mix until it just starts to come together.
  • Finally, add the chocolate chips and give the mixture another beat until mixed through and the dough is clumping.
  • Scatter half of the cookie dough in small clumps into the lined tin, then press down all over to flatten out and level.

FOR THE CHEESECAKE LAYER

  • Beat together the cream cheese and sugar until smooth and creamy. 2-3 minutes should do it. Add the egg and beat well. Add the vanilla and sour cream and mix through until incorporated. Pour and spread the filling over the cookie base.
  • Scatter the remaining cookie dough over the top of the cheesecake filling in very small clumps and 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.

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. 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).
  3. 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.
  4. 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.

TOOLS USED IN THIS RECIPE

  • These cookie bars are baked in a 9x13 baking tin
  • I find a stand mixer easiest for mixing the dough but a simple hand beater will do the cheesecake mixture
  • Silcone spatula – my best friend so that no morsel gets left behind