Cheesecake & Chocolate Chip Cookie Bars Recipe

March 3, 2013 2 Comments | Disclosure

cheesecake and chocolate chip bar

This dessert is an all-around pleaser; easy for everyone to love! It is a good old chocolate chip cookie bar, but with a delightful twist…a decadent ribbon of cheesecake. If you bring this cookie to some sort of event or gathering, I’m sure you’ll be a popular one. ;) And you probably already have everything you need to make it!

You will want to make these in the morning or the night before. They need a few hours to cool and a few hours to chill.

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Cheesecake & Chocolate Chip Cookie Bars


    Chocolate Chip Cookie Layer:
  • 12 Tbsp unsalted butter (1 1/2 sticks), melted and slightly cooled
  • 1 c packed light brown sugar
  • 1/2 c granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla
  • 2 1/8 cups all-purpose flour (1/8 c = 2 Tbsp)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 ½ - 2 c chocolate chips
  • Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/2 c powdered sugar
  • 1 large egg
  • 1/2 tsp vanilla


  1. Preheat the oven to 350. Line a 9x13 pan with foil and lightly coat the foil with nonstick cooking spray. Set aside.
  2. For the cookie layer: Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Add the flour, salt and baking soda, folding into the dough with a rubber spatula; do not over mix. Fold in the chocolate chips until combined. Use lightly moistened hands to press half of the dough into a thin even layer in the prepared pan, filling in any holes with a bit of cookie dough from the bowl.
  3. For the cheesecake filling: Mix the cream cheese and powdered sugar together with an electric mixer on medium-high until light and fluffy, 1-2 minutes. Add the egg and vanilla and mix until well combined. Spread the cheesecake filling over the layer of cookie dough in the pan.
  4. Using the remaining cookie dough, flatten tablespoon sized amounts of cookie dough in your hands into flat disc shapes, about 1/8- to 1/4-inch thick. Place these discs over the top of the cheesecake layer, pressing very lightly to adhere them to the cheesecake layer. It's ok if there are small spaces; the entire top doesn't need to be completely covered just make sure it is mostly covered with cookie dough.
  5. Bake the bars for 35-40 minutes until very lightly browned on the edges. Let cool completely on a wire rack. Then refrigerate until chilled, 1-2 hours. Cut into squares and serve. Store covered in the refrigerator for up to 2 days.

The cookie bar part of the recipe is adapted from America’s Test Kitchen, so you can’t go wrong with that. I found this recipe on MelsKitchenCafe. ♥

chocolate chip cheesecake bars in pancheesecake and chocolate chip bars


  1. Linda peters says:

    This looks awesome, but, I wish your site would offer the option to email recipe. I would like to send it to my email, as well as my slaughter.

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