• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pretty. Simple. Sweet.
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
menu icon
go to homepage
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baking Course
    • About Me
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×
    Home » Recipes » Brownies & Bars

    Chocolate Chip Cookie Cheesecake Bars

    Published: Jul 8, 2015 · Modified: Oct 29, 2019 by Shiran · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    Soft yet crunchy layered bars that are the perfect combination of cheesecake and chocolate chip cookie dough.

    Chocolate Chip Cookie Cheesecake Bars | prettysimplesweet.com

    Cookies. Cheesecake. Chocolate Chips. Need I say more?

    These bars are ridiculously good, even more so than they sound, and cheesecake sandwiched between soft chocolate chip cookies sounds pretty great!

    Cookies: This is my favorite recipe for cookie bars (or blondies—the two are practically the same thing). They’re soft and delightful, super chewy due to the melted butter, and have a slight butterscotch flavor from the brown sugar. You can replace part of the brown sugar with granulated sugar if you want the bars crunchy, but why on Earth would you?

    Cheesecake: The recipe for the cheesecake layer is a classic mixture of cream cheese, sugar, egg, and vanilla extract. It doesn’t get any simpler than that!

    Would you like to save this recipe?

    We'll email this recipe link to you, so you can come back to it later!

    You can use your favorite chips for these such as peanut butter, semi sweet, dark, or white chocolate. Adding nuts such as walnuts or pecans is a great option, too.

    To assemble the bars, press about half of the cookie dough into the pan. It will be a very thin layer and that’s ok. Pour the cheesecake batter on top of the cookie dough, then drop spoonfuls of the reserved dough on top of the cheesecake layer. The batter doesn’t need to be fully coated with the dough, but if you prefer it that way, then flatten several tablespoons full of cookie dough into disks. Places these disks on top of the batter, covering as much of it as possible to create a second cookie layer. Either way, watch and make sure you don’t overbake these because you want the bars to be soft and slightly undercooked.

    You’ll need to refrigerate these bars for at least 4 hours, preferably more. I personally like to let them sit until the next day since that’s when the cheesecake layer tastes best. They’re good either cold or at room temperature, and can keep in the fridge for up to 4 days—that is, of course, if they last that long!

    Chocolate Chip Cookie Cheesecake Bars | prettysimplesweet.com

    Chocolate Chip Cookie Cheesecake Bars | prettysimplesweet.com
    5 from 1 vote
    Print

    Chocolate Chip Cookie Cheesecake Bars

    Soft yet crunchy layered bars that are the perfect combination of cheesecake and chocolate chip cookie dough.
    YIELD 9 ×13-inch pan

    Ingredients

    Chocolate Chip Cookie Layer:

    • 1 ¾ cups (250 g/8.8 oz) all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 ½ sticks (170 g/6 oz) unsalted butter, melted and slightly cooled
    • 1 ½ cups (300 g/10.5 oz) light brown sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 ½ cups (250 g/9 oz) chocolate chips (I love using a combination of white and dark)

    Cheesecake Layer:

    • 8 oz/227 g full fat cream cheese , at room temperature
    • ¼ cup (50 g/1.7 oz) granulated sugar
    • 1 large egg , at room temperature
    • ½ teaspoon pure vanilla extract

    Instructions

    1. Preheat oven to 350F/180C. Line a 9×13-inch pan with parchment paper, leaving enough overhang on the sides to lift the bars out of the pan after baking.
    2. To make the cookie layer: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
    3. In a large bowl, whisk together melted butter and brown sugar until well combined. Whisk in the egg and vanilla extract. Add flour mixture and fold, using a rubber spatula or wooden spoon, just until combined. Do not over mix. Fold in chocolate chips. Set aside ½ of the dough and press the rest in a thin, even layer in the prepared pan.
    4. To make the cheesecake: Using a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth. Add granulated sugar and beat just until smooth. Scrape down the sides and bottom of the bowl as needed. On low speed, beat in egg and vanilla extract until combined. Pour batter into pan, on top of the cookie dough.
    5. Take the reserved cookie dough and drop several spoonfuls on top of the cheesecake batter. It’s ok if it doesn’t cover the cheesecake fully.
    6. Bake for 25-35 minutes, until the top layer of cookie dough is golden brown and slightly firm to the touch. Allow to cool completely, then refrigerate for at least 4 hours before cutting into squares.
    7. Store bars in the fridge in an airtight container for up to 4 days, or freeze for up to 2 months. To thaw, leave overnight in the fridge.

     

    More Brownies & Bars

    • Moist pumpkin bars with cream cheese frosting.
      Pumpkin Bars with Buttery Cream Cheese Frosting
    • White chocolate cheesecake bars with lemon zest and juice.
      Lemon White Chocolate Cheesecake Bars
    • Chocolate cheesecake brownie cut into a triangle slice.
      Double Chocolate Cheesecake Brownies
    • Overhead view of cut peanut butter blondies to show top texture loaded with peanuts.
      Peanut Butter Blondies

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Beeta @ Mon Petit Four says

      July 09, 2015 at 6:02 pm

      What a great recipe; its the best of both worlds! I can just imagine these being so incredibly addicting!

      Reply
      • Shiran says

        July 11, 2015 at 5:53 pm

        Thank you Beeta 🙂

        Reply
    2. Winnie says

      July 13, 2015 at 3:52 pm

      וואווווו, חיתוכיות נהדרותתתתתתתתתת
      אוהבת מאד מאד את השילוב של גבינה ושוקולד, ופה זה עוד שילוב מיוחד על עוגיות
      שאפו גדול!!

      Reply
    3. Gyft says

      July 19, 2015 at 7:09 am

      Thanks for putting in metric conversions!!!! No one does that, so thoughtful 🙂

      Reply
      • Shiran says

        July 20, 2015 at 3:51 am

        I’m glad I could help! 🙂 Thank you!

        Reply
    4. Maria says

      August 27, 2015 at 6:59 pm

      All Purpose Flour
      Is that Plain Flour or Self Raising Flour ?
      I want to be sure ……

      Reply
      • Shiran says

        August 30, 2015 at 3:36 am

        Hi Maria! It’s plain, not self-rising.

        Reply
    5. Paula says

      July 23, 2018 at 2:05 pm

      Just made these, they’re insanely good! The cookie batter was quite wet, I almost added more flour but I’m glad I didn’t, the resulting slice is so fudgy and more like a blondie than a cookie.
      Next time I’m going to sub the cheesecake for caramel.

      Reply

    Primary Sidebar

    Hi, I'm Stephanie! Join me in my kitchen, where we’ll be making simple and classic desserts and learning the science of baking along the way.

    More about me →

    Find A Recipe

    Recent Popular Recipes

    • 11 Cookies and cream oreo desserts with 6 different desserts showcased.
      11 Oreo Cookie Desserts You’ll Love
    • Moist lemon poppy seed scone broken in half to show its texture, topped with icing and styled with fresh citrus.
      Lemon Poppy Seed Cream Scones
    • Orange Chocolate Cinnamon Rolls
      Orange Chocolate Rolls
    • Orange Cream cheese frosting swirled in a bowl with an orange slice and frosted cupcakes on the side.
      Orange Cream Cheese Frosting
    Shop King Arthur Baking for all your baking needs!

    Footer

    ↑ back to top

    Website Policies

    • Privacy Policy
    • Terms of Use
    • Testimonial Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Pretty. Simple. Sweet.