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Chocolate Chip Cheesecake Bars – chocolate chip cookie bars with a layer of cheesecake in the center. So yummy and super easy to make!
Dessert doesn’t get much better than taking two classics and combining them into one. You get the best of both worlds in every bite! And it is easy to make, you can’t beat that.
I am using my go-to base cookie recipes, Perfect Chocolate Chips Cookies, to make these bars. But the trick if you are super short on time or don’t bake much, use store bought cookie dough! No judgement here, they will bake up perfectly, and no one will know with that cheesecake layer in there.
Why You’ll Love These Chocolate Chip Cheesecake Bars
- Easy – use store bought cookie dough and these will be in the oven in 5 minutes!
- Delicious – you can’t go wrong with chocolate chip cookies and cheesecake!
- Make Ahead – with all cheesecake, you really want it to at least be room temperature when you enjoy it. So these are great to make the day before.
What You’ll Need
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- Butter – I always use unsalted butter when baking
- Granulated Sugar
- Brown Sugar
- Egg
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Baking Soda
- Salt
- Chocolate Chips
- Cream Cheese
How To Make Cheesecake Bars
- Start by making your cookie dough, just like if you are making regular cookies. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until it is fully incorporated. Then mix in the flour, cornstarch, baking soda and salt until it is just combined. Finally fold in the chocolate chips.
- To make the cheesecake mixture beat together the cream cheese, egg, sugar, and vanilla until it is completely smooth. I like to use a hand mixer for this, but a stand mixer works well too.
- Press about 2/3rds of your cookie dough into the base of a 9-inch square baking pan. Pour over the cheesecake mixer and spread into a smooth even layer. Drop balls of the remaining dough over the top of the mixture.
- Bake for about 30 minutes, you want the cookies to be golden brown and the cheesecake layer to be set.
- Remove from the oven and allow them to cool completely before serving.
Recipe Tips
- Allow the cheesecake bars to cool completely before slicing. I like to even chill them to make sure they are easy to slice and come out clean.
- For the easiest slicing and clean up, line your pan with parchment paper. Once the bars have cooled, you can just lift them out of the pan and slice for nice even bars.
- I used semi-sweet chocolate, but feel free to mix it up and use whatever type you like.
- Feel free to take a shortcut and use your favorite store bought cookie dough for this recipe. Or if you have a cookie dough that is your go-to, you can use that here as well.
Storage
Because these have a cheesecake layer in them, you will need to store them in the fridge. Cover in an airtight container and they should last for 4-5 days. I like to let them come to room temperature before serving.
