These Chocolate Chip Cheesecake Bars are one of my go-to treats when I want something easy but amazing. They’ve got a soft cookie crust, a creamy cheesecake center, and more chocolate chips on top. Every bite is sweet, rich, and totally satisfying.

The first time I made them, they disappeared in minutes. The combo of cookie dough and cheesecake is just too good. And since they’re baked in a pan and cut into bars, they’re super easy to serve.

Perfect for potlucks, birthdays, or just a treat-yourself day. I’ll show you exactly how I make them. You’re gonna want to keep this recipe close.

Why You’ll Love This Recipe

• Best of Both Worlds: Imagine a chocolate chip cookie and a slice of creamy cheesecake—these bars give you both in every forkful.
• Texture Contrast: The soft chew of cookie dough meets the smooth richness of cheesecake, layered together with a satisfying bite.
• Fuss-Free Cheesecake: No complicated equipment, no cracks to worry about. Just mix, layer, and bake.
• Portable & Shareable: These bars slice cleanly and hold their shape, making them easy to pack for events or portion for dessert trays.
• Adaptable: Use mini chips, dark chocolate, or even swirl in a bit of peanut butter or jam for fun twists.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes (mixing, assembling)
Bake Time: 35 minutes
Cooling Time: At least 2 hours in the refrigerator (for clean slices)
Total Time: 3 hours (including cooling and slicing time)

Servings:
Makes 16 bars when baked in a square 9×9-inch pan.
Planning for a party? You can double the recipe and use a 9×13-inch pan—baking time will increase slightly by 5–10 minutes.

Difficulty:
Beginner-friendly. If you can stir and layer, you can make this recipe. You’ll just need to follow basic mixing instructions, soften ingredients properly, and allow enough time for cooling and setting.

Required Kitchen Tools

To make the layering and baking process smooth and efficient, gather the following:

• 9×9-inch metal or glass baking pan – Glass helps prevent over-browning; metal gives a crisp edge.
• Mixing bowls – One medium for dry ingredients, one large for creaming butter and sugars.
• Hand mixer or stand mixer – A whisk can work for the cookie dough, but electric tools make creaming easier.
• Rubber spatula – For scraping down sides of the bowl and smoothing layers.
• Offset spatula or spoon – Useful for spreading the cheesecake layer evenly.
• Measuring cups and spoons – Accuracy matters for consistent texture.
• Parchment paper – Lining the pan makes it easy to lift out and cut clean bars.

Ingredients for Chocolate Chip Cheesecake Bars

These bars are made from two components—cookie dough and cheesecake filling. Each part uses standard pantry and fridge staples, but proportions and technique matter.

For the Cookie Dough Base & Topping:

• 1/2 cup (113g) unsalted butter, softened: Soft, not melted. The right texture creates a tender, chewy cookie.
• 1/4 cup (50g) granulated sugar + 1/2 cup (100g) brown sugar (light or dark): This sugar duo helps balance crisp edges with a chewy center.
• 1 large egg, room temperature: Adds structure and richness.
• 1 teaspoon pure vanilla extract: Enhances flavor depth.
• 1 1/4 cups (156g) all-purpose flour, spooned & leveled: Avoid packing the flour, which leads to a dry base.
• 1/2 teaspoon baking soda: Just enough leavening for a soft rise.
• 1/4 teaspoon salt: Balances sweetness and rounds out flavor.
• 1 cup (170g) semi-sweet chocolate chips: You can use mini chips or chopped chunks if preferred.

For the Cheesecake Layer:

• 8 oz (226g) full-fat brick-style cream cheese, softened: Avoid spreadable or low-fat versions, which can affect texture.
• 1/3 cup (67g) granulated sugar: Enough to gently sweeten the cream cheese without overpowering it.
• 1 large egg, room temperature: Helps the cheesecake layer firm up as it bakes.
• 1/2 teaspoon vanilla extract: Adds warmth and rounds out the tang of the cream cheese.

How to Make Chocolate Chip Cheesecake Bars (Step-by-Step Instructions)

Each layer in this recipe builds upon the last. Take your time with each step and allow full cooling before slicing for the cleanest bars.

Step 1: Prep Your Baking Pan

• Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting later.
• Lightly grease the exposed sides of the pan with butter or cooking spray to prevent sticking.

Why it matters: Parchment helps the bars release cleanly without crumbling, especially the creamy center layer.

Step 2: Make the Chocolate Chip Cookie Dough

1. Cream the Butter and Sugars:
   In a large bowl, use a hand mixer or stand mixer to beat 1/2 cup softened unsalted butter, 1/4 cup granulated sugar, and 1/2 cup brown sugar together until light and fluffy—about 2-3 minutes on medium speed. Scrape down the sides as needed.
2. Add the Egg and Vanilla:
   Mix in 1 large egg and 1 teaspoon vanilla extract until well combined.
3. Mix the Dry Ingredients Separately:
   In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
4. Combine Wet and Dry:
   Gradually add the dry ingredients into the wet mixture. Mix on low until just combined—do not overbeat.
5. Fold in the Chocolate Chips:
   Use a spatula to fold in 1 cup of semi-sweet chocolate chips evenly throughout the dough.

Step 3: Form the Bottom Layer

• Take about two-thirds of the prepared cookie dough and press it evenly into the bottom of your lined pan.
• Use clean hands, the back of a spoon, or an offset spatula to spread it out. Make sure the surface is flat and reaches the corners.

Tip: If the dough is sticky, lightly dampen your fingers to press it in smoothly.

Step 4: Make the Cheesecake Layer

1. In a separate bowl, beat 8 oz of softened cream cheese using a clean hand mixer or stand mixer until completely smooth—about 1 minute.
2. Add in 1/3 cup granulated sugar, 1 egg, and 1/2 teaspoon vanilla extract. Beat until creamy, smooth, and lump-free, about 1–2 minutes on medium speed.
3. Pour the cheesecake filling over the cookie dough base and gently smooth it out with an offset spatula.

Note: Tap the pan lightly on the counter to remove any air bubbles trapped beneath the surface.

Step 5: Add the Top Cookie Layer

• Take the remaining cookie dough and drop it in small clumps over the cheesecake layer.
• Don’t try to spread it—just scatter the dough evenly so some of the cheesecake shows through as it bakes.

Why this works: Leaving small gaps allows the cheesecake to peek through and bake evenly, while the top cookie bits create golden, chewy texture.

Step 6: Bake

• Preheat your oven to 350°F (177°C).
• Bake on the center rack for 35–38 minutes, or until the cookie top is golden brown and the cheesecake layer looks set (not jiggly in the center).

Testing doneness: A toothpick inserted 1 inch from the edge should come out clean, while the center may still have slight moisture—it will firm up as it cools.

Step 7: Cool Completely

• Allow the pan to cool at room temperature for 30–45 minutes.
• Transfer to the refrigerator and chill for at least 2 hours (or overnight) before lifting and slicing.

Important: Do not skip the chilling step—this ensures the cheesecake layer sets fully and cuts cleanly.

Serving and Decoration

These bars are best served chilled or at room temperature. Here’s how to present them:

• For Clean Slices: Use a long, sharp knife. Wipe the blade clean between each cut.
• For a Party Tray: Cut into 16 small squares or 12 larger bars. Arrange on a platter with parchment between layers if stacking.
• Optional Garnish: Dust lightly with powdered sugar or drizzle with melted chocolate once cooled.

They don’t require any topping, but a drizzle of caramel or chocolate sauce works well for an indulgent presentation.

How to Serve Chocolate Chip Cheesecake Bars

• On Their Own: Perfect as an after-dinner treat or coffee break snack.
• With Fruit: Pair with fresh strawberries or raspberries to contrast the richness.
• With Ice Cream: Warm the bar slightly and serve with a scoop of vanilla or chocolate ice cream.

Storing Chocolate Chip Cheesecake Bars

Proper storage helps maintain texture and flavor:

• In the Refrigerator: Store in an airtight container for up to 5 days. Separate layers with parchment if stacking.
• In the Freezer: Freeze for up to 2 months. Wrap each slice individually in plastic wrap and then place in a freezer-safe bag. Thaw in the fridge overnight before serving.

Tip: The bars taste best within the first 48 hours—after that, the cookie layer begins to soften.

Tips and Tricks for Success

• Soften Cream Cheese Properly: Leave at room temp for about 30 minutes. This avoids lumps in your cheesecake filling.
• Use Parchment Paper: This guarantees easy removal from the pan and cleaner slicing.
• Don’t Overbake: The center will continue to firm as it cools. Remove when the edges are set and lightly golden.
• Chill Before Slicing: This is the key to clean, neat bars with defined layers.
• Customize with Mix-ins: Swap some chocolate chips for white chocolate, toffee bits, or chopped nuts.

Nutrition

Serving Size	1 bar (1/16th of 9×9-inch pan)
Calories	280
Total Fat	17g
Saturated Fat	9g
Cholesterol	50mg
Sodium	140mg
Carbohydrates	30g
Sugars	21g
Protein	3g
Fiber	1g

Note: Nutrition is estimated and will vary based on brands and specific ingredients used.

Chocolate Chip Cheesecake Bars FAQs

Can I use store-bought cookie dough?
Yes, though homemade gives better texture and flavor. If using store-bought, choose a refrigerated chocolate chip dough and follow the same layering process.

Can I add nuts or other chips?
Absolutely. Chopped pecans, walnuts, or even white chocolate chips all work well here. Keep add-ins under 1/2 cup to avoid overwhelming the layers.

How long can they sit out at room temperature?
Up to 2 hours. Because of the cream cheese layer, they should be refrigerated after that.

Conclusion

These Chocolate Chip Cheesecake Bars combine classic comfort with a creamy twist. Perfectly layered, crowd-friendly, and beginner-approved, they’re the kind of dessert you’ll come back to again and again—whether for a special occasion or just because.