Cheesecake Cookie Bars

Layers of homemade cookie dough and cheesecake mixed together results in the most decadent (but easy) Chocolate Chip Cheesecake Cookie Bars

Cheesecake Cookie Bars from (@whatsgabycookin)

Chocolate Chip Cheesecake Cookie Bars have been around my house for ages!! I can remember the first time one of my aunts made them for me when I was a kid. It was the recipe on the back of the cream cheese box and I just about died. It was heaven. The recipe has gone through a few dozen modifications because I can ONLY use my most favorite chocolate chip cookie dough recipe in the whole wide world – and these days it’s even better! The fam and I are heading out on a crazy 6 day adventure in a few days and I’m bringing these along for the plane ride and for snacks while we are hiking our way through Bryce + Zion! Wish us luck!

Cheesecake Cookie Bars

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: Serves 15+

Cheesecake Cookie Bars


    For the Cookie Layer
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1 1/2 cup white sugar
  • 2 eggs
  • 2 1/2 teaspoons vanilla extract
  • 2 1/2 cup all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup Chocolate Chips
  • For the Cheesecake Layer
  • 8 oz cream cheese, room temp 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract


    For the Cookie Layer
  1. Cream together the butter and sugars in a large stand mixer for 3 minutes. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Toss in a handful of the chocolate chips and mix for a quick second. Chill the dough while you make the cheesecake layer
  2. For the Cheesecake Layer
  3. Whip together the cream cheese, sugar, egg and vanilla for 3 minutes until everything is evenly combined and smooth.
  4. Preheat your oven to 350 degrees F.
  5. Line a 9x13 baking pan with tin foil and spray it with non-stick baking spray.
  6. Press 1/2 of the cookie dough mixture into the bottom of the pan to make 1 even layer.
  7. Spread the cheesecake mixture on top of the cookie dough.
  8. Crumble and sprinkle the remaining cookie dough on top of the cheesecake mixture and then sprinkle with the remaining chocolate chips
  9. Place it into the oven and bake for 40-45 minutes until the cookie dough is golden brown. The inner part of the dish might look a bit jiggly, but not to fear. Once the Cheesecake Cookie Bars have baked, remove them from the oven and let them cool on the counter for 30 minutes. Then transfer them to the fridge and cool completely for at least 2 hours. Cut and serve as needed.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. Mine are in the oven right now! Cannot wait to share with my 3 boys tomorrow for Valentine’s Day. They look delicious.

    Thanks Gaby!

  2. I used the 9×9 pan but mine are a lot thicker than yours look in the picture…did you change it when you made them?

    1. Hi Elyse – hmmmmm no I didn’t change anything when I made them. Have you let them cool for a bit? They will shrink down a bit as they cool. The sides of mine did get a bit thicker – but not so thick that it would make a huge difference. Let me know!

  3. I’ve just pulled mine out of the oven, so haven’t tasted yet. They smell and look delicious! I followed the recipe exactly, but put them in a 9×13 pan, and let my daughter have enough dough to make 2 large sugar cookies to decorate, and it STILL almost overflowed the 9X13 pan. I can’t imagine cooking this in a 9X9. It’s okay with me… more cookies to enjoy!

  4. Loved the flavors but lots of challenges in the baking. I felt there was way too much batter for a 9×9 pan but followed the instructions exactly. The bake time was way off and they were not done at 40 minutes, I went 50 and they were “jiggly” as stated so removed them, but found lots of under cooked (pretty much raw) areas when cutting the bars. The edges puffed way up and the center completely fell in after removing from the oven so I ended up with very few bars that were edible and presentable. A bigger pan could have made all the difference in the overall success of these. I really regret not using a 9×13. But going back to flavor, unbelievable good. My son and I really enjoyed these and would attempt again in the bigger pan.

      1. I tried these again today in the 9×13 pan and was much happier with the results. Used all green M&M’s to keep them in touch with the currant holiday theme. Thanks for the tasty recipe!

  5. Wow! These look just lovely. I also did a lot of baking and cooking this week…and I’m ready for some take-out. Then again, I might just have to make a batch of these! I’m glad I found your blog! So many great treats here. Thank you for sharing!

  6. These look so yummy! I’m from UK and so M&Ms aren’t so easily sourced (apart from M&M World) so does anyone know if I can just substitute the M&Ms for Smarties? They are just milk chocolate balls covered in a coloured sugar shell? THANKYOU!

  7. Always a classic and always a good choice for plane snacks. And omg – have fun hiking through Bryce and Zion

  8. Hi Gaby, I just made your Cocolaye Chip Cheesecake Cookie Bars and I have to tell you it’s the best cookie bar recipe I’ve ever made. This was exactly what I was looking for, chewy, soft, with just enough chocolate. I did add walnuts. Thank you so much. I’ll be watching and following! Lara.

  9. Can these be stored at room temperature or would they need to be refrigerated? They are delicious! The whole family loved them!

  10. Thanks Gaby, these cookies are delicious. And I want to try this recipe, adding more ingredients like coconut flakes and macadamia nuts.

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