Have you ever made a Cheesecake Cookie Bars? If not, please stop whatever you're doing, go raid your fridge, and then get down to business. They are the best treats ever only second to my famous Slutty Brownie recipe.
Table of Contents
Why I Love This Recipe
Layers of homemade cookie dough and cheesecake mixed together results in the most decadent (but easy) Chocolate Chip Cheesecake Cookie Bars! Omg get ready....
Chocolate Chip Cheesecake Cookie Bars have been around my house for literally decades!! I can remember the first time one of my aunts made them for us 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 nowadays I can ONLY use my most favorite chocolate chip cookie dough recipe in the whole wide world. Which makes these bars even better! Then the cookie dough gets split in half, layered in the bottom of a baking tin, topped with the cheesecake mixture and then dolloped with more cookie dough. HELLO PERFECTION!
Ingredients & Substitutions
For the Cookie Layer
- Unsalted Butter
- Brown Sugar
- White Sugar
- Eggs
- Vanilla Extract
- All Purpose Flour
- Salt
- Baking Soda
- Baking Powder
- Chocolate Chips
For the Cheesecake Layer
- Cream Cheese
- White sugar
- Egg
- Vanilla Extract
*For the full list of ingredients and directions please see recipe card below
How to Make Cheesecake Cookie Bars
Cookie Dough
Step 1: Cream together the butter and sugars in a large stand mixer
Step 2: Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl
Step 3: Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
Step 4: Toss in a handful of the chocolate chips and mix for a quick second. Chill the dough while you make the cheesecake layer.
Cheesecake
Step 1: Whip together the cream cheese, sugar, egg and vanilla for 3 minutes until everything is evenly combined and smooth.
Step 2: Preheat your oven to 350 degrees F. Line a 9x13 baking pan with tin foil and spray it with non-stick baking spray. Press ½ of the cookie dough mixture into the bottom of the pan to make 1 even layer.
Step 3: Spread the cheesecake mixture on top of the cookie dough.
Step 4: Crumble and sprinkle the remaining cookie dough on top of the cheesecake mixture and then sprinkle with the remaining chocolate chips.
Step 5: 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.
How to Store Cheesecake Cookie Bars
You should let these set in the fridge for two hours before serving. Leftovers should be stored in the fridge, for 3-4 days.
How to Freeze Cheesecake Cookie Bars
You can also freeze these cheescake cookie bars!! Cut them into squares and store in a freezer bag for up to a month.
Tips & Tricks
Try different varieties of chocolate chips or a mix. You could even use chopped nuts.
Make sure the bars are cooled before putting them in the fridge. Putting warm bars in the fridge can make them soggy.
FAQs
How to tell that the cheesecake cookie bars are baked?
The cookie part should be golden brown. The inner part of the dish might look a bit jiggly, but don't be worried about that. Make sure you do not overcook it, since that can make the cookie crisper and the cheesecake layer dry.
Does the cream cheese need to be softened?
Yes, the cream cheese blends much better and smoother when it is softened and at room temperature. Just let it sit on the counter or place a hot cup over it if you are in a hurry.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Cheesecake Cookie Bars
Ingredients
For the Cookie Layer
- 1 cup unsalted butter at room temperature
- ½ cup brown sugar
- 1 ½ cup white sugar
- 2 eggs
- 2 ½ teaspoons vanilla extract
- 2 ½ cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup Chocolate Chips
For the Cheesecake Layer
- 8 oz cream cheese room temp
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
For the Cookie Layer
- 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.
For the Cheesecake Layer
- Whip together the cream cheese, sugar, egg and vanilla for 3 minutes until everything is evenly combined and smooth.
- Preheat your oven to 350 degrees F.
- Line a 9x13 baking pan with tin foil and spray it with non-stick baking spray.
- Press ½ of the cookie dough mixture into the bottom of the pan to make 1 even layer.
- Spread the cheesecake mixture on top of the cookie dough.
- Crumble and sprinkle the remaining cookie dough on top of the cheesecake mixture and then sprinkle with the remaining chocolate chips.
- 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
These would give me enough energy to climb mountains!! Will have to test out my theory!!
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!
you could use any kind of candy you want for sure!!
These are adorable! It looks like the perfect dessert to give to someone as a gift. I love it!
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!
Oh yum! My daughter would love these—she's an M&M freak! I'll have to whip up a batch for her!
Loved the flavors but lots of challenges in the baking. I felt there was way too much batter for a 9x9 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 9x13. But going back to flavor, unbelievable good. My son and I really enjoyed these and would attempt again in the bigger pan.
Thanks for the feedback Deb! I'm going to test it in a 9x13 this week!
I tried these again today in the 9x13 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!
yay!! glad they were green for St. Patty's Day! I wish I had some 🙂
Yum! These bars look great. I too try to cook a lot when I know I have a busy week ahead of me.
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 9x13 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!
These bars look gorgeous and the recipe sounds easy. Happy V-Day, Gaby!
I used the 9x9 pan but mine are a lot thicker than yours look in the picture...did you change it when you made them?
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!
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!
yay!! hugs and kisses to the whole Whipple clan! Happy V-Day!
Hi Gaby! I have an 8x8 pan- any suggestions on cooking time or modifications to the recipe?!
I want one of these RIGHT. NOW.
Two of my favorites... Cheesecake & cookies! These sound and look amazing! Off to pin 🙂
The perfect treat for Valentines Day, or indeed any other day, as far as I am concerned!! Yum!