Have you ever made Cheesecake Cookie Bars? If not, stop whatever you're doing, raid your fridge, and get down to business. They are the best treats ever, only second to my famous Slutty Brownie recipe. If you are already a fan of bar-style treats, you are going to want to explore my Chocolate Chip Cheesecake Brownies and my Caramel Apple Cheesecake Bars with Streusel as well, because clearly we have a theme going on here. And if you want even more inspiration for your next baking session, my roundup of 26 Best Cookie Recipes is the perfect place to start.
Cheesecake Cookie Bars at a Glance
- 🕒 Total Time: About 3 hours 30 minutes, including cooling and chilling
- 👪 Servings: 12 people
- 🍝 Cuisine Type: American
- 🧂 Flavor Profile: Buttery chocolate chip cookie dough layered with a rich, creamy cheesecake filling and topped with golden crumbles of cookie dough.
- 📖 Dietary Info: Vegetarian; contains gluten, dairy, and eggs.
- 📦 Storage Notes: Store the bars covered in the refrigerator for up to 5 days.
- ⭐ Why You'll Love It: These Cheesecake Cookie Bars combine two classic desserts in one seriously good bar. You get buttery chocolate chip cookie layers with a creamy cheesecake center, and they're easy to make ahead since they need time to chill before slicing.
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Why I Love This Recipe
Layers of homemade cookie dough and cheesecake mixed together result 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!
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Ingredients
Substitutions & Swaps
🧈 Butter
- Salted Butter - You can use salted butter in place of unsalted butter; just omit the added salt in the cookie dough.
🍫 Chocolate Chips
- Dark or Milk Chocolate Chips - Either works in place of semi-sweet chocolate chips depending on how sweet you want the finished bars.
- Chocolate Chunks - Chopped chocolate or chocolate chunks create larger pockets of melted chocolate throughout the cookie layers.
- Chopped Walnuts or Pecans - Replace some of the chocolate chips with chopped nuts if you want a little extra crunch.
🧀 Cream Cheese
- Neufchâtel Cheese - This can be used in place of regular cream cheese for a slightly lighter option while still giving the cheesecake layer a similar texture.
For best results, stick with block-style cream cheese rather than whipped cream cheese from a tub. The extra moisture in whipped cream cheese can affect how the cheesecake layer sets.
🌾 All-Purpose Flour
- 1:1 Gluten-Free All-Purpose Flour - A cup-for-cup gluten-free baking blend containing xanthan gum can be used in place of the all-purpose flour.
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.
🍪🧀🍫 Tips & Tricks for the Best Cheesecake Cookie Bars
Layers of chocolate chip cookie dough and creamy cheesecake baked together into the most indulgent bar you will ever put in your mouth.
- Start with room-temperature butter and cream cheese. Softened butter creams properly with the sugar, while softened cream cheese blends into a smooth cheesecake filling without lumps.
- Chill the cookie dough before assembling the bars. Cold dough is easier to press into the pan and crumble over the cheesecake layer without sticking to your hands.
- Line the pan with foil and spray it well. The foil acts as a sling, making it much easier to lift the chilled bars from the pan and cut them cleanly.
- Press the bottom cookie layer evenly into the pan. Keep the thickness as uniform as possible so the cookie base bakes evenly from edge to center.
- Crumble the remaining cookie dough over the cheesecake rather than pressing it flat. Irregular pieces create the craggy, golden cookie topping while leaving some of the cheesecake layer exposed.
- Don't overbake the bars. Pull them from the oven when the cookie topping is golden brown. The center may still look slightly jiggly, but it will continue to set as the bars cool and chill.
- Give them the full cooling and chilling time. Let the bars cool for 30 minutes at room temperature, then refrigerate for at least 2 hours so the cheesecake layer can set completely.
- Use a sharp knife for clean slices. Once the bars are thoroughly chilled, lift them from the pan and wipe the knife clean between cuts for neat, distinct layers.
Cheesecake Cookie Bars FAQs
What are Cheesecake Cookie Bars?
Cheesecake Cookie Bars combine two desserts in one: chocolate chip cookie dough layered with a creamy cheesecake filling and more cookie dough on top. They bake together in a 9x13 pan, then chill until the cheesecake layer is completely set.
Do Cheesecake Cookie Bars need to be refrigerated?
Yes. Because of the cream cheese filling, Cheesecake Cookie Bars should be stored covered in the refrigerator. They'll keep well for up to 5 days.
Can I make Cheesecake Cookie Bars ahead of time?
Absolutely. These bars are a great make-ahead dessert because they need at least 2 hours in the refrigerator to set before slicing. You can make them the day before, refrigerate overnight, and slice when you're ready to serve.
How do I know when Cheesecake Cookie Bars are done?
Bake until the cookie dough on top is golden brown, about 40 to 45 minutes. The center may still look slightly jiggly, but it will continue to set as the bars cool and chill. Avoid overbaking, which can dry out the cheesecake layer.
Can I freeze Cheesecake Cookie Bars?
Yes. Once completely cooled and chilled, cut the bars and freeze them in an airtight container with parchment between the layers. Thaw overnight in the refrigerator before serving.
Why do I need to chill the bars before cutting them?
Chilling gives the cheesecake layer time to fully set and makes the bars much easier to slice cleanly. Refrigerate them for at least 2 hours before lifting them from the pan and cutting into squares.
Cheesecake Cookie Bars
Ingredients
For the Cookie Layer
- 1 cup unsalted butter at room temperature
- ½ cup brown sugar
- 1 ½ cups white sugar
- 2 eggs
- 2 ½ teaspoons vanilla extract
- 2 ½ cups 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 in 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
- Start with room-temperature butter and cream cheese. Softened butter creams properly with the sugar, while softened cream cheese blends into a smooth cheesecake filling without lumps.
- Chill the cookie dough before assembling the bars. Cold dough is easier to press into the pan and crumble over the cheesecake layer without sticking to your hands.
- Line the pan with foil and spray it well. The foil acts as a sling, making it much easier to lift the chilled bars from the pan and cut them cleanly.
- Press the bottom cookie layer evenly into the pan. Keep the thickness as uniform as possible so the cookie base bakes evenly from edge to center.
- Crumble the remaining cookie dough over the cheesecake rather than pressing it flat. Irregular pieces create the craggy, golden cookie topping while leaving some of the cheesecake layer exposed.
- Don't overbake the bars. Pull them from the oven when the cookie topping is golden brown. The center may still look slightly jiggly, but it will continue to set as the bars cool and chill.
- Give them the full cooling and chilling time. Let the bars cool for 30 minutes at room temperature, then refrigerate for at least 2 hours so the cheesecake layer can set completely.
- Use a sharp knife for clean slices. Once the bars are thoroughly chilled, lift them from the pan and wipe the knife clean between cuts for neat, distinct layers.
Nutrition Information (estimated)
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Hello! Is it necessary to line the pan with foil?
Thank you!
yes otherwise it's tough to get them out!
Hi Gaby, I love this recipe and have made it multiple times! I’m wondering: do they freeze well?
they sure do!
Made these today with my little girl. Delicious! Whole family loved. Thanks Gaby!
These bars are delicious! The recipe is a keeper, and will definitely be on REPEAT! Thanks so much!
I just made these. If they taste 1/2 as good as they smell.... I'll let you know 🙂
My only question is how in the world do you wait for them to chill for 2 hours??? Don’t think I have it in me to wait. Digging in...
Oh my gosh, I'm wondering the same thing! Mine just came out of the oven and 2 hours to wait might feel like an eternity. Thanks for all your yummy recipes, Gaby! 🙂
These were incredible! Thank you so much for sharing the recipe!
Perfection! I need to make these now!
I love cheesecake, but cheesecake cookies is definitely an interesting concept. Can't wait to try out your recipe. Will be sharing my feedback soon. Loads of love for sharing such wonderful recipes!
xoxo
Laura
Thanks Gaby, these cookies are delicious. And I want to try this recipe, adding more ingredients like coconut flakes and macadamia nuts.
Sounds delish! You have my blessing as long as you fedex some to me please 🙂
Gaby, can these be baked in a ceramic 9x13 dish or better in a metal 9x13 dish? Thanks!
metal~!
Can these be stored at room temperature or would they need to be refrigerated? They are delicious! The whole family loved them!
fridge!!!
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.
these are to die for G!!!
Always a classic and always a good choice for plane snacks. And omg - have fun hiking through Bryce and Zion