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.
![](https://whatsgabycooking.com/wp-content/uploads/2020/04/WGC-__-Cheesecake-Cookie-Bars-3.jpg)
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
![Mise-en-place with all the ingredients required to make cheesecake cookie bars.](https://whatsgabycooking.com/wp-content/uploads/2023/10/CheesecakeCookieBarsIngredients.png)
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
![A stand mixer bowl with white sugar, brown sugar and unsalted butter.](https://whatsgabycooking.com/wp-content/uploads/2023/08/CheesecakeCookieBars_1-1.jpg)
Step 1: Cream together the butter and sugars in a large stand mixer
![A stand mixer bowl with creamed butter and sugar, with eggs and vanilla extract just added.](https://whatsgabycooking.com/wp-content/uploads/2023/08/CheesecakeCookieBars_2-1.jpg)
Step 2: Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl
![A stand mixer bowl with partially made cookie dough, and flour, salt, baking powder and baking soda just added.](https://whatsgabycooking.com/wp-content/uploads/2023/08/CheesecakeCookieBars_3-1.jpg)
Step 3: Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
![A stand mixer bowl with cookie dough with chocolate chips just added.](https://whatsgabycooking.com/wp-content/uploads/2023/08/CheesecakeCookieBars_4-1.jpg)
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
![A stand mixer bowl with white sugar, one egg, cream cheese and vanilla extract.](https://whatsgabycooking.com/wp-content/uploads/2023/08/CheesecakeCookieBars_5-1.jpg)
Step 1: Whip together the cream cheese, sugar, egg and vanilla for 3 minutes until everything is evenly combined and smooth.
![A 9x13 baking pan lined with tin foil with cookie dough pressed into the bottom of the pan into an even layer.](https://whatsgabycooking.com/wp-content/uploads/2023/08/CheesecakeCookieBars_6-1.jpg)
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.
![A 9x13 baking pan lined with tin foil with cookie dough pressed into the bottom of the pan that has a layer of the cheesecake mixture evenly spread on top of it.](https://whatsgabycooking.com/wp-content/uploads/2023/08/CheesecakeCookieBars_7-1.jpg)
Step 3: Spread the cheesecake mixture on top of the cookie dough.
![A 9x13 baking pan lined with tin foil with crumbled cookie dough sprinkled all over the cookie dough and cream cheese mixture layers below, and a final layer of chocolate chips sprinkled on top.](https://whatsgabycooking.com/wp-content/uploads/2023/08/CheesecakeCookieBars_8-1.jpg)
Step 4: Crumble and sprinkle the remaining cookie dough on top of the cheesecake mixture and then sprinkle with the remaining chocolate chips.
![](https://whatsgabycooking.com/wp-content/uploads/2020/04/WGC-__-Cheesecake-Cookie-Bars-1.jpg)
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.
![](https://whatsgabycooking.com/wp-content/uploads/2020/04/WGC-__-Cheesecake-Cookie-Bars-2.jpg)
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!
![](https://whatsgabycooking.com/wp-content/uploads/2020/04/WGC-__-Cheesecake-Cookie-Bars-4-500x500.jpg)
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
How much white sugar should you put in the cheesecake layer!
1/2 cup
Can I store these in a Tupperware on the counter? Or do they need to be stored in the refrigerated because of the cream cheese?
By the way they came out delicious!
fridge is best!
These are great! I made them the other day, ate them all and now I already want to make them again. My husband and I both agreed that they aren't too sweet which makes them the absolute best treat.
can you leave in the fridge overnight? don’t want to stay up past bedtime lol
totally
These are so good ! I screwed up by putting all chips in the dough and so they could have looked better, but they tasted amazing! Will definitely make again and can’t wait to get new cookbook!
I'm baking now.
Is it ok to leave it the fridge over night.
yes!
These would hit the spot right about now!
Delicious! Made a batch of these and they turned out perfect. It was definitely hard to wait the two hours for them to chill, but totally worth it. I froze half the bars... so we would not eat the whole pan in one sitting! Recipe easy to follow - highly recommend!
I really love these, but why does mine always fall flat in the middle? What am I doing wrong?
are you using a glass baking dish?
So mine is baking right now hope it comes out okay. Was dough supposed to be sticky? I know what I did wrong with chocolate chips, added all of it in dough instead of a handful ♀️.
how did it turn out? Feel free to send me a pic on instagram if you have any questions and we can troubleshoot if needed
It actually came out good, of course better if chocolate chips were on top. Family ate it, so it had to be good. Will definitely try again, Super bowl sunday thanks Gaby!
my kid just said this is the best thing I've ever baked....clearly they are goooooood.
I want to make these bars this weekend for a Christmas party. Do you think I can sub the vanilla for peppermint extract for a more holiday flavor or 1/2 peppermint and 1/2 vanilla?
I'd do 1/2 vanilla and 1/4 peppermint!! Peppermint extract is super strong
These Cheesecake Cookie Bars are SO amazing and SO addicting. I added this to my Christmas baking list this year and I just had to make 2 more batches because my husband and I ate the first one in no time flat. I followed the recipe exactly and they were absolute perfection. These are SO EXTRA you must make them!
Life. Changing. The only difficult part of this recipe was having to wait for them to cool to eat them!
These bars are fantastic! I've shared them with my co-workers quite a few times over the past few months. This week I made them for a charity bake sale at work and within 30 seconds of dropping them off at the table, the entire 9x13 was purchased! Seriously, so good, but waiting 2.5 hrs for them to cool is not fun!