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 are delicious! Made them for the first time today and just had a bite before putting them in my fridge and they taste so good. I’m sure they will be even better post fridge time!
Can’t wait to make these. They sound so yummy. Is it necessary to line the pan with foil? Can I spray the pan with Baker’s Secret?
the foil (or parchment) is great for being able to lift them out and cut them perfectly. but spraying should be fine too
Turned out amazing!
Hi Gaby & community! Has anyone tried to double this recipe and use a sheet pan instead of a 9x13? I want to make a large batch and would prefer to use a half sheet tray!
never tried it but i feel like since it will be super thin it would work
Do you store these in the fridge after making? Or in a sealed container ?
sealed container in the fridge!
Do I need to use a metal pan? I only have a glass Pyrex dish. I’m super excited to make these!
Thanks!
metal is the best bet for these. glass doesnt retain heat as well so it would alter the cooking time
An amazing recipe Gaby, easy and oh my goodness delicious!
You did not specify whether to use a glass pan or metal pan. Does it make a difference when making this recipe?
Thank you.
omg my bad! yes - def makes a difference. I always bake in metal. Glass does not retain heat as well
These bars turned out AMAZING. Perfectly gooey cookie dough texture and the cheesecake swirl gave a great balance to the sweetness. Took these bars into work and my boss said they were the best thing she's ever eaten!
What kind of brown sugar?
either or! I prefer light
I Would like to half this recipe as I am making it for a small gathering. Would you reduce the cooking time or go with the 40-45 minutes.
you'll need to adjust the baking vessel is you cut it in half. honestly, I would make the full recipe as is, and then slice 1/2 of it off and wrap it in plastic wrap and freeze for a later date
I love baking these so much. They’ve been such a hit and I’m always asked to ask make them but I’ve had one problem lately and I’m hoping someone can help. Once I take them out, the cookie dough from the bottom layer is sorta ‘bowing’ or coming up on the side to the top layer and idk why. I use a 9x13 pan everytime with foil.
is it a glass pan? or a metal pan?
Glass pan
Ugh - I just ran out of unsalted butter - could I make these with regular butter?
yes just don't add any extra salt
My friend has made these twice and I'm obsessed! Now, I'm going to attempt to bake some for my dad for Father's Day! Could I make them today, bake them Saturday, and serve on Sunday or is that a horrible idea?
absolutely you could!! works perfectly
Definitely worth waiting for the cooling process to finish. I couldn’t resist the first time around, only made it one hour!!! But they are 10x better when the directions are followed. Thanks for a great recipe !
Can I use gf flour and it'll work?