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
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?