Cheesecake Cookie Bars

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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.

A plate of cheesecake cookie bars with chocolate chips being held by a person.


 

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.
  • 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

Cookie Dough

A stand mixer bowl with white sugar, brown sugar and unsalted butter.

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.

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.

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.

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.

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.

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.

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.

Step 4: Crumble and sprinkle the remaining cookie dough on top of the cheesecake mixture and then sprinkle with the remaining chocolate chips.

A 9x13 baking pan lined with tin foil with cheesecake cookie bars just baked.

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.

You should let these set in the fridge for two hours before serving. Leftovers should be stored in the fridge, for 3-4 days.

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

Author: Gaby Dalkin
4.8 from 24 votes
The most incredible Cheesecake Cookie Bars on the planet. End of story.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 people

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

Try different varieties of chocolate chips or a mix. You could even use chopped nuts.

Nutrition Information

Calories: 554kcal | Carbohydrates: 73g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 401mg | Potassium: 130mg | Fiber: 1g | Sugar: 52g | Vitamin A: 786IU | Calcium: 71mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

119 Comments

  1. 5 stars
    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!

  2. 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?

    1. the foil (or parchment) is great for being able to lift them out and cut them perfectly. but spraying should be fine too

  3. 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!

    1. metal is the best bet for these. glass doesnt retain heat as well so it would alter the cooking time

  4. You did not specify whether to use a glass pan or metal pan. Does it make a difference when making this recipe?
    Thank you.

    1. omg my bad! yes - def makes a difference. I always bake in metal. Glass does not retain heat as well

  5. 5 stars
    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!

  6. 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.

    1. 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

  7. 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.

  8. 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?

  9. 5 stars
    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 !

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