These gooey Chocolate Chip Cookie Cheesecake Bars are what happens when chocolate chip cookies and cheesecake collide. A sweet vanilla cheesecake layer is sandwiched between homemade chocolate chip cookie dough then baked until it’s puffed and set. They’re a scrumptious dessert cookie bar the whole family will love.
Easy Chocolate Chip Cookie Cheesecake Bars Recipe
While there’s no shortage of convenience items available at grocery stores, I gravitate to baking from scratch most often. I think it’s perfectly fine to take advantage of prepared cookie dough and cake mixes from time to time and I do so myself, there’s just something extra special about baking from scratch. If you’re intimidated by this, no baking shame here at all, go for those products to get your feet wet and gain experience. Homemade chocolate chip cookie dough really uses basic ingredients that are often pantry staples. Flour, sugar, butter, eggs and of course, a generous amount of chocolate chips. You’ll need baking soda, salt and vanilla too but, it’s truly not a difficult thing to do at all. Go for homemade, you’ll be so glad you did.
How to Make the Best Chocolate Chip Cookie Cheesecake Bars Recipe
- Ingredients you’ll need to make homemade Chocolate Chip Cookie Cheesecake Bars: Plain cream cheese or Neufchatel cheese, large eggs, vanilla extract, granulated sugar, light brown sugar, all purpose flour, baking soda, salt and semi sweet chocolate chips.
- Kitchen gadgets you’ll need: A hand mixer or a stand mixer, measuring cups and spoons, a 13 x 9 inch baking pan lined with heavy duty foil and a rubber spatula for spreading the mixtures.
- Start with room temperature butter and cream cheese. It blends more easily with the other ingredients and from the beginning you’re working toward a successful end result.
- Taking the time to line the pan with either aluminum foil or parchment is important. This will enable you to easily lift the cookie bars from the pan for cutting.
- The purpose of Neufchatel cheese in this recipe is for the lighter texture but, full fat cream cheese will work equally well.
- When a recipe calls for sifting, some people cringe. I primarily use a whisk for this and it has never failed me, yet. The point is to evenly distribute the salt and leavening with the flour.
- When sprinkling the top with chocolate chips, it’s fine to eyeball this just a bit. Start with 1/2 cup and add more, or not, from there to suit your taste.
- These cookie bars should be stored chilled however, I prefer the texture once they’ve been allowed to come just a smidge closer to room temperature. There’s no wrong way to enjoy them go with your preference.
- Store Chocolate Chip Cookie Cheesecake Bars chilled in the refrigerator in an airtight container for up to one week.
More Southern Style Chocolate Chip Goodies to Make
- One of my favorite recipes to make with my kiddos is my Loaded Chocolate Chip Pecan Cookie Brittle. Once it’s baked, the pieces are randomly broken into pieces and they always love that task.
- Banana Chocolate Chip Muffins make the best snack next to a cup of hot tea or coffee.
- Other family favorites are my Loaded Oatmeal Chocolate Chip Cookies.
- Start the day with a stack of these Chocolate Chip Oatmeal Pancakes.
- Reese’s Peanut Butter Chocolate Chip Cookies are always a hit with the kiddos.
- The only thing better than chocolate chip cookies are these Triple Chocolate Chip Pudding Cookies.
- You may also like this recipe for Chocolate Chip Pie from The Food Charlatan.
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Helpful Kitchen Items:
Chocolate Chip Cookie Cheesecake Bars
- Cheesecake Layer:
- 2 8 oz neufchatel or cream cheese softened
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- Chocolate Chip Cookie Layer:
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 1/3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 cups semi-sweet chocolate chips divided
- Preheat the oven to 350°F. Line a 13x9 inch metal baking pan with heavy duty foil. Spray liberally with baking spray.Set aside.
- To make the cheesecake layer: Using an electric hand mixer or stand mixer whip together the cream cheese, 2 large eggs, 1/2 cup granulated sugar and 1 tsp vanilla. Beat on medium-high for 2 minutes or until completely smooth. Set aside.
- To make the cookie layer: In a large mixing bowl beat together the softened butter, 3/4 cup granulated sugar, 3/4 cup brown sugar and 1 tsp vanilla until fully combined. Add 2 large eggs, one at a time. Beat well after each addition.
- Sift together the flour, baking soda and salt. Lower the speed of the mixer and add gradually to the creamed butter. Stop and scrape the sides of the bowl periodically. (A whisk works perfectly to sift the dry ingredients)
- Mix in 2 cups chocolate chips by hand until equally distributed in the cookie dough.
- To assemble: Spread 2/3 of the cookie dough in the pan. Top with cheesecake mixture, spread evenly.
- Use a teaspoon to dollop remaining cookie dough on top. Gently spread over the cheesecake. It may not be completely covered. Sprinkle with remaining 1/2 cup chocolate chips.
- Bake for 30 minutes. Check for browning and lay aluminum foil on top. Bake for another 20-30 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pan on a baking rack. Once cooled, lift from pan using aluminum foil, then cut into 36 equal pieces.
- Store leftovers chilled.