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These Chocolate Chip Cookie Cheesecake Bars are made with a soft chocolate chip cookie crust, filled with a real cheesecake filling, and topped off with even more chocolate chip cookie dough! A rich, unique treat!

Hello again! Sam from Sugar Spun Run here with another sweet treat for you this month!

Today’s dessert stems from my slight obsession with chocolate chip cookies. It’s kind of a problem… this obsession is to blame for my favorite chocolate chip cookie recipe, my edible cookie dough recipe, and about 10 extra pounds that I just can’t seem to shake no matter how much I run on the treadmill (thoseย chocolate chips just won’t stop calling my name!).

It was really only a matter of time before I combined chocolate chip cookies with one of my other all-time favorite desserts — cheesecake!

For the chocolate chip cookie parts of these cheesecake bars, I used a classic favorite recipe of mine. I wanted to use a nice soft (and not crisp) cookie recipe so that the cookie portion would be easy to both bite into and cut.

Since the cheesecake portion obviously has to be refrigerated, this is important to keep in mind, and if you try to substitute a different chocolate chip cookie recipe you could end up with a cookie layer that’s rock hard and too tough to bite or cut into, which is definitely not what you want!

The cheesecake for these chocolate chip cookie bars is very simple to make and very rich and creamy (as cheesecake always should be). As with all of my cheesecake recipes, this one uses a small amount of sour cream to really bring out the full flavor in these bars.

Enjoy!

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Chocolate Chip Cookie Cheesecake Bars

5 from 2 votes
By: Samantha Merritt
These Chocolate Chip Cookie Cheesecake Bars are made with a soft chocolate chip cookie crust, filled with a real cheesecake filling, and topped off with even more chocolate chip cookie dough! A rich, unique treat!
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 20 servings

Ingredients 

Cookie Layer

Cheesecake Layer

Instructions 

  • Preheat the oven to 350 degrees Fahrenheit and line an 11 x 7 x 2-inch baking pan with parchment paper, leaving a 1-inch overhang on both sides for easy removal of the bars. Spray the parchment paper lightly with nonstick cooking spray and set aside.

Cookie Layer

  • Add ยพ cup softened unsalted butter, ยพ cup lightly packed brown sugar, and โ…” cup granulated sugar to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until light and fluffy, about 3-4 minutes.
  • Add 1 large egg , 1 egg yolk, and 1 teaspoon vanilla extract and beat until fully combined, scraping down the sides and bottom of the bowl as needed.
  • Whisk together 2 cups all-purpose flour, 1 ยฝ teaspoon cornstarch, ยฝ teaspoon baking powder, and ยพ teaspoon salt in a medium bowl.
  • Gradually mix the flour mixture into the sugar mixture until completely combined. Stir in 1 cup chocolate chips by hand.
  • Press about half of the cookie dough evenly into the bottom of the prepared pan. Set the remaining cookie dough aside and prepare the cheesecake filling.

Cheesecake Layer

  • Add 3 (8-ounce) packages softened cream cheese, โ…” cup granulated sugar, and ยพ teaspoon vanilla extract to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until fully combined and smooth, scraping down the sides and bottom of the bowl as needed to ensure there are no chunks of cream cheese remaining.
  • Beat โ…“ cup sour cream in on low speed until combined, followed by 2 large eggs one at a time.
  • Pour the cheesecake layer over the first cookie dough layer and spread it out evenly.
  • Crumble the remaining cookie dough over the top as evenly as you can. It will not fully cover it, but the cookie will spread as it bakes.
  • Bake for 30-35 minutes or until the cookie layer is beginning to turn golden brown around the edges are fully set.
  • Allow the bars to cool to room temperature before covering and chilling in the refrigerator for at least 6 hours before serving. Remove the bars from the pan before cutting and serving.

Nutrition

Calories: 376kcalCarbohydrates: 39gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 94mgSodium: 216mgPotassium: 98mgFiber: 1gSugar: 28gVitamin A: 767IUVitamin C: 0.1mgCalcium: 68mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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About Samantha Merritt

Sam is the baker behind the website Sugar Spun Run, where she shares sweet, simple, and from-scratch dessert recipes (usually of the chocolate variety!). She lives in Pennsylvania with her husband and their two dogs, Penny and Leia.

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13 Comments

  1. It has become the TIME to up-date my recipe box with delicious ones as shown. I love to bake for company. Thank you for so many of the recipes you have shared. Nina.

  2. These are so yummy! The only thing that I’m not sure about is how they seem to barely fit in an 11×7 but mine may be abnormally shallow. Still they taste great and are really easy to whip up compared to a regular cheesecake.

      1. YES!! I love using this pan when I need a little meal but still enough for my family! XOXO

  3. I can’t get graham crackers here in France and the substitutes are just disappointing (I’ve tried many, and in different combinations). I am going to try this the next time I want to make cheesecake. Great idea!