The cookie dough crust and topping is soft, chewy and full of chocolate chips and the cheesecake layer is creamy, delicious and made with just a few easy ingredients.
These bars are:
Always a hit!
An easy make-ahead dessert recipe
The perfect marriage of cheesecake and cookies
A crowd pleasing dessert
The dessert you need but you never knew you needed!
What’s not to love, right? These bars are easier to make than a cheesecake and you get to enjoy both of your favorites in one bar form!
Ingredients you will need
*Scroll all the way down for full printable recipe and ingredient list*
For the cookie layer:
Uses all common cookie ingredients such as flour, baking powder, salt, vanilla etc.
Cornstarch: I use cornstarch in all my cookie recipes to make thick and chewy cookies!
Chocolate chips (milk chocolate, semi-sweet, or dark chocolate chips)
For the cheesecake layer:
Cream cheese: plan to take the cream cheese out in advance so it’s softened!
Step by Step Directions
Remove the cream cheese from the fridge to soften at room temperature for at least 60 minutes. Pro tip: cut the block into small cubes so it softens faster!
Preheat the oven and grease an 8×8, 9×9 or 9×13-inch baking pan. (see recipe notes for different baking times)
Make the cookie dough first.
Then make the cheesecake filling
Press ~2/3 of the cookie dough down onto the bottom of the prepared pan.
Pour the cheesecake filling over the crust in an even layer.
Take remaining cookie dough, flatten slightly and place on top of cheesecake layer.
Bake until cheesecake is set and golden brown on top.
Try not to over bake the bars: You want to bake long enough so the cheesecake layer is set, but not too long because we don’t want the cookie layer to become dry and crumbly. Bake until golden brown on top. Bars will continue to cook in the pan when you remove the bars from the oven to cool.
Cool bars completely: I know, waiting is the hard part! I recommend cooling on the counter for 45 minutes, and then an additional 1-2 hours in the fridge before cutting and serving. This helps to get clean cuts in your bars and they will simply taste better! (This also means this recipe a great make-ahead recipe)
Customize your cookie dough: Use your favorite cookie dough recipe or add in nuts, butterscotch chips, etc.
Can I use an 8×8 or 9×9-inch baking pan?
Yes. If making in an 8×8 or 9×9-inch pan, increase the baking time by ~5-10 minutes or until cheesecake layer appears set.
Can I use store bought cookie dough?
I have not personally tested this recipe with store bought cookie dough, but an 18 oz. roll of refrigerates chocolate chip cookie dough should work just fine.
Preheat the oven to 325°F and grease an 8×8, 9×9 or 9×13-inch baking pan. (see recipe notes for baking times for the different sized pans).
Make the cookie dough first. In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder and salt. Set aside.
Cream the butter and sugars in a stand mixer using the paddle attachment until light and fluffy, ~2-3 minutes. Add in the egg, egg yolk and vanilla extract. Gradually add in the dry ingredients. Add in chocolate chips just until combined.
Make the cheesecake filling: using a hand mixer, beat the cream cheese and sugar until light and fluffy. Add in the egg, vanilla and flour and mix again until incorporated and smooth.
With lightly floured fingers, press ~2/3 of the cookie dough down onto the bottom of the prepared pan. (Note: It will be a pretty thin layer if using a 9×13 inch pan).
Pour the cheesecake filling over the crust in an even layer. Take remaining cookie dough, flatten into discs and place on top of cheesecake layer. Repeat until cheesecake layer is mostly covered with cookie dough (there will be some gaps, that's OK).
Bake for ~30-40 minutes* or until cheesecake layer appears set. Cool for at least 45 minutes at room temperature before cutting into bars. (In the recipe video it notes to chill bars in fridge, but that's not completely necessary. We've dug into these bars before chilling and they were perfect. Chilling just ensures clean cuts in the bars!)
When ready to serve, let stand at room temperature for 15 minutes or so before serving for the cookie to soften. Cut into small squares. Store in an air-tight container in the fridge.
Baking times: bake for ~35-40 min if using the 8×8 or 9×9 pan and bake for ~30-35 if using the 9×13, or until cheesecake is set and golden brown on top. Oven times may vary.
When spreading 2/3 of the cookie dough down for crust layer in a 9×13-inch pan, a thin layer of dough will work just fine. You may not feel like there is enough dough, but it will spread when baking.
Bars can be stored in the freezer for up to 3 months.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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