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Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars have a chocolate chip cookie crust, a creamy cheesecake filling and more cookie dough on top! It's the best of both worlds!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Chill time 2 hours
Total Time 3 hours 5 minutes
Servings 16 small square bars
Calories 137kcal

Ingredients

For the cookie dough

  • 2 cups all-purpose flour
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 8 Tbsp. unsalted butter, cold, cut into cubes
  • 1/2 cup brown sugar, packed (light or brown)
  • 1/4 cup granulated white sugar
  • 1 large egg
  • 1 large egg yolk (no white)
  • 1 tsp. vanilla extract
  • 2 cups chocolate chips

For the cheesecake layer:

  • 8 oz. cream cheese, softened
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1 Tbsp. flour
  • 1 tsp. vanilla extract

Instructions

  • Preheat the oven to 325°F and grease an 8x8 or 9x9 inch baking pan. Or you can line with parchment paper.
  • Make the cookie dough first. In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder and salt. Set aside.
    2 cups all-purpose flour, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
  • Cream the butter and sugars in a stand mixer using the paddle attachment until light and fluffy, ~2-3 minutes.
    8 Tbsp. unsalted butter, cold, cut into cubes, 1/2 cup brown sugar, packed (light or brown), 1/4 cup granulated white sugar
  • Add in the egg, egg yolk and vanilla extract and mix again.
    1 large egg, 1 large egg yolk (no white), 1 tsp. vanilla extract
  • Gradually add in the dry ingredients.
  • Add in chocolate chips just until combined. Set cookie dough aside.
    2 cups chocolate chips
  • 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.
    8 oz. cream cheese, softened, 1/2 cup granulated white sugar, 1 large egg, 1 Tbsp. flour, 1 tsp. vanilla extract
  • With lightly floured fingers, 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 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 ~35-40 minutes* or until cheesecake layer appears set. Cool at least 1 hour at room temperature before cutting into bars. You can also chill the bars before cutting to ensure clean cuts.
  • When ready to serve, cut into small squares and enjoy! Store in an air-tight container in the fridge.

Video

Notes

  • Storage: Bars can be stored in the fridge for up to 5 days and in the freezer for up to 3 months. 
  • Feel free to use your favorite cookie dough recipe or a high quality store bought cookie dough to save time!

Nutrition

Serving: 1small square bar | Calories: 137kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 130mg | Potassium: 34mg | Fiber: 1g | Sugar: 10g | Vitamin A: 242IU | Calcium: 22mg | Iron: 1mg