These easy Chocolate Chip Cookie Cheesecake Bars are made with just five ingredients! This easy dessert recipe will satisfy all your cravings!
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Let’s go ahead and combine two of my favorites today: chocolate chip cookies and cheesecake. With the help of refrigerated cookie dough, you have an incredibly easy and delicious dessert in no time at all.
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Because I’m all about options, please feel free to use your favorite homemade chocolate chip cookie dough in place of the refrigerated dough. This also allows you to add nuts or other add-ins should you desire.
So let’s talk about these cookie bars. I’m kind of in love with cookie bars in general. They are so much easier to make than actual cookies! No scooping and batch baking – everything happens at once. These bars do need to cool to allow the cheesecake layer to set up, but boy are they worth the wait!
Y’all know how much I love easy recipes. With just 5 ingredients, these easy bars are definitely a winner in my book. The cheesecake layer is simple but oh-so creamy. Just cream cheese, sugar, an egg and some vanilla extract are all you need.
I’m not sure there are two things in my life that I love more than chocolate chip cookies and cheesecake… Straight up awesome.
Tips
- I made these cheesecake bars in a 9-inch square pan. You can use an 8-inch square pan if you want slightly thicker bars. Add 2 minutes to the baking time.
- Make sure to let these bars chill completely so they cut up cleanly. Clean your knife in between cuts as well.
How To Make Chocolate Chip Cookie Cheesecake Bars
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- 1 18 oz roll refrigerated chocolate chip cookie dough
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1/2 tsp vanilla extract
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Preheat oven to 350 F.
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Line a 9-inch square baking dish with parchment paper or non-stick foil. Set aside.
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Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.
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Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
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Add in the sugar and beat until combined.
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Beat in the egg and vanilla extract until smooth.
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Pour the cheesecake filling over the top of the cookie dough base.
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Crumble the remaining cookie dough over the top.
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Bake for 30 to 35 minutes.
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Let cool completely before cutting into bars.
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Store in an airtight container in the refrigerator.
Cookies to try!
Chocolate Peanut Butter Marshmallow Clouds
Flourless Toffee Peanut Butter Cookies
Almond Joy Cookies
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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review cart says
My family loved them. Recently, I made a recipe for almond shortbread where they substituted cornstarch for some of the flour and the result was great so I was comfortable using it in this recipe.The cream cheese really made the difference. They baked in 8 -9 minutes and were perfect. Making them this weekend for a group of friends.
Trish - Mom On Timeout says
So glad you enjoyed the recipe!
Val says
Do u need to refrigerate these if u are not using them same day
Trish - Mom On Timeout says
Yes they do need to be refrigerated. Thanks Val!
Tanya says
These look yummy! Can you use a 9×13 inch pan for this recipe?
Nancy says
Can these be made with a regular cookie dough? Not a fan of the rolled refrigerated dough
Steven says
The recipe says to cool thoroughly, does that mean cool at room temp or refrigerate before serving?
Cindy says
So if you double batch it – how long do you need to bake this for? I was thinking of using a 9×12″ glass pyrex pan lined with parchment. Please let me know – I wouldn’t want to under bake! Thanks!