These easy Chocolate Chip Cookie Cheesecake Bars are made with just five ingredients! This easy dessert recipe will satisfy all your cravings and is PERFECT for parties, bake sales, cookie trays and more! Love cheesecake? Make sure to check out our Cheesecake Chocolate Chip Muffins and Dutch Apple Pie Cheesecake Bars – the best!
Cheesecake Bars
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.
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!
What Ingredients Do You Need to Make Cheesecake Bars
Y’all know how much I love easy recipes. With just 5 ingredients, these easy cheesecake bars are definitely a winner in my book. The cheesecake layer is simple but oh-so creamy. For these cheesecake bars you will need the following:
- chocolate chip cookie dough – I used store bought but you can certainly use homemade chocolate chip cookie dough instead
- cream cheese – I used the full fat cream cheese for these easy cheesecake bars. You can however use reduced fat cream cheese if you prefer but not fat-free. It just won’t turn out right.
- granulated sugar – just enough to sweeten the cheesecake layer
- egg – to bind the cheesecake together
- vanilla extract – to add depth of flavor and give it a more homemade taste
How Do You Make a Cheesecake Bar?
There are lots of different ways to make cheesecake bars and I have some fabulous recipes on Mom On Timeout that you can check out if you’re looking for a different flavor:
- No Bake S’mores Cheesecake Bars
- Lemon Cheesecake Bars
- Dutch Apple Pie Cheesecake Bars
- Chocolate Hazelnut Cheesecake Bars
- Funfetti Oreo Cheesecake Bars
- Oatmeal Cranberry Cheesecake Bars
Instead of making cheesecake in a springform pan, cheesecake bars are made in 8-inch, 9-inch or 9×13 baking pans. This makes them easier to cut into bars.
Like traditional cheesecake recipes, cheesecake bars often feature some sort of crust. In these Chocolate Chip Cookie Cheesecake Bars, I’m using chocolate chip cookie dough as the crust. It makes the cheesecake bars easier to hold and handle.
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 for Making Chocolate Chip Cookie Cheesecake Bars
- 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.
- Use high quality refrigerated cookie dough for the best results.
How To Make Chocolate Chip Cookie Cheesecake Bars
Chocolate Chip Cookie Cheesecake Bars
Ingredients
- 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
Instructions
- Preheat oven to 350 F.
- Line a 9-inch square baking dish with parchment paper or non-stick foil. Set aside.
- 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.
- Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
- Add in the sugar and beat until combined.
- Beat in the egg and vanilla extract until smooth.
- Pour the cheesecake filling over the top of the cookie dough base.
- Crumble the remaining cookie dough over the top.
- Bake for 30 to 35 minutes.
- Let cool completely before cutting into bars.
- Store in an airtight container in the refrigerator.
Video
Nutrition
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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Angelle Crosby says
Could I make half chocolate chip and half sugar cookie?
Rena says
This recipe is a keeper and one I will be making again and again. I made these to take to a NYE party and they were a hit. The store only had the cookie dough that is precut in squares but it work just as well as the type that is sliced. I’m going to try it with other cookie flavors as well.
Rena
http://www.finewhateverblog.com
Denise says
In my family starting the beginning of December, my family will bake cookies and candy. It’s been a tradition going back to my grandmother. Since my mom passed away I try to keep the tradition going. So I try to bake with my children. So when my youngest (which is 25) sent me this recipe. He said we have to so make this. So we tried it and he ate the who batch. lol So know I will be making this every holiday.
It’s so easy to make. So I wanted to thank you for the recipe.
karen emmons says
made the choc. chip cheesecake bars today, they are so so good …..EVEN when i forgot to put the sugar in, yes, so next time, maybe even better, i cant imagine how good be then, haha, i’m getting old and i lose my trail of thought easily, lol, i doubled and made long 9×13 pan too, i have question tho, do they need to be kept refrigerated after cooking?
Connie says
Do cheesecake bars (delicious, btw, have to be refrigerated?
Trish - Mom On Timeout says
Yes they do Connie! Thank you!
CANDACE H JENKINS says
I want to know if it’s okay to use a 10 by 14 pan for a bigger batch. Ha s anyone used a pan other than an 8 or 9 inch square?
Tiffany jones says
That’s what I’m trying tonight
Cindy Costello says
Yes did a double batch but cooked it for 40 min
Donna says
Can you freeze them for a later date?
Justin says
Hi, I’ve made this recipe twice now. Yes, I am pretty confident it would hold up well, especially if frozen before cutting. Just get a nice saran covering over the top before putting in the freezer. The first time we made them, we didn’t bake long enough to make the cheesecake as firm as it should have been. So we froze them and served them out of the freezer. They were excellent that way too.
Chelsea says
Does the cheesecake layer need to be firm, before removing from the oven? Also should you bake longer for higher altitudes and thickness
I don’t want to dry the cheesecake bars out but I want it to still have a bar like formation after slicing …
Candy says
These look wonderful! Have you ever made them in cup cake tins with liners? Is the bottom layer about 1/4” thick?
Trish - Mom On Timeout says
I haven’t Candy but that sounds delicious! 1/4″ sounds good to me!
Natalie says
YUM! I love these bars – they look delicious and so easy to make! I will definitely try this recipe soon 🙂
Doncheial Holloman says
This was a hit at my house for Thanksgiving…
Justene says
Wondering if the parchment paper is a necessity
Emilie says
i have made without and they were fine
Jill says
Do you think these would freeze well?
Donna says
I am wondering the same thing. Have you tried?
Lori Atkinson says
These sound so good, have you tried using nuts in this recipe? And if so, do you add it to the top of the cookie dough or fold it into the cream cheese.
Vikki says
Can these be made eggless?