Chocolate Chip Cheesecake Bars for Easy Parties and Holidays

What Are Chocolate Chip Cheesecake Bars?

Chocolate chip cheesecake bars are the dessert that happens when a classic chocolate chip cookie and a creamy cheesecake meet and fall in love.

They have three distinct layers: a chewy chocolate chip cookie dough crust, a light and velvety cheesecake center, and a top layer of more chocolate chip cookie dough.

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Every bite gives you that nostalgic cookie taste with a smooth, tangy cheesecake filling, and because they bake in a 13×9 inch pan, they are ridiculously easy to slice and share.

I first made these bars for a last minute holiday potluck when I needed something that looked impressive but didn’t keep me in the kitchen all day. The secret is using refrigerated chocolate chip cookie dough, which cuts the prep time down to almost nothing.

You still get the homemade feel because you add a simple cheesecake layer, and nobody has to know you didn’t make the dough from scratch.

They are amazing for Christmas, birthday parties, game day spreads, or anytime you want a dessert that travels well and makes people smile. What I love most is how the cookie dough forms a crisp edge while the center stays soft and creamy. Once you try them, you will make them again and again.

Ingredients

The ingredient list is short and leans on a few grocery store staples. Using refrigerated dough keeps things fast, and the cream cheese filling comes together with only four other items. Here is everything you need:

• 40 oz refrigerated chocolate chip cookie dough, You can use two 20 oz logs or the bulk package. Pop it in the freezer for a couple of hours before you start so it is firm enough to slice and layer nicely.
• 16 oz cream cheese, That is two 8 oz bricks. Let them soften on the counter until they are cool room temperature so they whip up smooth without lumps.
• 1 large egg, Room temperature is key for a silky cheesecake batter. Pull it out of the fridge when you set out the cream cheese.
• 1/4 cup granulated sugar, Just enough to sweeten the cheesecake without making it cloying.
• 1/2 teaspoon vanilla, Pure vanilla extract gives that warm bakery note.
• 1 teaspoon lemon juice (optional), A tiny splash of lemon brightens the cream cheese and makes the bars taste even fresher. I usually add it, but the recipe works beautifully without it too.

All of the exact amounts and a quick view of the steps appear in the printable recipe card later in the post. This combination creates about 20 generous bars that are rich but not heavy.

Supplies

You do not need any fancy equipment for these bars. A few basic kitchen tools will get you through from start to finish. Here is what I pull out when I make them:

• 13×9 inch baking pan, A standard 9×13 metal or glass pan works perfectly.
• Parchment paper or non stick foil, Lining the pan makes lifting the cooled block of bars a breeze and saves you from scrubbing.
• Cutting board and a sharp chef’s knife, You will slice the chilled cookie dough into 1/4 inch disks, and a good knife makes that quick and clean.
• Electric mixer, A hand mixer or stand mixer on medium speed blends the cheesecake filling until it is smooth and airy.
• Measuring cups and spoons, For sugar, vanilla, and lemon juice.
• Spatula, To spread the cheesecake batter and later to lift the bars out.
• Wire cooling rack, For cooling the pan before refrigeration.

Having everything set up ahead makes the assembly feel effortless. I always line my pan first so I can pop the whole slab of bars right onto a cutting board later.

How to Make Chocolate Chip Cookie Cheesecake Bars

This recipe breaks down into three simple stages: the cookie crust, the cheesecake layer, and the top with baking and cooling. You can assemble it all while the crust pre bakes, so there is very little waiting around.

• Preheat your oven to 350 degrees F.
• Take the refrigerated cookie dough out of the freezer after two or three hours. It should be firm but still sliceable.
• Make sure the cream cheese is softened and the egg has come to room temperature.
• Line a 13×9 inch pan with parchment paper or non stick foil, leaving a little overhang on the long sides to use as handles later.
• Slice half of the cookie dough into 1/4 inch rounds and arrange them in the bottom of the prepared pan. Press the slices gently with your fingers or a spatula until they form one even cookie crust.
• Bake the crust for 10 minutes. It will puff slightly and turn light golden at the edges.

While the crust is in the oven, move on to the cheesecake filling. The method is so straightforward that I often let my kids help with the mixer.

Cheesecake Layer

• In a mixing bowl, combine the softened cream cheese, egg, granulated sugar, and vanilla. If you are using the optional lemon juice, add it now.
• Beat everything with an electric mixer on medium speed until the mixture is completely smooth and creamy, scraping down the sides once or twice. There should be no streaks of cream cheese.
• As soon as the cookie crust comes out of the oven, drop spoonfuls of the cheesecake batter over the hot crust and spread them gently with a spatula. The heat from the crust starts to set the bottom of the cheesecake, which helps the layers hold together.

Top, Bake, and Cool

• Slice the remaining cookie dough into 1/4 inch rounds and lay them over the cheesecake layer. You can leave small gaps because the dough will spread slightly as it bakes, creating a patchwork cookie top that looks rustic and tempting.
• Return the pan to the 350 degree F oven and bake for 35 to 40 minutes. The top will turn golden brown, and the center should look set with just a tiny jiggle.
• Place the pan on a wire rack and let the bars cool completely at room temperature. Then pop the whole pan, still un cut, into the refrigerator for at least two hours or until the cheesecake layer is firm and cold.
• When you are ready to serve, use the parchment or foil overhang to lift the slab out of the pan. Set it on a cutting board and slice into 20 squares with a sharp knife, wiping the blade clean between cuts for tidy edges.

The cooling and chilling time is the hardest part because your kitchen will smell incredible. Trust me, the wait is worth it for bars that hold their shape and taste even better cold.

How to Store Cheesecake Bar Cookies

These chocolate chip cheesecake bars need to be kept in the refrigerator because of the cream cheese and egg filling. After you cut them into squares, store the leftovers in a single layer or stacked with squares of parchment paper between them to keep the cookie layers from sticking.

I use a large airtight container with a tight fitting lid. The bars stay fresh for up to four days in the fridge, and honestly I think they taste even better on day two when the flavors have mingled overnight.

You can serve them straight from the refrigerator, or let them sit at room temperature for about 10 minutes if you prefer a softer cheesecake texture. They also make a fantastic make ahead dessert.

I have assembled and refrigerated the baked, cooled bars the night before a party, and all I had to do was slice and arrange them on a platter the next morning.

If you love this kind of easy layered treat, you might also enjoy my Creamy Rhubarb Cheesecake Bars when rhubarb is in season.

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Chocolate Chip Cheesecake Bars

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What Are Chocolate Chip Cheesecake Bars? Chocolate chip cheesecake bars are the dessert that happens when a classic chocolate chip cookie and a creamy cheesecake meet and fall in love.

• Total Time: 0 min
• Yield: 20 1x

Ingredients

Scale 1x2x3x

40 oz Refrigerated chocolate chip cookie dough
16 oz Cream cheese, softened
1 egg
1/4 cup Granulated sugar
1/2 teaspoon vanilla
1 teaspoon lemon juice

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Instructions

1-Preheat oven to 350 degrees F: Preheat oven to 350 degrees F
2-Place the cookie dough in the freezer: Place the cookie dough in the freezer for a few hours.
3-Allow cream cheese to soften: Allow cream cheese to soften.
4-Sit one large egg out until it: Sit one large egg out until it is room temperature.
5-Line a 13×9″ pan with parchment paper: Line a 13×9″ pan with parchment paper or non-stick foil.
6-Slice half the cookie dough into 1/4″: Slice half the cookie dough into 1/4″ slices and place it in the bottom of the lined pan.
7-Press the cookie dough into the pan: Press the cookie dough into the pan.
8-Bake in a preheated 350-degree oven for: Bake in a preheated 350-degree oven for 10 minutes
9-While the “crust” is baking, beat cream: While the “crust” is baking, beat cream cheese, egg, sugar, and vanilla together with an electric mixer on medium speed. Spread the cheesecake batter over the crust as soon as it comes out of the oven.
10-Slice the remaining cookie dough and place: Slice the remaining cookie dough and place it on the top of the cheesecake layer.
11-Return the pan to the oven and: Return the pan to the oven and bake for 35 to 40 minutes.
12-Cool then, refrigerate before serving: Cool then, refrigerate before serving.

Last Step:

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• Author: Ruby Bennett
• Prep Time: 15 min
• Cook Time: 35 min
• Method: Bake

Nutrition

• Calories: 338
• Sugar: 24
• Sodium: 241
• Fat: 19
• Saturated Fat: 8
• Carbohydrates: 38
• Fiber: 1
• Protein: 4
• Cholesterol: 39