Chocolate Chip Cheesecake Bars
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These chocolate chip cheesecake bars are perfect for cookie lovers! They have a thick graham crust, creamy cheesecake layer, and chocolate chip cookie dough on top. These are made in an 8×8 inch square pan and sure to impress all your guests!
A Note from Fiona
Chocolate Chip Cheesecake Bars – Why You’ll Love this Recipe
These chocolate chip cookie cheesecake bars combine two classic desserts – New York cheesecake and chewy chocolate chip cookies. The graham crust is the base, followed by a layer of creamy cheesecake, and then topped with a simple cookie dough.
The bars aren’t too rich or too sweet. I had many people tell me that they don’t typically love cheesecake, but they loved this recipe.
The bars will need to chill before serving, so be sure to allot enough time. I actually like to make these the day before I plan to serve for easier planning. I also find this recipe much simpler and less prone to error than making a traditional baked cheesecake.
Table of Contents
Ingredients Needed
For the Crust:
- 1 1/4 cups graham crumbs – about 1 sleave
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 8 ounces cream cheese – full fat, brick style
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Cookie Dough:
- 1/2 cup unsalted butter – cut into cubes and softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Method – with Photos
Start by preheating the oven to 325F (170C) and lining your pan with parchment or foil so that there’s an overhang around the edges.
For the Crust:
- Stir together the graham crumbs and melted butter.
- Press into the bottom of the prepared pan.
- Then bake for 8 minutes in the preheated oven.
For the Cheesecake Layer:
- Beat together the softened cream cheese and sugar until smooth and creamy. There should be no lumps – so this will likely take about 2-4 minutes.
- Mix in the egg, sour cream and vanilla.
- Pour the batter over the crust (don’t place in the oven yet!)
For the Cookie Dough:
- Beat the butter and sugars until smooth and creamy.
- Mix in the egg and vanilla.
- Add in the flour, baking soda and salt. Beat until combined.
- Stir in the chocolate chips.
- With lightly greased hands, pinch/scoop out balls of cookie dough. Flatten and place on top of the cheesecake layer. If you have some gaps showing, that’s ok. Your hands will get sticky and messy!
- The bars will bake in the preheated oven for about 35-40 minutes. When you’re finished, the top should look set and golden brown.
Recipe Tip
The bars will need to cool fully then chill in the fridge for at least 2 hours before slicing and serving. This allows the cheesecake layer to set properly. If the bars are sliced while still warm, the cheesecake layer can ooze out.
After the bars are cooled and chilled, lift them out of the pan using the overhang of the parchment/foil and place on a cutting board to slice. Slice with a sharp knife.
Storage
These chocolate chip cheesecake bars should be stored in an airtight container in the fridge. They will last for up to 4 days.
You can also freeze them for up to 3 months, then thaw in the fridge.
Doubling the Recipe
You could double the recipe and make these in a 9×13 inch (23×33 cm) pan. The bake time will be closer to 50 minutes, as the bars will be thicker.
If doubling the recipe, I don’t recommend lining the pan because the bars can be difficult to lift out of the pan using the overhang since they are such a large slab. Instead, simply grease the pan and slice the bars in the pan.
More Recipes to Love:
- Cheesecake Stuffed Chocolate Chip Cookies
- Cheesecake Bars
- Chocolate Chip Cookie Icebox Cake
- Chocolate Chip Sandwich Cookies
Chocolate Chip Cheesecake Bars
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
Graham Crust
- 1 1/4 cup graham crumbs
- 6 tablespoons unsalted butter, melted
Cheesecake Layer
- 8 ounces cream cheese, brick style, full fat
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
Chocolate Chip Cookie
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup chocolate chips
Instructions
- Preheat the oven to 325F (170C). Line an 8×8 inch pan with parchment paper or aluminum foil so that there's an overhang around the edges.
Graham Crust
- Stir together the melted butter and graham crumbs.
- Press the mixture into the bottom of the lined pan, creating an even layer.
- Bake in the middle of the preheated oven for 8 minutes. Remove from the oven and leave the oven turned on.
Cheesecake Layer
- In a medium bowl, beat the cream cheese and sugar until smooth and creamy. This will take about 2-4 minutes until smooth.
- Add in the egg, sour cream and vanilla extract. Beat until smooth.
- Pour the batter into the prepared pan and smooth the top.
Chocolate Chip Cookie Dough
- In a medium bowl, beat the butter and sugars until creamed.
- Mix in the egg and vanilla extract.
- Add in the flour, baking soda and salt. Beat together, starting on a low speed.
- Stir in the chocolate chips.
- Using lightly greased hands, pinch of sections of cookie dough, flatten slightly and place on top of the cheesecake layer. Repeat the process until the cheesecake layer is covered. If you have some gaps, that's OK. Your hands will get sticky.
- Bake in the middle of the preheated oven for about 35-40 minutes. When finished, the top should look set and golden brown.
- Remove from the oven. Let the bars cool fully (in the pan). Then cover the pan and place in the fridge to chill for at least 2 hours or overnight. When ready to slice, lift the bars out of the pan using the overhang. Place on a cutting board and slice with a sharp knife.
