The Best Chocolate Chip Cookie Cheesecake Bars
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These chocolate chip cookie cheesecake bars taste just like heaven! They are made with homemade chocolate chip cookie dough and a creamy and perfectly sweet chocolate cheesecake filling. If you are looking for a chocolate chip cookie bar with cream cheese, this is the cookie bar recipe for you!
I love a good chocolate chip bar, or pretty much anything with chocolate chips, if I’m being honest with myself. Sometimes, I will even just eat a few plain chocolate chips when a craving hits.
But if I have more time, I am whip up a batch of these tasty chocolate chip cheesecake bars. Other yummy recipes I love making are Soft and Chewy Snickerdoodle Bars, Christmas Puppy Chow, Santa’s Favorite Christmas Cookie Bars, fugy nutella brownies, peanut butter cup cookie bars, one-bowl salted chocolate chip cookies, Frosted Chocolate Chunk Brownies and Chocolate Butterscotch Cookies.
Tips for making this chocolate chip cookie cheesecake bars recipe
If you have never made stuffed cheesecake stuffed chocolate chip cookies, than it may feel a bit intimidating. But don’t worry! I have tested this recipe multiple times to find the best method so you can be succesful in baking these cookie bars.
The most important thing to keep in mind when making this recipe is to take all of your ingredients out ahead of time. You want them to have at least 30 minutes to come to room temperature. You really want an hour for the cream cheese, if you can make it happen.
This will ensure everything bakes properly and the cheesecake filling will be the easiest to make. You cannot make cheesecake filling with cold cream cheese, so that is your top priority!
Can you freeze chocolate chip cookie dough cheesecake bars?
Yes. Once they bars have been baked, cooled, and chilled, they can be wrapped individually in a couple of layers of foil and frozen up to 3 months. Don’t foget to label them! I like to write directly on the foil with a permanent market.
Do I really need to refrigerate the chocolate chip cookie dough on freezer paper?
Yes. I tried making these cheesecake bars without that step and it was very difficult! Taking the time to spread them into a rectangle and refirgerate will make your life so much easier!
If you don’t have freezer paper, you can use wax paper. Foil or parchment will also work, but spray it with a bit of pam before using. You don’t want the cookie dough to stick to your paper.
How do you store chocolate chip cookie bars with cream cheese?
Store these bar cookies in an air-tight container in the refrigerator. They cannot be stored at room temperature because they are made with cream cheese.
What to serve with chocolate chip cookie cheesecake bars?
These bars are a really great stand alone dessert. If you want to serve them with something, you could add a dollop of whipped cream. If you are looking for a dinner recipe to serve before hand, we recommend Instant Pot Beef Chili or Easy Chicken Stir Fry.
Chocolate Chip Cookie Cheesecake Bars
Equipment
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Cheesecake Filling
- 16 ounces cream cheese softened
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Grease a 9x13 casserole dish with butter and flour. Set aside.
- Chocolate Chip Cookie Dough
- In a large bowl, cream together 1 cup butter, 3/4 cup granulated sugar, and 1/3 cup light brown sugar.
- Mix in 2 eggs, one at a time, until fully incorporated.
- Add in 1 teaspoon vanilla extract and mix again.
- In a medium bowl, combine 2 1/4 cup all-purpose flour, 1 teaspoon baking soda and 1 teaspoon salt. Stir.
- Mix dry ingredients into wet ingredients. Continue mixing until there are no more dry spots.
- Fold in 2 cups chocolate chips.
- Spread half of the chocolate chip cookie dough in the bottom of the prepared casserole dish.
- Lay out a piece of freezer paper. Spread the remaining cookie dough on the paper into a rectangle, approximately the same size as the casserole dish. (wax or parchment paper may also be used)
- Press another piece of freezer paper on top of the cookie dough. Refrigerate while preparing cheesecake filling.
- Cheesecake Filling
- Combine softened cream cheese, 2 eggs, 3/4 cup granulated sugar, and 1 teaspoon vanilla in a large bowl.
- Using an electric whisk or stand mixer, mix on high until cream cheese is light and fluffy, about 3 minutes.
- Fold in remaining 1/2 cup chocolate chips.
- Chocolate Chip Cookie Cheesecake Bars
- Spread cheesecake filling over cookie dough in casserole dish.
- Remove the other half of cookie dough from the refrigerator.
- Peel off one side of the freezer paper and place the cookie dough on top of the cheesecake filling. Peel off the remaining freezer paper.
- Bake, uncovered, 35-40 minutes. Until golden brown.
- Let cool to room temperature and the chill for at-least one hour.
- Slice cheesecake bars into squares and keep refrigerated until ready to serve.
