Name: Chocolate Chip Cheesecake Bars
Prep time: 20 min
Cook time: PT-487539H36M25S
Total time: 3 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 8 oz cream cheese, softened; 1/2 cup granulated sugar (for cheesecake); 1 large egg (for cheesecake); 1 cup mini chocolate chips, divided

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Chocolate Chip Cheesecake Bars a decadently creamy cheesecake swirled with rich chocolate chips atop a buttery cookie crust, these bars are a perfect indulgent treat for any occasion. I love how the combination of the smooth cheesecake and chocolate chip cookie crust creates a deliciously satisfying texture and flavor in every bite.

Ingredients

2 cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

¾ cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg

2 teaspoons vanilla extract

8 oz cream cheese, softened

½ cup granulated sugar (for cheesecake)

1 large egg (for cheesecake)

1 cup mini chocolate chips, divided

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease or line a 9x9-inch baking pan with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, beat the softened butter, brown sugar, and ½ cup granulated sugar until creamy. Add 1 egg and 1 teaspoon vanilla extract, mixing well. Gradually add the dry ingredients and mix until just combined.

Press about two-thirds of the cookie dough evenly into the bottom of the prepared pan to form the crust.

In a separate bowl, beat the cream cheese until smooth. Add the remaining ½ cup sugar, 1 egg, and 1 teaspoon vanilla extract, and beat until creamy and combined.

Stir half of the mini chocolate chips into the cheesecake mixture.

Spread the cheesecake mixture evenly over the cookie crust.

Crumble the remaining cookie dough over the cheesecake layer, then sprinkle the remaining chocolate chips on top.

Bake for 35-40 minutes or until the cheesecake layer is set and edges are lightly golden.

Let cool completely in the pan, then refrigerate for at least 2 hours before cutting into bars.

Servings and timing

This recipe yields about 16 bars. The prep time is roughly 20 minutes, baking takes 35 to 40 minutes, and chilling requires at least 2 hours, so plan for about 3 hours total before serving.

Variations

I like to switch things up by adding chopped nuts like walnuts or pecans to the cookie dough for extra crunch. You could also swap the mini chocolate chips for white chocolate or peanut butter chips to change the flavor profile. For a seasonal twist, mixing in some cinnamon or espresso powder into the crust gives a nice depth. If I want a more indulgent bar, I drizzle melted chocolate over the cooled bars before slicing.

Storage/Reheating

I store these cheesecake bars in an airtight container in the refrigerator, where they keep well for up to 4 days. To enjoy them slightly warm, I let the bars sit at room temperature for about 15 minutes or microwave a single bar for 10-15 seconds. Because of the cheesecake layer, I don’t recommend freezing them, as the texture may change when thawed.

FAQs

Can I use regular-sized chocolate chips instead of mini chocolate chips?

Yes, but I recommend chopping regular chocolate chips into smaller pieces so the distribution is more even and you get chocolate in every bite.

Can I make this recipe dairy-free or vegan?

You could try using dairy-free cream cheese and butter substitutes, along with a flax or chia egg replacement. However, texture and flavor might differ from the original.

How do I know when the cheesecake layer is fully baked?

The edges should be lightly golden and set, and the center should no longer jiggle when you gently shake the pan.

Can I prepare these bars ahead of time?

Absolutely. I often make them the day before serving to allow proper chilling, which helps the bars set perfectly.

Can I double the recipe for a larger batch?

Yes, you can double the ingredients and bake in a larger pan, like a 9x13-inch. Just keep an eye on baking time, which may need to be increased slightly.

Conclusion

These Chocolate Chip Cheesecake Bars are one of my favorite desserts to make when I want something impressive but easy. The creamy cheesecake combined with the chocolate chip cookie crust is irresistible. I love that they’re great for sharing or keeping as a treat for myself over several days. Whenever I bake these, they always disappear quickly!

Recipe:

Chocolate Chip Cheesecake Bars

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Author: Cheryl
Total Time: 3 hours (including chilling time)
Yield: 16 bars
Diet: Vegetarian

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Description

Decadently creamy cheesecake swirled with rich chocolate chips atop a buttery cookie crust, these bars are a perfect indulgent treat combining cheesecake and chocolate chip cookies.

Instructions

Preheat the oven to 350°F (175°C). Grease or line a 9x9-inch baking pan with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened butter, brown sugar, and ½ cup granulated sugar until creamy. Add 1 egg and 1 teaspoon vanilla extract, mixing well. Gradually add the dry ingredients and mix until just combined.
Press about two-thirds of the cookie dough evenly into the bottom of the prepared pan to form the crust.
In a separate bowl, beat the cream cheese until smooth. Add the remaining ½ cup sugar, 1 egg, and 1 teaspoon vanilla extract, and beat until creamy and combined.
Stir half of the mini chocolate chips into the cheesecake mixture.
Spread the cheesecake mixture evenly over the cookie crust.
Crumble the remaining cookie dough over the cheesecake layer, then sprinkle the remaining chocolate chips on top.
Bake for 35-40 minutes or until the cheesecake layer is set and edges are lightly golden.
Let cool completely in the pan, then refrigerate for at least 2 hours before cutting into bars.