Chocolate Chip Cookie Cheesecake Bars

Why You’ll Love This Recipe

I love this recipe because it takes minimal effort but delivers maximum flavor. The refrigerated cookie dough makes prep super easy, and the creamy cheesecake filling adds a smooth, decadent layer that perfectly complements the sweet cookie base. Whether I’m making a quick dessert for a potluck, holiday party, or just treating myself, these bars always hit the spot. Plus, they store well, making them great for make-ahead treats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (18 oz) roll refrigerated chocolate chip cookie dough
8 oz cream cheese, softened
½ cup granulated sugar
1 egg, room temperature
½ teaspoon vanilla extract

Directions

1. I preheat the oven to 350°F and line a 9-inch square baking dish with parchment paper or non-stick foil for easy removal.

2. I press a little more than half of the cookie dough evenly into the bottom of the prepared pan, creating a firm base layer.

3. In a mixing bowl, I beat the cream cheese until light and fluffy using a hand mixer or stand mixer.

4. I add the sugar and continue beating until well combined.

5. I mix in the egg and vanilla extract until the cheesecake mixture is smooth.

6. I pour the cheesecake filling over the cookie dough base and spread it evenly.

7. I crumble the remaining cookie dough over the top, letting some of the cheesecake layer peek through.

8. I bake for 30–35 minutes, or until the top is golden and the center is set.

9. I let the bars cool completely before slicing into 16 squares.

10. I store them in an airtight container in the fridge until ready to serve.

Servings and Timing

This recipe makes 16 bars.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes

Variations

• I sometimes use peanut butter cookie dough for a different twist.

• Mini chocolate chips sprinkled on top make the bars extra chocolatey.

• For a festive version, I mix in seasonal candy (like crushed peppermint or M&Ms) with the top layer.

• I swirl in a little caramel or Nutella into the cheesecake filling for added richness.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 5 days.
They’re delicious chilled, but I also love them slightly warmed in the microwave for about 10 seconds.
They can also be frozen for up to 2 months—just wrap each bar individually and thaw in the fridge when ready to enjoy.

FAQs

Can I use homemade cookie dough?

Yes, I’ve used homemade cookie dough and it works perfectly. Just use the same amount (about 18 oz) and make sure it’s soft enough to press into the pan.

Do I need to use a water bath for baking?

No, this recipe doesn’t require a water bath. The bars bake evenly without it, and the cookie dough keeps the cheesecake layer stable.

Can I double the recipe?

Absolutely. I double the ingredients and bake it in a 9×13-inch pan. I usually add 5–10 extra minutes of bake time to ensure it sets fully.

How do I know when the bars are done?

The top should be golden and the cheesecake layer set in the center. It may jiggle slightly, but it will firm up as it cools.

Are these bars freezer-friendly?

Yes, they freeze really well. I wrap each bar in plastic wrap and store them in a freezer-safe container for up to 2 months.

Conclusion

These Chocolate Chip Cookie Cheesecake Bars are one of those treats that look and taste like they took hours to make—but they’re ready in just 40 minutes with barely any effort. With the chewy cookie base, creamy cheesecake center, and gooey cookie topping, every bite is pure dessert bliss. Whether I’m baking for a crowd or just for fun, this easy dessert always steals the show.

Chocolate Chip Cookie Cheesecake Bars

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These chocolate chip cookie cheesecake bars are rich, creamy, and sweet with a chewy cookie base and cheesecake filling. The perfect easy dessert!

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 16 bars
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 (18 oz) roll refrigerated chocolate chip cookie dough

8 oz cream cheese, softened

½ cup granulated sugar

1 large egg, room temperature

½ teaspoon vanilla extract

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Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Line a 9-inch square baking dish with parchment paper or non-stick foil.

Create Base:
Press a little more than half of the cookie dough into the bottom of the prepared dish, forming an even layer.

Make Cheesecake Filling:
In a mixing bowl, beat cream cheese until light and fluffy. Add sugar and beat until well combined.
Beat in the egg and vanilla extract until the mixture is smooth.

Assemble Bars:
Pour the cheesecake filling over the cookie dough layer. Crumble the remaining cookie dough evenly over the top.

Bake:
Bake for 30–35 minutes, or until the top is golden and the center is set.

Cool & Serve:
Allow bars to cool completely before slicing. Store in an airtight container in the refrigerator.

Notes

Let cream cheese soften at room temperature for easier mixing.

Bars are best served chilled or at room temperature.

For cleaner cuts, refrigerate before slicing.