These easy Chocolate Chip Cookie Cheesecake Bars are made with just five ingredients! This easy dessert recipe will satisfy all your cravings and is PERFECT for parties, bake sales, cookie trays and more! Love cheesecake? Make sure to check out our Cheesecake Chocolate Chip Muffins and Dutch Apple Pie Cheesecake Bars – the best!
Cheesecake Bars
Let’s go ahead and combine two of my favorites today: chocolate chip cookies and cheesecake. With the help of refrigerated cookie dough, you have an incredibly easy and delicious dessert in no time at all.
Because I’m all about options, please feel free to use your favorite homemade chocolate chip cookie dough in place of the refrigerated dough. This also allows you to add nuts or other add-ins should you desire.
So let’s talk about these cookie bars. I’m kind of in love with cookie bars in general. They are so much easier to make than actual cookies! No scooping and batch baking – everything happens at once. These bars do need to cool to allow the cheesecake layer to set up, but boy are they worth the wait!
What Ingredients Do You Need to Make Cheesecake Bars
Y’all know how much I love easy recipes. With just 5 ingredients, these easy cheesecake bars are definitely a winner in my book. The cheesecake layer is simple but oh-so creamy. For these cheesecake bars you will need the following:
- chocolate chip cookie dough – I used store bought but you can certainly use homemade chocolate chip cookie dough instead
- cream cheese – I used the full fat cream cheese for these easy cheesecake bars. You can however use reduced fat cream cheese if you prefer but not fat-free. It just won’t turn out right.
- granulated sugar – just enough to sweeten the cheesecake layer
- egg – to bind the cheesecake together
- vanilla extract – to add depth of flavor and give it a more homemade taste
How Do You Make a Cheesecake Bar?
There are lots of different ways to make cheesecake bars and I have some fabulous recipes on Mom On Timeout that you can check out if you’re looking for a different flavor:
- No Bake S’mores Cheesecake Bars
- Lemon Cheesecake Bars
- Dutch Apple Pie Cheesecake Bars
- Chocolate Hazelnut Cheesecake Bars
- Funfetti Oreo Cheesecake Bars
- Oatmeal Cranberry Cheesecake Bars
Instead of making cheesecake in a springform pan, cheesecake bars are made in 8-inch, 9-inch or 9×13 baking pans. This makes them easier to cut into bars.
Like traditional cheesecake recipes, cheesecake bars often feature some sort of crust. In these Chocolate Chip Cookie Cheesecake Bars, I’m using chocolate chip cookie dough as the crust. It makes the cheesecake bars easier to hold and handle.
I’m not sure there are two things in my life that I love more than chocolate chip cookies and cheesecake… Straight up awesome.
Tips for Making Chocolate Chip Cookie Cheesecake Bars
- I made these cheesecake bars in a 9-inch square pan. You can use an 8-inch square pan if you want slightly thicker bars. Add 2 minutes to the baking time.
- Make sure to let these bars chill completely so they cut up cleanly. Clean your knife in between cuts as well.
- Use high quality refrigerated cookie dough for the best results.
How To Make Chocolate Chip Cookie Cheesecake Bars
Chocolate Chip Cookie Cheesecake Bars
Ingredients
- 1 18 oz roll refrigerated chocolate chip cookie dough
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 F.
- Line a 9-inch square baking dish with parchment paper or non-stick foil. Set aside.
- Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.
- Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
- Add in the sugar and beat until combined.
- Beat in the egg and vanilla extract until smooth.
- Pour the cheesecake filling over the top of the cookie dough base.
- Crumble the remaining cookie dough over the top.
- Bake for 30 to 35 minutes.
- Let cool completely before cutting into bars.
- Store in an airtight container in the refrigerator.
Video
Nutrition
Cookies to try!
Chocolate Peanut Butter Marshmallow Clouds
Flourless Toffee Peanut Butter Cookies
 Almond Joy Cookies
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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ashley meehan says
I love this recipe so much! Instead of the regular cream cheese, I use greek yogurt cream cheese. I don’t notice a difference (and you save a few calories). I also like to double the cream cheese filling! This recipe is so yummy!
Tonya says
How long to make if doubling the recipe, in a 0x13 pan?
Trish - Mom On Timeout says
Up to 5 to 10 minutes additional baking time.
Brittney says
I made them tonight and they are delicious!!! My family loves them!
Becky says
How long do these keep in the fridge ? How many Days?
Trish - Mom On Timeout says
Store in the refrigerator for up to 3 days.
Judy Jurgan says
I have been making these for around 50 years. The key to making them even better is to cover the pan after cooling and freeze them overnight. Take out 20 minutes before serving. They taste like fudge.
JRZ GAL45 says
I’ve been making these for close to 50 years. The key to making these great is to wrap them in tin foil or leave them in the pan and freeze overnight. You can leave them in the freezer for at least a month if you wish. Remove the about 20 minutes before serving so you can slice them. They taste like fudge.
Katrina says
I made these last night. Definitely a hit and will be definitely making these again.
Mary Bee says
Excellent! I doubled the recipe–baked for about 45 minutes.
Monica says
Wow! I love these cookies. Especially the ones with chocolate drops. I spend a fortune buying them at the supermarket or the subway, without the slightest idea that they are not complicated to be prepared. Very good! Thanks for the content .. it will make me save a lot and I will definitely eat them made on time ..
review cart says
My family loved them. Recently, I made a recipe for almond shortbread where they substituted cornstarch for some of the flour and the result was great so I was comfortable using it in this recipe.The cream cheese really made the difference. They baked in 8 -9 minutes and were perfect. Making them this weekend for a group of friends.
Trish - Mom On Timeout says
So glad you enjoyed the recipe!
Val says
Do u need to refrigerate these if u are not using them same day
Trish - Mom On Timeout says
Yes they do need to be refrigerated. Thanks Val!
Tanya says
These look yummy! Can you use a 9×13 inch pan for this recipe?
mystic says
i did i just doubled everything worked great
Kathy says
What about cooking time?
Nancy says
Can these be made with a regular cookie dough? Not a fan of the rolled refrigerated dough
Steven says
The recipe says to cool thoroughly, does that mean cool at room temp or refrigerate before serving?
Ethel says
I just made these and gave the same question … I’m going to let them cool 1st then put in fridge. Did you make them? What worked for you?
Cindy says
So if you double batch it – how long do you need to bake this for? I was thinking of using a 9×12″ glass pyrex pan lined with parchment. Please let me know – I wouldn’t want to under bake! Thanks!