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Posted by Aimee 46 comments
Published: Jan 29, 2023 Last Updated: Feb 27, 2024
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Chocolate Chip Cheesecake Bars with a graham cracker base, creamy cheesecake filling and delicious chocolate chip cookie crunch. These cold cookie bars are a perfect make ahead dessert!
Love cream cheese desserts? These easy Key Lime Pie Bars are smooth and citrusy, and the perfect summer treat! Or give this easy Cheesecake Dip recipe a try!
Why this Recipe Works
Using my favorite chocolate chip cookie recipe and a graham cracker base, I whipped up a delicious cheesecake filling to nestle in the center!
- Filled with sweet chocolate and creamy cheesecake flavors.
- No worries about cracking cheesecake here. The cheesy layer is covered with chocolate chip cookie dough!
- These bars are easy to make with no special equipment or hard to find ingredients necessary.
- Eat them with your hands or dig in with a fork.
- You can make them ahead of time and have no stress about dessert.
These Chocolate Chip Cheesecake Bars are the perfect way to use up some of that holiday candy too.
Toss in a handful of colorful M&M’s candies to the cookie dough for a sweet surprise!
Want to make cookies instead? Our chocolate chip cheesecake cookies are divine, especially served cold!
Ingredient Notes
- Graham cracker crumbs. Make your own with full sized honey graham crackers for best taste. Many recipes for cheesecake cookie bars skip the “crust.” Once you try them though, you’ll never skip this crust, it adds so much flavor and texture to these bars!
- Semi-sweet chocolate morsels. Substitute milk or white chocolate morsels to change up the flavor.
- Cream cheese. Make sure to use full fat for richest, creamiest flavor. Let it soften for a few minutes at room temperature so it’s easier to work with.
- Vanilla extract. When baking, please skip the imitation vanilla. It adds NO flavor. Instead, use pure vanilla extract or make your own vanilla extract (it makes a ton, costs less, and lasts forever)!
Easy Instructions
First, make the graham cracker crust.
Process graham crackers into crumbs. Combine with melted butter and press into the bottom of a baking dish.
Add cheesecake filling.
Beat together the cheesecake ingredients in your stand mixer. Pour over the crust.
Top with cookie dough.
Drop scoops of the prepared chocolate chip cookie dough over your cheesecake layer. Use your hands to spread the dough so most of the cheesecake is covered.
Bake for 30 minutes, let cool and chill covered for at least four hours before serving.
Tips and Tricks
- Use a food processor(or a ziploc bag and a meat pounder) to process your graham crackers into a fine crumb. DO NOT use the store bought graham crumbs. I personally think the flavor of those is “off” and I can tell the difference in the two!
- Use parchment paperto line your 13×9 baking dish. Not only does it help with clean up…but once these are complete, you can lift the whole batch out of the pan to slice them. This helps keep them looking uniform and pretty (not smashed and uneven).
- Chill overnight. I like to make these cheesecake bars the night before serving. Or first thing in the morning. They taste better the longer they chill!
- Candy mix ins. I love to mix-in M&Ms or other chocolate candy pieces, but it is strictly optional.
- Clean cuts. For easy clean cuts, make sure you have completely chilled these cookie bars. Use a sharp knife and wipe it between cuts too!
- Peanut Butter. Love today’s bars? Try our peanut butter cheesecake bars next!
Recipe FAQs
Can you freeze these cheesecake bars?
Yes, my chocolate chip cookie cheesecake bars keep well in the freezer for about 2 months. Let thaw in the fridge overnight before enjoying.
Can I substitute store bought cookie dough for homemade?
You’re more than welcome to swap my homemade dough for your favorite ready-to-bake variety from the store.
What size pan do I need to make these?
I make my chocolate chip cheesecake bars in a 13 x 9 baking dish.
You can use a different sized pan but the baking time would need to be adjusted depending on the thickness of the bars. Thicker bars will take longer to bake and set.
How long do homemade cheesecake bars keep?
These bars will keep fresh for 3 – 5 days, if tightly covered and stored in the fridge.
More Easy Dessert Recipes
- Banana Cookies
- Lemon Bars
- Rice Krispie Treats Recipe
- Easy Apple Crumble
- Cookie Dough Dip
- Twix Cookies
- Apple Crisp
- Peanut Butter Balls
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Chocolate Chip Cheesecake Bars
4.92 from 23 votes
By: Aimee
Chocolate Chip Cheesecake Bars with a graham cracker base, creamy cheesecake filling and delicious chocolate chip cookie crunch. These cold cookie bars are a perfect make ahead dessert!
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Chill Time: 4 hours hours
Total Time: 5 hours hours
Servings: 24 large bars
Ingredients
For the crust:
- 2 ½ cups graham cracker crumbs about 18 full size grahams
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake filling:
- 2 packages cream cheese, softened 8 ounce each
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the cookie dough:
- ¾ cup salted butter softened
- ½ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 2 cups mini semi-sweet chocolate morsels
Instructions
Line a 13×9 baking dish with parchment paper, set aside.
In a food processor, pulse graham crackers with sugar until fine crumbs. Drizzle in melted butter and pulse until combined.
Pour graham crumbs into bottom of baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are combined (and slightly hardened) in bottom of pan.
For the cheesecake filling, beat cream cheese with sugar and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Pour over graham crust.
For the cookie dough, beat butter with sugars for 2 minutes, until combined. Add egg and vanilla. Beat until mixed.
Add in flour and baking soda and mix until fully combined.
Fold in chocolate chips.
Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently until cheesecake is covered completely (it’s okay if it’s peeking out a little bit)
Bake in a 350 degree oven for 30-35 minutes. Remove and cool completely.
Once cooled, cover with plastic wrap and refrigerate for 4 hours or overnight. Cut into squares and enjoy!!
Notes
- Use a food processor(or a ziploc bag and a meat pounder) to process your graham crackers into a fine crumb. DO NOT use the store bought graham crumbs. I personally think the flavor of those is “off” and I can tell the difference in the two!
- Use parchment paperto line your 13×9 baking dish. Not only does it help with clean up…but once these are complete, you can lift the whole batch out of the pan to slice them. This helps keep them looking uniform and pretty (not smashed and uneven).
- Chill overnight. I like to make these cheesecake bars the night before serving. Or first thing in the morning. They taste better the longer they chill!
- Candy mix ins. I love to mix-in M&Ms or other chocolate candy pieces, but it is strictly optional.
- Clean cuts. For easy clean cuts, make sure you have completely chilled these cookie bars. Use a sharp knife and wipe it between cuts too!
- Cream Cheese. Be sure to use the block cream cheese, not the kind found in a tub.
Nutrition
Serving: 1bar, Calories: 303kcal, Carbohydrates: 40g, Protein: 3g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Cholesterol: 35mg, Sodium: 161mg, Fiber: 1g, Sugar: 26g
Course: Brownies and Bars
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Layers of graham cracker, cheesecake filling and soft chocolate chip cookie dough make these Chocolate Chip Cheesecake Bars a guaranteed hit!
