Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
These delicious Chocolate Chip Cookie Cheesecake Bars are the perfect dessert to satisfy your sweet tooth. The cheesecake filling and chocolate chip cookie dough crust create magic that will leave you craving more. Plus these bars are so simple to make!
For another fun variation on cheesecake try this recipe for Mini Funfetti Cheesecake.
Chocolate Chip Cheesecake Bars Recipe
I love easy dessert recipes that are not only delicious but super quick (for anyone to make!) that use convenient ingredients like a chocolate chip cookie mix.
These chocolate chip cheesecake bars are like a mix between chocolate chip cookies and an easy cheesecake.
You only need a few ingredients to mix up the chocolate chip cookie mix plus an easy filling of homemade cheesecake. Let’s learn how to make this easy cheesecake bars recipe.
Why We Love These Cheesecake Bars
- Small Batch – I love that this recipe makes enough for a smaller baking pan, a 9×9-inch pan, of treats. Perfect for a small family, serving a smaller crowd, or whenever you need a quick fix treat for your craving.
- Two Desserts In One – You really can’t go wrong with cheesecake + chocolate chip cookies!
- Easy Ingredients – No need for several bowl and a long list of ingredients. All you need is a chocolate chip cookie mix plus some basics like eggs, butter, and chocolate chips. The cheesecake filling is a simple cheesecake recipe with cream cheese, powdered sugar, egg, and vanilla.
- Chocolate Chip Cookie Mix – This comes in a pouch-like container and you will find them by the boxed cake mixes in the baking aisle. I use the Betty Crocker brand.
- Chocolate Chips – Use milk chocolate, semi-sweet, or dark chocolate. Whatever you prefer.
- Salted Butter
- Large Eggs – One for the cookie mix and one for the cheesecake mixture.
- Powdered Sugar – Sweetener for the cheesecake filling.
- Vanilla Extract
How To Make Easy Chocolate Chip Cookie Cheesecake Bars (with a Chocolate Chip Cookie Mix)
- Preheat the oven to 350 degrees F. Line a 9×9-inch square baking dish with parchment paper or cooking spray. Set aside for now.
- Add the chocolate chip cookie mix and chocolate chips into a mixing bowl. Stir together.
- Pour in the melted butter and egg and stir until thoroughly mixed. It might be easier to mix using an electric hand mixer. Or use a wooden spoon or spatula.
- Separate the dough in half. Press one half of the dough into the prepared baking dish. Use a lightly damp silicone spatula to make spreading it easier OR use lightly floured fingers to spread it out. Set the pan aside.
- Beat the cream cheese with a stand mixer or hand mixer until smooth and creamy. Add in the powdered sugar and vanilla extract. Beat on low speed until thoroughly mixed.
- Turn off your mixer and using a spatula mix in the egg. At first it will seem runny but keep stirring until it’s shiny and smooth.
- Pour the cheesecake batter over the cookie crust. Smooth evenly to ensure even coverage.
- Use the remaining half of the cookie dough to crumble and flatten small pieces of it in your hands and drop it gently over the cheesecake layer.
- Bake for 35 minutes or until the dough is cooked and the edges are golden brown.
- Allow the bars to cool completely before cutting into squares. These are best eaten chilled from the fridge.
FAQ’s + Tips For Success
- How To Store Cheesecake Bars : These bars should be stored in the refrigerator, in a covered container, for up to 5 days. Allow the bars to cool completely before wrapping them in plastic wrap, foil, or covering the pan with a lid. These are best eaten chilled from the fridge but you can also serve them at room temperature. Because of the cheesecake filling, don’t leave them out at room temperature for longer than 2 hours.
- Base Cookie Dough Layer : You may need more than half of the dough for the base layer. Make sure that this bottom layer is thick enough to hold the cheesecake. If needed, use closer to 2/3 of the dough for the bottom layer.
- Mixing Tip : Use a stand mixer or hand mixer to beat the cream cheese and powdered sugar and then switch over to just a silicone spatula to mix in the eggs. Once you add the eggs you don’t want to over-mix, which is why you mix in the egg by hand (with a kitchen tool of course!). Use the same scraper to scrape down the sides of the bowl to ensure that everything is getting thoroughly mixed when beating the cheesecake ingredients together.
- Can I Freeze Chocolate Chip Cheesecake Bars? : Wrap the cooled bars tightly in plastic wrap and then wrap again in foil. Place the wrapped bars inside a freezer-safe bag or container, and freeze for up to 2-3 months. When ready to eat, let the bar(s) defrost in the fridge.
- Easy Spreading Tip : Use floured fingers to press the dough into the pan. The dough is sticky so this helps spread it evenly without too much mess.
- Use Parchment Paper : Parchment Paper will allow you to pull the bars out of the pan and cut them nicely into squares when done. I prefer using parchment paper. Spray the pan first and then press the paper into the pan. The spray helps the parchment paper adhere and stick to the pan.
Chocolate Chip Cheesecake Bars
Chocolate Chip Cookie Dough
- 1 package (17.5 oz) chocolate chip cookie mix
- 1/4 cup chocolate chips (milk, semi-sweet, dark, or mini)
- 1/2 cup (1 stick) salted butter melted
- 1 large egg
- 8 ounces full-fat cream cheese softened
- 1/2 cup powdered sugar heaping
- 1 teaspoon vanilla extract
- 1 large egg
- Preheat the oven to 350℉. Line a 9×9-inch baking pan with parchment paper or spray with cooking spray. Set aside for now. * I like to spray the pan with cooking spray and then press parchment paper into it. The spray helps the paper adhere to the pan and not move as much.
- In a mixing bowl add the chocolate chip cookie mix and chocolate chips. Stir together to combine.1 package (17.5 oz) chocolate chip cookie mix, 1/4 cup chocolate chips
- Pour in the melted butter and egg. Stir until thoroughly combined and it forms a thicker batter. * It might be easier to mix this with an electric hand mixer, if wanted.1/2 cup (1 stick) salted butter, 1 large egg
- Press a little over half of the cookie dough into the prepared pan. Use lightly floured fingers to avoid sticking. Set the pan aside for now.
- Make The Cheesecake Filling : Beat the cream cheese in a mixing bowl with an electric hand mixer until creamy and smooth.8 ounces full-fat cream cheese
- Add the powdered sugar and vanilla extract. Beat on low speed, scraping down the sides of the bowl as needed, until thoroughly combined.1/2 cup powdered sugar, 1 teaspoon vanilla extract
- Using a wooden mixing spoon or a silicone spatula, stir in the egg until the cheesecake mixture is smooth and shiny. * You want to mix in the egg by hand to avoid over-mixing the egg into the cheesecake batter.1 large egg
- Pour the cheesecake batter evenly over the chocolate cookie layer in the pan. Smooth the top carefully with a spatula to ensure even coverage.
- Using the remaining cookie dough, crumble and flatten small pieces of it in your hand and drop gently over top the cheesecake layer. * It might not be a perfect layer, and that's ok, just do your best to evenly cover the cheesecake.
- Bake for 35 minutes or until the cookie dough is cooked and the edges are golden brown.
- Allow the bars to cool completely, at room temperature for about an hour, before cutting into squares. Store the cheesecake bars in the fridge and eat chilled.