Chocolate Chip Cheesecake Bars

5 from 1 vote

Chocolate Chip Cheesecake Bars

Made with chocolate chip cookie dough, and an easy vanilla cheesecake filling, these chocolate chip cookie cheesecake bars are ready to be baked in 10 minutes!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 274kcal

Author: Heather Perine

Ingredients

Dough:

17.5 ounces (1 package) of chocolate chip cookie mix
¼ cup (43 g) semi-sweet chocolate chips
½ cup (1 stick, 113 g) salted butter melted
1 large egg at room temperature

Cheesecake filling:

8 ounces (1 package) of full-fat cream cheese softened
½ cup (57 g) powdered sugar
1 teaspoon vanilla extract
1 large egg room temperature

Instructions

Preheat the oven to 350°F (180°C) and line a 9x9 inch baking dish with parchment paper or cooking spray.
Mix the chocolate chip cookie mix and semi-sweet chocolate chips using a rubber spatula.
Gently pour the melted butter and egg and stir until thoroughly mixed. The batter will feel slightly sticky.
Get your spatula wet and separate the dough in half. Press one-half of your prepared cookie dough into your baking dish in an even layer using your damp spatula. Lightly floured fingers can work for this, also! Set the pan aside for now.
To make the cheesecake filling for the bars, beat one package of softened cream cheese with a hand or stand mixer until light and creamy.
Turning your mixer down to a low setting, add in the powdered sugar and vanilla extract. Beat until thoroughly mixed.
Turn off your mixer, then gently incorporate the egg using your spatula. The cheesecake will initially seem runny; stir until it is smooth and shiny.
Pour the cheesecake batter over the prepared cookie dough layer in the baking dish. Smooth carefully with a spatula to ensure even coverage.
Using the remaining cookie dough, crumble small pieces in your hands and drop 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 and serving. Best eaten when chilled!

Notes

Storage: You should store your chocolate chip cheesecake bars in the refrigerator for up to five days, covered tightly in plastic wrap or aluminum. Allow bars to cool completely before placing them in the refrigerator.
Freezing: You can also freeze them for up to 2-3 months. To freeze, wrap them tightly in plastic wrap, then place them in an airtight container or freezer bag. When you are ready to eat them, let them defrost in the refrigerator overnight.
Cookie dough: You can also make homemade chocolate chip cookie dough, or use store bought cookie dough.
Baking Pan: You could bake these in an 8x8 pan, but you may need to add on a few additional minutes of baking time, and your bars will come out a bit thicker. Or you could double the recipe and bake in a 9x13 baking pan.

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