Cheesecake Cookie Bars

These cheesecake cookie bars will blow you away. They're the ultimate dessert! Learn how to make and bake these at home with these easy to follow instructions.

Some of my favorite recipes are a mash-up of two things, these cheesecake cookie bars are just that. The perfect chewy cookie bar has a creamy cheesecake filling, trust me you're gonna love them!

Don't miss my chocolate chip cheesecake bars.

About the Ingredients

This recipe has two components but they are most comprised of pantry staples.

For the cookie dough you'll need:

• Butter. The butter should be softened to room temperature so it can cream into the sugars.
• Sugars. For the perfect cookie dough flavor we use a combination of white sugar and brown sugar.
• Large Eggs. The eggs should be at room temperature to ensure they incorporate into the butter-sugar mixture.
• Pure Vanilla Extract. The warmth of the vanilla is the iconic seasoning for chocolate chip cookies.
• Baking Soda. This chemical leavening agent helps the cookie dough rise.
• Salt. This little ingredient helps balance out the sweetness and helps the other ingredients flavors come through.
• All Purpose Flour. Make sure the flour is measured properly!
• Chocolate Chips. I like to use Callebaut Chocolate Callets a combination of milk and dark!

You can use store bought cookie dough or use your favorite recipe.

For the cheesecake layer you'll need:

• Cream Cheese. This must be at room temperature! You can do this quickly by taking the foil-wrapped cream cheese block and placing it in a bowl of warm water for 5-10 minutes.
• Granulated Sugar. The sugar will sweeten the cheesecake.
• Large Egg. Th egg will give some structure to the cheesecake. This also should be at room temperature.
• Pure Vanilla Extract. The vanilla adds a little warmth and flavor to the cheesecake batter.

You can switch up these cheesecake cookie bars by adding some nuts or toffee bits in place of the chocolate!

Instructions (A Visual Guide)

Preheat oven to 350F/180C and line a 9X9 inch baking pan with parchment paper and grease the pan thoroughly, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer mix together the butter and sugars for 2 minutes, until light and fluffy.

Add in the first egg and vanilla extract, mix to combine, then add in the second egg. Make sure to scrape down the sides of the bowl so everything is combined.

Now you'll add the dry ingredients to the wet ingredients; mix in baking soda, salt and flour until no flour steaks remain.

Fold in chocolate chips. Make sure to scrape the sides of the bowl so the mixture is all combined. Press half of the dough into prepared pan.

In the bowl of an electric stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer beat the cream cheese for 2 minutes on medium speed.

Add in sugar beating for another minute. Add in egg and vanilla extract and beat on low speed for a minute or so until there is no trace of egg yolk left behind. 

Pour cheesecake batter on top of the cookie dough layer. Take chunks of the remaining chocolate chip cookie dough, sort of flatten them into discs between your hands, and layer them on top of the cheesecake filling. Add extra chocolate chips on top if desired.

Bake in preheated oven for 35-45 minutes, the cookie dough should be golden brown and set. Let cool at room temperature for an hour or so then cover and chill in the fridge for a few hours before slicing. Store leftovers in the refrigerator.

FAQ and Tips for Success

Where should you store cheesecake cookie bars? Due to the cheesecake filling these cheesecake cookie bars should be stored in an airtight container in the refrigerator.

Can you freeze cheesecake cookie bars? Yes after the bars have baked, cooled and chilled to set up wrap them in plastic wrap tightly, twice, then transfer to a freezer safe container. Freeze for up to a month. To thaw let sit in the refrigerator overnight.

• Make sure your cream cheese is at room temperature otherwise you will end up with a lumpy cheesecake filling.
• Ensure you leave enough time for the bars to cool and chill before serving, so that the cheesecake has time to set up.
• To get clean slices make sure to wipe your knife clean after each slice.

More cookie bar recipes

• Cookie Butter S'mores Bars
• Cookies & Cream Chocolate Chip Cookie Bars
• Chocolate Chip Cookie Bars

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Cheesecake Cookie Bars

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These cheesecake cookie bars will blow you away. They're the ultimate dessert! Learn how to make and bake these at home with these easy-to-follow instructions.

 

• Total Time: 1 hour
• Yield: 16 Bars 1x

Ingredients

Units USM Scale 1x2x3x

Cookie Dough

• 8oz (1 Cup) Butter, softened to room temperature
• 132 grams (⅔ Cup) Granulated Sugar
• 150 grams (¾ Cup) Light Brown Sugar
• 2 Large Eggs, at room temperature
• 1 Tablespoons Pure Vanilla Extract
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 313 grams (2 ½ Cups) All Purpose Flour
• 170 grams (1 Cup) Chocolate Chips

Cheesecake Layer

• 8oz Cream Cheese, at room temperature
• 100 grams (½ Cup) Granulated Sugar
• 1 Large Egg, at room temperature
• 1 ½ Teaspoon Pure Vanilla Extract

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Instructions

1. Preheat oven to 350F/180C and line a 9X9 inch pan with parchment paper and grease the pan thoroughly, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer mix together the butter and sugars for 2 minutes., until light and fluffy. Add in the first egg and vanilla extract, mix to combine then add in the second egg. Make sure to scrape down the sides of the bowl so everything is combined.
3. Mix in baking soda, salt, and flour until no flour steaks remain. Fold in chocolate chips. Press half of the dough into the prepared pan.

Cheesecake Layer

1. In the bowl of an electric stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer beat the cream cheese for 2 minutes on medium speed. Add in sugar beating for another minute. Add in egg and vanilla extract and beat on low speed for a minute or so until there is no trace of egg yolk left behind.  Pour on top of cookie dough layer. Take chunks of  the remaining cookie dough and sort of flatten into discs between your hands and layer on top of the cheesecake layer. Add extra chocolate chips on top if desired.
2. Bake in preheated oven for 35-45 minutes, the cookie dough should be golden brown and set. If you jiggle the baking tray the center should slightly wobble but be set, if the center moves a lot then the bars are not done and need more baking time.  Let cool at room temperature for an hour or so then cover and chill in the fridge for a few hours before slicing. Store leftovers in the refrigerator.

Equipment

9-inch square pan

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• Author: Elizabeth Waterson
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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