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.
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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!
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
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
Yes you can use store bought cookie dough or use your favorite recipe.
Due to the cheesecake filling these cheesecake cookie bars should be stored in an airtight container in the refrigerator.
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
- Check out these Samoas Sugar Cookie Bars my friend Hayley makes!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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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.
- Total Time: 1 hour
- Yield: 16 Bars 1x
Ingredients
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
Instructions
- Preheat oven to 350F/180C and line a 9X9 inch 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.
- 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
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake filled bars, cookie bars, cookie butter recipes
This recipe was originally published on March 11, 2014 as of August 28, 2023 it has been updated.
Who is ready for St. Paddy's Day? I am making some more Guinness Chocolate cookies and some other Guinness & Baileys desserts for my co-workers. I am also working like a mad woman!! We had the Guinness Girls in tonight and they are coming tomorrow as well then the 2 Gingers Irish Whiskey girls are coming in on Thursday and then it's the weekend, full of tons of people celebrating all weekend long. Don't get me wrong I love it but I can't wait for next Tuesday. I will be sleeping in.
Do you have any crazy plans?
Jamie | Jamie's Recipes says
Yum! I need to give cheesecake bars a try. I have no idea why I haven't made them before. What really grabbed my attention though is the cookie butter. You have used my favorite ingredient. I will be nice to have a recipe for cookie butter that is different than my "eat directly off the spoon" recipe. 🙂
Elizabeth says
Yes give them a try I was kicking myself for waiting so long!!
Arthur in the Garden! says
Oh! You tempt me and its is almost bikini season! 🙂
Elizabeth says
Haha yes Arthur these are soooo tempting!!
Johlene says
Elizabeth these look devine! I´ve been wanting to make cream cheese bars for awhile now.. You´ve inspired me once again 😉
Kristi @ My San Francisco Kitchen says
Ooooh these look super yummy!!
Elizabeth says
Thank yo Kristi!! 🙂
Dorothy @ Crazy for Crust says
I so need to make cheesecake cookie bars of some sort. It's been too long. These are so good!
Laura @ Laura's Culinary Adventures says
I am never sure how to celebrate St. Patrick's day because it's kind of a minor holiday and it often falls during the week. Maybe I'll make these cookies to celebrate 🙂
Jocelyn@BruCrew Life says
Oh boy, I want some of these stat!! They look so moist and are just basically perfect! 🙂 Pinned!
michael says
oh wow, they looks delicious, love cheesecake! 🙂
Michael
deb scuderi says
What is cookie butter or biscoff spread?
Elizabeth says
Hi Deb,
Here Trader Joes describes Cookie Butter and Biscoff Spread is very similar http://www.biscoff.com/indulge/biscoff-spread. I have bought Biscoff Spread at Cost Plus World Market. You have to try it Deb, it is amazing! 🙂
deb scuderi says
Thanks for that Elizabeth .... i'm in Australia and as far as i know have nothing that would be a good substitute. Will have to think about what i could use as a replacement as the recipe looks very yummy. Think i have seen the cookies around somewhere though 🙂
Trish - Mom On Timeout says
I am loving all the fabulous layers here Elizabeth! Yum!
Hayley @ The Domestic Rebel says
Okay, what the hell, where are my cheesecake bars? The cookie butter swirls in here are just beyond.
felicia says
Oh gosh, this has to happen, stat. I bought cream cheese to make cupcakes, decided to ditch that plan and planned on using it for cheesecake bars instead. But now it looks like I shall be making COOKIE BUTTER cheesecake bars. Genius plan!
Felicia says
Hi! I tried to make these the other night but realized the cheesecake instructions were a bit mixed up - there's no mention of salt in the ingredient list for cheesecake, but then it's in the instructions. And vice versa for vanilla!
I ended up ditching the cheesecake layer and using the base for something different but would love to try this again someday so please let me know how to handle the cheesecake!
Thanks!
(and PS - my new creation is here https://sugarsmith.wordpress.com/2016/07/17/cookie-butter-bars-with-nutella-swirls/?iframe=true&theme_preview=true)
Elizabeth says
Hi Felicia,
So sorry about that for some reason in the instructions I mentioned to add the salt but it was meant to say to add the vanilla! Who knows what was going on in my mind when I wrote that. Sorry for the mix up!
Take Care,
Elizabeth
Felicia says
Thanks Elizabeth! I wasn't sure which way to err so I put both salt and vanilla in and thought it tasted too weird so I ditched it 🙂 Next time I'll just do vanilla!
Teresa says
These are amazing!!!
★★★★★
Elizabeth Waterson says
Thank you so much Teresa for the lovely 5-star review! So glad you enjoyed them! Take care. XX Liz