Chocolate Chip Cheesecake Bars Recipe for Rich, Creamy Dessert

These chocolate chip cheesecake bars are a dream for cookie lovers: a thick graham-cracker crust, a smooth cheesecake center, and a chocolate chip cookie-dough topping. Baked in an 8×8-inch pan, they’re simple to make and impressive to serve.

A Note from Fiona

Chocolate Chip Cheesecake Bars – Why You’ll Love This Recipe

This recipe combines two favorites — creamy New York–style cheesecake and chewy chocolate chip cookie dough — into one easy bar. A graham crust forms the base, a light cheesecake layer follows, and soft cookie dough pieces top the bars for a delightful contrast of textures.

They aren’t overly rich or too sweet; many people who don’t usually choose cheesecake end up loving these. The bars require chilling before serving, so plan ahead — I like to prepare them a day in advance. Compared with a classic baked cheesecake, this method is quicker and less fussy.

Ingredients Needed

For the crust:

• 1 1/4 cups graham crumbs (about one sleeve)
• 6 tablespoons unsalted butter, melted

For the cheesecake layer:

• 8 ounces cream cheese, full-fat (brick style)
• 1/3 cup granulated sugar
• 1/4 cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract

For the cookie dough topping:

• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

Method – with Photos

Preheat the oven to 325°F (170°C). Line an 8×8-inch pan with parchment paper or foil, leaving an overhang for easy removal.

For the crust:

1. Combine graham crumbs and melted butter until evenly moistened.
2. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
3. Bake for 8 minutes, then remove from the oven and keep the oven on.

For the cheesecake layer:

1. Beat cream cheese and sugar until very smooth and lump-free (about 2–4 minutes).
2. Add the egg, sour cream, and vanilla, mixing until incorporated.
3. Pour the cheesecake batter over the baked crust and spread evenly (do not bake this layer yet).

For the cookie dough topping:

1. Cream together the softened butter, brown sugar, and granulated sugar until smooth.
2. Beat in the egg and vanilla.
3. Mix in the flour, baking soda, and salt until just combined.
4. Stir in the chocolate chips.
5. Using lightly greased hands, pinch off portions of dough, flatten slightly, and place them across the cheesecake layer. It’s fine if some cheesecake peeks through — the dough will spread and fill gaps as it bakes.

Bake for about 35–40 minutes, until the top is set and golden. The cheesecake layer should be firm but still slightly tender in the center.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. To freeze, wrap portions tightly and keep for up to 3 months; thaw in the fridge before serving.

Doubling the Recipe

To double the batch, use a 9×13-inch (23×33 cm) pan. Baking time will increase to about 50 minutes because the bars are thicker. For a doubled batch, skip lining the pan with an overhang (grease the pan instead) since large slabs are harder to lift out; slice the bars directly in the pan.

More Recipes to Love:

• Cheesecake Stuffed Chocolate Chip Cookies
• Cheesecake Bars
• Chocolate Chip Cookie Icebox Cake
• Chocolate Chip Sandwich Cookies

Chocolate Chip Cheesecake Bars

By: Fiona Dowling

Prep: 30 mins

Cook: 35 mins

Chilling: 2 hrs

Total: 3 hrs 5 mins

Servings: 16 bars

Equipment

• 8×8 inch (20×20 cm) pan

Ingredients

Graham Crust

• 1 1/4 cup graham crumbs
• 6 tablespoons unsalted butter, melted

Cheesecake Layer

• 8 ounces cream cheese
• 1/3 cup granulated sugar
• 1/4 cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract

Chocolate Chip Cookie

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup chocolate chips

Instructions

• Preheat the oven to 325°F (170°C). Line an 8×8-inch pan with parchment or foil, leaving an overhang.

Graham Crust

• Stir together melted butter and graham crumbs and press into the bottom of the lined pan.
• Bake for 8 minutes, then remove from the oven and leave the oven on.

Cheesecake Layer

• Beat cream cheese and sugar until smooth. Add egg, sour cream, and vanilla and mix until combined. Pour over the crust and smooth the top.

Chocolate Chip Cookie Dough

• Cream butter and sugars, then add the egg and vanilla.
• Mix in flour, baking soda, and salt until just combined, then stir in chocolate chips.
• Pinch off pieces of dough with lightly greased hands, flatten slightly, and place on top of the cheesecake layer until mostly covered.
• Bake for 35–40 minutes until the top is set and golden. Cool completely in the pan, then refrigerate at least 2 hours. Use the parchment overhang to lift the bars from the pan and slice with a sharp knife.

Nutrition

Calories: 313kcal, Carbohydrates: 33g, Protein: 4g, Fat: 19g