Chocolate Chip Cheesecake Bars
- By Amy Dong
- Updated Dec. 11, 2025
This chocolate chip cheesecake bars recipe is my answer when I can’t decide between cookies or cheesecake. The buttery graham crust, creamy filling, and soft cookie topping come together in every bite.
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Amy’s Notes
I make these Chocolate Chip Cheesecake Bars whenever I want classic dessert bar. Here’s what makes them special:
- Three Layers of Goodness: Every bite has a little bit of everything – crunchy graham crust, creamy cheesecake, and soft cookie dough. It’s that perfect mix of textures that keeps everyone coming back for another square.
- Creamy Meets Chewy: The cheesecake layer is smooth and rich, while the cookie dough bakes up golden and chewy on top. It’s the same kind of satisfying contrast I love in these Chewy Fudgey Cheesecake Brownies.
- Easy to Make Ahead: These bars actually taste better after chilling overnight. That makes them perfect for parties, holidays, or when you just want dessert ready to go without any last-minute stress.
- Crowd-Pleasing Flavor: There’s something for everyone here – cookie lovers, cheesecake fans, and anyone who can’t resist chocolate chips. They disappear fast, just like a batch of Congo Bars.
- Perfectly Portable: These bars slice cleanly and hold up well, so they’re great for sharing or packing up for a picnic. No fork needed, just napkins and happy faces.
Key Recipe Ingredients
- Graham Cracker Crumbs – Finely crushed crackers form the buttery base that holds everything together. You can swap in crushed digestive biscuits or vanilla wafers if that’s what you have.
- Salted Butter – Binds the crust and adds rich, salty flavor that balances the sweetness. Unsalted butter works too; just add a small pinch of salt. We’ll also use it for the cookie dough topping.
- Cream Cheese – The heart of the cheesecake layer, giving it that smooth, creamy texture. Make sure it’s softened so it blends easily without lumps.
- Granulated Sugar – Sweetens the cheesecake filling and helps it whip up light and fluffy.
- Egg – Adds structure to the cheesecake layer so it sets properly while staying creamy.
- Mini Chocolate Chips – Scatter sweetness throughout the cookie dough. I like minis because they melt just the right amount, but regular chips or chunks work too.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Crust Options: I usually stick with graham crackers, but crushed Oreos or vanilla wafers make a fun change. You can even try chocolate graham crackers for a deeper flavor.
- Cheesecake Flavor: Add a spoonful of sour cream or a swirl of caramel sauce into the cheesecake layer for extra richness. You can also mix in a handful of mini chocolate chips for a little surprise inside.
- Cookie Dough Mix-Ins: Try swapping the mini chocolate chips for white chocolate, peanut butter chips, or chopped nuts.
Step-By-Step Recipe Instructions
- Mix melted butter and graham cracker crumbs until evenly moistened.
- Press firmly into pan and bake at 325°F for 7–8 minutes; let cool.
- Beat cream cheese and sugar until smooth and fluffy.
- Add egg and vanilla; mix gently just until combined.
- In a separate bowl, cream butter and brown sugar until light, then mix in vanilla.
- Slowly fold in the flour just until no dry streaks remain.
- Stir in mini chocolate chips until evenly distributed.
- Pour cheesecake filling over crust in an even layer.
- Drop flattened chunks of cookie dough over cheesecake and bake.
- Chill fully before cutting into bars; keep refrigerated until ready to serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Bake and Chill in Advance: These bars taste even better after a night in the fridge. I like to bake them the day before, let them cool completely, then cover and chill overnight. The flavors blend beautifully and the texture firms up for clean slices.
- Freeze for Later: Once the bars are baked and cooled, cut them into squares and wrap each piece tightly. Store in an airtight container or freezer bag for up to two months. Thaw in the fridge before serving and they’ll taste just as fresh.
Video: Watch Us Make This Recipe
Chocolate Chip Cheesecake Bars
These dessert bars are out-of-this-world-amazing. Something for everyone’s craving in one pan. It’s always a sure hit!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 7 tablespoons melted salted butter
For Cheesecake Filling:
- 12 ounces cream cheese, room temperature, soft enough to indent when pressed but not melty
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
For Chocolate Chip Cookie Dough:
- 5 tablespoons salted butter, room temperature
- ⅓ cup light brown sugar, packed
- 1 tablespoon pure vanilla extract
- ¾ cup all purpose flour
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 325F with rack on lower middle position. Line 8×8 square baking pan with parchment paper, with enough hanging over handles to make a sling for easy removal. Grease the parchment paper with oil. Set aside.
- Make Crust: Mix melted butter and cracker crumbs together until resembles wet sand. Press mixture firmly and evenly into bottom of pan. Bake for 7-8 minutes. Remove pan to cooling rack, but keep the oven on.
- Make Cheesecake Filling: In bowl in stand mixer fitted with paddle attachment, cream together the cream cheese and sugar until light and fluffy and smooth. Mix in egg and vanilla on low until incorporated, taking care not to overmix. Pour cheesecake batter into prepared crust. Set aside.
- Make Cookie Dough: In bowl on stand mixer with paddle attachment, beat butter, and brown sugar on medium-high until light and fluffy, about 3 minutes. Add vanilla and mix just until combined.
- Slowly mix in the flour on low speed just until combined, taking care not to over mix. Fold in chocolate chips. Drop clumps of slightly-flattened dough evenly on top of cheesecake batter. Continue until all cookie dough is evenly distributed across top of cheesecake.
- Bake 30-40 minutes, until top of dough feels mostly dry and entire pan looks mostly set if given a gentle shake. It will continue to set up as it chills. Move bars to cooking rack to cool completely.
- Chill several hours or overnight. Lift bars out by sling and cut. Keep cut bars in fridge until ready to serve. Leftover bars can be wrapped and stored in freezer.
Notes
- Mini chocolate chips chips melt just the right amount, as opposed to regular sized chocolate chips.
- Use room temperature ingredients. Softened cream cheese and butter blend smoothly and create a creamy, lump-free texture.
- Don’t overmix the cheesecake layer. Mix just until the egg is incorporated to keep the filling light and prevent cracks.
- Press the crust firmly. A tightly packed crust holds together better when slicing and gives each bar a solid base.
- Chill before cutting. Let the bars cool completely, then refrigerate for several hours or overnight for clean, neat slices.
- Watch the bake time. The bars are done when the cookie dough top looks set and lightly golden, but the center still has a slight jiggle.
- Use mini chocolate chips. They melt evenly and give a balanced chocolate flavor in every bite.
- Line the pan with parchment. Leave extra overhang on the sides to lift the bars out easily once chilled.
- Slice with a warm knife. Dip your knife in hot water, wipe dry, and cut for smooth, clean edges.
- This recipe is part of our Cheesecake Recipes Collection.
Nutrition (per serving)
Calories: 405kcal | Carbohydrates: 38g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 266mg | Potassium: 85mg | Fiber: 1g | Sugar: 25g | Vitamin A: 787IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg
Frequently Asked Questions
Do I have to use mini chocolate chips?
Mini chips melt more evenly and give a nice balance in each bite, but regular chocolate chips or chopped chocolate bars work too. If you use larger pieces, the texture will be a little chunkier but still delicious.
Can I make these bars without a stand mixer?
Absolutely. A hand mixer works just fine for both the cheesecake and cookie dough layers. Just be sure to mix on low speed when adding the egg to the cheesecake so you don’t overbeat it.
How do I know when the bars are done baking?
The cookie dough top should look mostly dry and lightly golden, and the center should jiggle just slightly when you shake the pan. The bars will continue to set as they cool and chill.
How long do they keep?
Store the bars in an airtight container in the fridge for up to 4 days. For longer storage, freeze them for up to 2 months. Thaw in the refrigerator overnight and enjoy chilled or at room temperature.
More to Bake and Eat
- Chewy Chocolate Brownie Cookies – Can’t decide between brownies vs. cookies? Now you don’t have to. Say hello to these amazing Chewy Chocolate Brownie Cookies. Chocolate dream come true.
- Brown Butter Chocolate Chip Cookies – These Brown Butter Chocolate Chip Cookies stay soft and chewy for days. Brown butter creates a toffee-like depth that is unmatched.
- Triple Chocolate Chip Cookies – These Triple Chocolate Chip Cookies are teeming with cocoa and two kinds of chocolate chips – total gratification for chocolate lovers!
- Peanut Butter Chocolate Chip Cookies – These gluten-free peanut butter cookies with chocolate chips are soft and chewy and boast big peanut butter + chocolate flavors.