Cheesecake Filled Chocolate Chip Bars

These Scrumptious Cheesecake-Filled Chocolate Chip Bars have a rich cheesecake layer that pushes this Chocolate Chip Cookie Bars Recipe over the top!

Nestlé Toll House cookie bars were baked almost every week when we were first married, but soon I had to branch out with variations of Chocolate Chip Cookie Bars. Combining the hubby’s favorite bar cookies with one of my favorite desserts was one way to shake up our dessert menu!

Why You Must Make

• These bars combine two popular desserts: Chocolate Chip Cookies and Cheesecake.
• They’re made in a 9 x 13-inch pan, so they’re perfect for picnics and potlucks.
• Pressing a few chocolate chips onto the surface of the hot-from-the-oven bars makes them bakery-worthy!

The food dynamics in our household have taken a sudden shift. Two of the chocoholics have moved out (my youngest to college and my oldest to live with his hipper compatriots), so the rich, dense chocolate desserts will now be baked mainly for family gatherings.

The vanilla ice cream, cheesecake-loving daughter is now queen of the house, and apparently queen of the kitchen, too. Her likes are a huge consideration in determining which goodies appear on our dessert menu. So, as a compromise to her and her father, a combination of cheesecake and chocolate cookies was baked up for dessert! These cheesecake cookie bars got rave reviews from an often tough crowd!

How to Make Chocolate Chip Cheesecake Bars

Miss Katie will eat my chocolate chip bars, but she prefers them freshly baked or zapped for a few seconds in the microwave to get the chocolate melty. I have filled brownies with candy, swirled in cream cheese, and topped them with a thick layer of icing. Why not do the same with my chocolate chip bars?

• Press half a batch of chocolate chip cookie dough into a 9 x 13-inch Pan (affiliate link), smoothing with a small Offset Spatula (affiliate link) to make it as level as possible.
• Spread the cheesecake batter on top, covering the chocolate chip cookie dough.
• Next, take generous spoonfuls of the remaining chocolate chip dough. One at a time, flatten between your palms and place over the top of the cheesecake batter. It’s fine if the cheesecake layer is not completely covered.
• Bake as directed.
• PRO-Tip: When the bars come out of the oven, use some more chocolate chips to press onto the top of the bars for a nice finishing touch. This is a totally optional step. I would do this when serving to dinner guests or if giving away as a gift.
• Regular chocolate chip cookie bars can be stored in an airtight container at room temperature for about 3 days. But I prefer to keep these in the refrigerator due to the cheesecake layer. PRO-Tip: They’ll taste best if brought out of the fridge for about an hour before serving.
• These also freeze well for up to 3 months.

Katie brought a group of friends home after dinner out…and they came up to the kitchen looking for a treat. I offered up this chocolate chip cookie dessert and received oohs and ahs in return. Yup, they were a big success.

More Tasty Cheesecake Bars

• Classic Cheesecake Bars from Chocolate, Chocolate and More
• Ganache Topped Cheesecake Bars
• Blackberry Cheesecake Bars
• Caramel Pecan Cheesecake Bars
• Hot Fudge Cheesecake Bars
• More Bar Cookie Recipes

This recipe was originally shared in September 2012. Photos and text were updated in 2020.

Continue to Content

Print

The Recipe:

Cheesecake Filled Chocolate Chip Bars

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Yield 24 bars

A rich cheesecake filling pushes these chocolate chip cookie bars over the top!

5.0 Stars (8 Reviews)

Ingredients

Bars:

Toggle ingredient group

• 1 cup butter (at room temperature)
• 1 cup brown sugar
• ½ cup sugar
• 2 eggs
• 2 teaspoons vanilla
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 ¼ cups flour
• 2 cups semisweet chocolate chips

Filling:

Toggle ingredient group

• 1 package (8 ounces cream cheese, at room temperature)
• ½ cup sugar
• 1 egg
• ½ teaspoon vanilla

Instructions

1. Preheat the oven to 350º. Grease a 9 x 13-inch baking pan and set aside.
2. Cream together butter and sugars. Mix in eggs, then vanilla. Stir in salt, then baking soda. Add flour and mix till combined. Mix in chocolate chips. Place the dough in the refrigerator while preparing the filling.
3. With a hand mixer, beat cream cheese till smooth. Mix in sugar, then egg and vanilla.
4. Set aside.
5. Remove about half the cookie dough from the refrigerator. Put the dough into the prepared pan.
6. Grease a rubber spatula with cooking spray and press the dough into an even layer over the bottom of the pan. Spread cream cheese filling over the top of the dough.
7. Remove the rest of the cookie dough from the refrigerator. Take a heaping tablespoonful and flatten the dough between your hands. Place the thin piece of dough over the filling and continue with the rest of the dough. You do not need to completely cover the filling.
8. Beware: the dough is sticky and hard to handle. You may want to dust your hands with flour.
9. Bake for 35-45 minutes or till the top is golden brown. Cool thoroughly before cutting. Store in refrigerator.

Notes

Adapted from Heat Oven to 350

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Small Offset Spatula
• 
  Nonstick Foil
• 
  9 x 13 Baking Pan

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 252Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 170mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 3g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest