This is a super easy recipe for Chocolate Chip Cheesecake Bars. It starts with a tube of store bought chocolate chip cookie dough, chocolate chips and a super simple homemade cheesecake filling. It is all layered together in an 8×8 pan and baked for 35-40 minutes.
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This is an indulgent recipe that is perfect for the holidays or family celebrations.
Ingredient Details
Store Bought Cookie Dough – this is one of my favorite parts of this dessert, the cookie layer is made from store bought cookie dough. Just look for a “roll” of chocolate chip cookie dough in the refrigerated case.
Chocolate Chips – You will sprinkle extra chocolate chips in-between the layers and on top. I have made this with regular and mini semi sweet chocolate chips, they both work great.
Cheesecake Ingredients – Cream Cheese, sugar, flour, sour cream, lemon, egg, kosher salt. All these ingredients get mixed together to make the cheesecake layer. Make sure your cream cheese is softened at room temp so it blends up smooth.
How To Make Chocolate Chip Cheesecake Bars
This is just a simple overview of the steps to make Chocolate Chip Cheesecake Bars. For more detailed instructions and ingredients, pop down to the recipe card.
Step 1
Start with an 8×8 baking pan, lay a piece of parchment paper over the bottom, and then with a few inches overhanging the sides. Spray the bottom with non-stick spray
I like to clip the paper into place with two binder clips.
Step 2
Take about ½ of the chocolate chip cookie dough and spread it across the bottom of the pan. This layer will be thin, that is ok. If you need to take a few extra chunks from the other half that is ok too.
Step 3
Top with / cup of chocolate chips.
Step 4
Make the cheesecake mixture; beat together the cream cheese, flour and sugar. Add the sour cream, egg, vanilla, lemon juice and salt and beat for another 30 seconds.
Step 4
Spread the cream cheese filling on top of the cookie dough, then take the remaining cookie dough and dot the top of the cheesecake. Sprinkle with remaining chocolate chips.
Step 4
Bake at 350°F for 35-40 minutes. The cheesecake layer will not look done, but it is done!
Step 4
Let the bars cool for about 30 minutes. Then refrigerate for about 2 hours to set up. Remove from the pan using the parchment paper “handles”. Then slice into 16 small bars (4×4)
RECIPE TIPS TO REMEMBER
- Let the chocolate chip cookie dough sit at room temp for a few minutes to “un-harden” before trying to mash it into the baking pan.
- The bottom layer of chocolate chip cookie dough will be thin, that is ok.
- Make sure the cream cheese is at room temp so it blends up smooth.
- Use page clips to keep the parchment paper in place while making the bars, then remove before baking. – See photos
- Let the parchment paper hang over the edges of the pan. This will help you take the bars out of the pan after they cool.
- The cheesecake part will look underdone when they are finished cooking. But it will set up as it cools.
- Make sure the bars are completely chilled and set before cutting.
- Run a sharp knife around the edges of the pan so they will easily lift out.
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Chocolate Chip Cheesecake Bar Recipe
Equipment
Ingredients
- 16.5 oz chocolate chip cookie dough - 1 Tube refrigerated
- 8 oz cream cheese - softened at room temp
- ½ cup sugar
- ¾ Tbsp. flour
- 2 Tbsp. sour cream
- 1 Extra-large egg
- 1 tsp. vanilla
- 1 teaspoon lemon juice - fresh squeezed
- ⅛ tsp. Kosher salt
- ⅔ cup semi sweet chocolate chips - divided
Instructions
- Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper so that there is an overhang of about 2 inches on 2 sides of the pan. Spray the parchment with non-stick cooking spray.Pro Tip: I use binder clips to keep the paper in place, then remove them before baking.
- Cut the cookie dough tube in half. Press one half of the cookie dough into the bottom of the prepared pan. This layer will be thin, that is ok.Pro Tip: Let the cookie dough sit at room temp for a few minutes to "un-harden", it will make spreading the dough easier.
- Sprinkle ⅓ cup chocolate chips over the cookie dough.
- In a medium sized bowl, with an electric mixer, beat the softened cream cheese, sugar and flour together on medium speed until smooth (approx. 1 minute).
- Add the sour cream, egg, vanilla, lemon juice and salt. Beat on low speed just until combined (about 30 seconds). Do not over-mix.
- Pour the cream cheese mixture over the cookie dough and spread evenly.
- Break up the remaining ½ tube of cookie dough into approx. 12 pieces and place in clumps evenly over the cheesecake mixture.
- Sprinkle with the remaining ⅓ cup chocolate chips.
- Bake at 350℉ for 35-40 minutes or until the top is slightly browned. The center will be slightly soft and a little jiggly, but will set up once cooled.
- Cool at room temp for 30 minutes. Refrigerate at least 2 hours or until chilled.
- Cut into 16 bars. (4×4)
- Store in the refrigerator for up to 4 days.
WANT TO SAVE THIS RECIPE?!
I’ll email this recipe to you, so you can come back to it later!
Recipe Tips and Notes:
- The bottom layer of chocolate chip cookie dough will be thin, that is ok.
- Make sure the cream cheese is at room temp so it blends up smooth.
- Use page clips to keep the parchment paper in place while making the bars, then remove before baking. – See photos above
- Let the parchment paper hang over the edges of the pan. This will help you take the bars out of the pan after they cool.
- The cheesecake part will look underdone when they are finished cooking. But it will set up as it cools.
- Make sure the bars are completely chilled and set before cutting.
- Run a sharp knife around the edges of the pan so they will easily lift out.
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