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Chocolate chip cheesecake bar bites up close.
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Chocolate Chip Cheesecake Bar Recipe

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 and baked for 35-40 minutes.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Cooling 2 hours 30 minutes
Total Time 3 hours 25 minutes
Servings 16
Calories 251kcal
Author Susie Weinrich

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 8x8 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.
    Parchment paper clipped to the inside of a square baking pan.
  • 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.
    Raw chocolate chip cookie dough pressed over parchment paper in a baking dish.
  • 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.
    Cheesecake mixture poured over chocolate chip cookie dough in a baking pan.
  • 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.
    Extra chocolate chips sprinkled over the cheesecake mixture in the baking pan.
  • 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.
    Freshly baked chocolate chip cheesecake bars in a baking pan.
  • Cut into 16 bars. (4x4)
    Hand picking up a chocolate chip cheesecake square bar.
  • Store in the refrigerator for up to 4 days.

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.

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 32mg | Sodium: 150mg | Potassium: 92mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 232IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
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