Seriously Easy & Absolutely Delicious Chocolate Chip Cheesecake Bars
Can't decide between a warm, gooey chocolate chip cookie and a creamy, dreamy slice of cheesecake? Now you don't have to! These Chocolate Chip Cheesecake Bars bring the best of both worlds together in one seriously easy, totally irresistible package. Perfect for bake sales, potlucks, or a simple weeknight treat.
Equipment
- 9x9-inch square baking pan
- Parchment paper or aluminum foil
- Medium bowl
- Large bowl
- Electric Mixer (Optional)
- Spatula or wooden spoon
- Wire rack
Ingredients
For the Crust & Topping
- 2 cups All-Purpose Flour
- 0.5 tsp Baking Soda
- 0.5 tsp Salt
- 0.66 cup Softened Butter about 10 tablespoons, softened to room temp
- 0.5 cup Granulated Sugar
- 0.66 cup Packed Brown Sugar
- 1 Large Egg
- 2 tsp Vanilla Extract
- 2 cups Chocolate Chips your favorite kind
For the Filling
- 8 oz Softened Cream Cheese one block, softened
- 0.5 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper or aluminum foil, leaving overhang, and spray with nonstick spray.
- Step 2: In a medium bowl, whisk together flour, baking soda, and salt.
- Step 3: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Step 4: Add the egg and 2 tsp vanilla extract to the creamed butter mixture and beat until well combined.
- Step 5: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed or stir by hand just until flour is almost completely incorporated. Don't overmix.
- Step 6: Fold the chocolate chips into the dough.
- Step 7: Take about two-thirds of the cookie dough mixture and press it firmly and evenly into the bottom of the prepared pan.
- Step 8: In a separate bowl, combine softened cream cheese, ½ cup sugar, the second egg, and 1 tsp vanilla extract. Beat until smooth and completely blended.
- Step 9: Carefully pour or spread the cheesecake filling evenly over the cookie dough layer in the pan.
- Step 10: Crumble the remaining one-third of cookie dough evenly over the top of the cheesecake filling.
- Step 11: Bake for about 40 minutes, or until the cheesecake layer looks set (slightly jiggly in the center) and the cookie topping is golden brown.
- Step 12: Let the bars cool completely in the pan on a wire rack. Cover the pan and chill in the refrigerator for at least 2-3 hours, or ideally longer, before slicing.
- Step 13: Once chilled, use the overhang to lift the bars out. Slice into squares using a sharp knife (wipe knife clean between cuts for neat edges).
- Step 14: Serve and enjoy!
Notes
Substitutions & Additions: Try different chips like milk chocolate, dark chocolate, white chocolate, peanut butter, or butterscotch. Fold in ½ cup chopped pecans or walnuts. Swap some vanilla extract for almond extract. Swirl a small amount of cookie dough into the top of the filling. Drizzle with salted caramel before serving.
Tips for Success: Ensure butter and cream cheese are truly softened to room temperature to prevent lumps. Do not overmix the cookie dough once flour is added. Press the bottom crust layer down firmly and evenly. Chilling is essential for the cheesecake to set and for easy slicing.
Storage: Store in an airtight container in the refrigerator for 4-5 days. To freeze, cool completely, slice, place in a single layer on a baking sheet until firm, then transfer to a freezer-safe container, separating layers with parchment. Thaw overnight in the refrigerator. Keeps well in the freezer for up to 2 months.