If you love the smooth richness of cheesecake and the comforting bite of chocolate chip cookies, these Chocolate Chip Cheesecake Bars are your new go-to dessert. Made with a buttery graham cracker crust, a silky cheesecake filling, and bursts of gooey chocolate chips, this recipe brings together two beloved classics in one irresistible treat.
Why You’ll Love This Recipe:
Classic flavor combo of cheesecake and chocolate chip cookies
Simple ingredients, big flavor payoff
Great for crowd-pleasing gatherings or potlucks
Fully freezer-friendly for make-ahead convenience
Ingredients Breakdown:
For the Crust:
1 1/2 cups graham cracker crumbs – Creates the sweet, buttery base with a satisfying crunch.
1/4 cup granulated sugar – Adds sweetness to balance the tangy cheesecake.
1/2 cup unsalted butter, melted – Binds the crumbs and adds richness.
For the Cheesecake Filling:
16 oz cream cheese, softened – The star of the filling, delivering smooth, tangy creaminess.
1/2 cup granulated sugar – Sweetens the cheesecake without overpowering it.
2 large eggs – Help set and bind the creamy filling.
1 tsp vanilla extract – Enhances flavor with warm, aromatic notes.
1/4 cup sour cream – Adds creaminess and a slight tang for depth.
1/2 cup chocolate chips (milk or semi-sweet) – Scattered on top for gooey, melty chocolate in every bite.
Tips and Tricks:
Use parchment paper with overhang to easily lift bars from the pan.
Room-temperature cream cheese ensures a smooth, lump-free filling.
Sprinkle extra chocolate chips after baking for a picture-perfect finish.
Let the bars chill overnight for the cleanest cuts.
Variations and Customizations:
Gluten-free option: Use gluten-free graham crackers.
Cookie crust twist: Substitute graham crumbs with crushed chocolate chip cookies.
Mini version: Bake in muffin tins for individual cheesecake bites.
Add nuts: Chopped walnuts or pecans add a crunchy surprise.
Pairing Suggestions:
Pair with a cold glass of milk or dark roast coffee
Serve alongside fresh strawberries for a refreshing contrast
A scoop of vanilla bean ice cream turns it into a gourmet dessert
Storage Instructions:
Refrigerate in an airtight container for up to 5 days.
Freeze for up to 2 months: Wrap individual bars in plastic wrap and store in a freezer-safe bag. Thaw in the fridge overnight.
Popular Questions:
Can I use low-fat cream cheese?
Yes, but the texture will be slightly less rich and creamy. Full-fat is recommended for best results.
Can I use mini chocolate chips?
Absolutely! Mini chips distribute more evenly and make every bite chocolatey.
How do I know when they’re done baking?
The edges should be set and the center slightly jiggly—it will firm up as it cools.
Chocolate Chip Cheesecake Bars
Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang. Divide cookie dough in half. Let one half soften at room temperature for 15–20 minutes, then press evenly into the bottom of the pan to form the base.
- In a medium bowl, beat cream cheese, egg, granulated sugar, vanilla extract, and optional lemon juice with an electric mixer on medium speed until smooth and well combined.
- Spoon the cheesecake filling evenly over the cookie dough base and spread gently with a spatula.
- Dollop the remaining cookie dough randomly over the cheesecake filling, scattering small pieces across the top.
- Bake for 30–40 minutes, until edges of cookie dough are golden and cheesecake filling is set around the edges with a slight wobble in the center.
- Cool pan on a wire rack for at least 30 minutes. Cover loosely and refrigerate for 2–3 hours or overnight until fully chilled and firm.
- Lift bars from the pan using parchment overhangs. Use a sharp knife to cut into bars, wiping knife clean between cuts for neat slices.
