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Chocolate Chip Cheesecake Bars with a creamy vanilla cheesecake center and golden cookie layers
Olivia

Chocolate Chip Cheesecake Bars

Chewy chocolate chip cookie layers surround a smooth vanilla cheesecake center in these easy homemade dessert bars. Perfect for parties, potlucks, game nights, and bake sales.
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Prep Time 25 minutes
Cook Time 40 minutes
Chilling Time 3 hours
Total Time 4 hours 5 minutes
Servings: 20 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Chip Cookie Dough
  • ¾ cup unsalted butter softened
  • ¾ cup light brown sugar packed
  • ⅓ cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour 250 g, spooned and leveled
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 ¼ cups semisweet chocolate chips
Vanilla Cheesecake Filling
  • 16 ounces full-fat cream cheese softened
  • ½ cup granulated sugar
  • ⅓ cup sour cream room temperature
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon fine salt

Equipment

  • 1 9x13-inch metal baking pan
  • 1 Electric hand mixer
  • 2 Mixing bowls
  • Parchment paper
  • 1 Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving overhang on two sides. Lightly grease the exposed ends.
  2. Beat the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes, until creamy and slightly lighter in color.
  3. Mix in the egg, egg yolk, and 2 teaspoons vanilla. Whisk the flour, baking soda, and salt separately, then add to the butter mixture. Mix just until combined and fold in the chocolate chips.
  4. Reserve one-third of the cookie dough. Press the remaining dough evenly into the prepared pan and bake for 8 minutes. The crust should still look pale and underdone.
  5. Beat the softened cream cheese and 1/2 cup sugar until smooth. Mix in the sour cream, 1 teaspoon vanilla, and salt. Add the egg last and mix on low only until combined.
  6. Spread the cheesecake filling evenly over the warm cookie crust. Crumble the reserved cookie dough over the filling, leaving small spaces where the cheesecake remains visible.
  7. Bake for 28 to 32 minutes, until the cookie topping is lightly golden and the cheesecake is set around the edges with a slight wobble in the center.
  8. Cool completely in the pan on a wire rack. Cover and refrigerate for at least 3 hours or overnight.
  9. Lift the chilled slab from the pan using the parchment. Cut into 20 bars with a sharp knife, wiping the blade clean between cuts.

Notes

  • Use full-fat block cream cheese for the firmest, smoothest filling.
  • Weigh the flour at 250 grams when possible to prevent dry cookie layers.
  • Do not overmix after adding the cheesecake egg.
  • Refrigerate the bars for at least 3 hours before slicing.
  • Store in the refrigerator for up to 5 days or freeze individual bars for up to 2 months.