How do I know when Chocolate Chip Cookie Cheesecake Bars are done?

You’ll know the bars are ready when the edges turn golden and the center looks set but still has a slight jiggle. As they cool, the cheesecake layer firms up, giving you clean slices and the perfect texture.

Can I use store-bought cookie dough for this recipe?

Yes, you can replace the homemade dough with refrigerated cookie dough for a quicker version. The texture turns out a bit softer, but the flavor still pairs beautifully with the creamy cheesecake layer.

Do I need to chill the bars before slicing?

Chilling isn’t required, but it helps a lot. When the bars cool completely in the fridge, the cheesecake layer stabilizes and you get sharp, neat slices without crumbling.

Can I bake this in a smaller pan?

You can bake the bars in an 8×8 or 9×9 pan, but you’ll need to extend the bake time. The layers will be thicker, so check the center for doneness before removing them from the oven.

How long do Chocolate Chip Cookie Cheesecake Bars stay fresh?

They stay fresh for about three to five days in the refrigerator. If you want to keep them longer, freeze them individually so they thaw easily when you need a quick dessert.

Chocolate Chip Cookie Cheesecake Bars – Stunning Treat You’ll Love

Description

A layered dessert bar combining a chewy chocolate chip cookie base with a creamy cheesecake center, baked until golden and chilled for perfect slices.

Ingredients

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2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups semisweet chocolate chips
16 ounces cream cheese, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Cream butter and sugars until fluffy, then add eggs and vanilla.
Whisk flour, baking soda, baking powder, and salt separately.
Combine wet and dry ingredients, then fold in chocolate chips.
Chill cookie dough for 20 minutes.
Beat cream cheese, sugar, egg, vanilla, and salt until smooth.
Press half the cookie dough into a metal 9×13 pan.
Spread cheesecake filling evenly over the base.
Dot remaining cookie dough on top.
Bake at 350°F until edges are golden and center is set.
Cool completely and refrigerate before slicing.

Notes

Chilling the dough prevents excessive spreading.
Refrigerating after baking ensures clean slices.
Bars freeze well when wrapped individually.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 28
Sodium: 210
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 34
Fiber: 1
Protein: 5
Cholesterol: 55