Hey friends! Today, I’m excited to share a baking recipe that feels like two desserts in one: Chocolate Chip Cookie Dough Cheesecake Bars. Imagine biting into a buttery, chewy cookie-dough edge, meeting a velvety cheesecake center, all studded with melty chocolate chips. One bite and you’ll wonder how you ever lived without this combo.
Years ago, during a chilly evening with hot tea and a hankering for sweets, I sat scratching my head—cookie? Cheesecake? Why not both? That first batch was a revelation: the tang of cream cheese, the sweet chew of cookie dough, the satisfying snap of chocolate. Since then, I’ve tweaked and perfected this recipe so that it’s reliable, shareable, and absolutely show-stopping.
What makes this recipe special:
- It’s baked, not no-bake, giving structure and depth.
- You get both cookie dough layers and cream cheese richness in one bar.
- It’s impressive but surprisingly manageable for a home baker.
Ready to create some magic?
Recipe at a Glance
| Item | Details |
|---|---|
| Prep Time | ~30 minutes |
| Bake Time | ~40–50 minutes |
| Chill Time | ~4–6 hours (or overnight) |
| Total Time | ~5–7 hours including chilling |
| Skill Level | Beginner Friendly |
| Yields / Servings | 16 bars (in 9×13 pan) — you can scale down to 9×9 for thicker bars |
| Tools Needed | 9×13 inch (or 9×9) baking pan, parchment paper, mixer or hand mixer, mixing bowls, spatula, measuring cups & spoons |
| Make-Ahead / Prep Notes | Dough and crust can be prepared ahead and refrigerated. Bars are best chilled overnight before slicing. |
Ingredients
For the Cookie Dough Base and Topping:
- 2 cups (about 200 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 to 1¼ cups semi-sweet chocolate chips
(Tip: You’ll use about two-thirds of this dough for the base and reserve the rest for the topping.)
For the Cheesecake Filling:
- ½ cup (120 g) sour cream or plain full-fat yogurt
- 24 oz (3 blocks) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Equipement Require
Step-by-Step Instructions
Let’s walk through this — don’t worry, I’ve got tips and checkpoints along the way.
Step 1: Prep and Preheat
- Preheat your oven to 325 °F (160 °C).
- Line your baking pan with parchment paper, leaving a bit of overhang on two sides so you can lift the bars out later.
- Lightly grease the parchment.
Step 2: Make the Base / Cookie Dough
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In your mixer (or by hand), cream butter + brown sugar + granulated sugar until light and fluffy (~2–3 minutes).
- Mix in vanilla extract.
- Gradually add the dry ingredients, mixing on low until just combined.
- Fold in 1 to 1¼ cups chocolate chips.
- Tip: If the dough feels too soft, refrigerate for 10 minutes — it will be easier to press into the pan.
Step 3: Press Base & Partially Bake (Optional but helpful)
- Use about ⅔ of that dough to press into the bottom of the prepared pan (flat, even layer).
- If you like a sturdier base, you can par-bake this for 8–10 minutes until it’s just set (edges slightly golden). This helps avoid a soggy bottom.
- Let it cool slightly while you make the cheesecake filling.
Step 4: Prepare the Cheesecake Filling
- In a clean bowl, beat cream cheese until smooth and creamy (no lumps).
- Add sugar, continuing to mix until well combined.
- Add eggs one at a time, mixing on low and scraping down the bowl.
- Mix in vanilla and then sour cream (or yogurt) until just combined — don’t overmix.
- The texture should be smooth, thick, and pourable (somewhat like a loose pudding).
Step 5: Assemble Layers
- Pour the cheesecake filling over your partially baked (or cooled) cookie dough base and spread gently to even it out.
- Now take the reserved cookie dough and break it into pieces, or flatten small dollops, and place these over the cheesecake layer. Some of the dough will sink slightly — that’s okay.
- Sprinkle a few extra chocolate chips on top for visual appeal.
Step 6: Bake
- Bake in the center of the oven for ~40–50 minutes, until the edges are set and the center just jiggles slightly (it will firm up as it cools).
- Pro Tip: Avoid overbaking — the center should still have a little wobble like a gentle jiggle.
Step 7: Cooling & Chilling
- Remove from oven and let the pan rest on a wire rack for about 30 minutes.
- After that, gently lift out the slab (via parchment overhang) and place on a cooling rack.
- Chill in the refrigerator for at least 4–6 hours, ideally overnight, before slicing.
Step 8: Slice & Serve
- Use a sharp knife dipped in hot water and wiped dry between cuts to get clean slices.
- Serve chilled. You can optionally top with whipped cream, a drizzle of chocolate, or a sprinkle of sea salt.
Serving & Storage Tips
| Storage Location | How to Store | Shelf Life | Notes |
|---|---|---|---|
| Refrigerator (airtight container) | Cover with plastic wrap or lid | 4–5 days | Best eaten within a few days while cookie layer stays slightly chewy. |
| Freezer | Cut into bars, wrap individually, then place in freezer-safe bag | Up to 1 month | Thaw overnight in fridge before serving. |
| Before Serving | Take out ~20–30 minutes ahead | — | Brings flavors forward and softens slightly. |
Troubleshooting & FAQ
| Problem | Possible Cause | Solution / Fix |
|---|---|---|
| Runny / soupy center | Underbaked or not chilled enough | Bake a few more minutes (watch edges), then chill longer |
| Soggy crust / base too soft | Base not partially baked or pressed firmly | Par-bake base next time; press base more firmly |
| Cracks on top of cheesecake layer | Oven temperature too high or overmixing | Lower temp slightly; mix on low only until just combined |
| Cookie dough topping sinks completely | Too heavy or too much dough | Use smaller dollops; chill dough before placing |
| Bars fall apart when slicing | Not chilled long enough | Chill overnight; use sharp knife warmed and wiped between cuts |
Variations & Twists
- Salted Caramel Drizzle – After slicing, drizzle warm caramel sauce and sprinkle a tiny bit of flaky sea salt for a sweet-salty finish.
- Peanut Butter Chocolate – Replace half the butter in the cookie dough with peanut butter. Use peanut chocolate chips or chopped peanuts.
- Double Chocolate – Use chocolate cookie dough base (i.e. incorporate cocoa powder) and dark chocolate chips inside the cheesecake layer.
Final Thoughts & Encouragement
I know this recipe might seem a bit ambitious at first glance, but I promise: the steps are straightforward, and every reward-point moment makes it totally worth it. Once chilled, those layers meld into a dreamy bar that looks gorgeous and tastes even better.
You’ve got this — happy baking!
