Tessa’s List of recipes
Taste: Full of sweet flavors of butterscotch and chocolate, sandwiched together in a layer of tangy vanilla cheesecake.
Structure: The cookie layers are chewy with a light crunch on top and a little crunch from the chocolate chips, with a wonderfully creamy cheesecake layer in the middle.
Relief: It involves making a batter + dough, but each component is simple to make, I promise.
Professionals: Beginner-friendly recipe, perfect for anyone familiar with baking biscuits.
Against: A little more work than a regular cookie bar, but totally worth it!
Would I do it again? Oh definitely.
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These Chocolate Chip Cookie Cheesecake Bars combine chocolate chip cookie dough with cheesecake for the perfect two-in-one dessert.
Originally released in 2015, I felt it was time for a refresh. I revisited the cuisine and meticulously tweaked the recipe to elevate its already delicious flavor to something even better.
I transformed the chocolate chip cookie layer by opting for dark brown sugar instead of light brown sugar and adjusting the ratio of brown sugar to granulated sugar. These changes not only give the dough more moisture, but also give the dough an incredible depth of flavor that captivates the senses.
The cheesecake layer also saw a couple of improvements: a generous boost of vanilla (because, well, vanilla) and a pinch of salt to bring it all together.
The result? A deep, rich, buttery and chewy layer of biscuits that crisps up slightly on top, with a layer of tangy vanilla-scented cheesecake that is smooth and velvety. It is truly heavenly to eat.
Plus, these bars smell DIVINE as they bake. No candle will ever smell this good!
These bars are perfect if you’re new to cheesecake. No double boiler or special pans are needed, and even if your cheesecake breaks a little, no one will know because there’s cookie dough on top!
Chocolate Chip Cookie Cheesecake Bars are the perfect combination of two classic desserts, for a dream match made in heaven. I hope you will love them as much as I do!
Science splash
How to Make Chocolate Chip Cookie Cheesecake Bars
How to prepare a perfect cheesecake
- Be sure to use blocks of high-quality, full-fat cream cheese. I like the Philadelphia brand.
- Do not use low-fat cream cheese, whipped cream cheese, or cream cheese spread on a bagel.
- Make sure the cream cheese is COMPLETELY softened to room temperature. It may take a few hours, especially if the kitchen is cold.
- Beat the cream cheese with the sugar very well until you obtain a perfectly smooth and creamy mixture.
- Once the eggs are added, beat only until well combined to prevent them from sinking or cracking (although the risk of this happening is much lower with these bars!).
- Be sure to scrape the sides, bottom of the bowl, and mixer attachment often, to avoid lumps and ensure everything is well incorporated.
How to Layer Cookie Dough
For the base layer of cookie dough, simply eyeball (or use a digital kitchen scale to measure, if you prefer) two thirds of the biscuit dough and place them on the baking tray lined with baking paper. Use a rubber spatula to even it out and coat the bottom of the pan evenly.
For the top layer, I used a 1 tbsp small cookie scoop Scoop balls of cookie dough and flatten them between your palms before placing them on top of the cheesecake layer. It doesn’t have to perfectly cover the entire cheesecake layer (coming from a recovering perfectionist)!
Should I use dark brown sugar?
- To make these Chocolate Chip Cookie Cheesecake Bars truly delicious, we use a combination of granulated white sugar and dark brown sugar for a fantastic texture and a rich, delicious butterscotch flavor.
- The molasses in brown sugar attracts more moisture, making the cookie layer thicker, softer and chewier.
- You can use light brown sugar instead, but you will lose some of the additional flavor and texture.
- Whatever you do, don’t lower the sugar in this recipe. Find out why here.
Why are my chocolate chip cookie layers dry or hard?
If you don’t measure the ingredients with a digital kitchen scale, you may accidentally add too much flour causing layers of tough, dry, or cake-like cookies. Learn more about how to measure ingredients for perfect results every time here!
Another reason why cookie layers are tough could be overcooking from using the wrong type of pan. Read more about the pan I recommend for these bars just below.
What pan do I need for chocolate chip cookie cheesecake bars?
Use a 9 x 13 inch light metal baking pan. Darker metals can dry out the edges before the center has a chance to cook. DO NOT use glass, ceramic, or silicone pans for these bars as they will take much longer to cook, which can result in dry edges and undercooked centers. Learn more about glass versus metal baking pans here.
Can I halve this recipe?
YES! Simply divide all the ingredients in half and bake in the oven 8-inch square baking pan in light metalcooking for about 35-40 minutes.
How to Store Chocolate Chip Cookie Cheesecake Bars
Chocolate Chip Cheesecake Bars can be stored in the refrigerator in an airtight container for up to 3 days.
Can you freeze chocolate chip cookie cheesecake bars?
Yes, but keep in mind that this will soften the cookie layers more. Wrap each slice in plastic wrap and store in an airtight container or freezer bag for up to a month. Thaw overnight in the refrigerator or at room temperature for about 30 minutes before serving.
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How to do
Chocolate Chip Cookie Cheesecake Bars
Chocolate Chip Cookie Cheesecake Bars take a chewy chocolate chip cookie dough and layer it with a creamy, rich, and smooth vanilla cheesecake. Two perfect desserts for beginners in one and every bite is pure heaven!
ingredients
For the cheesecake layer:
Instructions
Prepare the biscuit dough:
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In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
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In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar until lightened in color and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl. Beat the eggs, one at a time, until the mixture is smooth and creamy. Beat in the vanilla, then scrape down the sides and bottom of the bowl. On low speed, gradually add the dry ingredients. Fold in the chocolate chips with a rubber spatula. Place the cookie dough in the fridge while you prepare the cheesecake layer.
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Go ahead: Cover and refrigerate the cookie dough for up to 3 days.
Prepare the cheesecake dough:
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In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar, scraping the sides and bottom of the bowl, until smooth and creamy, about 3 minutes. Add the eggs, one at a time, and beat until completely combined. Scrape the sides and bottom of the bowl. Beat in the vanilla and salt. Set aside.
to assemble:
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Using a spatula, press about two-thirds of the cookie dough into the bottom of the prepared pan. Pour over the cheesecake batter. Gather the remaining dough and shape into balls, flatten them between the palms of your hands and roll them out over the cheesecake dough. Don’t worry about making it look perfect. Sprinkle top with 1/4 cup chocolate chips.
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Bake for about 40-50 minutes or until the top and edges are lightly browned.
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Remove from the oven and sprinkle with flaky sea salt, if desired. Place the pan on a wire rack and let cool to room temperature. Refrigerate for 3 hours or overnight before cutting and serving.
Notes on the recipe
*Cooking times were tested only for a metal pan, which is our recommended choice for this recipe due to its superior thermal conductivity compared to glass or ceramic. The latter will not only take longer to cook, but may burn the edges before the center is fully cooked. Metal has the added benefit of being lighter and less brittle, as well as producing straighter edges!
