If you love the irresistible combo of rich cheesecake and gooey chocolate chip cookie dough, then you are in for a real treat with this Chocolate Chip Cheesecake Bars Recipe. These bars bring together a buttery, golden cookie crust layered with a velvety, tangy cream cheese filling studded with mini chocolate chips. Perfectly balanced between sweet and creamy, these bars offer a delightful texture experience that feels like pure comfort in every bite. Whether you’re making them for a party or a cozy night in, they have an effortless wow factor that will keep everyone asking for more.
Ingredients You’ll Need
The magic of these Chocolate Chip Cheesecake Bars lies in their simple but carefully selected ingredients. Each one plays a vital role in delivering the perfect blend of flavor, texture, and that classic golden color.
- Unsalted butter: Provides rich moisture and helps create a tender, buttery crust.
- Granulated sugar: Adds sweetness and helps with the structure of the cookie base.
- Brown sugar: Contributes a subtle caramel flavor and chewy texture to the crust.
- Large eggs: Bind ingredients together and add moisture for a tender crumb.
- All-purpose flour: The foundation of the cookie dough, offering both structure and softness.
- Baking soda and baking powder: Give the cookie crust a gentle lift and lightness.
- Kosher salt: Enhances sweetness and balances flavors beautifully.
- Mini chocolate chips: Infuse bursts of chocolate throughout the layers.
- Cream cheese: The star ingredient for the creamy, tangy cheesecake filling.
- Fresh lemon juice: Adds brightness and a subtle zing to the cheesecake.
- Pure vanilla extract: Deepens the flavor profile with warm, inviting notes.
- Powdered sugar: Sweetens and smooths the cheesecake mixture.
How to Make Chocolate Chip Cheesecake Bars Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F and lining a 9×13-inch baking pan with parchment or nonstick spray. This step ensures your bars come out clean and easy to slice later.
Step 2: Whip the Butters and Sugars
In a medium bowl, use a hand mixer to blend the room-temperature butter with both the granulated and brown sugar. This creates a creamy, fluffy base that will give your bars their rich buttery flavor. Properly creaming these together really makes a difference in the texture.
Step 3: Beat in the First Egg
Add one egg and beat until fully mixed. Eggs help bring everything together and add moisture for a tender crumb.
Step 4: Combine Dry Ingredients and Mix
Stir together the flour, baking soda, baking powder, and kosher salt in a separate bowl, then gradually mix into the wet ingredients until it forms a soft dough. This is your cookie crust base that will hold the cheesecake filling perfectly.
Step 5: Fold in Most of the Chocolate Chips
Gently fold 1¼ cups of the mini chocolate chips into the cookie dough, saving the rest for topping. This ensures delicious pockets of melty chocolate throughout.
Step 6: Make the Cheesecake Filling
In a clean bowl, beat the cream cheese with the remaining eggs, fresh lemon juice, and vanilla extract until smooth and creamy. This luscious filling balances the sweetness of the cookie layer with its tangy richness.
Step 7: Add Powdered Sugar to the Cheesecake Mixture
Beat in the powdered sugar thoroughly until the filling is silky and perfectly sweetened, creating the signature cheesecake creaminess.
Step 8: Assemble the Bars
Press just over half of the cookie dough evenly into the prepared pan. Then carefully pour the cheesecake filling over this base, spreading it out gently.
Step 9: Add Remaining Dough and Chocolate Chips on Top
Crumble the leftover cookie dough over the cheesecake layer, then sprinkle the remaining chocolate chips on top. This layered approach gives a wonderful texture contrast once baked.
Step 10: Bake and Cool
Bake for 30 to 35 minutes, until the top is light golden brown and the cheesecake layer feels set. Allow the bars to cool completely for at least an hour before slicing to help them firm up and make cutting a breeze.
How to Serve Chocolate Chip Cheesecake Bars Recipe
Garnishes
These bars are stunning on their own, but a light dusting of powdered sugar or a drizzle of warm chocolate sauce can add a touch of elegance. Fresh berries or a dollop of whipped cream also pair beautifully, adding vibrant color and freshness.
Side Dishes
Serve these bars alongside a scoop of vanilla ice cream for an indulgent dessert experience. A fresh fruit salad or a cup of coffee makes a nice complement to balance the richness perfectly.
Creative Ways to Present
Try serving the bars as mini squares on a dessert platter with assorted toppings like crushed nuts, shredded coconut, or caramel drizzle. You could also sandwich two bars with whipped cream in between for a decadent treat that’s fun to share.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Chip Cheesecake Bars refrigerated in an airtight container for up to 5 days. The bars actually taste even better the next day as the flavors have more time to meld!
Freezing
These bars freeze wonderfully. Wrap them tightly in plastic wrap and aluminum foil, or place them in a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
Reheating
If you prefer a warm, melty experience, gently warm individual bars in the microwave for 10 to 15 seconds. Avoid overheating to keep the cheesecake filling creamy without drying out the cookie layer.
FAQs
Can I use regular chocolate chips instead of mini?
Absolutely! Regular-sized chocolate chips will work fine, but mini chips distribute more evenly and melt a bit quicker, giving a more uniform chocolate bite throughout.
Do I have to use fresh lemon juice?
Using fresh lemon juice brightens the cheesecake filling with natural acidity. Bottled lemon juice works in a pinch, but fresh is definitely best for optimal flavor.
Can I make these bars gluten-free?
Yes! Substitute all-purpose flour with a gluten-free baking blend of equal measure. Just make sure the blend contains xanthan gum for structure.
Is room temperature butter really necessary?
Room temperature butter whips better with sugar, creating a light, airy dough texture. Using cold butter can lead to a dense crust, so take this step seriously for the best result.
How do I know when the bars are done baking?
They’re ready when the top turns a light golden brown and the cheesecake layer is set but still slightly jiggly in the center. Overbaking can dry them out, so keep an eye near the end.
Final Thoughts
There is something truly comforting and joyful about making and sharing this Chocolate Chip Cheesecake Bars Recipe. Whether you’re baking for a special occasion or just treating yourself, these bars manage to hit the perfect note of rich yet balanced sweetness with every bite. Give them a try—you might just find your new favorite dessert to share with friends and family!
Print
Chocolate Chip Cheesecake Bars Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 0 minutes (including cooling time)
- Yield: 15 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Chip Cheesecake Bars combine a rich, creamy cheesecake filling with a buttery, chocolate-studded cookie crust and topping. Perfectly baked to a golden brown, this dessert offers a delightful balance of sweet flavors and textures, making it an irresistible treat for any occasion.
Ingredients
Cookie Crust and Topping
- 1¼ cups unsalted butter (283 grams, room temperature, 2½ sticks)
- 1 cup granulated sugar (200 grams)
- ½ cup brown sugar (107 grams)
- 3 large eggs (150 grams, room temperature, divided)
- 2¼ cups all-purpose flour (270 grams)
- 1¼ teaspoons baking soda (8 grams)
- ¼ teaspoon baking powder (1 gram)
- ¼ teaspoon kosher salt
- 1½ cups mini chocolate chips (266 grams, divided)
Cheesecake Filling
- 16 ounces cream cheese (454 grams, room temperature, 2 bricks)
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract (4 grams)
- 1 cup powdered sugar (113 grams)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and spray the sides with nonstick spray to ensure easy removal of the bars.
- Mix Butter and Sugars: In a medium bowl, use a hand mixer to beat together the room temperature unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Egg for Cookie Dough: Beat in one of the large eggs into the butter-sugar mixture, incorporating it fully to help bind the dough.
- Combine Dry Ingredients: Stir in the all-purpose flour, baking soda, baking powder, and kosher salt until the dough just comes together without overmixing.
- Fold in Chocolate Chips: Gently fold 1¼ cups of the mini chocolate chips into the cookie dough mixture and then set the dough aside.
- Prepare Cheesecake Filling: In a separate medium bowl, beat the cream cheese, the two remaining eggs, fresh lemon juice, and pure vanilla extract using a hand mixer until very smooth and creamy.
- Add Powdered Sugar to Filling: Beat in the powdered sugar to the cream cheese mixture until well combined and smooth.
- Assemble Bars: Press a little more than half of the cookie dough evenly into the bottom of the prepared baking pan as the base layer. Pour the cheesecake filling over this crust layer and spread it evenly.
- Add Topping and Bake: Crumble the remaining cookie dough over the cheesecake filling evenly, and sprinkle the remaining ¼ cup of chocolate chips on top. Bake for 30-35 minutes, or until the top is lightly golden and set.
- Cool and Serve: Allow the bars to cool completely in the pan for at least one hour before slicing into 15 bars and serving. This helps the bars to firm up for clean slices.
Notes
- Room temperature ingredients, especially butter, eggs, and cream cheese, ensure a smooth batter and better texture.
- Use parchment paper for easy removal from the pan and to prevent sticking.
- Let the bars cool fully before cutting to avoid crumbling.
- Mini chocolate chips distribute evenly and melt nicely without overpowering the texture.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- For extra flavor, lemon juice adds a subtle tang that complements the cheesecake filling.
