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chocolate chip cheesecake bar with a bite taken out

Chocolate Chip Cheesecake Bars

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 15 bars
Calories: 523kcal
Soft and creamy with a light crunch, these chocolate chip cheesecake bars are worth every bit of work. The ultimate pairing of gooey chocolate chip cookie and rich cheesecake provides a delicious, sweet treat that will leave you wondering why you didn't try it sooner!
Print Recipe



  • 2 ½ sticks butter room temperature
  • 1 cup granulated sugar
  • ½ cup light-brown sugar packed
  • 3 eggs divided
  • 2 ¼ cups all-purpose flour
  • 1 ¼ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 ½ cup mini chocolate chips semi-sweet or milk chocolate
  • 16 oz cream cheese room temperature
  • 2 tsp lemon juice
  • 1 tsp pure vanilla extract or imitation vanilla flavor
  • 1 cup powdered sugar


  • Preheat the oven to 350 degrees Fahrenheit and line a 9x13-inch baking pan and spray the sides with non-stick spray.
  • Whip the butter, sugar, and brown sugar together in a medium bowl, then beat in 1 egg.
    2 ½ sticks butter, 1 cup granulated sugar, ½ cup light-brown sugar, 3 eggs
    cookie dough ingredients in a bowl
  • Stir in the flour, baking soda, baking powder, and salt until it comes together and fold in 1 ¼ cup of the chocolate chips and set aside.
    2 ¼ cups all-purpose flour, 1 ¼ tsp baking soda, ¼ tsp baking powder, ¼ tsp salt, 1 ½ cup mini chocolate chips
    cookie dough and chocolate chips in a bowl
  • Add the cream cheese, remaining eggs, lemon juice, and vanilla to a separate medium bowl and whip until smooth, then beat in the powdered sugar.
    3 eggs, 16 oz cream cheese, 2 tsp lemon juice, 1 tsp pure vanilla extract, 1 cup powdered sugar
    bowl of cheesecake ingredients, mixed
  • Press a little more than ½ of the cookie mix into the pan then pour in the cheesecake mix.
    a layer of cheesecake mix smoothed into a baking pan
  • Crumble the remaining cookie dough around on top and sprinkle on the chocolate chips, then bake for 30-35 minutes or until the top is light and golden brown.
    cookie dough with chocolate chips on a paper-lined baking sheet
  • Let it cool for at least 1 hour before slicing and serving.


Storage: These bars can be stored in an airtight container in the fridge for up to 5 days.
  • Be sure to fully preheat the oven before baking for best results.
  • Set the butter and cream cheese out on the counter for about an hour before you begin mixing, so they're slightly softened.
  • Place a sheet of parchment paper in the bottom of the pan before layering in the dough. This will make it easier to remove the bars after baking.
  • Let the chocolate chip cheesecake bars cool for at least 1 hour after baking before slicing and serving. This will help them set so they're easier to slice and eat.


Serving: 1bar | Calories: 523kcal | Carbohydrates: 57g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 381mg | Potassium: 88mg | Fiber: 1g | Sugar: 41g | Vitamin A: 965IU | Vitamin C: 0.4mg | Calcium: 73mg | Iron: 1mg