Chocolate Chip Cheesecake Bars

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 35

Cool Time: 1

Total Time: 2

Servings: bars

Calories: 526kcal

Author: Becky Hardin

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

Equipment

Ingredients

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 and 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
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 the oven to 350°F. Line a 9x13-inch baking pan and spray the sides with nonstick spray.
In a medium bowl, using a hand mixer, whip the butter, sugar, and brown sugar together, then beat in 1 egg.
1¼ cups unsalted butter, 1 cup granulated sugar, ½ cup brown sugar, 3 large eggs
Stir in the flour, baking soda, baking powder, and salt until it comes together, and fold in 1¼ cups of the chocolate chips and set aside.
2¼ cups all-purpose flour, 1¼ teaspoons baking soda, ¼ teaspoon baking powder, ¼ teaspoon kosher salt, 1½ cups mini chocolate chips
Add the cream cheese, remaining eggs, lemon juice, and vanilla to a separate medium bowl and beat with a hand mixer until smooth. Beat in the powdered sugar.
16 ounces cream cheese, 2 teaspoons fresh lemon juice, 1 teaspoon pure vanilla extract, 1 cup powdered sugar
Press a little more than ½ of the cookie mix into the pan then pour in the cheesecake mix.
Crumble the remaining cookie dough around on top and sprinkle on the remaining chocolate chips, then bake for 30-35 minutes or until the top is light and golden brown.
Let it cool for at least 1 hour before slicing and serving.

Video

Notes

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.

Storage: Store chocolate chip cheesecake bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition