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Cherry Chocolate Chip Cheesecake Bars

These Cherry Chocolate Chip Cheesecake Bars have a vanilla cookie crust and a creamy cherry cheesecake filling. Chocolate chip cookies baked on top take these cheesecake bars to the next level of deliciousness.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 55 mins
Servings: 24 bars
Calories: 329 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Crust
  • 2 ½ cups Nilla Wafers crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
For the Cheesecake Filling
  • 2 packages 8 ounce each cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 20 Maraschino cherries chopped
For the Cookie Dough
  • ¾ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 1 large egg
  • 2 Tablespoon milk
  • 2 teaspoon vanilla extract
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 10 ounce package Ghirardelli bittersweet chocolate morsels

Instructions

    Cup of Yum
  1. Line a 13x9 baking dish with parchment paper, set aside. Preheat oven to 350°F.
  2. In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Drizzle in melted butter and pulse until combined.
  3. Pour crumbs into bottom of baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are combined (and slightly hardened) in bottom of pan.
  4. For the cheesecake filling, beat cream cheese with sugar and eggs using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Add in chopped cherries, giving it a few stirs until smooth and combined. Pour over cookie crust.
  5. For the cookie dough, beat butter with sugars for 2 minutes, until combined. Add milk, egg and vanilla. Beat until mixed. Add in flour, salt and baking soda and mix until fully combined. Fold in chocolate chips. Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently until cheesecake is covered completely.
  6. Bake in a 350 degree oven for 30-35 minutes. Remove and cool completely. Once cooled, cover with plastic wrap and refrigerate for 4 hours or overnight. Cut into squares and enjoy!!

Notes

  • Use parchment paper: Line your baking dish with parchment paper before adding the Nilla wafer crust. This makes the bars easier to remove after baking.
  • Top with cookie dough before baking: We use a cookie scoop to drop the dough over the bars by the tablespoon. From there, you can use your fingertips to gently spread the dough evenly over the cheesecake.
  • Do not overbake: The cookie dough layer should be lightly golden but still slightly soft when you take the cheesecake bars out of the oven. The bars will continue to set up as they cool.
  • Refrigerate: After baking, cover the cherry chocolate chip cheese bars with plastic wrap. Let chill in the fridge for at least 4 hours before slicing and serving.
  • Change it up: Try this cherry chocolate chip cheesecake bars recipe with our graham cracker pie crust for a different element of flavor.

Nutrition Information

Calories 329kcal (16%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 7g Cholesterol 51mg (17%) Sodium 143mg (6%) Fiber 2g (8%) Sugar 23g (46%)

Nutrition Facts

Serving: 24bars

Amount Per Serving

Calories 329

% Daily Value*

Calories 329kcal 16%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 7g 41%
Cholesterol 51mg 17%
Sodium 143mg 6%
Fiber 2g 8%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.