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Chocolate Chip Cheesecake Bars
5 from 10 votes

Chocolate Chip Cheesecake Bars

Chocolate Chip Cheesecake Bars feature a graham cracker crust topped with a creamy vanilla cheesecake layer, covered by scattered dollops of chocolate chip cookie dough baked together. The result is a bar with a crisp, buttery base, smooth and fluffy cheesecake center, and a tender chocolate chip cookie topping. Chilling before slicing helps achieve clean cuts and enhances flavor melding.

Prep Time
30 mins
Cook Time
30 mins
Chill Time
4 hrs
Total Time
5 hrs
Servings: 24 large bars
Calories: 303 kcal
Course: Cake
Cuisine: American

Ingredients

For the crust:
  • 2 ½ cups graham cracker crumbs about 18 full size grahams
  • ¼ cup granulated sugar
  • ½ cup butter melted, unsalted
For the cheesecake filling:
  • 2 packages cream cheese 8 ounce each, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
For the cookie dough:
  • ¾ cup butter softened, salted
  • ½ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 1 egg large
  • 2 teaspoons vanilla extract
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups semi-sweet chocolate morsels mini

Instructions

    Cup of Yum
  1. Line a 13x9 baking dish with parchment paper, set aside.
  2. In a food processor, pulse graham crackers with sugar until fine crumbs. Drizzle in melted butter and pulse until combined.
  3. Pour graham 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 vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Pour over graham crust.
  5. For the cookie dough, beat butter with sugars for 2 minutes, until combined. Add egg and vanilla. Beat until mixed.
  6. Add in flour and baking soda and mix until fully combined.
  7. Fold in chocolate chips.
  8. Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently until cheesecake is covered completely (it's okay if it's peeking out a little bit)
  9. Bake in a 350 degree oven for 30-35 minutes. Remove and cool completely.
  10. Once cooled, cover with plastic wrap and refrigerate for 4 hours or overnight. Cut into squares and enjoy!!

Notes

  • Pulse whole graham crackers into fine crumbs yourself instead of using pre-made crumbs for better flavor.
  • Line baking dish with parchment paper to lift bars out easily and cut cleanly.
  • Chill bars overnight before slicing to improve texture and appearance.
  • Add candy pieces to cookie dough topping optionally for variation.
  • Use block cream cheese, not tub style, for best cheesecake texture.
  • Use a sharp knife wiped between cuts for clean slices.

Nutrition Information

Serving 1bar Calories 303kcal (15%) Carbohydrates 40g (13%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g (35%) Cholesterol 35mg (12%) Sodium 161mg (7%) Fiber 1g (4%) Sugar 26g (52%)

Nutrition Facts

Serving: 24 large bars

Amount Per Serving

Calories 303

% Daily Value*

Serving 1bar
Calories 303kcal 15%
Carbohydrates 40g 13%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 9g 45%
Polyunsaturated Fat 6g 35%
Cholesterol 35mg 12%
Sodium 161mg 7%
Fiber 1g 4%
Sugar 26g 52%

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