Introduction: How to Make Amazing Choc Chip Cookie Cheesecake Bars

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If you can look at that picture and tell me you wouldn’t inhale them without hesitation, I’ll know you’re lying! Aren’t these Choc Chip Cookie Cheesecake Bars one of the most beautiful things you’ve ever seen?! Packed with chocolate chips, this crunchy cookie is filled to the brim with creamy vanilla cheesecake. Who are you kidding?! Come on, you know you’re going to…

Here is what you will need to make 16 bars.

For the Cookie

  • 120g Unsalted Butter, Room Temp
  • 200g Soft Light Brown Sugar
  • 1 Egg, Room Temp
  • 1 tsp Vanilla Extract
  • 200g Plain Flour
  • 1/4 tsp Bicarbonate of Soda
  • 1/4 tsp Salt
  • 200g Chocolate Chips

For the Cheesecake

  • 225g Full Fat Cream Cheese, Room Temp
  • 90g Golden Caster Sugar
  • 1 Egg, Room Temp
  • 1 tsp Vanilla Extract

Essential Equipment

  • 20cm (8″) Square Baking Tin

Step 1: Making the Cookie Dough

First, preheat your oven to 180°C/Fan 170°C and lightly grease & line your baking tin.

To make the cookie, either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & the sugar until light and fluffy. (At least 3 minutes.)

Step 2: Making the Cookie Dough

Scrape down the sides of the bowl then add in the egg & the vanilla. Beat again until smooth.

Step 3: Making the Cookie Dough

Next, sift in the flour, bicarbonate of soda & the salt. Beat on a low speed until it comes together to form a dough.

Toss in all the chocolate chips & stir through with a spatula.

Step 4: Making the Cheesecake

To make the cheesecake, mix together all the ingredients with a whisk. (Using a whisk will help prevent lumpy bits!)

Step 5: Assembling

Then dump two thirds of the cookie mixture into your prepared tin and press in evenly using your hands. Make sure to fill out any gaps & press it right into all the edges too.

Now pour over the cheesecake mixture and smooth out gently…

Finally, break pieces of the remaining cookie dough off, flatten a little in your hand and scatter over the top of the cheesecake. Try to cover as much as possible but don’t worry if there are a few gaps. (That will make them look all the more yummy!)

Step 6: The Bake

Bake in the centre of your preheated oven for 30-35 minutes until the cheesecake is set and the cookie is golden.

Allow to cool to room temperature then chill in the fridge for at least 2-3 hours before removing and slicing into 16 bars. Store in an airtight container in the fridge and consume within 4 days.

Step 7: Tadah!

These. Are. AMAZING! Choc Chip Cookie Cheesecake Bars should be a staple in everyone’s life. There are a few baking purists out there who would bake the first layer of cookie first and then add the cheesecake & remaining cookie. I implore you to try it my way. Just the one bake leaves you with a crunchy bottom, a crunchy top, a gorgeously baked vanilla cheesecake and a wonderful layer of chewy, gooey choc chip cookie in between. There is nothing more incredible in this world I’m telling you!

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