Chocolate Chip Cheesecake Bars
My Chocolate Chip Cheesecake Bars recipe is always a hit in my family because it's cheesecake and cookies, all in one bite. Soft, gooey, chewy, and undeniably delicious any time you’re craving something sweet!
Servings: 15 bars
Equipment
- Kitchen Scale (optional)
- 9x13-inch Baking Pan
- Hand Mixer
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.1¼ cups unsalted butter, 1 cup granulated sugar, ½ cup brown sugar
- Beat in 1 egg.3 large eggs
- Stir in the flour, baking soda, baking powder, and salt until it comes together.2¼ cups all-purpose flour, 1¼ teaspoons baking soda, ¼ teaspoon baking powder, ¼ teaspoon kosher salt
- Fold in 1¼ cups of the chocolate chips and set aside.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.16 ounces cream cheese, 2 teaspoons fresh lemon juice, 1 teaspoon pure vanilla extract, 3 large eggs
- Beat in the powdered sugar.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
-
- Fully preheat the oven before baking for best results.
- Make sure that butter and cream cheese are at room temperature, so they’re soft. It helps in preventing cracks on the surface while baking.
- 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. It helps them to set and makes it easy to slice them later. Also clean the knife after every cut so all pieces come out clean and sharp.
- Instead of mini chocolate chips, try any combination of chocolate chips, sprinkles, toffee pieces, or chopped nuts. Keep total add-ins to 1 ½ cups.
- To make these cheesecake bars gluten free, substitute 1:1 gluten free flour alternative (like Cup4Cup) in place of the all-purpose flour.
- Measure all ingredients for cookie dough carefully in order to avoid dry or hard crust. Sometimes if measurements are off, chocolate chip cookie dough layers turn out dry or hard.
- If you are using frozen cookie dough, first make sure it is thawed completely before using in the recipe. I have not tried it personally but do let me know in the comments if you try.
- Full-fat cream cheese is the BEST, but if you choose to use low fat, the outcome will differ.
Nutrition
Serving: 1bar | Calories: 526kcal | Carbohydrates: 57g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 263mg | Potassium: 90mg | Fiber: 1g | Sugar: 41g | Vitamin A: 973IU | Vitamin C: 0.4mg | Calcium: 73mg | Iron: 1mg