Bar None, The Best Dessert: Chocolate Chip Cookie Cheesecake Bars
If you’ve ever found yourself torn between grabbing a chocolate chip cookie or a slice of cheesecake, congratulations—today is your lucky day! These Chocolate Chip Cookie Cheesecake Bars are what happens when your dessert dreams get together and throw a party. We’re talking a chewy chocolate chip cookie base, a creamy cheesecake layer, a decadent chocolate ganache blanket, and, because we don’t believe in too much of a good thing, a crown of mini chocolate chip cookies on top. Basically, it’s the dessert equivalent of hiding cookies under your pillow—except you don’t have to hide these from anyone (but we won’t judge if you do). Get ready to bake the bar that’ll make your inner cookie monster and cheesecake lover best friends forever!
Why these bars are amazing:
- Layered cheesecake bars with chocolate ganache and cookies – yet they’re super easy to make!
- Premade cookie dough means you can whip these bars up in no time.
- Perfect for parties, holidays, potlucks, BBQs, or even birthdays. Everyone will be obsessed with them!
Chocolate Chip Cookie Cheesecake Bars
Yield: 8-9 slices
Prep Time: 20 minutes / Bake Time: 1 hour
Chill Time: 4 hours
Ingredients
Crust
- 1 package Chocolate Chip Cookie Dough, divided (half for the crust, half for mini chocolate chip cookies)
Cheesecake Filling
- 8 oz cream cheese
- 1/4 cup (52g) sour cream
- 1/2 cup granulated sugar
- 2 tsp vanilla
- 1 teaspoon lemon juice
- 1 egg, room temp
- ⅛ teaspoon salt
Ganache
- ½ cup semi sweet or dark chocolate chips
- ½ cup heavy cream
Topping
- 8-10 Mini Chocolate Chip Cookies (made from 1/2 of premade cookie dough)
Directions
Line a loaf pan with parchment paper, leaving some overhang for easy removal.
Preheat the oven to 350°F.
Press half of the chocolate chip cookie dough evenly into the bottom of the pan to form the crust.
Bake the crust for 10–12 minutes, then let it cool slightly.
In a medium bowl, use a hand mixer or whisk to combine cream cheese, sour cream, sugar, vanilla, lemon juice, egg, and salt until smooth.
Pour the cheesecake mixture over the slightly cooled crust.
Bake for 45–50 minutes, until edges are set and the center jiggles slightly.
Tear the remaining cookie dough into small pieces and bake on a parchment covered baking sheet. Bake for 10 minutes, until the cookies are golden brown.
Cool the cheesecake at room temperature for 30 minutes, then refrigerate for at least 4 hours until fully set.
In a small bowl, pour hot heavy cream over semisweet chocolate chips, let sit for 1 minute, then stir until smooth to make ganache.
Pour ganache over the chilled cheesecake bars and spread evenly.
Top with mini chocolate chip cookies.
Chill for another 15–20 minutes to set the ganache.
Slice into 8–9 bars and serve chilled.
FAQ
Can I use homemade cookie dough instead of premade?
Absolutely! If you have a favorite chocolate chip cookie dough recipe, feel free to use it as the base. Just use the same amount as you would with the premade dough. If you want a unique and delicious chocolate chip cookie dough recipe, check out this one: The Strawberry Chocolate Chip Cookies You’ll Want To Take To Every Party
Do I need to let the bars cool before adding the ganache?
Yes, make sure the cheesecake layer is completely cooled (and ideally chilled) before pouring on the ganache. This keeps the layers neat and prevents the ganache from melting into the cheesecake.
Can I make these bars ahead of time?
Definitely! These bars actually taste even better after chilling in the fridge overnight. Just wait to add the mini cookie topping until you’re ready to serve for the best texture.
What’s the best way to cut clean slices?
For picture-perfect bars, use a sharp knife dipped in hot water and wiped dry between each cut. This helps you slice through the ganache and cheesecake layers without making a mess!
