Chocolate Chip Cookie Cheesecake Bars | Olive & Mango

These Chocolate Chip Cookie Cheesecake Bars have quickly become one of our favorite desserts combining two delicious sweet treats. You can’t go wrong with a dessert like this – because who doesn’t love each of these layers individually. Combined they make a game changing dessert. A Chocolate chip cookie crust, topped with a sweet slightly tangy cheesecake layer with a very creamy texture, dotted with more cookie batter. They are super fun to make and a great dessert for a potluck or party.

Chocolate Chip Cookie Cheesecake Bars Ingredients

• BUTTER: I use unsalted butter because it makes it easier to control the amount of salt in recipe. Ensure it’s room temperature.
• SUGAR: You will need both granulated sugar and brown sugar for best flavor and texture for the cookie batter. You will need granulated white sugar for the cheesecake filling.
• FLOUR: I use all purpose flour. You could definitely make them gluten free with a good quality flour like Bob’s Red Mill 1-1 gluten free baking flour. Of course the texture will be slightly different.
• CHOCOLATE CHIPS: I use semi sweet chocolate chips but bittersweet chocolate chips or a combination of both would work well. You can use milk chocolate chips as well but expect the overall dessert to be sweeter. You will need 2 cups for the batter and ½ cup extra for sprinkling over top batter.
• EGGS: There are 4 eggs in this recipe. Two for each of the different layers. Make sure they are room temperature.
• BAKING SODA, BAKING POWDER & SALT: A little bit of both in this recipe – both acting as leavener. The salt is for flavor for the cookie layers and the cream cheese layer
• VANILLA: A definite must in this recipe for both layers – the bars just won’t be the same without it for that delicious flavour vanilla adds to them
• CREAM CHEESE: I use full fat cream cheese for best flavor and texture – ensure it is softened to room temperature so that it mixes well with the rest of the ingredients.
• EXTRA ADD INS: Feel free to toss in some chopped pecans or walnuts if you would like a nuttier version of this dessert

How To Bake These Chocolate Chip Cookie Cheesecake Bars (detailed instructions below)

Prepare Chocolate Chip Cookie Dough

1. Whisk together your dry ingredients together
2. Cream the butter, sugars and vanilla then add the eggs
3. Gently mix the dry ingredient/flour mixture into the butter mixture until just combined. Do not over mix
4. Mix or fold in Chocolate chips. Chill dough while you prepare the filling.

Prepare Cream Cheese Filling

1. Beat the cream cheese and sugar until smooth
2. Beat in the eggs, vanilla and salt until combined, set aside

Assemble the Bars

1. Press ⅔ of the cookie batter into the bottom of baking pan
2. Pour cheesecake filling over top and smooth out evenly
3. Spoon the rest of the cookie batter all over the cheesecake layer
4. Sprinkle over the remaining chocolate chips
5. Bake
6. Cool, slice & Enjoy!

Chocolate chip Cookie Cheesecake Bars Make Ahead, Storage & Freezing

• STORAGE: These bars keep well in an airtight container in the fridge for up to 3-5 days. Storing these in the fridge and freezer for any amount of time will soften the cookie batter as it absorbs the moisture from the cheesecake layer. They will absolutely still be delicious but the crispy edge on the cookies will soften.
• MAKE AHEAD: The cookie batter can be made 1-2 days in advance and stored in an airtight container in the fridge. You may have to let it sit on the counter a few minutes to soften slightly if it’s been in the fridge a while. The cheesecake batter is best made the day you make the bars.
• FREEZING: Whole or portions of the cookie bars can be frozen for up to 1 month wrapped tight in plastic wrap and placed in an airtight container. Defrost in the fridge overnight.