Chocolate Chip Cookie Dough Cheesecake Bars

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These Cookie Dough Cheesecake Bars combine two beloved desserts into one irresistible treat that’ll make any dessert table feel extra special. With a buttery graham cracker base, creamy cheesecake middle, and generous dollops of chocolate chip cookie dough on top, they’re the ultimate dessert mash-up!

Cheesecake cookie dough bars stacked on top of more bars underneath it.

Nikki’s Recipe Rundown

Taste: These dessert bars are rich and indulgent with the perfect balance of tangy cheesecake, buttery cookie dough, and chocolate in every bite.
Texture: A buttery, crisp graham cracker base topped by a silky-smooth cheesecake and tender cookie dough provides the perfect combination of textures.
Ease: While there are a couple of layers, each step is simple.
Pros: These bars can be made ahead, feed a crowd, travel well, and combine two favorite desserts into one delicious treat!
Considerations: You’ll need to plan ahead for ingredients to come to room temperature and allow time for proper chilling.
Recipe Repeatability: They’ll become your go-to dessert for potlucks, parties, or a special weekend treat!

These chocolate chip cookie dough cheesecake bars are the best of both worlds! I started making them years ago when I wanted something different from my usual classic cheesecake recipe. That extra step of adding cookie dough on top completely transformed them into something unforgettable. They’ve become my go-to when I need a dessert that feels a little more special!

Over the years, I’ve learned that the little details make these bars truly shine – like letting the cream cheese come to room temperature for that perfectly smooth filling and dotting the cookie dough on top in irregular pieces for that homemade look. Even with these small touches, they’re still surprisingly simple to pull together.

And let’s be honest – sneaking a tiny taste of that cookie dough mixture while you’re assembling them is half the fun! The best part is you can make them ahead and keep them chilled until you’re ready to serve, which has saved me countless times when I need a guaranteed crowd-pleasing dessert.

Labeled photo of the ingredients needed to make cookie dough cheesecake bars.

Graham Cracker Crust

Graham Cracker Crumbs: You can use graham crackers and crush them up, or buy graham cracker crumbs for ease.
Sugar & Butter: Sugar and butter in the crust help the crust to set after being baked in the oven!

Cheesecake Filling

Cream Cheese: Full-fat, block-style cream cheese is essential for proper texture. Let it soften naturally on the counter.
Sugar: For added sweetness!
Sour Cream: Adds tanginess and helps create a silky texture. Greek yogurt works well as a lighter alternative.
Vanilla Extract: For extra flavor!
Eggs: Eggs are key in giving the cheesecake layer structure!

Butter: Make sure it is softened so it can mix well with the sugars!
White Sugar & Brown Sugar: Both white sugar and brown sugar are needed for sweetness and depth of flavor.
Vanilla Extract: Adds extra flavor to the cookie dough layer!
Egg: An egg will help add structure to the cookie dough.
Flour: All-purpose flour works great here!
Salt: To balance out all the flavors.
Semi-Sweet Chocolate Chips: Semi-sweet provides the perfect balance, but milk or dark work too.

Variations and Substitutions

Gluten-Free: To make gluten-free cookie cheesecake bars, replace the graham cracker crumbs with gluten-free graham crackers and the flour in the cookie dough with an all-purpose gluten free flour!
Cookies: If you prefer, you can use vanilla wafer cookies or sugar cookies in the crust instead of graham crackers.
Chocolate Chips: You can swap out the chocolate chips for peanut butter chips, butterscotch chips, or even mini M&Ms for a fun twist!

💡Shortcut Ideas 💡

Use store-bought graham cracker crumbs instead of crushing your own to save time!
Make the cookie dough layer with a store-bought cookie dough instead of making a homemade cookie dough.
You can prep your cookie dough cheesecake bars ahead of time and store them in an airtight container in the refrigerator until the next day when you are ready to bake and serve!

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Prep the Crust

Preheat the oven to 325 degrees F. Prepare a 9×9 inch baking dish with parchment paper and cooking spray. Set aside.

Blend the graham crackers in a food processor to make the graham cracker crumbs. Add the graham cracker crumbs, sugar, and melted butter to a small mixing bowl. Mix until combined.

Side by side photos of making the graham cracker crust in a small mixing bowl.

Add to the bottom of the prepared baking dish and press firmly into an even layer.

Bake for 10 minutes, remove from the oven, and allow to cool while making the cheesecake.

Graham cracker crust in the bottom of a baking pan lined with parchment.

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Step 2 | Make the Cheesecake Filling

In a large mixing bowl with a hand mixer, beat the cream cheese and sugar until smooth and creamy.

Side by side photos of whipping the cream cheese and sugar together in a bowl.

Add the sour cream (or greek yogurt) and vanilla. Mix until combined.

Add the eggs and mix just until combined.

Side by side photos of adding sour cream, vanilla and eggs to cream cheese mixture in a bowl.

Pour the cheesecake batter over the cooled crust and spread evenly.

Side by side photos of the cheesecake layer in a bowl and then poured into the baking dish.

In a medium mixing bowl, beat the softened butter, granulated sugar, and brown sugar until smooth.

Add the vanilla extract and egg, mix until combined.

Side by side photos of creaming butter and sugar together and adding eggs and vanilla.

Add the dry ingredients and mix with a large spoon until combined.

Side by side photos of mixing the cookie dough layer in a mixing bowl.

Leave a few chocolate chips out for topping. Fold in the remaining chocolate chips.

Chocolate chips folded into the cookie dough mixture in a mixing bowl.

Step 4 | Layer & Bake

Take small sections of the cookie dough and place them over the top of the cheesecake layer. Repeat with all the cookie dough. Add the remaining chocolate chips on top.

Cookie dough layer added on top of the cheesecake layer in a baking dish.

Bake for 50-55 minutes or until the cookie dough is golden and the center only slightly jiggles.

Remove from the oven and allow to cool at room temperature.

Transfer to the refrigerator and chill for 4-6 hours before slicing and serving.

Cookie dough cheesecake bars i a baking pan after being baked.

Recipe Tips

Don’t over beat the cheesecake batter after adding eggs! If you over beat, you will add too much air to the mixture which can cause cracking.
Use parchment paper with overhang for easy removal! I like to layer two rectangles of parchment paper in the bottom and then press the graham cracker crust into the pan and bake.
Chill the cookie cheesecake before cutting into bars! Keep the whole thing in tact while it is cooling at room temperature. Once cooled, you can place the baking pan in the fridge. After chilling, remove it from the pan using the parchment paper overhang. Once it is cooled and removed from the pan, you can cut into bars that will keep their shape!

Cookie dough cheesecake bar stacked on top of a row of bars.

Recipe FAQs

Do cheesecake bars need a water bath?

Nope! Luckily, cookie dough cheesecake bars do not need to be baked in a water bath, making this recipe easier to make than a classic cheesecake!

How do I know when cookie cheesecake bars are done cooking?

The cookie dough layer should be golden brown, and when shaken gently, the middle of the cheesecake should jiggle just slightly. If you want to use a toothpick test, a toothpick inserted around the edges should come out clean, but the center might still have some moisture! It will set up nicely once it is out of the oven and chilled.

Cookie dough cheesecake bar cut into squares on a parchment paper with one bar missing a bite.

Storage

Storage: Store in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 15-20 minutes before serving for the best texture.

Freeze: To freeze, wrap the cooled bars in plastic wrap and a layer of foil. Freeze for up to 3 months and thaw in the fridge before serving.

These Cookie Dough Cheesecake Bars are delicious on their own, but there are several ways to make them even more special! For an extra indulgent dessert, serve them slightly chilled with a scoop of chocolate chip ice cream or biscoff ice cream and a drizzle of warm chocolate or caramel sauce. They also pair perfectly with a hot biscoff cookie butter latte, a shot of espresso, or a cold glass of milk!

For a lovely presentation at parties or gatherings, arrange the bars on a platter with fresh berries and a dollop of whipped cream, which adds a light, refreshing contrast to the rich, creamy bars.

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Cookie Dough Cheesecake Bars

Nikki’s Recipe Rundown