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Posted by Aimee 26 comments
Published: Sep 17, 2015 Last Updated: Sep 28, 2023
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Layers of flavor combine in this Chocolate Cheesecake Bars recipe. A creamy vanilla cheesecake with a graham cracker crust, and a crunchy chocolate cookie layer on top. What could be better?
Love cheesecake bars? Our classic chocolate chip cheesecake bar inspired today’s recipe. But you’ll have to give our lemon cheesecake bar recipe a try next!
Chocolate Cheesecake Cookie Bars
Combining chocolate and cheesecake is a no-brainer. Chocolate’s rich deep flavor and cheesecake’s creamy sweetness are a match made in dessert heaven.
This recipe takes the whole concept of chocolate cheesecake and makes it, somehow even better. One bite and you’ll understand what I mean!
- It starts with a homemade graham cracker crust.
- Creamy vanilla cheesecake gets layered on top.
- Top the whole thing with a double chocolate chocolate chip cookie dough!
- It’s pure chocolate cheesecake decadence!
So after you’ve made your classic meatloaf recipe or an easy dinner of chicken tetrazzini, make sure to have these bars ready for dessert.
Ingredient Notes
These cheesecake bars have three layers: a crust, a filling and the cookie layer.
- Graham cracker pie crust – You will need graham crackers, melted butter and sugar. Read all of our tips and tricks for graham cracker crust!
- Cream cheese – Use regular full fat cream cheese for this cheesecake filling. Let it soften at room temperature for 20 minutes so it’s easier to combine.
- Sugars – Granulated sugar is used both in the filling and the topping. You will also need brown sugar for the cookie layer.
- Vanilla – Flavors the cheesecake layer and enhances the chocolatey taste of the cookie dough. Use a high quality pure vanilla extract for best results.
- Baking cocoa – The unsweetened cocoa powder gives the cookie dough its chocolate flavor and a rich color.
- Chocolate chips – Semi-sweet morsels are our favorite here, but milk chocolate or even white chocolate varieties can be used too.
Tips and Tricks
- Use a food processor (or a ziploc bag and a meat pounder) to process your graham crackers into a fine crumb. DO NOT use the store bought graham crumbs. I personally think the flavor of those is “off” and I can tell the difference in the two.
- Use parchment paper to line your 13×9 baking dish. Not only does it help with clean up…but once these are complete, you can lift the whole batch out of the pan to slice them. This helps keep them looking uniform and pretty (not smashed and uneven). The symmetrically obsessed tendencies I have will thank you!
- Refrigerate. I can’t tell you enough how important this step is before eating this dessert. I don’t know many people who like warm cheesecake. Once this is done baking, cool it on the counter until it’s able to go in your refrigerator. Then keep it in there for 4 hours (or overnight). Not only does it give the cheesecake time to firm up to make cutting smoother, but it tastes amazing chilled.
- Storing. Leftover chocolate cheesecake bars store well in the refrigerator for several days. This makes them a perfect option for a make ahead dessert!
Recipe FAQs
My cheesecake bars are too soft to slice. What should I do?
If your bars are still soft and runny when you try to slice them, they probably need more time to chill. Put them in the refrigerator for another 30 minutes (or the freezer) then check them again.
Why are my bars sticking to the pan?
Make sure to line your baking dish with parchment paper to prevent sticking. You can also grease the parchment paper with baking spray to make the bars even easier to slide off.
Can I freeze chocolate cheesecake bars?
Yes, these bars are freezer friendly! Place sliced cheesecake bars in a freezer bags with wax paper between layers. Keep frozen for up to three months.
When ready to enjoy, let the bars thaw on the counter top or in the refrigerator overnight.
More Easy Dessert Recipes
- Boston Cream Pie
- Hummingbird Cake
- Stabilized Whipped Cream
- Chocolate Eclair Cake
- Cream Puffs
- Pistachio Fluff
- Chocolate Cheesecake Bars
- S’mores Dip
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Chocolate Cheesecake Bars
4.93 from 13 votes
By: Aimee
Layers of flavor combine in this Chocolate Cheesecake Bars recipe. A creamy vanilla cheesecake with a graham cracker crust, and a crunchy chocolate cookie layer on top. What could be better?
Prep Time: 45 minutes minutes
Cook Time: 30 minutes minutes
Additional Time: 4 hours hours
Total Time: 5 hours hours 15 minutes minutes
Servings: 24 large bars
Ingredients
For the Crust:
- 2 ½ cup graham cracker crumbs about 18 full size crackers
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Cheesecake Filling:
- 2 packages 8 ounce each cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon Vanilla Extract
For the Cookie Dough:
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 large egg
- 2 Tablespoon milk
- 2 teaspoons Vanilla Extract
- 1 ¼ cup all-purpose flour
- ½ cup Baking Cocoa unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 package semi sweet chocolate chips 12 ounce
Instructions
Preheat oven to 350 degree F. Line a 13×9 baking dish with parchment paper. Set aside.
For the crust, combine graham cracker and sugar in food processor. Pulse until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of prepared baking dish.
For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Pour over graham cracker crust.
For the cookie dough, beat butter with sugars for 2 minutes. Add egg, milk and vanilla. Beat until combined. Add in flour, cocoa powder, salt and baking soda and mix until fully blended. Fold in chocolate chips.
Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently (doesn’t have to cover cheesecake completely, as it will spread during baking).
Bake for 30-35 minutes until cookie dough layer is fully baked. Remove and cool on counter. Once cooled, cover with plastic wrap and refrigerate 4 hours or overnight. Cut and enjoy!
Notes
- Use a food processor (or a ziploc bag and a meat pounder) to process your graham crackers into a fine crumb. DO NOT use the store bought graham crumbs. I personally think the flavor of those is “off” and I can tell the difference in the two.
- Use parchment paper to line your 13×9 baking dish. Not only does it help with clean up…but once these are complete, you can lift the whole batch out of the pan to slice them. This helps keep them looking uniform and pretty (not smashed and uneven). The symmetrically obsessed tendencies I have will thank you!
- Refrigerate. I can’t tell you enough how important this step is before eating this dessert. I don’t know many people who like warm cheesecake. Once this is done baking, cool it on the counter until it’s able to go in your refrigerator. Then keep it in there for 4 hours (or overnight). Not only does it give the cheesecake time to firm up to make cutting smoother, but it tastes amazing chilled.
- Storing. Leftover chocolate cheesecake bars store well in the refrigerator for several days. This makes them a perfect option for a make ahead dessert!
Nutrition
Calories: 246kcal, Carbohydrates: 31g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Cholesterol: 51mg, Sodium: 147mg, Fiber: 1g, Sugar: 21g
Course: Brownies and Bars
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Chocolate Cheesecake Bars are the perfect combination of chocolate chocolate chip cookies and vanilla cheesecake. Easy, decadent and oh so chocolatey!
