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Close up photo of a stack of chocolate chip cookies cheesecake bars on a white plate with sprinkles scattered on the table.
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5 from 1 vote

Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cheesecake Bars consists of cream cheese filling sandwiched between two chocolate chip cookie layers. Made with just four ingredients, prep is a cinch, thanks to refrigerated chocolate chip cookie dough! 
Course: Dessert
Cuisine: American
Servings: 9 people


  • 2 (16oz.) packages ready-to-bake chocolate chip cookie dough divided
  • 16 ounces whipped cream cheese
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt


  • Preheat the oven to 350°F and line an 9x9-inch baking pan with parchment paper.
  • Press half of the cookie dough evenly into the bottom of the pan.
  • In a large bowl or stand mixer fitted with a paddle attachment, bet together the cream cheese, sugar, egg, vanilla, and salt until smooth and creamy.
  • Spread the cheesecake filling over the top of the chocolate chip cookie dough.
  • Pinch half of the remaining half of the cookie dough into pieces over the top of the cheesecake filling. Sprinkle sprinkles over the top, if desired. You will have half of the cookie dough left over, feel free to just bake up as regular cookies or discard. The whole amount is too much for the topping.
  • Bake for 45 to 55 minutes until the center is only slightly jiggly.
  • Transfer the cheesecake to a wire rack and allow to cool to room temperature, then transfer to the refrigerator and chill for 3 hours.


  • Sugar can be reduced to 1/2 cup or increased to 1 cup for a less or more sweet filling.
  • Do not prebake the cookie dough.
  • The cheesecake will sink in the center slightly after cooling.
  • Store in an air-tight container in the refrigerator for up to 3 days.