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
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.
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.
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
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
Chocolate Cheesecake Bars are the perfect combination of chocolate chocolate chip cookies and vanilla cheesecake. Easy, decadent and oh so chocolatey!
Can I use Dutch process cocoa?
Can I cut the ingredients in half in order to bake it in a springform pan? If so, what size pan do you suggest?
I made this last night and brought it to work (a few of us were bringing in sweets to share for Valentine’s Day). One of my colleagues actually came over and hugged me for making this. It’s that good!
Haha, I love it 🙂
Do I have to do this e erytime I want to s e directions?
Why can’t I get the directiona?
You just have to click the link “get the recipe”
Alguien puede mandármela traducida al español?. Graciaaassssss
I’m gonna be making this later. I would like a thicker cheesecake layer and thought of doubling the cheesecake batter ingredients. Would that be okay, you think? Afraid tin cookie layer would dry out but I doubt so with so much cream cheese at the bottom for moisture. Thanks!
I have tried that recipe and it’s wonderful, btw you could try to add some pot to the chocolate mix and enjoy the results <3
These look wonderful and totally sinful 🙂 Pinning!
Thanks for pinning Medha!!
Wow! Decadent is right 🙂
What a great combination! Love the chocolate cookie topping!
Hahaha! I have a thing for cheesecake too 😉 I’m loving this chocolate topped cheesecake bar…I could do some damage if those were in my fridge right now. And Rodelle is definitely awesome for vanilla and cocoa powder…and that reminds me, I need to get more almond extract!!!
Oh you like cheesecake? I would never have know, LOL 😉
I have a 1.5 pound container of Rodelle at home that I got from Amazon. It is my second time to order it. It is an excellent cocoa. Going to make these this weekend. And I watched every episode of Damages; it was one of the best series I have ever watched.
We’re on season 2 of Damages and love it so far! And yay for Rodelle Cocoa. Glad you love it too, enjoy the bars 🙂
I cannot imagine eating warm cheesecake. It gives me chills, and not in a good way. I want my cheesecake somewhere between chilled and frozen. 🙂
Seriously, these look amazing. I’m in!
And I love that Ted Danson is in another show. I’ve always hearted him.
Yummy chocolate Cheese cake, I would like to enjoy them with some coca, what do you think?!
These look so yummy! I totally did not know Rodelle made baking cocoa. Thanks for the tip!
You have to try it. You’ll never use another brand 🙂
Great work, Aimee – these bars have all of our favorite elements!! Can’t wait to whip up a batch for our team.
I saw these on FB and had to stop by – and all I can say is HAVE MERCY!!! These bars ARE THE dessert I could fall in love with and just want to eat like crazy!!!
I love everything about these – they’re the perfect dessert!
I have a serious weakness for cheesecake. These bars sound too good to be true!