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Chocolate Chip Cookie Dough Base, Baked Vanilla Cheesecake, & Dollops of Cookie on top. Heavenly delicious traybake combining my two favourite things into Cheesecake Cookie Bars!

I’ve been trawling the internet for different ways I could develop the delicious and heavenly Cookie Bar after my Rolo Cookie Bars and others have been so delicious and addictive. And then I found this from Eating on a Dime. Oh my daaaaays! Cheesecake and Cookie Bar put together?! YES PLEASE.

I’ve made my version of Cheesecake Cookie Bars for a while now, and I genuinely didn’t realise that I have never posted them on to here?! I tried them so soon after my Rolo Cookie Bars  that I assumed I had! I used the same base recipe as my Rolo Cookie Bars, and then the same Cheesecake mixture from my Cheesecake Brownies and it was perfect. I don’t like to mess with something that I know works, so the cookie base stayed the same, I just switched out the Rolos for just Chocolate Chips. I would say you could use Rolos as well, but it might bake a bit funny with the mixture of Caramel and Cheesecake (I tried, it was delicious, but very gooey.) but honestly? I prefer the Chocolate Chips for this one.

This sort of Cheesecake really does have to be baked, as the cookie is obviously baked. However, it’s still so creamy and delicious! I bake the cookie bars for a maximum of 30 minutes, as (if you watch my video you can see) the cheesecake is still ever so slightly wobbly on top, but firm. The cookie isn’t completely solid, and its better that way because it has to be stored in the fridge, the cold will naturally make the cookie firmer.

You could make this into a chocolate cookie base, by taking out 75g of plain flour, and adding 50g of cocoa powder to the mix. I have done this, and it is also SO deliciously yummy! Honestly, you could try anything with these (Within reason) like using M&Ms instead of chocolate chips, or making the cheesecake part flavoured etc. You could try so much and it would always be delicious! I hope you love these as much as I did! Enjoy! x

Cheesecake Cookie Bars!

Chocolate Chip Cookie Dough Base, Baked Vanilla Cheesecake, & Dollops of Cookie on top. Heavenly delicious traybake combining my two favourite things into Cheesecake Cookie Bars!
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Category: Biscuits
Type: Cookie Bars
Keyword: Cheesecake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 Pieces
Author: Jane's Patisserie

Ingredients

Cookie Mix

  • 275 g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 115 g Unsalted Butter/Stork
  • 55 g Granulated Sugar
  • 135 g Light Brown Sugar
  • 1 Medium Egg
  • 1/2 tsp Vanilla
  • 250 g Chocolate Chips

Cheesecake Mix

  • 250 g Full Fat Cream Cheese
  • 100 g Caster Sugar
  • 1 Medium Egg
  • 1/2 tsp Vanilla

Instructions

  • Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now.
  • Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.
  • In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth. (I used an electric whisk)
  • Add in the Dry Ingredients and the Chocolate Chips and mix with a spatula till a thick cookie dough is formed.
  • Press all but a handful of the mixture into the bottom of the tin and press down.
  • In a bowl, beat the cream cheese till loose, and add the sugar and beat again till combined. Gradually beat in the egg till combined along with the vanilla.
  • Pour the cheesecake mixture on top of the cookie bars, and then sprinkle over bits of the spare bit of cookie dough. Bake in the oven for 30 minutes! Once baked, leave to cool in the tin completely, and then refrigerate.

Notes

  • I used Callebaut Chocolate Chips for my chocolate as I adore the chocolate, but you could use any really. You could even use a chocolate bar which you have chopped into pieces. I also used Philadelphia Cream Cheese, but 250g of a full fat type would be ideal.
  • These delicious beings will last in an airtight container in the fridge for up to 3 days, but they’ll be eaten before then.
  • Sometimes they can still look a little underdone, but often baked cheesecake can do so. It will still have a ever so slight wobble, and when you touch it it will spring back, but it shouldn’t be liquid by any means.

ENJOY!

Find my other Cheesecake & Cookie Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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27 Comments

  1. Natalie on October 13, 2021 at 1:38 pm

    Can I use mascarpone cheese? I have that in my fridge!?

  2. Helen-Rose Yeoman on September 21, 2021 at 2:27 pm

    What about freezing the cookie like in the brookies?

    • Jane's Patisserie on September 23, 2021 at 10:55 am

      I’m not sure what you mean sorry?



    • Helen-Rose Yeoman on September 23, 2021 at 8:20 pm

      You freeze the cookie in the brookie recipe xx



  3. Jojo on April 10, 2021 at 8:42 am

    Hi susu i make these with double cheesecake later just extra cooking time turn out amazing thank you so much for yhe recipe jane family loved them

    • Helen-Rose Yeoman on September 25, 2021 at 9:53 am

      5 stars
      Made these and loved them!
      I froze the bottom layer cookie in the tray and also froze balls of the cookie dough on the top to keep the cookie from over cooking. I also did 1.5x the cheesecake quantity because I wanted a thick cheesecake. I only ever use philidephia for cheesecake as I find others too runny.
      I then invented a kinda slutty cheesecake! I put Oreos on top of the cookie layer, then topped with cooked and frozen and cut up brownie bites and the dozen cookie dough. Baked for about 35 minutes. Came out amazing!



  4. Lucy on March 30, 2021 at 9:19 am

    5 stars
    Loved these! I swapped out 25g flour for cocoa powder and added milk, plain and white choc chips to the cookie mix. I used low fat cream cheese as that was all I had, so I risked it and it paid off. I also added blobs of black cherry jam on top to give it a bit of a black forest vibe. They were amazing, will definitely make again.

  5. CM on March 16, 2021 at 8:43 pm

    Making these at the weekend x Could I use mini eggs instead of chocolate chips?

    • Jane's Patisserie on March 17, 2021 at 9:26 pm

      I don’t see why not! Would be tasty!



  6. Lucy mackenzie on February 8, 2021 at 12:44 pm

    I love all your recipes! For some reason my.cookie keeps rising up round the sides do you know why? Could I have compacted too.much cookie to tightly?

    Xx

    • Jane's Patisserie on February 8, 2021 at 4:43 pm

      You could have done, but also sometimes that means its under baked x



  7. Hannah Peachey on December 7, 2020 at 9:04 pm

    5 stars
    Absolutely scrummy and a big hit with all the family!

  8. Jenny on August 26, 2020 at 9:33 pm

    5 stars
    I love making your recipes! 😊 would these work with a peanut butter powder instead of cocoa powder? Thanks xx

  9. Heather Orford on July 20, 2020 at 2:26 pm

    Hi, I was wondering if I could bake these and then freeze them for a day or two?
    If so, should I slice them first and wrap them in something like cling film, or freeze it as one piece and slice when defrosted.

    And could I pre make the cookie and the cheese cake recipe and refrigerate it until ready to bake?

    Many Thanks,
    Heather.

    • Jane's Patisserie on July 20, 2020 at 7:14 pm

      You can, but there wouldn’t be much point in freezing them for such a short time – they do last a few days once baked! – you can make the cookie dough in advance, but I wouldn’t make the cheesecake mix in advance



  10. Rhiannon on May 23, 2020 at 12:51 pm

    Can I try these with light Philadelphia cream cheese? 🙂

    • Jane's Patisserie on May 23, 2020 at 4:56 pm

      I personally don’t recommend using lighter/lower fat cream cheese for cheesecake mixes – sorry!!



    • Lucy on March 30, 2021 at 9:15 am

      Hi Rhiannon, a bit late in the day…but I made these with Sainsbury’s own low lat cream cheese and they worked perfectly. Just be careful not to over mix the cheesecake part or it might become too liquid, as the low fat stuff has a higher water content.



  11. Sara on May 15, 2020 at 11:01 am

    Could you make these with a chocolate flavoured cookie base? What would be the best way?

    • Jane's Patisserie on May 16, 2020 at 2:58 pm

      I would take out 25g of flour, and add in 25g of cocoa powder!



  12. Andréa Whittington on May 12, 2020 at 10:27 pm

    5 stars
    I made these today for a isolation bake off for a bit of fun and I won!
    The bars are fantastic and the flavour amazing……….went down so well!
    Thank you Jane

  13. Ola on May 8, 2020 at 10:05 am

    Can I use caster sugar instead of granulated? And dark brown sugar instead of light? 🙂

  14. Stephen Atkinson on May 14, 2017 at 6:51 pm

    Just made these today, along with the chocolate fudge cake (with cream eggs on). Both turned out awesome !! Thanks a lot 😀 Everyone at my work loves your recipes !

    • Susu on July 8, 2020 at 1:53 pm

      5 stars
      My friends and family really enjoyed these cookies, thanks! It’s a great solution for when you want to bring cheesecake to a picnic but you don’t want to deal with plates and everything. I’m gonna try to make the cheese layer a bit thicker next time. Do you think it’d work?



    • Jane's Patisserie on July 8, 2020 at 7:06 pm

      Hahaha! I think it should be okay with more – just the baking time would increase!



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