Chocolate Cheesecake Cookie Bars

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Layers of flavor combine in this Chocolate Cheesecake Cookie Bars recipe. A creamy vanilla cheesecake with a graham cracker crust, and a crunchy chocolate cookie layer on top. What could be better?

Two chocolate cheesecake bars are stacked on a wooden board, showcasing their creamy and chocolate layers.

This recipe was originally published in September 2015. The photos and recipe notes were updated and improved in May 2025.

Aimee’s Recipe Notes

Taste & Texture: Crunchy graham crust with smooth vanilla cheesecake and chewy chocolate cookie topping.

Prep Tip: Use parchment paper in the pan for easy removal and cutting.

Make ahead: Prepare up to 24 hours in advance. Freeze after cooling for up to 3 months.

Top Tip: Keep bars chilled for easy cutting.

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

Baking ingredients labeled on a counter: butter, brown sugar, eggs, cocoa powder, chocolate chips, and more—everything you need to whip up decadent chocolate cheesecake bars.

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.

How to Make Chocolate Cheesecake Bars

Graham cracker crumbs are blended in a food processor and pressed into a parchment-lined baking pan, creating the perfect base for chocolate cheesecake bars.

Make the Crust – Combine crushed graham crackers, melted butter, and sugar. Press firmly into a parchment-lined 13×9 pan and bake for 10 minutes.

A bowl of cheesecake filling, a pan with graham crust, and a pan with spread chocolate cheesecake bars mixture.

Prepare the Cheesecake Layer – Beat softened cream cheese with sugar, eggs, and vanilla extract until smooth and creamy. Pour over the cooled crust.

A bowl of chocolate cookie dough and a baking pan with dollops of dough on a creamy layer, ready to be baked into delicious chocolate cheesecake bars.

Add the Chocolate Topping – Whip up a simple chocolate cookie dough and crumble it over the cheesecake layer.

Bake – Bake until the edges are set and the center slightly jiggles—about 40 minutes. Let cool, then refrigerate for at least 4 hours.

Slice & Serve – Use a sharp knife (wipe between cuts!) for clean bars. Serve cold and enjoy!

Chocolate cheesecake bars with a crumbly crust, layered with rich chocolate and creamy cheesecake, cut into squares on a white surface.

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.
  • Refrigerate. 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!

Easy Cheesecake Recipes

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Chocolate Cheesecake Cookie Bars Recipe

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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
Cook Time: 30 minutes
Additional Time: 4 hours
Total Time: 5 hours 15 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. 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!
  • Freeze. Keep bars in an airtight container in the freezer for up to 3 months.

Nutrition

Serving: 1bar, 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!

More Easy Dessert Recipes

Chocolate Cheesecake Bars are the perfect combination of chocolate chocolate chip cookies and vanilla cheesecake. Easy, decadent and oh so chocolatey!

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About Aimee Shugarman

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 17, 2015

Comments & Reviews

  1. Can I cut the ingredients in half in order to bake it in a springform pan? If so, what size pan do you suggest?

  2. 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!

  3. 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!

  4. 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

  5. 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!!!

  6. 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.  

    1. 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 🙂

  7. 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.

  8. 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!!! 

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