If you love soft, chewy cookie bars and creamy cheesecake, these Cookie Dough Cheesecake Bars are the ultimate dessert. They combine rich brown butter cookie dough with a smooth cheesecake swirl for a bakery style treat that is soft in the center, slightly gooey, and packed with chocolate chips.

Cookie dough cheesecake bars.

This recipe is simple, customizable, and comes with a gluten free option. The secret is using browned butter for deeper flavor and baking just until the center is slightly jiggly for the perfect texture. Try my Cookie Dough Cheesecake too!

Ingredients

  • 1 stick unsalted butter, browned
  • ½ cup light brown sugar or coconut sugar
  • ½ cup granulated sugar or coconut sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ⅔ cups gluten free flour or all purpose flour
  • 1 teaspoon baking soda
  • 1 cup dark chocolate chips

Cheesecake Swirl

  • 8 ounces cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 egg

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Make the cookie dough. In a large bowl, add the browned butter, brown sugar, and granulated sugar. Stir to combine.

Then, add in the eggs and vanilla. Stir together.

Fold in the gluten free flour and baking soda. Stir together.

Fold in the chocolate chips. Set this mixture aside while you make the cheesecake filling.

Creamy dough in glass bowl.

In another mixing bowl, add the room temperature cream cheese and sugar. Use an electric mixer to beat until combined.

Then, add in the egg. Mix carefully by hand until just combined. Do not over mix.

Then, drop alternating spoonfuls of cookie dough and cheesecake in the lined pan. Swirl together.

Cheesecake batter on cookie dough.
Swirl creamy batter.

Bake for 27 to 30 minutes, or until the middle looks a little jiggly but not wet.

Finally, remove these Cookie Dough Cheesecake Bars from the oven. Allow to fully cool before slicing into.

Square pan of creamy cookie bars.

Pro Tips for Perfect Bars

Browned butter adds a deep, caramel-like flavor

Do not overbake or bars will lose their creamy texture

The center should jiggle slightly when removed from the oven

Use room temperature cream cheese for a smooth swirl

Chill before slicing for cleaner cuts

Variations

Use milk chocolate chips for a sweeter version

Add chopped walnuts for crunch

Swap in peanut butter chips for a twist

Make fully gluten free using certified gluten free flour

Sliced cheesecake bars.

Storage

Store these Cookie Dough Cheesecake Bars in the refrigerator for up to 5 days in an airtight container.

To freeze, wrap tightly and store for up to 2 months.

Frequently Asked Questions

Can I use all purpose flour instead of gluten free flour?

Yes, this recipe works perfectly with all purpose flour using the same measurements.

Do I need to refrigerate cheesecake bars?

Yes, because of the cream cheese layer, they should always be stored in the fridge.

Can I freeze cookie dough cheesecake bars?

Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

What makes these bars chewy?

The combination of brown sugar and proper baking time keeps the texture soft and chewy.

Close up of cookie dough cheesecake bars.

You May Also Like

If you make this Cookie Dough Cheesecake Bars recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

Cookie dough cheesecake bars.
At a Glance:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Get the Recipe: Cookie Dough Cheesecake Bars

The ultimate indulgent yet simple treat! These Cookie Dough Cheesecake Bars feature a rich, salted-caramel taste thanks to browned butter and a smooth cheesecake swirl. They come out perfectly jiggly, creamy, and totally delicious.
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Ingredients

9 bars

Cookie Dough

Cheesecake Swirl

  • 8 ounces cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 egg

Instructions 

  • First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
  • Make the cookie dough. In a large bowl, add the browned butter, brown sugar, and granulated sugar. Stir to combine.
  • Then, add in the eggs and vanilla. Stir together.
  • Fold in the gluten free flour and baking soda. Stir together.
  • Fold in the chocolate chips. Set this mixture aside while you make the cheesecake filling.
  • In another mixing bowl, add the room temperature cream cheese and sugar. Use an electric mixer to beat until combined.
  • Then, add in the egg. Mix carefully by hand until just combined. Do not over mix.
  • Then, drop alternating spoonfuls of cookie dough and cheesecake in the lined pan. Swirl together.
  • Bake for 27 to 30 minutes, or until the middle looks a little jiggly but not wet.
  • Finally, remove from the oven. Allow to fully cool before slicing into.

Notes

  • To save time, you can use melted butter. I highly recommend browning your butter if time allows!
  • If you are not gluten free, feel free to use all purpose flour instead.
  • You can add the cookie dough and cheesecake into the pan in whatever pattern you’d like.
  • Do not bake too long. The cheesecake part should still look a little jiggly.
  • Allow to fully cool before slicing into.
  • Store leftovers in the fridge for up to 5 days.
Calories: 418kcal, Carbohydrates: 58g, Protein: 6g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 107mg, Sodium: 227mg, Potassium: 74mg, Fiber: 4g, Sugar: 30g, Vitamin A: 731IU, Calcium: 61mg, Iron: 2mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American