Whoever said you can have too much of a good thing clearly never had a bite of the best cheesecake cookie bars. Gooey caramel and buttery toffee stud the ultimate cookie bar with a perfect layer of creamy cold cheesecake in the center.
Cheesecake Cookie Bars
No joke, my friends, these bars are amazing. I know better than to make them when I’ll be left alone with the whole pan. They’re an awesome potluck or party treat, perfect for sharing with friends.
I’ve included instructions on how to make these cheesecake bars gluten free if you need or want to. I can honestly tell you these taste just as good when gluten free!
I have quite a few desserts that are naturally gluten-free or are easily modified to be gluten-free here. Check out all of the Gluten Free Dessert Recipes on this website.
While your cheesecake bars are baking, you may want to whip up a quick Cafe con Leche to sip once your sweet snack is complete. Or if you’re more of a tea lover, try out this Homemade Chai.
Chocolate Chip Cookie Cheesecake Bars
To make this recipe, you’ll need the following ingredients:
- butter
- brown sugar
- vanilla extract
- eggs
- flour
- salt
- baking soda
- semi sweet chocolate chips
- toffee bits
- caramel bits
- cream cheese
- white sugar
Chocolate Chip Cheesecake Bars
Preheat oven to 350°F. Line a 9×13 pan with parchment paper.
Beat together the butter and sugar. Add the vanilla and the egg and beat again until smooth and creamy.
Beat in the flours, soda, and salt just until combined. Stir in the chocolate chips, caramel bits, and toffee bits.
Press half the dough into the bottom of the parchment lined pan. (If you’re like me and only have one mixer, place the rest of the dough in a small bowl and wipe out the mixing bowl to use for the cheesecake layer.)
Beat together the cream cheese and sugar until smooth. Add the egg and vanilla and beat again until completely smooth.
Pour the cheesecake layer over the cookie crust in the pan.
Use your hands to drop chunks of the remaining cookie dough into flat discs and layer them over the cheesecake filling. Don’t stress making it look perfect or covering the entire pan.
Bake for 28-33 minutes, just until the bars are cooked through and the top has lightly browned. Allow them to cool completely, before lifting them from the pan with the parchment paper.
Slice into bars and store in the refrigerator. Enjoy!
Toffee bits or caramel bits may be substituted for each other in this recipe if you don’t happen to have both on hand.
Ingredients
Cookie Dough Ingredients
- 1 cup butter softened
- 1½ cups light brown sugar
- 2 teaspoons vanilla extract
- 1 egg
- 2 cups all-purpose flour*
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ⅔ cup semi-sweet chocolate chips plus ¼ cup for topping if desired
- ⅓ cup caramel bits
- ⅓ cup toffee bits
*Gluten-Free Alternative
- 1¼ cups brown rice flour
- ⅔ cup tapioca starch
- ⅓ cup potato starch
Cheesecake Ingredients
- 8 ounces cream cheese room temperature
- ½ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9×13 pan with parchment paper. Beat together the butter and sugar. Add the vanilla and the egg and beat again until smooth and creamy. Beat in the flours, soda, and salt just until combined. Stir in the chocolate chips, caramel bits, and toffee bits.
- Press half the dough into the bottom of the parchment lined pan. (If you're like me and only have one mixer, place the rest of the dough in a small bowl and wipe out the mixing bowl to use for the cheesecake layer.)
- Beat together the cream cheese and sugar until smooth. Add the egg and vanilla and beat again until completely smooth. Pour the cheesecake layer over the cookie crust in the pan.
- Use your hands to drop chunks of the remaining cookie dough into flat discs and layer them over the cheesecake filling. Don't stress making it look perfect or covering the entire pan.
- Bake for 28-33 minutes, just until the bars are cooked through and the top has lightly browned. Allow them to cool completely, before lifting them from the pan with the parchment paper. Slice into bars and store in the refrigerator. Enjoy!
Notes
Nutrition
{originally 9/13/14 – recipe notes and photos updated 9/11/24}
original recipe adapted gently from Joyously Domestic
Teresa Ambra says
These look so wonderful, Mary. I love cream cheese and chocolate and I love the idea that it's gluten free since I'm trying to expand my collection of gluten free recipes.
Amanda says
Oh my word, LOVE!
Frances Cramer says
Hi Mary. These look amazing but do you have a suggestion about an alternative for tapioca? It doesn't agree with my tummy 🙁 But I really wanna make these!!
Mary says
You can sub cornstarch or simply increase the potato starch. The texture won't be exactly the same, but it should still work. I hope you like them as much as we do!
Peggy says
I I use an all purpose gluten free flour mix instead of the brown rice flour and starches?
Mary says
I've never done that, but it's certainly worth a try. I've found that some recipes adapt well with flour mixes and others simply do not. Unfortunately, they aren't predictable. If you try it, definitely let me know how they turn out!
Peggy says
Ok, I will. Thank you!
Beth Walters says
This is, quite possibly, one of the best things I have ever baked. I am not a big fan of desserts, but I'm pretty sure I ate more than half of them all by myself. I used chocolate cream cheese instead of regular last time, because that's what I had on hand, but I happen to have plain cream cheese begging to be used up and this recipe is calling my name. Again. I'm not sure whether to thank you or send you the bill for the weight loss clinic… 🙂
Leta says
I have not seen caramel bits and do not have time to go looking for them.. is there something else I can use?
Jackie says
I made these yesterday and they were a HUGE hit!
Roe says
These are amazing! I substituted gluten free white flour and coconut sugar instead of the white and brown sugar and it turned out perfect. Make these, you won’t be sorry that you did.
Mary says
So glad you liked the cookie bars, Roe!
Jen says
These were amazing … I am recently gluten sensitive and made the gluten free version!
Thank you so much for this recipe it was amazing!
Mary Younkin says
You are welcome, Jen. I’m happy that you were able to find a recipe to love that met your needs. Happy baking!