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cheesecake layered chocolate chip bars

Cheesecake Bite-Layered Chocolate Chip Bars

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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 16 bars

Equipment

  • 1 9x9 inch baking pan
  • 2 Mixing bowl
  • 1 handheld mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 parchment paper sheet
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wire rack
  • 1 Knife

Ingredients
  

  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup semi-sweet chocolate chips divided
  • 8 ounces cream cheese softened
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 cup mini cheesecake bites store-bought or homemade, frozen, chopped

Instructions
 

  • Line a 9x9-inch pan with parchment paper leaving overhang for easy removal and preheat the oven to 350°F (175°C).
  • In a mixing bowl whisk melted butter, brown sugar, and 1/4 cup granulated sugar until glossy and combined.
  • Whisk in 1 egg and 1 teaspoon vanilla until smooth.
  • Fold in 1 1/4 cups flour, baking soda, and salt just until no dry streaks remain.
  • Stir in 3/4 cup chocolate chips and set aside the remaining 1/4 cup for topping.
  • Press about two-thirds of the cookie dough evenly into the prepared pan to form the bottom layer.
  • In a separate bowl beat cream cheese and 1/3 cup granulated sugar until creamy and lump-free.
  • Beat in 1 egg, 1 teaspoon vanilla, and 1 tablespoon flour until smooth and slightly thickened.
  • Gently spread the cheesecake mixture over the cookie dough base in an even layer.
  • Sprinkle chopped mini cheesecake bites evenly over the cheesecake layer.
  • Crumble the remaining cookie dough over the top, leaving some cheesecake peeking through.
  • Scatter the reserved 1/4 cup chocolate chips over the surface.
  • Bake for 30 to 35 minutes until the top is golden and the center is just set with a slight jiggle.
  • Cool in the pan on a wire rack for 1 hour, then refrigerate for at least 1 hour to firm.
  • Use the parchment overhang to lift out, slice into 16 bars, and serve chilled or at room temperature.

Notes

Freeze store-bought or homemade mini cheesecake bites briefly before chopping to keep clean pieces that hold their shape while baking. Room-temperature dairy helps the cheesecake layer blend smoothly without lumps. If you prefer a thicker bar, use an 8x8-inch pan and add 5 to 8 minutes to the bake time, tenting with foil if over-browning. For neatly cut bars, chill thoroughly and wipe the knife between cuts. Swap mini cheesecake bites with small chunks of New York–style cheesecake or omit them and add 1/2 cup more chips or chunks. Bars keep refrigerated, tightly covered, for up to 5 days or freeze up to 2 months.
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