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These flourless chocolate chip cheesecake bars combine crumbly cookie dough with chocolate chips and an outrageous cream cheese filling. They’re soft, chewy, gooey, and sure to impress!
Inspired by my love for cheesecake and chocolate chip cookies, I decided to merge the two to create my family’s now favorite dessert bars. With the tangy flavor of cheesecake and the gooey texture of freshly baked cookies, these bars create an explosive combination.
Table of Contents
Why I love this recipe
- The best texture. You get a firm cookie base, a creamy cheesecake filling, and soft and chewy cookie topping. Seriously, it’s a dream.
- Easy to make. Making these bars is a breeze. I know they look impressive but only you will know how simple they really are.
- The best of both worlds. Anyone who loves cheesecake, blondies, and chocolate will fall head over heels for these bars.
- Great for sharing. These bars are easy to make ahead, and you can double up the recipe with little to no added prep time.
If you love dessert bars like we do, try my no bake carrot cake bars, oatmeal chocolate chip bars, and peanut butter cookie bars next.
Ingredients needed
- Almond flour. Look for ‘blanched almond flour’ and NOT ‘almond meal,’ which has a coarser texture than flour. I did test these bars both ways and the former flour bakes so much better.
- Coconut flour. Keeps the cookie filling soft and chewy.
- Baking soda. Helps the bars rise.
- Salt. To enhance the flavor.
- Butter. I recommend using unsalted butter since we’re adding salt to the dough. If you only have salted butter, just skip the salt.
- Large eggs. To bind the ingredients. Use room-temperature eggs if possible.
- Brown sugar and white sugar. I like to use a mix of both sugars to give the bars crisp edges while being soft and chewy in the middle. If you can only use one, opt for the brown sugar.
- Vanilla extract. A must for baking.
- Chocolate chips. I used semi-sweet chocolate chips, but any will do.
- Cheesecake filling. A simple mix of cream cheese, eggs, and sugar.
How to make cheesecake bars with chocolate chips
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Beat the sugar. Add the softened butter, sugars, egg, and vanilla to a bowl. Using a hand mixer, beat together until combined and smooth.
Step 2- Assemble. Gently fold in the dry ingredients and mix until combined. Then, fold in the chocolate chips. Cover the bowl and refrigerate the dough for 30 minutes.
Step 3- First bake. Transfer ¾ of the chocolate chip cookie dough to a prepared pan and press it into place. Bake for 20 minutes.
Step 4- Make cheesecake filling. Beat together the softened cream cheese, sugar, and egg until smooth.
Step 5- Add cheesecake layer. Remove the baking dish from the oven. Pour the cheesecake filling on top and sprinkle the remaining cookie dough mixture on top of the cheesecake.
Step 6- Final bake. Bake the bars for 30 minutes, then remove them from the oven and cool in the pan completely. Once cool, refrigerate until chilled, then slice into bars.
Arman’s recipe tips
- Leave parchment sticking out. Trust me, leaving some parchment paper overhanging from the side of the pan will make removing the bars a breeze.
- Don’t skip the chill time. Chilling the dough helps stop the cookie dough from rising too much and keeps its chewy texture. If you happen to chill the dough for longer than 2 hours, let it sit at room temperature for 20 minutes before baking.
- Refrigerate before slicing. I find this helps the bars firm up even more and prevents a sticky mess from slicing them.
Storage instructions
To store: Kept in the refrigerator in an airtight container, these bars should last for up to 2 weeks.
To freeze: Store leftover cookie bars in a freezer-safe container and freeze them for up to 6 months. I like to wrap the bars in between sheets of parchment paper to prevent sticking. Let the bars thaw overnight in the fridge before enjoying.
Frequently asked questions
Technically, yes, but you’ll want to follow the baking instructions on the package. Chill the cookie dough first and remove it from the oven when it’s slightly underbaked to add the cheesecake filling.
Yes, you can. I’ve made these bars up to three days in advance and kept them in the fridge. When ready to serve, I just bring them to room temperature.
More ways to enjoy cheesecake
If you tried this Chocolate Chip Cheesecake Bars recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Chocolate Chip Cheesecake Bars
Ingredients
- 1 large egg
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 2 1/4 cups almond flour blanched almond flour
- 2 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
For the cheesecake filling
- 8 ounces cream cheese softened
- 1 large egg
- 1/4 cup sugar
Instructions
- In a small bowl, add your almond flour, coconut flour, salt, and baking soda, and mix well.
- In a separate bowl, add your softened butter, egg, brown sugar, white sugar, and vanilla extract. Using a hand mixer, beat together until combined and smooth. Gently fold in your dry ingredients, until combined. Fold through your chocolate chips. Cover the bowl and refrigerate for 30 minutes.
- Preheat the oven to 180C/350F. Line an 8 x 8-inch baking sheet with parchment paper. Transfer 3/4 cup of the cookie dough into the lined pan and press it into place. Bake for 20 minutes.
- While the base layer is baking, prepare your cheesecake filling. Beat together the softened cream cheese, sugar, and egg until smooth.
- After 20 minutes, remove the cookie base from the oven. Cover with the cheesecake filling. With the remaining 1/4 of the cookie dough mixture, drop pieces of it on top of the cheesecake filling.
- Bake for 30 minutes, before removing from the oven and allowing the bars to cool in the pan completely. Once cool, refrigerate until chilled. Slice into bars.
Notes
- Make thinner bars. Use a 9 or 10-inch pan instead, and reduce the baking time by 10 minutes.
- Thicken the cheesecake batter. Sometimes, I’ve noticed if I use low-fat cream cheese, the filling can be a bit runny. If this happens, add a few tablespoons of powdered sugar until the batter is thick but still pourable.
- Add mix-ins. Don’t be afraid to experiment with chopped nuts, chopped-up candy bars, peanut butter chips, or sprinkles!
Nutrition
Originally published October 2020, updated and republished March 2025
Amazing!
this is the best dessert delicious and easy, all my fam. loved, and they are not event on the keto diet..
These are the best keto dessert I’ve made by far. The texture and flavors are perfect. I added some vanilla to the cheesecake and I used ChocZero chocolate chips.
😀 love it!
OUTSTANDING!
Thank you, Lorrie!
These look amazing and I would like to make today! I only have finley ground almond flour though. Can I use that?