Chocolate Chip Cheesecake Bars

These chocolate chip cookie cheesecake bars are an elegant and delicious treat that combines cookies and cheesecake. They are easy to make.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 242kcal

Author Arman Liew

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

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.

Recipe variations

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!

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