The Best Cheesecake Cookie Bars

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.

{originally 9/13/14 – recipe notes and photos updated 9/11/24}

original recipe adapted gently from Joyously Domestic