Featured Recipe

Chocolate Chip Cheesecake Bars

Name: Chocolate Chip Cheesecake Bars
Prep time: 6 min
Cook time: 38 min
Total time: 44 min
Yield: 16 servings
Ingredients: 9 ounces softened cream cheese; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1 cup all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup coconut oil softened (instead of butter); 1/3 cup brown sugar; 1/2 cup semi-sweet chocolate chips

By Kate

Created on 19 January 2026

Bars combining a dense cookie dough base with creamy cheesecake topping sprinkled with cookie dough crumbles. Uses cream cheese beaten to fluffy consistency, blended with sugar, egg, and vanilla to form filling. Cookie dough split and layered bottom and top. Baked inside a parchment lined 9-inch square pan. Slight modification in sugar quantity and substitute butter with coconut oil for a subtle nutty twist. Oven temp adjusted slightly to 345°F and bake time varied between 28 to 38 minutes to catch perfect golden edges. Bars cut once cooled completely. Results in roughly 16 servings with balanced carbs and fats.

Prep: 6 min

Cook: 38 min

Total: 44 min

Serves: 16 servings

chocolate cookies cheesecake baking desserts

Introduction

Cream cheese bars layered with chocolate chip cookie dough—sounds simple. But nailing texture takes finesse. The cream cheese needs to be whipped until fluffy to avoid heavy custard. Cookie dough split in halves—one pressed beneath, one crumbled on top—for structure and crunch. Baking just right means eyes on edges turning golden and filling wobbling slightly in middle. Oven temps vary, so flexibility key. Using coconut oil instead of butter brings subtle earthy notes that cut through sweetness—a touch of modern twist not everyone tries. A well-lined pan prevents glue-like sticking. Texture? Creamy cheesecake meet chewy cookie bar. Pure comfort, no fluff.

Ingredients

9 ounces softened cream cheese

3/4 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup coconut oil softened (instead of butter)

1/3 cup brown sugar

1/2 cup semi-sweet chocolate chips

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About the ingredients

Coconut oil for fat: swaps moisture and flavor for a slight nutty backdrop, good if avoiding dairy butter or want more tropical aroma. Cream cheese must be softened, room temp crucial. Using granulated sugar reduces moisture vs brown sugar but some brown sugar retained for chew. Vanilla extract important for aromatic lift. Chocolate chips divided to embed within dough and scatter on top for texture variance. Flour mixed with salt and baking soda for leavening balance, so bars don’t become slabs. Don’t skip salting; it cuts through sweetness and enhances flavor complexity. Dough pressing time affects final density; a firm press here reduces crumble later.

Method

Rise oven to 345°F, give it time to stabilize. Line a 9x9 inch pan with parchment to avoid sticky messes later.

Mix dry stuff: flour, baking soda, salt—whisk to blend evenly. Separate half the chips.

In bowl, cream softened coconut oil with brown sugar until grainy yet coming together. Fold half the dry mix in with half the chocolate chips. Should be pliable but dense.

Press that cookie dough mix firmly into pan bottom. Press hard to avoid air pockets or crumbling after baking.

In mixer bowl, whip cream cheese on medium-high until fluffy, nearly pale. This step crucial to avoid dense filling. Slowly add sugar, then egg and vanilla, beating until just smooth—don’t overmix or trap too much air or filling cracks.

Pour filling evenly over cookie base layer. Level with spatula to avoid thin spots that brown unevenly.

Crumble remaining cookie dough on top in chunks; random sizes okay. Helps bake evenly, melts in spots, adds texture.

Bake 28 to 38 minutes. Watch edges for golden brown start, center should be almost set but slight jiggle remains. Sounds of bubbles slowing, cheesecake firms. Not too done or drying on edges.

Pull out, set on wire rack to cool untouched. Don’t cut hot—wait full cool or chill if you want cleaner bars.

Cut into 16 bars; expect edges sturdier, center soft but set. Store airtight to keep edges from hardening.

Technique Tips

Preheat oven fully. Parchment helps release bars easy—grease won’t cut it. Mixing dough first and splitting ensures layers distinct yet cohesive after baking. Beat cream cheese and sugar well but carefully add egg and vanilla, avoiding over-aeration—too much air means cracks. Spread filling evenly to avoid thin spots that brown too much or dry out. Crumble top dough in random sizes for visual and textural contrast. Bake watchfully: edges golden and firm signal readiness while center slight jiggle confirms creamy filling. Cooling essential—cutting warm bars ruins structure. Chill bars if you want clean slices but adding chill time not mandatory. Store bars in airtight container to preserve softness and avoid drying out. Common misstep is underbaking or rushing cooling, which ruins bar integrity.

Chef's Notes

💡 Coconut oil needs soft yet pliable—don't skip this or else dough won't hold. Mix with brown sugar until grainy—texture right here key. Dry ingredients—a must, whisk thoroughly. Always keep an eye on cookie dough thickness when pressing, too thick means uneven bake.
💡 A fluffy cream cheese base means beating real good. This step non-negotiable. No lumps. Gradually add sugar. Then egg, vanilla, but avoid overmixing. Filling can split or crack if you go too far. Pouring evenly over base? A spatula helps level everything out smoothly. Thin spots can burn.
💡 Watch those edges carefully. Turning golden, you need that, but center—almost set? Jiggle, just a bit. Oven can vary, so adjust time, your bake could take longer. Could be shorter. Cooling time can't be rushed either; warm cuts ruin delicate structure.
💡 Storage options vary—an airtight container does the job but check moisture. Bars will dry out if left uncovered. Longer they sit, texture changes; must look for signs. Chilling these bars? Definitely helps slicing clean. Leftovers can be frozen but thaw gradually.
💡 Random sizes on top dough crumbles—texture crucial for interest. Visual appeal comes from that, don’t go uniform. Adds bite, crunch. Chocolate chip division? Key for melty spots. Halfway mixed in then sprinkle over top—it’s about balance. Dark chocolate could work instead of semi-sweet.