Chocolate Chip Cookie Cheesecake Bars
These easy Chocolate Chip Cookie Cheesecake Bars are a decadent treat made with a crunchy chocolate chip cookie base, a creamy chocolate chip filling, melted chocolate and chocolate chip cookies. Serve as dessert.
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This dessert is perfect for cookie lovers. Not only is it simple to prepare, but it also makes for an impressive treat to serve. The base, made from chocolate chip cookies, adds a delightful crunch to each mouthful. Meanwhile, the creamy chocolate chip filling provides a cool, velvety smooth, and delicious contrast. The dark chocolate topping enhances the overall chocolatey flavor, and the whipped cream, garnished with chocolate chip cookies, is a great finishing touch. This dessert is sure to please any crowd and will not disappoint.
If you like this cheesecake, you'll love my Toblerone cheesecake, No-Bake Peach Cheesecake Bars, Easy Chocolate Chip Waffles and stuffed Nutella cookies.
Why You Should Try This Recipe
- It is a fun cheesecake filled with lots of delicious flavors and textures.
- This is quick to prepare as it does not require any baking.
- Double or triple the recipe to feed a larger crowd.
- It can also be made in a circular tin.
Chocolate Chip Cookie Cheesecake Bars Ingredients
See the recipe card for full information on ingredients and quantities.
- Chocolate chip cookies: Select your favorite brand of chocolate chip cookies to make the crunchy biscuit base and top the cheesecake.
- Unsalted butter: Melt unsalted butter to make the cookie base. This will help the base to stay firm and stick together.
- Cream cheese: Use full-fat cream cheese for a smooth, creamy filling texture.
- Granulated sugar: Adds sweetness to the filling.
- Whipped cream: Makes the filling creamy and is used to top the cheesecake.
- Vanilla extract: For sweetness.
- Salt: Balances out the sweet flavors.
- Chocolate chips: Adds delicious bites of chocolate flavor to the cheesecake filling.
- Dark chocolate: Select a good brand for the cheesecake topping.
Tips and Substitutions
- Filling: Do not overmix the filling, as this will affect its texture and make it denser and grainier. Make sure the ingredients are cold.
- Room temperature: The cream cheese and whipped cream should be at room temperature to ensure the cheesecake's smooth, velvety texture.
- Cutting: When cutting the cheesecake, always have a paper towel to clean the knife after each cut.
- Variations: If you don't have chocolate chip cookies, you can make the base from digestive biscuits or graham crackers. For a more chocolatey base, you can use Oreos.
How to Make Chocolate Chip Cookie Cheesecake Bars
- Blitz chocolate chip cookies in a food processor until they form crumbs. If you don't have a food processor, bash the cookies in a sandwich bag with a rolling pin or blunt object. Next, pour the cookies into a medium-sized bowl with melted unsalted butter and mix until combined. Then, pour the cookie mixture into a square springform pan, cover it with plastic wrap, and refrigerate for 30 minutes.
2. Meanwhile, add cream cheese, sugar and vanilla to a bowl and whisk until combined.
3. Then, pour the heavy cream and fold or whisk gently until combined.
4. Next, pour in chocolate chips and stir until just combined.
5. Remove the cookie crust from the refrigerator and pour the cheesecake filling onto the cookie crust and use a smoother to flatten it.
6. Then, pour another layer of melted dark chocolate on top of the cheesecake and smooth.
7. Cover the cheesecake with plastic wrap and set it in the refrigerator for at least four hours.
8. Once the cheesecake has been set, top it with whipped cream and a cookie, and use a warm knife to cut it into equal-sized squares.
9. Enjoy these mouth-watering chocolate chip cookie cheesecake bars.
Recipe FAQs
Yes, ensure you use the correct filling ingredients and do not over-mix the filling. Cover it with a plastic wrap and set it for at least 4 hours before serving.
Refrigerate this cheesecake for 4 days and wrap it tightly with plastic wrap. To freeze it tightly, wrap it up for up to 3 months. Defrost the cheesecake overnight in the fridge for 24 hours before serving.
More Tasty Cheesecake Recipes
Chocolate Chip Cookie Cheesecake Bars
Equipment
- 1 Food processor
- 8" springform pan square or circular
- 1 Hand-held electric whisk
Ingredients
- 300 g of chocolate chip cookies
- 120 g of unsalted butter melted
- 460 g of cream cheese room temperature
- 75 g of granulated sugar
- 1 teaspoon of vanilla extract
- 245 ml of whipped cream room temperature
- A pinch of salt
- 150-200 g of dark chocolate chips
- 250 g of dark chocolate
Topping
- ¾ cup whipped cream homemade or shop bought
- Cookies
Instructions
- Blitz chocolate chip cookies in a food processor until they reach a crumb-like consistency. If you don't have a food processor, place the cookies in a sandwich bag and crush them using a rolling pin or a similar blunt object.
- Combine the cookie crumbs with melted unsalted butter in a medium-sized bowl, stirring until the mixture is well incorporated.
- Transfer the cookie mixture into a square springform pan, ensuring it is evenly spread and firm. Cover the pan with plastic wrap and refrigerate for 30 minutes.
- In the meantime, whisk cream cheese, sugar, and vanilla in a separate bowl until the mixture is smooth. Gradually add the heavy cream, gently folding or whisking it into the mixture until it is well combined.
- Stir in the chocolate chips until they are evenly distributed throughout the mixture.
- Grab the cookie crust from the refrigerator. Pour the cheesecake filling onto the crust, using a smoother to ensure an even surface.
- Pour a layer of melted dark chocolate over the cheesecake, smoothing it out for a uniform finish.
- Cover the cheesecake with plastic wrap and refrigerate for at least four hours to allow it to set.
- Once the cheesecake has set, garnish it with whipped cream and a cookie. Use a warm knife to cut the cheesecake into equal-sized squares.
- Enjoy these delicious chocolate chip cheesecake bars.
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