Chocolate Chip Cheesecake Bars

Chocolate chip cookie + cheesecake = chocolate chip cheesecake bars! Why choose one when you can have both?! Bonus: these cheesecake bars are ready in about half the time as regular cheesecake.

  • Prep time: 20 minutes
  • Cook time: 1 hour, 10 minutes
  • Chilling time: 3 hours
  • Yield: 16 bars


For the cookie crust:

  • 7 ounces whole vanilla wafer cookies, such as Nilla Wafers (about 3 heaping cups)
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon kosher salt
  • 1/4 cup (2 ounces) unsalted butter, melted
  • 1/4 cup (1 1/2 ounces) mini chocolate chips

For the cheesecake filling:

  • 16 ounces softened cream cheese
  • 3 large eggs
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (2 ounces) sour cream
  • 1/2 cup (3 ounces) mini chocolate chips


Special equipment:

  • Food processor


1 Preheat the oven to 350°F. Grease and line an 8x8-inch baking pan with parchment, leaving an overhang of parchment on two sides.

2 Make the crust: Process the vanilla wafers in a food processor until you get uniform crumbs. Add the sugar, salt, and melted butter and process to combine. The mixture should resemble wet sand and clump together when pressed in your palm.

Remove the blade from the processor bowl and fold in the mini chips with a spatula. Firmly press the crumbs into the prepared baking pan in an even layer. Bake the crust for 15 minutes, until set and golden. Remove from the oven and cool on a rack. Turn the oven down to 325°F.

Cheesecake bars with chocolate chips add the butter Chocolate Chip Cookie Cheesecake Bars fold in the chocolate chips Chocolate Chip Cookie Cheesecake Bars press the crust into the pan

3 Make the filling: Beat the cream cheese in a mixing bowl (or in the bowl of a stand mixer) until smooth. Beat in the eggs one at a time until combined, scraping the bowl after each addition. Beat in the sugar, followed by the vanilla extract and sour cream, until just combined. Do not overmix. Fold in the mini chocolate chips.

Cheesecake Bars with Cookie Crust beat in the eggs and sugar Cheesecake bars with chocolate chips add the sour cream Cheesecake Bars with Cookie Crust fold in the chocolate chips

4 Fill the crust: Spread the cheesecake filling over the prepared crust and rap the pan on the counter a few times to release any bubbles.

Cheesecake bars with chocolate chips spread out the filling

5 Bake the bars: Bake for 20 to 25 minutes or until the filling is just set and slightly jiggly in the center. Turn off the oven, crack open the door (use a wooden spoon wedged between the door to keep it from closing if yours won’t stay open) and cool in the oven for 30 minutes.

6 Chill the bars: Then remove from the oven and cool to room temperature on a rack, about 30 minutes. Transfer to the fridge and chill for at least 3 hours before serving.

These bars will keep in a covered container in the fridge for about a week.

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  • Christy

    I agree, the crust proportions are waaay off for an 8 x 8. I used only 2 cups of wafers for a generous crust and it needed more melted butter (5-6 tbsp) to make it come together.

  • Miriama Francis

    Love them yummy

  • Miriama Francis

    They are just beautiful love them…..

  • [email protected]

    Your measurement for the vanilla wafers made way too thick of a bottom. Directions for wafers not very clear. Ended up with almost 3 cups ofcrushed wafers

  • Robyn

    These look fantastic! Will low fat cream cheese work in this recipe?

    • Cindy Rahe

      Hi Robyn! I have not tested it with low-fat cream cheese so I can’t say for sure, but I would give it a shot.

  • Margaret

    Where is the nutrition info?? look great but need the other info…thanks~

    • Emma Christensen

      Hi, Margaret! We don’t currently calculate nutritional info on our recipes. I’d suggest using an online nutrition calculator, like this one. Thanks!

  • Randee

    Made them yesterday and tried at 3 hours, and again tonight. Will make again. My only change was the wafers needed more butter so i used about 3/4 . Very creamy just like cheesecake


  • Melissa

    These look amazing! I’m stopping by the store after work today and am going to add the ingredients to my list that I don’t already have at home. I chuckled when I read how long these will last in the fridge. There’s no way they would be around that long!

  • Aretha Martin

    No you didn’t!!!!! I’m trying these tomorrow. Thank you so much. Chocolate + cheesecake = must have. This will be a perfect dessert for my nephew’s going away party. I’m so happy!!!!