Chocolate Chip Cookie Cheesecake Bars + a Giveaway

April 15, 2015

I’m a fan of a lot of things: pancakes, cats, science, desserts, you get the picture. I’m a fan of a wide variety of things and I’m passionate about a lot of those things (like cats and science). But some times, my passions don’t line up with the things I actually like. For example, I’m passionate about whole grains, but it’s not always easy to like whole grains. Baking with whole grains (and ancient grains) can result in dry, bland baked goods with terrible textures. Good-for-you grains, why you so hard to love?

Chocolate Chip Cheesecake Bars

That’s why I’ve been a huge fan of Erin over at Texanerin Baking ever since I found her blog a couple of years ago. She’s also passionate about whole grains and does a pretty amazing job at making them palatable. I was so excited when she announced her cookbook and even more excited to get to recipe test for her. SO many incredible baked goods were coming out of my kitchen — my friends and family thank you, Erin.  And now her cookbook, The Sweet Side of Ancient Grains (affiliate link to Amazon), is coming out in a couple days (April 20th!) and I got an advanced copy to review (that’s why there’s the weird blue bar if you notice it says my copy has uncorrected proofs). AND a copy to giveaway.

Chocolate Chip Cheesecake Bars

Pictured here is the killer Chocolate Chip Cookie Cheesecake Bars that I’ve been devouring instead of eating regular meals. I’ve also tried (and looooved) the lemon curd cupcakes, homemade graham crackers, Greek yogurt cream cheese frosting, turtle bars, and cinnamon bun cheesecake bars (my favorite). Let me tell you, every recipe is a winner. Check out the recipe for the cookie cheesecake bars, below, and see for yourself. You can also enter to win your very own copy below or better yet, buy a copy for yourself if you just can’t wait!

Chocolate Chip Cheesecake Bars

5.0 from 2 reviews

Chocolate Chip Cookie Cheesecake Bars + a Giveaway
Prep time: 
Cook time: 
Total time: 

Serves: 12 – 16

Cheesecake Layer
  • 8 oz cream cheese, room temperature
  • ¼ c sugar
  • 2 tsp vanilla extract
  • ⅛ tsp salt
  • 1 large egg, room temperature
Cookie Crust and Topping
  • ⅓ c unsalted butter or coconut oil, melted and cooled
  • ½ light brown sugar or raw sugar
  • 2 tbsp honey
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1½ c whole wheat flour
  • 1 c semi sweet chocolate chips, divided

  1. Preheat oven to 350 degrees F. Line an 8 x 8 inch baking pan with parchment paper (I spritzed with nonstick spray).
  2. To prepare the cream cheese layer, use a hand or stand mixer to combine the cream cheese and sugar. Add the vanilla and salt until well combined. Add the egg until just combined and set aside.
  3. To prepare the cookie crust and topping, use a hand or stand mixer to beat the butter, sugar, honey, vanilla and salt at a medium speed. Add the flour and mixed until combined (it will be crumbly). Set asside ⅔ c of the dough and pat the remaining dough over the bottom of the pan. Sprinkle with ⅓ c chocolate chips and gently press.
  4. Spread the cheesecake on top.
  5. Mix together the reserved cookie dough and remaining chips. Crumble over top. Bake for 28 – 35 minutes (mine was around 31 minutes) until the cookie part is lightly browned.
  6. Let cool for an hour and cut into squares. Chill for 3 hours in the fridge before serving (after cutting!). Will keep in an airtight container in the fridge for 5 days.

The recipe calls for these to be cut into 16 bars, but I cut mine into 12 larger pieces.

Nutrition Information
Serving size: 1 bar

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    katie Apr 22, 2015

    The turtle bars sound delicious!

    Linda Meyers-Gabbard Apr 22, 2015

    100% Whole Grain Buckwheat Double Chocolate Brownie Cookies –

    Maryann D. Apr 17, 2015

    I really want to try this recipe Chocolate Chip Cookie Cheesecake Bars, it looks totally delicious.

    Rachel @ Bakerita Apr 17, 2015

    I want to try these bars!! They look so so delicious, and what a gorgeous book!

    Karen D Apr 17, 2015

    I’d like to try the Macadamia Nut Lime Bars

    Susan Christy Apr 16, 2015

    Turtle Bars – YUM!

    Brittaney @ Sips and Snacks Apr 16, 2015

    Wow! These look delicious! I feel the same about whole grains. I’m looking forward to these recipes!

    Kaila Apr 15, 2015

    Oh my, these Chocolate Chip Cookie Cheesecake Bars look amazing!!
    Cheesecake used to be my favourite thing in the world and since going vegan 2 years ago I haven’t had it since..I’m going to have fun trying this recipe out ‘vegan-style’ to see how it turns out!!!

      Kelly Apr 15, 2015

      have you tried the Daiya vegan cheesecakes that just came out? I’ve heard they’re delicious and have been waiting store to stock them!

    Barbara Apr 15, 2015

    Those cheesecake bars look amazing! Thanks for the giveaway!

    Alison H. Apr 15, 2015

    I think I will have to try either the Sugar Free Breakfast Cookies or the Chocolate Chip Cookie Cheesecake Bars first! Probably will have to go with the cheesecake bars…I am cheesecake obsessed!!

    Becky @ Olivesnwine Apr 15, 2015

    I am notorious for trying to sneak in whole grains while baking 😉 Most of the time, people can’t tell the difference! And these bars look amazing – I need some chocolate in my life ASAP!

    Erin @ Texanerin Baking Apr 15, 2015

    Wow. You’ve made more recipes than anyone else has from the book! I’m so happy that you’ve liked everything. 🙂 Thanks so much for the great review and for hosting a giveaway! It’s only 1pm but this post is definitely the highlight of my day. Thank you!

    PS – I’m totally rating this recipe a 5 because I’ve made those bars and I can honestly rate them that way. 😀

      Kelly Apr 15, 2015

      I think you’ve probably made the most recipes from the book 😉 You deserve every kind word. It’s clear that a LOT of hard work went into it