Chocolate Chip Cheesecake Bars
Oh, just wait until you take a bite of these Chocolate Chip Cheesecake Bars. The mini chocolate chips and pecans give a crunchy crust and topping with that rich cheesecake filling in the middle. Delicious.

It’s always fun to take an old recipe and play with it, like I did with this one.
I didn’t do much, just changed the shortening to butter and added a few more chocolate chips. You chocolate lovers will love that move.
So, get your 13 x 9″ baking dish out and let’s get to baking.
Making Chocolate Chip Cheesecake Bars
Before you start this recipe, remember to take out the butter and cream cheese to soften.
Then, grease the baking dish bottom and up the sides about an inch or two is all. Also, preheat your oven to 350°.

Mix your dry ingredients together; flour, salt, and baking soda, then set them aside.
Then, cream together the butter and both sugars for a few minutes giving the sugars time to break down.
Stir in the egg and vanilla, then start adding the flour mixture until combined. Avoid over mixing.
Then fold in the chocolate chips and pecans, and you’re half way there.
Take out about 1/3 of the dough and set it aside for the topping later.
Meanwhile, press the remaining dough into the bottom of your greased baking dish and bake for 8 minutes.

While that’s baking, make the cheesecake filling.
Beat the cream cheese and sugar until smooth and creamy, then add one egg at a time, then, the vanilla.
Once the crust is done, remove it from the oven. Pour the cheesecake filling on top of the crust, then you’re going to add the topping.
Dollop the remaining dough by teaspoonfuls evenly across the top, then bake for 35 – 40 minutes, or until the top is golden brown.
Cool completely on a wire rack and store in the refrigerator.

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Chocolate Chip Cheesecake Bars
Ingredients
Crust & Topping:
- 1 1/2 cups all-purpose flour
- 1 tsp. salt
- 3/4 tsp. baking soda
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 10 oz. bag mini semi-sweet chocolate chips
- 3/4 cup pecans, chopped
Cheesecake Filling:
- 2 – 8 oz. packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350° and grease bottom and 2" up sides of 13 x 9" baking dish.
Crust & Topping:
- Stir together flour, salt, and baking soda. Set aside.
- In large bowl, cream butter and both sugars. Stir in egg and vanilla. Beat in flour mixture until combined. Do not over mix. Fold in chocolate chips and pecans.
- Set aside 1/3 of dough for topping. Press remaining dough into bottom of greased 13 x 9" dish. Bake for 8 minutes.
Cheesecake Filling:
- Meanwhile, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, then vanilla. Pour over crust.
- Dollop teaspoonfuls of reserved topping dough over filling.
- Bake for 35 – 40 minutes, or until top is golden brown.
- Cool on wire rack and store in refrigerator. Enjoy!
Notes
Nutrition
Chocolate Chip Cheesecake Bars
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A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.
These cookies taste like little mini cheesecakes. They were easy to make and I already had most of the ingredients. The crust was so buttery and good. I think I like this buttery cookie crust more than the traditional crust of a cheesecake.
Thanks, Roxann…I think I’d have to agree with you there. This would be a good crust in a lot of desserts.