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Cheesecake Cookie Bars – Easy No-Fuss Recipe

Cheesecake Cookie Bars combine the best of two desserts. A smooth and creamy layer of cheesecake sits between a soft cookie crust and a delicious cookie crumble.

This recipe was originally posted in 2017 and has been updated to improve reader experience.

Side view of a stack of Cheesecake Cookie bars showing a graham cracker crust, cream cheese filling, and crumble top on a silver platter over a blue napkin.

When you look at a layered dessert, do you think of all of the time, dirty dishes and consuming steps? This Cheesecake cookie bar recipe is quick and easy to make.

These cheesecake bars taste like a fancy cheesecake without all of the fuss.

We’ve found a few of our recipes in the recipe box my 94-year-old mother-in-law gave us a few years ago including this simply delicious Cheesecake Cookie Bar recipe.

The thing that intrigued us about this recipe is that a lot of cheesecake bars look more like a cookie bar.

This Cheesecake Cookie Bar looks like actual an actual square of cheesecake in my humble opinion. That makes them a little fancier than a cookie bar right?

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3/4 angle of a cheesecake cookie bar sitting on a white plate with a cup of coffee and another bar sitting in the background.
  • Unlike making an actual cheesecake, these cheesecake bars don’t require a water bath!
  • There’s no peering into the oven waiting for them to take on the perfect jiggle to indicate they’re done…and,
  • There’s no dreading the infamous crack in the surface!
  • This recipe makes a full 9×13 pan!

Ingredients you will need

  • Brown Sugar
  • Butter
  • Flour
  • Walnuts
  • Cream Cheese
  • White Sugar
  • Eggs
  • Milk
  • Lemon juice
  • Vanilla Extract

There are literally two steps for making this recipe. You’ve got the cookie ingredients and you have the cheesecake filling. Let us tell you how we did it.

4 picture grid of making cheesecake cookie bars. 1. make cookie layer 2. bake cookie layer 3. top with cheesecake layer 4. top cheesecake with cookie crumble
  1. Make the cookie layer by beating the butter and brown sugar until fluffy. Add the walnuts and flour to the butter mixture and blend together until crumbly.
  2. Reserve two cups and press the remaining cookie layer in the bottom of a 9×13 pan and bake. Remove the cookie crust from the oven and allow it to cool while you mix up the cheesecake filling layer.
  3. To make the cheesecake filling, combine the cream cheese and sugar together and mix until smooth. Add the egg, milk, lemon juice, and vanilla extract and beat until smooth.
  4. Assemble the cookie bars by smoothing the cheesecake filling over the top of the baked and cooled crust with the filling. Sprinkle the reserved cookie crumble over the filling and bake.
  5. Chill. This dessert is meant to be eaten cold The filling will set making slicing easier. It’s great to make it ahead of time and cut it right before serving.
Side view of a bar of Cheesecake Cookie bars showing a graham cracker crust, cream cheese filling, and crumble top that\'s been cut with a fork also on a white plate. A cup of coffee sits in the background next to the pan of cookie bars.

Helpful tips and variations

  • Using room temperature ingredients is key. If your butter or cream cheese is cold, it will not beat smoothly with the other ingredients.
  • We used walnuts in our cookie layer. You could substitute with pecans for a delicious variation.
  • Make sure the cookie layer is cool before topping it with the filling. If it’s too warm, it can liquify the filling. You can even make the cookie layer earlier in the day and finish it later.
  • Allow the bars to cool on a cooling rack and then refrigerate. These bars cut so much easier if they’re chilled.
  • To cut these bars, use a sharp-pointed knife. Dip the knife in very hot water, dry it off and make your cut. Clean the knife and repeat.
Side view of a bar of Cheesecake Cookie bars showing a graham cracker crust, cream cheese filling, and crumble top on a white plate. A cup of coffee sits in the background next to another plate will a cookie bar on it.

Most of the time we want something that tastes like a fussy dessert that isn’t time-consuming like these No-Fuss Cheesecake Cookie Bars.

We don’t mind making time-consuming recipes when we have the time or in the mood but most of the time we want to make something that only tastes like it was fussy and time-consuming.

This recipe makes a full 9×13 pan. That’s a great size for us to take to family gatherings and the holidays.

Some say this size of the pan makes 24 servings.

If you have the knife, you can pick the size of your cookie bar!

Top-down view of a bar of Cheesecake Cookie bars showing a graham cracker crust, cream cheese filling, and crumble top on a white plate. A cup of coffee sits in the background next to another plate will a cookie bar on it.

Kitchen Gadgets

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This recipe doesn’t require a lot of fancy equipment to put it together.

We still use this simple baking dish for our bar desserts and the workhorse in my kitchen is my mixer. Smoothing out the creamy cheesecake layer is a breeze with my favorite spatulas too.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

These Cheesecake Cookie Bars are So Good.  They're quick and easy to make and taste like a fancy cheesecake without all of the fuss. | HostessAtHeart.com

So Good Cheesecake Cookie Bars Recipe

Author: Julie Menghini
These Cheesecake Cookie Bars are So Good.  They’re quick and easy to make and taste like a fancy cheesecake without all of the fuss.
4.50 from 48 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Cookie, Dessert
Cuisine American
Keyword: Cheesecake Cookie Bars
Servings: 12 pieces

Ingredients
 
 

  • 2/3 cup butter salted
  • 2/3 cup brown sugar firmly packed
  • 2 cups all-purpose flour
  • 1 cup finely chopped walnuts
  • 1/2 cup sugar
  • 16 oz cream cheese 2-8oz pkgs
  • 2 eggs
  • 4 tbsp milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350 °F.
  • Cream butter with brown sugar in a small mixing bowl.  Add walnuts and flour; mix to make a crumb mixture.  Reserve 2 cups for topping.  Press the remaining mixture into the bottom of a 9×13 pan.  Bake for 12-15 minutes until lightly browned. Let the crust cool while you prepare the filling.
  • Blend sugar with cream cheese in a mixing bowl until smooth.  Add egg, milk, lemon juice, and vanilla extract.  Beat well.  Spread over baked and cooled crust.
  • Sprinkle reserved crumb mixture over cream cheese layer.  Bake for 25 minutes.
  • Chill in the refrigerator before cutting. Store covered in the refrigerator.

Notes

Make sure the crust is cooled before adding the cream cheese filling. Otherwise, your filling with liquify.
This dessert is meant to be eaten chilled. It’s perfect to make ahead and cut right before serving.

Nutrition

Calories: 453kcalCarbohydrates: 39gProtein: 7gFat: 30gSaturated Fat: 14gCholesterol: 96mgSodium: 228mgPotassium: 153mgFiber: 1gSugar: 22gVitamin A: 870IUVitamin C: 1.1mgCalcium: 73mgIron: 1.6mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

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Two photo collage of 3/4 angle of a cheesecake cookie bar sitting on a white plate with a cup of coffee and another bar sitting in the background and a silver tray holding stacked cheesecake cookie bars.
Recipe Rating




Michelle

Monday 18th of March 2024

My family liked this recipe a lot. I did add cinnamon to the crust/crumble. I also bought a can of apple pie filling. Cut the apples thinner and layered on top of the cheesecake before baking. Will definitely be making again.

Julie Menghini

Monday 18th of March 2024

That sounds amazing, Michelle and so glad your family enjoyed it! Your apple pie filling would be delicious especially with the touch of cinnamon.

Christine

Monday 15th of January 2024

I made these last week and they were okay but could use a little something to make them more favorable. The crust could have more sugar added to it since it didn't have much flavor like a graham cracker crust. The cheesecake part was just okay. I don't think I would make these again though.

Julie Menghini

Tuesday 16th of January 2024

Thank you, Christine for your imput.

Shania

Friday 22nd of December 2023

Regular non stick spray in the pan?

Julie Menghini

Sunday 24th of December 2023

Since the crust has butter in it you don't have to spray the pan.

Megan

Monday 18th of December 2023

Have you tried drizzling caramel or strawberry on top?

Megan

Monday 18th of December 2023

@Julie Menghini, I’m going to try it. We have a “baking competition” at work and hopefully this will bring home the trophy!

Julie Menghini

Monday 18th of December 2023

That would be amazing!

Ashlie

Wednesday 20th of September 2023

I missed the “bake bottom crust” part :( I hope they still turn out okay

Julie Menghini

Thursday 21st of September 2023

Let me know, Ashlie!

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