Creamy cheesecake and two types of chocolate chip cookies in one dessert? Yes, please! These gluten-free chocolate chip cookie cheesecake bars are one of the best things I’ve ever made! The crust is crunchy and chocolatey, the cheesecake is creamy and melts in your mouth, and the chewy cookies on top bring it all together. I included several baking tips below, so make sure to read those, so your cheesecake bars come out perfectly! I recommend using parchment paper at the bottom of your pan, so you can easily remove the bars with little to no mess.
What You Need to Make Gluten-Free Double Chocolate Chip Cookie Cheesecake Bars
- Butter: make sure its fully melted, then cooled because it will mix with the crunchy cookies to form the base of the cheesecake
- Gluten-free crunchy chocolate chip cookies: I used the top 14 allergen free cookies from Enjoy Life Foods. They are on the drier side for a crunchy cookie but make at the perfect crust for the cheesecake bars.
- Cream cheese: You want to use original cream cheese, not whipped, to ensure your cheesecake is smooth and creamy. Make sure that it has completely softened to room temperature before mixing, otherwise it will get lumpy!
- Eggs: These should also be at room temperature, so the cheesecake mixture mixes quicker!
- Powdered sugar: I recommend sifting your powdered sugar to ensure the cheesecake is smooth and creamy.
- Vanilla: This is optional, but it adds a wonderful flavor that blends well with both chocolate chip cookies.
- Gluten-free chewy chocolate chip cookies: I used the brand new top 9 allergen free cookies from Without A Trace Foods, which is one of my favorite brands! They have a variety of allergy-friendly snacks, but their soft chocolatey chip cookies are my personal favorite!
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Gluten-Free Double Chocolate Chip Cookie Cheesecake Bars
These cheesecake bars are made with only seven ingredients and use both crunchy and chewy gluten-free cookies!
Servings: 9 bars
Ingredients
- ½ cup melted butter
- 2 cups crushed gluten-free crunchy cookies
- 1¾ cup cream cheese
- 2 eggs
- 1 cup powdered sugar
- 1 tsp vanilla
- 5 gluten-free chewy cookies
Instructions
- Preheat oven to 350° F.
- Mix together melted butter and crushed gluten-free cookies until fully combined.
- Let cream cheese soften to room temperature.
- Use a hand mixer to whip cream cheese on medium-high speed for 1 minute or until soft and creamy.
- Add in eggs, powdered sugar, and vanilla. Mix until well combined
- Line an 8×8 inch baking pan with parchment paper.
- Smooth cookie mixture into bottom of the pan with a spatula.
- Pour cheesecake filling on top of cookie crust.
- Break up chewy cookies, and press into the top of cheesecake layer.
- Bake for 35-40 minutes or until cheesecake is set but not firm.
- Let cool to room temperature then place in fridge to set for 2 hours before slicing.
These bars are delicious! So easy to make too.
So glad you liked them! 🙂