These Chocolate Chip Cookie Cheesecake bars are made overnight in your freezer with the simplest ingredients in your kitchen! With a traditional graham cracker crust, chocolate chip cheesecake filling, and sweet flavors throughout, this is the best recipe to make. The best part about these bars? They’re No-Bake. No kidding! Simple pop these into your freezer overnight, slice, and enjoy! No more cheesecake hassle in the oven, you can still enjoy this classic treat in a much easier way! Let’s get into it!

  • chocolate chip cookie cheesecake bars layer out on a wood cutting board
  • chocolate chip cookie cheesecake bars layer out on a wood cutting board
  • chocolate chip cookie cheesecake bars stacked on top of one another

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Meli’s Cookies

These Chocolate Chip Cookie Cheesecake Bars recipe isn’t possible without the BEST cookies. Meli’s is a gluten free-snack brand. They were founded by Melissa & Melissa (yep, 2 female powerhouses both with the same name!) who are best friends and bakers. They made their famous monster cookie and realized that this was an easy gluten-free recipe…this led them to bake other treats that were equally as tasty & gluten free. Some amazing flavors for their cookies are Oaty Raisin, Chocolate Chip, and Original Monster! Wanna bake it on your own, they also offer a full line of gluten free baking mixes with varieties like Chocolate Chip, Rainbow Chip, Oaty Raisin, and Dark Chocolate Cranberry. 

You can find their cookies in national retailers like Whole Foods, Costco, Target, Walmart, HEB, Kroger, & more! Click here to order now!

Cheesecake Bar Tips

A blender or food processor is your FRIEND. The key to this graham cracker crust is blending it on high so the mixture forms a grainy crumble. Press this crumble firmly into your baking dish & even it out. Once your graham cracker crust is even, pour your cheesecake mixture on top. Pop this into the freezer for 6-8 hours, slice, & enjoy! We really weren’t kidding when we said these are the easiest no bake cheesecake bars! To keep these bars fresh for as long as possible, seal them in an airtight container/bag and keep them in the freezer for up to 2 weeks.

What you’ll need for this recipe:

  • Meli’s Cookies: A nicely added cookie crunch to the crust and the filling. For the best cookie-crumble, mash up these cookies before gently folding it in to the mixture. We used the Chocolate Chip Minis. Try out our Rainbow Chip Rice Krispie Treats using another one of their minis! (it’s no bake as well!)
  • Cream Cheese: What’s cheesecake without cream cheese? It’s the base flavor of these bars! Make sure your cream cheese is room temperature.
  • Sweetened Condensed Milk: The smooth part of the recipe! Using sweetened condensed milk makes sure that the cheesecake bars don’t crystalize & it keeps that smooth texture. You can substitute heavy whipping cream (just add 1/2 cup of powdered sugar as well for a sweet flavor). You can also use Sweetened Condensed Milk with our No-Churn Monster Cookie Ice Cream also using Meli’s cookies.
  • Sour Cream: Substitute greek yogurt!
  • Vanilla Extract: This is our flavor component. For another flavor, use a different extract.
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Chocolate Chip Cookie Cheesecake Bars

These dreamy bars combine the comforting flavor of chocolate chip cookies with the silky texture of cheesecake – all on a buttery, no-bake crust. Perfect for warm days or when you want an easy dessert without turning on the oven!
Prep Time45 minutes
Cook Time4 hours
Total Time4 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Cheesecake, Chocolate Chip, Meli’s Cookies, No Bake
Servings: 20 bars

Ingredients

Crust

  • 1 cup Graham Crackers 8 sheets
  • 1 cup Meli's Chocolate Chip Cookies about 4-5 cookies
  • 5 tbsp Butter melted

Cheesecake Filling

  • 1 cup Sweetened Condensed Milk
  • 16 oz Cream Cheese room temperature
  • 1/4 cup Sour Cream
  • 1 tsp Vanilla
  • 1 cup Meli's Chocolate Chip Cookies
  • 1/3 cup Chocolate Chips

Instructions

  • Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy lifting later.

Crust

  • In a medium bowl, combine crushed graham crackers and crushed chocolate chip cookies.
  • Stir in the melted butter until the mixture resembles wet sand.
  • Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a glass or measuring cup.
  • Place the crust in the freezer for 15–20 minutes while you make the filling.

Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese until smooth and fluffy.
  • Add the sweetened condensed milk, sour cream, and vanilla. Mix until well combined and silky.
  • Gently fold in the chopped Meli’s Chocolate Chip Cookies and chocolate chips.
  • Remove the crust from the freezer and pour the cheesecake filling over the crust. Smooth the top with a spatula or the back of a spoon.
  • Optional: Sprinkle a few extra chocolate chips or cookie crumbs on top for texture and visual appeal.
  • Let the bars cool in the fridge temperature for about an hour.
  • Cover the pan and place it in the refrigerator for at least 4 hours, or overnight, until firm.
  • Use the parchment overhang to lift the cheesecake out of the pan. Slice into bars and enjoy!

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