Chocolate Chip Cheesecake Blondie Bars
So you’re craving something rich, sweet, and dangerously snackable—but you also don’t feel like making three different batters and washing half your kitchen, right? Same.
That’s exactly why Chocolate Chip Cheesecake Blondie Bars exist. They’re the love child of a buttery blondie and a creamy cheesecake, and honestly, they understood the assignment. One pan, zero drama, maximum dessert happiness. 🍫🧀
These bars are what you bake when you want people to think you tried really hard, but secretly you just followed some easy steps and hoped for the best. Spoiler: it works.
Why This Recipe Is Awesome
First of all, two desserts in one. Why choose between blondies and cheesecake when you can aggressively refuse to choose? These bars give you a chewy, buttery base with a creamy cheesecake swirl on top—and chocolate chips everywhere because life is short.
Second, it’s ridiculously easy. No water baths. No complicated techniques. No crying on the kitchen floor. It’s pretty much idiot-proof—even I didn’t mess it up.
Third, these bars are crowd-pleasers. Take them to a party, potluck, family gathering, or just keep them hidden in your fridge for “emotional support dessert.” IMO, they taste even better the next day. Magic? Science? Who cares.
Ingredients You’ll Need
For the Blondie Base
- Unsalted butter (melted) – Because butter fixes everything
- Brown sugar – For that deep, caramel-like sweetness
- Granulated sugar – Just a little, to keep things balanced
- Eggs – They hold the whole operation together
- Vanilla extract – Don’t skip it, ever
- All-purpose flour – Nothing fancy here
- Salt – Yes, salt belongs in dessert
- Chocolate chips – Semi-sweet works best, but follow your heart
For the Cheesecake Layer
- Cream cheese (softened) – Room temp or you’ll regret it
- Sugar – Cheesecake needs sweetness too
- Egg – For that creamy texture
- Vanilla extract – Again, non-negotiable
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper. This is not optional unless you enjoy chiseling dessert out of a pan later. - Make the blondie batter.
Whisk melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, then stir like you mean it. - Add dry ingredients.
Mix in flour and salt just until combined. Don’t overmix—this isn’t arm day at the gym. Fold in chocolate chips generously. - Spread the batter.
Press about ¾ of the blondie batter evenly into the pan. Save the rest for later—yes, restraint is required. - Prepare the cheesecake layer.
Beat cream cheese and sugar until smooth and creamy. Add egg and vanilla, then mix until it looks like cheesecake dreams are made of. - Assemble the magic.
Pour cheesecake mixture over the blondie base. Dollop the remaining blondie batter on top and swirl gently with a knife. - Bake.
Bake for 35–40 minutes until the edges are set and the center has a slight jiggle. Jiggle is good. - Cool completely.
Let the bars cool, then chill for at least 2 hours before slicing. Yes, waiting is hard. Do it anyway.
Nutritional Facts
| Nutrient (per bar) | Approximate Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 38 g |
| Protein | 5 g |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Sugar | 26 g |
| Fiber | 1 g |
These bars aren’t pretending to be health food—and honestly, respect. They’re rich, satisfying, and perfect for portion control (if you only eat one… good luck). Thanks to the cream cheese and eggs, you get a bit of protein, which totally balances out the chocolate chips, right? FYI, desserts that actually fill you up are underrated.
Common Mistakes to Avoid
- Skipping parchment paper. Rookie mistake. You’ll regret it immediately.
- Using cold cream cheese. Lumpy cheesecake = sad cheesecake.
- Overbaking. Dry bars are a crime against dessert. Slight jiggle is your friend.
- Overmixing the batter. You want soft, chewy blondies—not rubber bricks.
- Cutting too soon. Hot cheesecake bars fall apart. Patience, grasshopper.
Alternatives & Substitutions
- No chocolate chips? Use chopped chocolate, white chocolate, or even caramel bits.
- Want extra indulgence? Add a drizzle of caramel sauce on top before baking.
- Gluten-free? Swap in a 1:1 gluten-free flour blend—it works surprisingly well.
- Feeling fancy? Brown the butter. Is it necessary? No. Is it amazing? Absolutely.
Personally, I stick with semi-sweet chocolate chips because they balance the sweetness best—but hey, you’re the boss of your dessert.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that? Butter is the way.
Do these need to be refrigerated?
Yes. Cheesecake rules apply. Store them in the fridge and bring to room temp before serving.
Can I freeze these bars?
Absolutely. Wrap them tightly and freeze for up to 2 months. Dessert emergency = solved.
Can I double the recipe?
Yep! Use a 9×13-inch pan and bake a little longer. Keep an eye on the center.
Why did my cheesecake crack?
Probably overbaked or overmixed. Still tastes great—no one will complain.
Can I make them ahead of time?
Yes, and you should. They taste even better the next day.
Final Thoughts
These Chocolate Chip Cheesecake Blondie Bars are everything you want in a dessert: easy, indulgent, and dangerously delicious. They don’t require fancy skills, just basic ingredients and a little patience (mostly while they chill).
So go bake a batch. Impress your friends, your family, or just yourself on a random Tuesday night. You deserve dessert that works as hard as you don’t want to. 😉
