Chocolate Chip Cheesecake Bars

– 1¼ cups unsalted butter 283 grams, room temperature (2½ sticks) – ▢1 cup granulated sugar 200 grams – ▢½ cup brown sugar 107 grams – ▢3 large eggs 150 grams, room temperature and divided – ▢2¼ cups all-purpose flour 270 grams – ▢1¼ teaspoons baking soda 8 grams – ▢¼ teaspoon baking powder 1 gram – ▢¼ teaspoon kosher salt – ▢1½ cups mini chocolate chips 266 grams, divided


Use a hand mixer to mix the unsalted butter, powdered sugar, and brown sugar together until creamy in a medium bowl. One egg should be added and mixed in well.

Add the kosher salt, baking soda, baking powder, and all-purpose flour and mix them together until the dough forms. Add ¼ cup of tiny chocolate chips and mix them in. Put away.

Make the cheesecake filling. Using a hand mixer, beat the cream cheese, the rest of the eggs, the fresh lemon juice, and the pure vanilla extract in a medium-sized bowl until the mixture is smooth.

Make the bars: Spread out a little more than half of the cookie dough mixture in the bottom of the baking pan that has been prepared.

On top of the cheesecake layer, crumble the rest of the cookie dough. Cover the top with the rest of the tiny chocolate chips.

Warm the oven up and put the bars in it. Bake for 30 to 35 minutes, or until the top is light golden brown and the cheesecake is set.