Two layers of chocolate chip cookie dough sandwiching a creamy filling—what could be better? These Chocolate Chip Cream Cheese Bars combine simple pantry staples with plenty of semisweet chips for a rich, gooey dessert that’s hard to resist.
Soft, flavorful, and indulgent, these bars owe much of their appeal to the cream cheese layer that adds a silky, tangy contrast to the cookie crusts.
This recipe can be made gluten free, dairy free, and soy free depending on the brands you select, making it a versatile option for many diets.
Because it uses common ingredients, this dessert is perfect for spur-of-the-moment baking. When dairy-free cream cheese is on sale, it’s a great time to stock up and make these bars or other favorites.
This recipe blends a chewy chocolate chip cookie base with a dairy-free cream cheese filling for a crowd-pleasing mashup. It’s an easy, shareable treat for family and friends.
Ingredients to Gather
See the recipe card below for exact quantities. The list below includes recommendations and tips to help you choose the best ingredients for a reliable result.
- Dairy-free butter — use a stick-style buttery spread for best texture.
- Gluten-free all-purpose flour — spoon and level the flour when measuring. A 1-to-1 baking mix works well; note whether it already contains a binder like xanthan gum.
- Xanthan gum — add only if your flour blend doesn’t already contain a binder.
- Baking soda — check freshness; baking soda loses potency after several months of being opened.
- Kosher salt
- Brown sugar — packed.
- Granulated sugar
- Large eggs — room temperature is best for even mixing.
- Vanilla extract
- Semisweet chocolate chips — choose dairy-free chips if needed; reserve plenty for the dough.
- Dairy-free plain cream cheese — use your preferred brand for the filling.
- Nonstick spray or parchment paper to line the pan.
Recipe Instructions
Full recipe with ingredient amounts and a printable card is included below.
1. Preheat the oven to 350°F. Prepare an 8×8-inch pan by spraying with nonstick spray or lining it with parchment paper.
2. Make the cookie dough: melt the dairy-free butter in a small saucepan over medium heat until it just begins to boil. Remove from heat and let cool for about 20 minutes.
3. In a large bowl or stand mixer, combine the brown sugar, granulated sugar, egg, and vanilla until just blended. Add the cooled butter and mix until combined.
4. Stir in the gluten-free flour, xanthan gum (if using), baking soda, and salt until a dough forms. Fold in the semisweet chocolate chips.
5. Remove about 1 cup of dough and set it aside for the topping. Press the remaining dough evenly into the bottom of the prepared pan.
6. Make the cream cheese filling: in a medium bowl, beat the dairy-free cream cheese with an egg, vanilla, and granulated sugar until smooth.
7. Spread the cream cheese layer evenly over the cookie dough base using an angled spatula.
8. Drop small spoonfuls of the reserved cookie dough over the cream cheese layer to create a rustic top. The filling does not need to be completely covered.
9. Bake for 30–32 minutes, or until the bars are puffed, golden, and the center is set.
10. Remove from the oven and cool completely on a rack before slicing into 12 bars. Store leftovers tightly covered in the refrigerator for up to 2 days.
Get the full recipe in the recipe card at the bottom of the post.
Helpful Kitchen Tools
- Large mixing bowls or a stand mixer with a paddle attachment
- Large spatula
- Angled spatula — useful for spreading the cream cheese layer evenly.
- 8×8-inch square baking dish — an 8×8 pan yields nicely thick bars; for a doubled recipe use a 9×13-inch pan or two 8×8 pans.
Frequently Asked Questions
The spoon and level method produces more accurate flour measurements. Use a spoon to transfer flour into the measuring cup, then level the top with the back of a knife. Scooping the cup directly into the flour bag can pack the flour and add significantly more than the recipe intends.
Yes. Once baked and cooled, store the bars covered in the refrigerator for up to 1–2 days.
You can double the recipe. A single batch fits an 8×8 pan. For double the amount, use a 9×13-inch pan for a thinner result or two 8×8 pans for the same thickness.
Keep leftover bars tightly covered and refrigerated for up to 2 days.
More Gluten and Dairy Free Desserts
- Nutter butter cookies — soft peanut butter cookies sandwiched with buttercream for a decadent treat.
- Coffee blondies — chewy bars with a rich coffee kick that elevates the flavor.
- Puppy chow — chocolate-peanut butter cereal bites, great for snacks and parties.
- Fudgy brownies — deep, chocolatey brownies with crisp edges and a soft, fudgy center.
These Chocolate Chip Cream Cheese Bars are a favorite for good reason. They deliver a rich, comforting dessert experience while accommodating gluten-free and dairy-free needs when the right ingredients are used.
They’re perfect to bring to barbecues, potlucks, game nights, or holiday dessert tables.
Chocolate Chip Cream Cheese Bars
Ingredients
Chocolate Chip Cookie Bar Ingredients
- ½ cup dairy-free butter (1 stick)
- 1¼ cup gluten-free all-purpose flour (spoon and level)
- ¼ teaspoon xanthan gum (omit if your flour blend contains a binder)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1½ teaspoon vanilla extract
- 2 cups dairy-free semisweet chocolate chips
Cream Cheese Filling
- 8 ounces dairy-free cream cheese
- 1 large egg
- ¼ teaspoon vanilla extract
- ⅓ cup granulated sugar
Instructions
Chocolate Chip Cookie Batter
- Preheat oven to 350°F. Prepare an 8×8-inch pan with nonstick spray or parchment.
- Melt the butter in a small saucepan over medium heat until it begins to boil. Remove and cool for 20 minutes.
- Combine sugars, egg, and vanilla in a mixing bowl until just combined. Add cooled butter and mix.
- Add flour, xanthan gum (if using), baking soda, and salt; mix until combined. Fold in chocolate chips.
- Remove 1 cup of batter for the topping and set aside. Press remaining batter into the bottom of the prepared pan.
Cream Cheese Filling
- Beat the cream cheese, egg, vanilla, and sugar together until smooth.
- Spread the cream cheese mixture over the cookie dough base.
- Drop small chunks of the reserved cookie dough over the cream cheese layer so most but not all of the filling is covered.
- Bake 30–32 minutes until puffed, golden, and the center is set.
- Cool completely on a rack, cut into 12 bars, and serve. Store leftovers tightly covered and refrigerated.
Notes
- See the FAQ above for common questions and tips.
- Run a knife under hot water and wipe it between cuts for cleaner slices.
Nutrition
Nutritional Disclaimer
These nutritional facts are estimates. Actual values will vary by brand and measurement. For precise nutrition information, use a calculator where you can specify the brands you used.