Christmas Cookie Cheesecake Bars
These Christmas Cookie Cheesecake Bars combine the soft, chocolatey sweetness of chocolate chip cookies with a smooth layer of cheesecake filling. Topped with festive M&Ms, they’re a simple and colorful dessert perfect for holiday gatherings.
Festive Chocolate Chip Cookie Cheesecake Bars
I’ve been making cookie cheesecake bars for years, and they never disappoint. What I love most is how easy they are to customize. The base stays the same with store-bought cookie dough and a simple cheesecake filling, but swapping flavors and toppings makes each version feel brand new.
This recipe is part of a little series I’ve built over time. If you’ve tried my Sugar Cookie Cheesecake Bars, Peanut Butter Cheesecake Bars, or Snickerdoodle Cheesecake Bars, you’ll love this one too. The shortcut cookie dough saves so much time.
These Christmas Cookie Cheesecake Bars use classic chocolate chip cookie dough and festive red and green M&Ms for a fun holiday twist. You can even take this one beyond Christmas by switching out the M&Ms for other seasonal mixes like Cupid’s Mix for Valentine’s Day or pastels for Easter.
Ingredients
- Refrigerated chocolate chip cookie dough – Creates the soft cookie base and a golden top layer.
- Christmas mix M&Ms – Add color, crunch, and holiday flair to each bite.
- Cream cheese – Makes the cheesecake layer rich, smooth, and creamy.
- Granulated sugar – Sweetens the cheesecake without making it overly rich.
- Brown sugar – Adds a bit of warmth and depth to the filling.
- Salt – Offsets the sweetness and sharpens the overall flavor.
- Egg – Helps set the cheesecake so it bakes up firm but creamy.
- Vanilla extract – Brings a warm, familiar flavor to the cheesecake layer.
Making the Cookie Cheesecake Bars
- Prep – Preheat the oven to 350 degrees F. Line the bottom and sides of an 8×8-inch baking pan with parchment paper.
- Mix the cookie dough – Break up the cookie dough into pieces and add it to a medium bowl. Add ¾ cup of the M&Ms and mix until combined.
- Press the base – Add half of the cookie dough to the bottom of the prepared pan and press it into an even layer.
- Make the filling – In a separate bowl, beat the cream cheese, both sugars, and salt with an electric mixer until smooth. Add the egg and vanilla and beat on low until just combined.
- Spread the filling – Pour the cheesecake mixture over the cookie dough base and smooth it into an even layer.
- Add the topping – Break the remaining cookie dough into small pieces, flatten them slightly, and place them over the cheesecake layer.
- Top with M&Ms – Gently press the remaining M&Ms into the top layer of cookie dough.
- Bake – Bake for 35 to 40 minutes, or until the edges are golden and the cheesecake layer is set.
- Cool and chill – Let the bars cool completely at room temperature, then refrigerate for at least 2 hours.
- Slice and serve – Once chilled, lift the bars from the pan, slice, and enjoy.
Variations and Substitutions
- Candy swaps – Instead of M&Ms, try using other holiday-themed candies like crushed candy canes, Reese’s Pieces, or even white chocolate chips for a different texture and taste.
- Change the cookie dough – Try using sugar cookie dough, peanut butter cookie dough, or snickerdoodle dough for a different flavor base.
- Add mix-ins – Stir mini chocolate chips, chopped nuts, or crushed pretzels into the cookie dough for extra texture.
- Thinner cookie bars – If you like your cookie bars on the thinner side, use a 9×9 inch pan instead of the 8×8 inch one. Be sure to reduce the bake time by about 5 minutes to ensure they don’t overbake. This modification results in a slightly different texture, making the bars more crispy and less gooey in the center.
Tips for Success
- Room temperature ingredients – Allow the cream cheese and eggs to come to room temperature. This ensures a smoother and creamier cheesecake layer.
- Brick-style cream cheese – Opt for brick-style cream cheese over whipped cream cheese from a tub. Heating the whipped version can alter the cream cheese’s structure and lead to unwanted moisture.
- Parchment paper – Line the pan with parchment paper, leaving an overhang on the sides. This makes it easier to lift the bars out for slicing.
- Even layers – When pressing the cookie dough into the pan, cheesecake layer, and top layer, strive for even thickness to ensure consistent baking.
- Don’t overmix – When preparing the cheesecake layer, avoid overmixing after adding the egg and vanilla to prevent over-incorporation of air, which can lead to cracking.
- Bake with care – Keep a close eye on the bars as they bake. They should be done when the edges turn golden and the cheesecake layer is set but still slightly jiggly in the center.
- Cool completely – Allow the bars to cool to room temperature in the pan before refrigerating. This prevents condensation on the bars, which can make them soggy and affect their texture and presentation.
- Chill adequately – Ensure you refrigerate the bars for at least two hours or until the cheesecake layer is fully set. This step is essential for the bars’ texture and flavor.
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More easy Christmas cookie bar ideas
These cookie bars are perfect for cookie tins or party trays.
Did you love these holiday cheesecake bars? Please leave a star rating and share your thoughts in the comments below.
Cookie Cheesecake Bars Recipe
Ingredients
- 1 (16 ounce) package refrigerated chocolate chip cookie dough 24-count package
- 1 cup Christmas mix M&Ms divided
- 8 ounces brick-style cream cheese room temperature
- ⅓ cup granulated sugar
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line the bottom and sides of an 8×8-inch baking pan with parchment paper.
- Break up the cookie dough into pieces and add it to a medium bowl. Add ¾ cup of the M&Ms and combine with the cookie dough.
- Add half of the cookie dough to the bottom of the prepared baking pan and flatten into an even layer.
- In a medium bowl, beat the cream cheese, sugars, and salt with an electric mixer until smooth and creamy. Add the egg and vanilla and beat on low until just combined.
- Spread the cheesecake mixture over the cookie dough and smooth it into an even layer.
- Break the remaining cookie dough into small pieces, lightly flatten it, and place it over the cheesecake layer.
- Gently press the remaining M&Ms into the top layer of cookie dough.
- Bake for 30-35 minutes or until the edges are golden and the cheesecake layer is set.
- Allow the cookie to cool in the pan to room temperature before refrigerating for at least two hours.
- Once the cookie has chilled, remove them from the pan, slice into bars, and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- The cookie bars can be frozen for up to 2 months. Wrap each bar in plastic or foil and store in an airtight container. Thaw the cookie bars in the refrigerator.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
I love cookies, thank you for sharing the recipe.
Those look so incredibly delicious! I cannot wait to try them out. 😁
Thanks so much for sharing!
This looks like an interesting variation for Christmas time 🙂
Thank you for sharing this recipe!
Definitely want to try these! These look amazing!!
Can chocolate chip cookie dough mix be prepared and used as the crust for this?
Yes, absolutely! Just be sure it is a mix that makes 24 cookies.