Cottage Cheese Chocolate Chip Cookie Cheesecake Bars

If you love both cookies and cheesecake, these cottage cheese chocolate chip cookie cheesecake bars are the perfect sweet treat to try.

I decided to make the cheesecake layer with blended cottage cheese, and the result surprised me in the best way.

Blending the cottage cheese gives the filling a remarkably silky and light texture, so it never feels overly heavy.

You get a soft chocolate chip cookie crust on the bottom, a smooth center, and golden cookie crumbles on top.

They are very simple to assemble, and you only need one baking pan to make them from start to finish.

Why I Love This Recipe

Two Desserts in One – You get chewy chocolate chip cookies and creamy cheesecake combined into a single, crowd-pleasing treat.

Incredible Silky Texture – Blending the cottage cheese makes the filling remarkably smooth, light, and velvety without any grittiness.

Lightened-Up Cheesecake – Using mostly cottage cheese keeps the rich filling lighter on your stomach than standard dense cheesecakes.

Crisp and Chewy Crust – Par-baking the buttery cookie base guarantees it stays delightfully chewy instead of turning soggy.

The Ingredients

For the Cookie Dough

• 1/2 cup Unsalted Butter, Softened
• 1/2 cup Light Brown Sugar, Packed
• 1/4 cup Granulated Sugar
• 1 Large Egg Yolk
• 1 tsp Vanilla Extract
• 1 1/4 cups All Purpose Flour
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 3/4 cup Semisweet Chocolate Chips

For the Cheesecake Layer

• 2 cups Full Fat Cottage Cheese, Room Temperature
• 4 oz Cream Cheese, Softened
• 1/2 cup Granulated Sugar
• 1 1/2 tbsp Cornstarch
• 1 tsp Vanilla Extract
• 2 Large Eggs, Room Temperature

How to Make This Recipe

Step 1

Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment, leaving an overhang on two sides.

Step 2

Beat the butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg yolk and vanilla, then stir in the flour, baking soda and salt until a soft dough forms. Fold in the chocolate chips.

Step 3

Press about two thirds of the cookie dough evenly into the bottom of the pan and bake for 10 minutes. Reduce the oven to 325°F and set the remaining dough aside.

Step 4

Blend the cottage cheese in a food processor or blender for 2 to 3 minutes, scraping down the sides, until completely silky. Add the cream cheese, sugar, cornstarch and vanilla and blend until smooth, then pulse in the eggs just until combined.

Step 5

Pour the cheesecake batter over the warm cookie base. Pinch the remaining cookie dough into small pieces and scatter them over the top.

Step 6

Bake for 40 to 45 minutes, until the cookie pieces are golden and the center has a slight wobble.

Step 7

Cool completely in the pan, then refrigerate for at least 4 hours. Lift out using the parchment and cut into 16 bars.

Quick Tips

Blend the Cottage Cheese Completely Smooth

From my experience, blending the cottage cheese until every tiny curd disappears is the most important step for the texture.

Cottage cheese curds do not melt down when they bake. If you leave lumps in the batter now, you will end up with a grainy filling instead of a smooth cheesecake.

Take your time and scrape the sides of your blender a few times until the mixture looks like thick cream.

Use Room Temperature Dairy

You’ll get the best results if your cottage cheese and cream cheese sit out on the counter before you start baking.

Cold cream cheese is stiff and will clump up into small bits that are impossible to blend smooth. Soft dairy blends together easily and gives you an even, velvety filling.

I recommend setting both out about an hour before you plan to make the batter.

Flatten the Top Cookie Pieces

When you scatter the extra cookie dough over the top, keep the pieces small and slightly flat.

Heavy chunks of dough will sink straight down into the wet cheesecake batter and stay gooey underneath.

Flattening them into small discs keeps them resting near the top, which helps them bake crisp and golden.

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• Cottage Cheese Protein Cinnamon Roll Cheesecake Bars
• Cottage Cheese Protein Fudgy Brownies

Quick Answers

Can I use low-fat or fat-free cottage cheese instead of full-fat?

Full-fat cottage cheese works best because lower-fat versions contain significantly more moisture.

That extra liquid can make the center watery and keep the cheesecake layer from setting properly in the oven.