Chocolate Chip Cheesecake Bars Recipe

Introduction

These Chocolate Chip Cheesecake Bars are a delightful blend of creamy cheesecake and sweet chocolate chips on a buttery graham cracker crust. Perfect as a dessert for any occasion, they offer rich flavor and an irresistible texture in every bite.

Ingredients

• 1.5 cups graham cracker crumbs
• 0.33 cups unsalted butter (melted)
• 16 oz cream cheese (softened)
• 0.75 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a greased 9×9 inch baking pan to form the crust.
2. Step 2: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
3. Step 3: Gently fold the semisweet chocolate chips into the cheesecake batter. Pour the batter evenly over the prepared crust and spread it out smoothly.
4. Step 4: Bake the bars for about 35 minutes, or until the edges are set and the center still has a slight jiggle. Remove from the oven and allow to cool completely.
5. Step 5: Refrigerate the bars for at least 2 hours before slicing into squares to serve. This chilling step ensures clean cuts and a firmer texture.

Tips & Variations

• For a richer flavor, try using browned butter instead of melted butter in the crust.
• Add chopped nuts such as walnuts or pecans to the batter for extra texture and flavor.
• If you prefer, substitute dark chocolate chips or white chocolate chips to customize the taste.
• Line your baking pan with parchment paper for easier removal and cleaner edges.

Storage

Store these cheesecake bars in an airtight container in the refrigerator for up to 4 days. To enjoy, serve chilled or bring to room temperature for about 15 minutes. They can also be frozen wrapped tightly for up to one month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, simply use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies for the crust.

Why does the cheesecake center jiggle after baking?

A slight jiggle in the center is normal and indicates the cheesecake is perfectly baked. It will firm up as it cools and chills in the refrigerator, resulting in a creamy texture.

Chocolate Chip Cheesecake Bars Recipe

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4.7 from 102 reviews

Indulge in these rich and creamy Chocolate Chip Cheesecake Bars, featuring a buttery graham cracker crust topped with a luscious cream cheese filling studded with semisweet chocolate chips. Perfect for dessert or a sweet snack, these bars are easy to make and delightfully satisfying with every bite.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1.5 cups graham cracker crumbs
• 0.33 cups unsalted butter (melted)

Cheesecake Filling

• 16 oz cream cheese (softened)
• 0.75 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Preheat Oven and Prepare Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs with the melted butter until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of a greased 9×9 inch baking pan to form the crust.
2. Make Cheesecake Batter: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract to enhance the flavor.
3. Add Chocolate Chips: Gently fold the semisweet chocolate chips into the cheesecake batter, ensuring they are evenly distributed throughout the mixture without overmixing.
4. Assemble and Bake: Pour the cheesecake filling over the prepared graham cracker crust in the baking pan and spread it out evenly. Place the pan in the preheated oven and bake for about 35 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
5. Cool and Chill: Remove the cheesecake bars from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate the bars for at least 2 hours to let them set fully before cutting into squares and serving.

Notes

• Make sure the cream cheese is softened to room temperature to ensure a smooth batter without lumps.
• Do not overbake; the center should remain slightly jiggly to retain creaminess after chilling.
• You can substitute semisweet chocolate chips with dark or milk chocolate chips depending on your preference.
• For cleaner cuts, chill the bars well and use a warm knife to slice.
• Store leftovers refrigerated in an airtight container for up to 5 days.

Keywords: Chocolate chip cheesecake bars, creamy cheesecake bars, chocolate chip dessert, easy cheesecake recipe, graham cracker crust cheesecake