Chocolate Chip Cheesecake Bars: The Ultimate Dessert Recipe You Need to Try

Chocolate Chip Cheesecake Bars are a delightful fusion of two beloved desserts that never fail to impress. Imagine the creamy richness of cheesecake paired with the irresistible sweetness of chocolate chips, all nestled in a buttery crust. This recipe not only satisfies your sweet tooth but also brings a touch of elegance to any gathering. Originating from the classic cheesecake tradition, these bars have become a modern favorite, making them a staple at potlucks and family celebrations alike.

What I love most about Chocolate Chip Cheesecake Bars is their perfect balance of flavors and textures. The smooth, velvety cheesecake filling contrasts beautifully with the crunchy chocolate chips, creating a treat that is both indulgent and comforting. Plus, they are incredibly convenient to make, allowing you to whip up a batch in no time. Whether you’re serving them at a party or enjoying them as a late-night snack, these bars are sure to become a cherished recipe in your home.

Ingredients:

• For the crust:
• 1 ½ cups graham cracker crumbs
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• For the cheesecake filling:
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup semi-sweet chocolate chips

Preparing the Crust

1. Preheat your oven to 325°F (160°C). This is the perfect temperature for baking the crust and ensuring it gets that lovely golden color.
2. In a medium-sized mixing bowl, combine the graham cracker crumbs and granulated sugar. I like to use a fork to mix them together until they are well combined.
3. Next, pour in the melted butter and vanilla extract. Stir everything together until the mixture resembles wet sand. You want it to hold together when pressed.
4. Now, take a 9×13 inch baking dish and line it with parchment paper, leaving some overhang on the sides for easy removal later. This step is crucial for easy serving!
5. Press the graham cracker mixture firmly into the bottom of the prepared baking dish. I usually use the back of a measuring cup to get an even layer. Make sure it’s packed tightly!
6. Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. This will give it a nice crunch and set the base for our cheesecake.
7. Once baked, remove the crust from the oven and let it cool while you prepare the cheesecake filling.

Preparing the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. This usually takes about 2-3 minutes. Make sure there are no lumps!
2. Add in the granulated sugar and continue to beat until well combined. The mixture should be fluffy and light.
3. Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter, making it light and airy.
4. Stir in the vanilla extract and sour cream. Mix until everything is well combined. The sour cream adds a lovely tanginess that balances the sweetness of the chocolate.
5. Finally, fold in the semi-sweet chocolate chips using a spatula. Be gentle here; you want to keep the air in the batter while ensuring the chocolate is evenly distributed.

Assembling the Bars

1. Once your cheesecake filling is ready, pour it over the cooled graham cracker crust. Use a spatula to spread it evenly across the surface.
2. Tap the baking dish gently on the counter to remove any air bubbles. This step is important to ensure a smooth texture in your cheesecake bars.
3. Place the baking dish back in the oven and bake for 30-35 minutes. The edges should be set, but the center may still have a slight jiggle. This is perfect as it will firm up as it cools.
4. Once baked, turn off the oven and crack the oven door open. Let the cheesecake bars cool in the oven for about an hour. This gradual cooling helps prevent cracks on the surface.
5. After an hour, remove the baking dish from the oven and let it cool at room temperature for another 30 minutes.
6. Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait! This chilling time is essential for the flavors to meld and the texture to set properly.

Serving the Cheesecake Bars

1. When you’re ready to serve, remove the cheesecake from the refrigerator. Use the parchment paper overhang to lift it out of the baking dish.
2. Place it on a cutting board and use a sharp knife to cut it into squares

   Conclusion:

   In summary, these Chocolate Chip Cheesecake Bars are an absolute must-try for anyone who loves the rich, creamy goodness of cheesecake combined with the delightful crunch of chocolate chips. The balance of flavors and textures in this recipe creates a dessert that is not only indulgent but also incredibly satisfying. Whether you’re serving them at a family gathering, a potluck, or simply enjoying a sweet treat at home, these bars are sure to impress. For serving suggestions, consider pairing these bars with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. You can also experiment with variations by adding nuts, such as chopped pecans or walnuts, or even swirling in some caramel or fruit preserves for a unique twist. The possibilities are endless! I encourage you to give this recipe a try and experience the joy of baking these Chocolate Chip Cheesecake Bars yourself. Once you do, I would love to hear about your experience! Share your thoughts, any modifications you made, or even a picture of your delicious creation. Happy baking! Print

   Chocolate Chip Cheesecake Bars: The Ultimate Dessert Recipe You Need to Try

   

   Print Recipe

   Rich and creamy Chocolate Chip Cheesecake Bars with a buttery graham cracker crust, perfect for any occasion. Easy to make and even easier to devour!

   • Author: Maria
   • Prep Time: 20 minutes
   • Cook Time: 45 minutes
   • Total Time: 245 minutes
   • Yield: 12–16 bars 1x

   Ingredients

   Scale 1x2x3x

   • 1 ½ cups graham cracker crumbs
   • ½ cup granulated sugar
   • ½ cup unsalted butter, melted
   • 1 teaspoon vanilla extract
   • 16 oz cream cheese, softened
   • ½ cup granulated sugar
   • 2 large eggs
   • 1 teaspoon vanilla extract
   • 1 cup sour cream
   • 1 cup semi-sweet chocolate chips

   Instructions

   1. Preheat your oven to 325°F (160°C).
   2. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Mix until well combined.
   3. Pour in the melted butter and vanilla extract. Stir until the mixture resembles wet sand.
   4. Line a 9×13 inch baking dish with parchment paper, leaving overhang for easy removal.
   5. Press the graham cracker mixture firmly into the bottom of the prepared baking dish.
   6. Bake the crust for about 10 minutes, or until lightly golden. Let it cool.
   7. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes).
   8. Add the granulated sugar and beat until fluffy and light.
   9. Add the eggs one at a time, mixing well after each addition.
   10. Stir in the vanilla extract and sour cream until smooth.
   11. Gently fold in the semi-sweet chocolate chips.
   12. Pour the cheesecake filling over the cooled crust, spreading it evenly.
   13. Tap the baking dish gently on the counter to remove air bubbles.
   14. Bake for 30-35 minutes, until the edges are set and the center has a slight jiggle.
   15. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour.
   16. Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight.
   17. Once chilled, lift the bars out of the baking dish using the parchment paper overhang.
   18. Cut into squares using a sharp knife, wiping the knife with a damp cloth between cuts for clean edges.

   Notes

   • For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
   • Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
   • These bars can be stored in the refrigerator for up to a week.