Chocolate Chip Cheesecake Bars

Why You’ll Love This Recipe

This recipe brings together two beloved desserts into one easy-to-make bar that’s rich, creamy, and loaded with chocolate chips. The cookie crust provides a sturdy yet tender base, while the cheesecake layer is silky and indulgent. These bars are simple to prepare, don’t require fancy equipment, and make serving effortless—just cut and enjoy! Plus, they keep well, making them great for making ahead.

Ingredients

For the cookie crust:

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup semi-sweet chocolate chips

For the cheesecake layer:

• 16 oz cream cheese, softened

• 2/3 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven and Prepare Pan:

   • Preheat your oven to 325°F (165°C).

   • Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. Make the Cookie Crust:

   • In a medium bowl, whisk together flour, baking soda, and salt.

   • In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.

   • Beat in the egg and vanilla extract.

   • Gradually add the dry ingredients to the wet ingredients and mix until combined.

   • Fold in 1 cup chocolate chips.

   • Press the cookie dough evenly into the prepared baking pan.

3. Bake the Crust:

   • Bake for 10-12 minutes until lightly golden around the edges.

   • Remove from oven and set aside.

4. Prepare the Cheesecake Layer:

   • In a large bowl, beat the cream cheese until smooth and creamy.

   • Add sugar and mix until well combined.

   • Beat in eggs one at a time, then stir in vanilla extract.

   • Fold in 1/2 cup chocolate chips.

5. Assemble and Bake:

   • Pour the cheesecake mixture over the warm cookie crust and spread evenly.

   • Bake for 35-40 minutes or until the center is set and slightly jiggly.

   • Turn off the oven and leave the bars inside for 10 minutes with the door slightly ajar.

   • Remove from the oven and allow to cool completely.

6. Chill and Serve:

   • Refrigerate for at least 3 hours or overnight before cutting into bars.

   • Use the parchment overhang to lift bars from the pan, then slice and serve.

Servings and Timing

• Servings: 16 bars

• Prep time: 20 minutes

• Cook time: 45-50 minutes

• Chill time: 3 hours

• Total time: 4 hours 10 minutes

Variations

• White Chocolate Chips: Substitute white chocolate chips for a different twist.

• Nutty Additions: Add chopped walnuts or pecans to the crust or cheesecake layer.

• Fruit Twist: Swirl in raspberry or strawberry preserves into the cheesecake before baking.

• Gluten-Free: Use a gluten-free flour blend in the crust to make it gluten-free.

• Chocolate Ganache: Top with a rich chocolate ganache for extra indulgence.

Storage/Reheating

• Storage: Store bars in an airtight container in the refrigerator for up to 5 days.

• Freezing: Freeze bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator.

• Reheating: Serve chilled or at room temperature; avoid microwaving to preserve texture.

FAQs

Can I make these bars without chocolate chips?

Yes, you can omit the chocolate chips or replace them with nuts or dried fruit.

How do I prevent cracks in the cheesecake layer?

Avoid overbaking and mix the batter gently to prevent excess air incorporation.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used with slight changes in texture.

Can I double this recipe?

Yes, double ingredients and bake in a larger pan or two pans.

How do I cut clean bars?

Chill the bars well and use a sharp knife, wiping it clean between cuts.

Can I use a different type of chocolate?

Milk chocolate or dark chocolate chips work well as alternatives.

Can I make the crust gluten-free?

Yes, use gluten-free all-purpose flour to make the crust gluten-free.

Is it necessary to chill the bars before cutting?

Yes, chilling helps the cheesecake set and makes cutting easier.

Can I prepare this dessert ahead of time?

Definitely! It tastes great made a day in advance.

How do I store leftover bars?

Keep leftovers refrigerated in an airtight container.

Conclusion

Chocolate Chip Cheesecake Bars are a luscious, crowd-pleasing dessert that marries the best qualities of chocolate chip cookies and cheesecake. With their creamy texture, rich chocolate, and buttery crust, these bars are perfect for any occasion, from casual get-togethers to elegant dinners. Easy to prepare and endlessly satisfying, they’re sure to become a favorite in your dessert repertoire.

Chocolate Chip Cheesecake Bars

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 4 hours 10 minutes
• Yield: 16 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Chocolate Chip Cheesecake Bars combine the rich, creamy texture of cheesecake with the classic sweet flavor of chocolate chip cookies in one decadent dessert. Featuring a buttery cookie crust topped with a luscious cheesecake layer studded with semi-sweet chocolate chips, these bars deliver a perfect balance of creamy and crunchy textures. Ideal for parties, potlucks, or special treats, they’re simple to make ahead and sure to satisfy every sweet tooth.

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Ingredients

Cookie crust:

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup semi-sweet chocolate chips

Cheesecake layer:

• 16 oz cream cheese, softened

• 2/3 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup semi-sweet chocolate chips

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Instructions

1. Preheat Oven and Prepare Pan:
   Preheat oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. Make the Cookie Crust:
   In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add dry ingredients and mix until combined. Fold in 1 cup chocolate chips. Press dough evenly into the prepared pan.

3. Bake the Crust:
   Bake for 10-12 minutes until lightly golden around the edges. Remove from oven and set aside.

4. Prepare the Cheesecake Layer:
   In a large bowl, beat cream cheese until smooth and creamy. Add sugar and mix well. Beat in eggs one at a time, then stir in vanilla extract. Fold in 1/2 cup chocolate chips.

5. Assemble and Bake:
   Pour cheesecake mixture over warm cookie crust and spread evenly. Bake for 35-40 minutes or until the center is set but slightly jiggly. Turn off oven and leave bars inside for 10 minutes with door slightly ajar. Remove and cool completely.

6. Chill and Serve:
   Refrigerate for at least 3 hours or overnight before cutting into bars. Use parchment overhang to lift bars from the pan, slice, and serve.

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Notes

Substitute white chocolate chips for a different flavor profile.Add chopped walnuts or pecans for extra crunch in the crust or cheesecake layer.Swirl in raspberry or strawberry preserves before baking for a fruity twist.Use gluten-free flour blend to make crust gluten-free.Top with chocolate ganache for extra indulgence.