Chocolate Chip Cheesecake Bars Recipe
Introduction
These Chocolate Chip Cheesecake Bars combine a creamy, tangy cheesecake filling with a buttery graham cracker crust and sweet chocolate chips throughout. They are easy to make and perfect for a delicious dessert or snack any time.
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
- 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 and evenly into the bottom of a greased 9×9 inch baking pan to form the crust.
- 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, mixing well after each addition, then stir in the vanilla extract.
- Step 3: Gently fold the semisweet chocolate chips into the cheesecake mixture. Pour the filling over the prepared crust and spread it out evenly.
- Step 4: Bake for 35 minutes or until the edges are set but the center still has a slight jiggle. Allow the bars to cool completely at room temperature, then refrigerate them for at least 2 hours before cutting into squares.
Tips & Variations
- For an extra chocolatey touch, sprinkle some chocolate chips on top before baking.
- Use white chocolate or butterscotch chips instead of semisweet for a different flavor.
- Make sure the cream cheese is softened to avoid lumps in your batter.
- Press the crust firmly to prevent it from crumbling when cutting the bars.
Storage
Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to a month; thaw in the fridge before serving. Reheat is not recommended—best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of crust?
Yes, you can substitute the graham cracker crust with crushed cookies like Oreos or digestive biscuits mixed with melted butter for a different base.
How do I prevent cracks in the cheesecake bars?
Make sure not to overbake; the center should still be slightly jiggly when you take it out of the oven. Also, avoid high mixing speeds to reduce air bubbles in the batter.
PrintChocolate Chip Cheesecake Bars Recipe
These Chocolate Chip Cheesecake Bars feature a buttery graham cracker crust topped with a rich and creamy cheesecake filling generously studded with semisweet chocolate chips. Baked to perfection, the bars have a slightly jiggly center and firm edges, making them a delightful dessert that can be chilled and served in bars for any occasion.
- 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
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
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs with the melted butter, stirring until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of a greased 9×9 inch baking pan to form the crust.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Incorporate the chocolate chips: Gently fold the semisweet chocolate chips into the cheesecake mixture, ensuring they are evenly distributed without overmixing.
- Assemble and bake: Pour the cheesecake filling over the prepared graham cracker crust, spreading it evenly with a spatula. Bake in the preheated oven for 35 minutes or until the edges are set but the center still jiggles slightly when shaken.
- Cool and chill: Remove the pan from the oven and allow the bars to cool completely at room temperature. Once cooled, refrigerate the bars for at least 2 hours to set before slicing into squares and serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Do not overbake; the center should remain slightly jiggly to maintain a creamy texture.
- For easier slicing, chill the cheesecake bars thoroughly before cutting.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips based on preference.
- Store leftover bars covered in the refrigerator for up to 3 days.
Keywords: Chocolate Chip Cheesecake Bars, Cheesecake Bars, Chocolate Chip Dessert, Graham Cracker Crust Dessert, No Mixer Cheesecake, Easy Cheesecake Bars
