Description
These Chocolate Chip Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy cheesecake filling studded with mini chocolate chips. Perfectly baked and chilled to set, they offer a delightful balance of sweet, creamy, and chocolate flavors in every bite. An easy-to-make dessert ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mini chocolate chips (plus extra for topping)
Instructions
- Preparation: Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to help lift the bars out after baking.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Stir until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan to form a compact crust layer.
- Prepare the cheesecake filling: In a separate large bowl, beat the softened cream cheese and 1/2 cup granulated sugar together using a hand mixer or stand mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Then stir in the vanilla extract.
- Add chocolate chips: Gently fold in 1 cup of mini chocolate chips into the cheesecake batter until evenly distributed.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the pan, using a spatula to smooth the surface. Sprinkle a few extra mini chocolate chips on top for garnish. Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the edges turn slightly golden.
- Cool and chill: Remove the pan from the oven and allow the cheesecake bars to cool to room temperature on a wire rack. Then, refrigerate the bars for at least 3 hours to fully set before slicing.
- Slice and serve: Use the parchment paper overhang to lift the chilled cheesecake out of the pan. For cleaner cuts, dip your knife in warm water and wipe it dry between each slice. Cut into 16 bars and enjoy.
Notes
- For easier slicing, dip your knife in warm water between cuts.
- You can swap the graham cracker crust with an Oreo crust for a richer, chocolatey twist.
- Store leftover bars covered in the refrigerator for up to 4 days to maintain freshness.
- Allow the bars to reach room temperature before serving for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 15 g
- Sodium: 170 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 50 mg
