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Chocolate Chip Cheesecake Bars are a delightful treat that combines the creamy richness of cheesecake with the indulgent sweetness of chocolate chips, all nestled on a buttery graham cracker crust. Perfect for gatherings, these bars are not only easy to make but also visually appealing, ensuring they will impress your guests and satisfy their sweet cravings.
Why You’ll Love This Recipe
These Chocolate Chip Cheesecake Bars are a fantastic dessert option for any occasion. They are easy to prepare, can be made ahead of time, and are sure to please both kids and adults alike. Here are a few reasons to love this recipe:
- Quick to assemble with simple ingredients
- Perfect for potlucks, parties, or family gatherings
- Combines the flavors of cheesecake and chocolate in every bite
- Can be made in advance and chilled for optimal flavor
- Customizable with different mix-ins
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
How to Make Chocolate Chip Cheesecake Bars
- Preheat your oven to 325°F (160°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool slightly.
- In a large mixing bowl, beat the softened cream cheese with ¾ cup of sugar until smooth and creamy.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Stir in the vanilla extract and fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the cheesecake mixture over the cooled crust and spread it evenly. Tap the pan gently on the counter to release any air bubbles.
- Bake for 25-30 minutes, or until the center is set and the edges are lightly golden. The cheesecake should have a slight jiggle in the center.
- Remove from the oven and allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before cutting into bars.
Tips for the Best Results
- Make sure the cream cheese is at room temperature for a smoother batter.
- Avoid overmixing the batter after adding the eggs to maintain a light texture.
- Allow the cheesecake to chill thoroughly in the refrigerator for optimal flavor and texture.
- For cleaner cuts, use a sharp knife and wipe it clean between cuts.
Easy Variations
- Substitute half of the chocolate chips with white chocolate or butterscotch chips for a different flavor.
- Add a swirl of raspberry or caramel sauce on top before baking for added sweetness.
- Mix in chopped nuts or dried fruit for extra texture and flavor.
What to Serve With It
- A dollop of whipped cream or a scoop of vanilla ice cream
- Fresh berries, like strawberries or raspberries, for a tart contrast
- A drizzle of chocolate or caramel sauce on top
- Coffee or a dessert wine to complement the rich flavors
Storage and Reheating
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Store any leftover Chocolate Chip Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To enjoy, simply thaw in the refrigerator overnight and serve chilled.
Recipe Card
Chocolate Chip Cheesecake Bars
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes (including chilling)
Yield: 12 bars
Ingredients:
1 ½ cups graham cracker crumbs,
½ cup unsalted butter, melted,
2 tablespoons granulated sugar,
2 (8-ounce) packages cream cheese, softened,
¾ cup granulated sugar,
2 large eggs,
1 teaspoon vanilla extract,
1 cup semi-sweet chocolate chips.
Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined and the mixture resembles wet sand.
3. Press the graham cracker mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool slightly.
4. In a large mixing bowl, beat the softened cream cheese with ¾ cup of sugar until smooth and creamy.
5. Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
6. Stir in the vanilla extract and fold in the chocolate chips until evenly distributed throughout the batter.
7. Pour the cheesecake mixture over the cooled crust and spread it evenly. Tap the pan gently on the counter to release any air bubbles.
8. Bake for 25-30 minutes, or until the center is set and the edges are lightly golden. The cheesecake should have a slight jiggle in the center.
9. Remove from the oven and allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before cutting into bars.
Notes: Make sure the cream cheese is at room temperature for a smoother batter. Allow the cheesecake to chill thoroughly for optimal flavor and texture.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes (including chilling)
Yield: 12 bars
Ingredients:
1 ½ cups graham cracker crumbs,
½ cup unsalted butter, melted,
2 tablespoons granulated sugar,
2 (8-ounce) packages cream cheese, softened,
¾ cup granulated sugar,
2 large eggs,
1 teaspoon vanilla extract,
1 cup semi-sweet chocolate chips.
Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined and the mixture resembles wet sand.
3. Press the graham cracker mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool slightly.
4. In a large mixing bowl, beat the softened cream cheese with ¾ cup of sugar until smooth and creamy.
5. Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
6. Stir in the vanilla extract and fold in the chocolate chips until evenly distributed throughout the batter.
7. Pour the cheesecake mixture over the cooled crust and spread it evenly. Tap the pan gently on the counter to release any air bubbles.
8. Bake for 25-30 minutes, or until the center is set and the edges are lightly golden. The cheesecake should have a slight jiggle in the center.
9. Remove from the oven and allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before cutting into bars.
Notes: Make sure the cream cheese is at room temperature for a smoother batter. Allow the cheesecake to chill thoroughly for optimal flavor and texture.
