Chocolate Chip Cheesecake Bars

Chocolate chip cheesecake bars bring together the rich comfort of chocolate chip cookies and the creamy decadence of cheesecake in a dessert that is perfect for sharing at any gathering or enjoying at home for a special treat. Each bite offers a fudgy chocolate base, luscious cheesecake, and a glossy ganache topping that turns an everyday craving into something truly memorable.

I made these bars for a family movie night once and every single person ended up requesting the recipe by the time the credits rolled. Now they are my go to when I need an effortless crowd pleaser.

Ingredients

• Chocolate cookie crumbs: provide a tender base and intense cocoa flavor Use the crispiest chocolate wafer cookies you can find for best texture
• Melted butter: helps the crust hold together while adding richness Choose unsalted for best control over sweetness
• Cream cheese: brings the signature tang and velvety smoothness of classic cheesecake Let it soften fully at room temperature for the creamiest result
• Sugar: sweetens the filling without overpowering the subtle tang Look for fine granulated sugar so it dissolves seamlessly
• Vanilla extract: warms up both the crust and filling Pure vanilla is best if you have it
• Mini chocolate chips: create bits of chocolate in every layer Opt for a high percent cacao for rich flavor and reliable melting
• Heavy cream: ensures the ganache is silky smooth Fresh cream with at least thirty five percent butterfat gives the glossiest topping
• Semi sweet chocolate chips: melt easily and add a deep chocolate layer Pick a brand you trust for smooth melting and taste

Step-by-Step Instructions

Prepare the Crust:

Combine chocolate cookie crumbs with melted butter in a mixing bowl Stir thoroughly until the mixture resembles wet sand and all crumbs are moistened Press the mixture evenly into a parchment lined eight inch square pan Press firmly with the bottom of a glass for the most compact crust Chill while making the filling

Mix the Cheesecake Layer:

Beat softened cream cheese with sugar and vanilla using a mixer or very strong whisk Continue until the mixture is completely smooth and fluffy No lumps should remain Gently fold in three quarters of the mini chocolate chips for an even distribution

Add the Filling:

Spread the prepared cheesecake mixture over the chilled crust Use an offset spatula to smooth it evenly to the edges Tap pan gently to remove any air pockets Chill for three to four hours until the filling is chilled through and set

Make the Ganache:

Pour heavy cream into a small saucepan and bring to a gentle simmer on medium heat Watch it closely so it does not boil Remove from the heat and stir in the semi sweet chocolate chips Stir constantly until the mixture is completely melted and glossy

Finish and Garnish:

Pour the ganache over the set cheesecake layer Tilt the pan to help the ganache spread evenly or smooth with a spatula Sprinkle the remaining mini chocolate chips on top for extra crunch Return to fridge for one to two hours until the ganache is firm

Slice and Serve:

Grab the edges of the parchment paper to lift out the bars Place on a cutting board and use a sharp chef knife to slice into squares Wipe the blade between each cut for clean edges Chill the bars until ready to serve

Pin

My favorite part has always been the way mini chocolate chips melt into creamy cheesecake They remind me of baking cookies as a child and make every bite just a little bit playful My sister and I always fought over the corner pieces with extra chocolate on top

Storage Tips

These cheesecake bars keep wonderfully in the refrigerator for up to five days Store them in an airtight container to keep the crust from softening For longer storage freeze sliced bars in a single layer then stack with parchment in a freezer bag Defrost overnight in the fridge before serving and the texture will be just as silky

Ingredient Substitutions

You can swap the chocolate cookie crumbs for graham crackers or vanilla wafers for a different flavor Try swapping chopped bittersweet chocolate for the chips in the ganache if you like a less sweet topping Low fat cream cheese works but the result will be softer and tangier

Pin

Serving Suggestions

Serve chilled straight from the fridge for the best clean slices For a more decadent presentation add a dollop of whipped cream or a drizzle of caramel on each bar These bars also make a wonderful dessert when served with fresh berries on the side

Cultural and Historical Context

Chocolate chip cheesecake bars are a cross between classic New York style cheesecake and American chocolate chip cookies They rose to popularity as potluck and bake sale favorites thanks to their portability and irresistible combination of textures These date nights and family movie nights have never been the same since

Recipe FAQs

→ How do I achieve a lump-free cheesecake layer?

Bring the cream cheese to room temperature before mixing. This allows for smoother blending and prevents lumps in the filling.

→ Why is it important to chill each layer thoroughly?

Chilling stabilizes the structure, ensuring the bars hold their shape when cut and served, resulting in clean edges and a firm texture.

→ Can I substitute the chocolate cookie crust?

Yes, use graham cracker crumbs or another preferred cookie base for a different flavor profile while maintaining structure.

→ How do I make the ganache topping smooth?

Heat heavy cream until simmering, pour over chocolate chips, then stir until completely smooth and glossy before spreading.

→ What’s the best way to slice cheesecake bars cleanly?

Use a sharp knife and wipe it between cuts to achieve neat, tidy squares and avoid smudging the layers.