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Chocolate Chip Cheesecake Bars Recipe

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These decadent Chocolate Chip Cheesecake Bars combine a rich chocolate cookie crust with a creamy cheesecake layer studded with mini chocolate chips, all topped with a luscious chocolate ganache. Perfect for chocolate lovers looking for a crowd-pleasing dessert that’s easy to make and irresistibly delicious.

Ingredients

For the Crust

  • 1 1/2 cups chocolate cookie crumbs (from about 20 chocolate cookies)
  • 1/4 cup melted butter

For the Cheesecake Layer

  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips, divided

For the Chocolate Ganache Topping

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter, mixing until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a greased 9×13-inch baking pan to create an even crust layer.
  2. Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes to set. Remove from the oven and let it cool slightly while you prepare the cheesecake layer.
  3. Mix the Cheesecake Filling: In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Fold in half the mini chocolate chips gently to distribute them evenly throughout the batter.
  4. Assemble Cheesecake Layer: Pour the cheesecake mixture over the slightly cooled crust and smooth the top with a spatula, ensuring an even layer.
  5. Bake the Cheesecake Bars: Bake the assembled pan in the oven at 325°F (163°C) for 35-40 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Remove from oven and allow to cool on a wire rack.
  6. Chill the Bars: Once cooled to room temperature, refrigerate the bars for at least 3 hours or overnight to firm up completely.
  7. Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  8. Top with Ganache and Chill: Pour the ganache evenly over the chilled cheesecake bars. Sprinkle with the remaining mini chocolate chips. Return to the refrigerator for at least 30 minutes to allow the ganache to set.
  9. Serve: Once the ganache is firm, cut into bars and serve chilled. Enjoy the perfect blend of creamy cheesecake and rich chocolate in every bite.

Notes

  • Use full-fat cream cheese and heavy cream for the richest, creamiest texture.
  • For a crunchier crust, press the cookie crumbs firmly and bake before adding the filling.
  • Let the ganache cool slightly before pouring to prevent melting the cheesecake layer.
  • Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days.
  • Mini chocolate chips can be substituted with regular-sized chips if mini chips are unavailable.

Find it online: https://mealoria.com/chocolate-chip-cheesecake-bars-recipe/