Chocolate Chip Cheesecake Bars Irresistible Dessert

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- 1 ½ cups graham cracker crumbs - ¼ cup granulated sugar - ½ cup unsalted butter, melted - 16 oz cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - 1 cup semi-sweet chocolate chips You need simple yet key ingredients for these chocolate chip cheesecake bars. The crust starts with graham cracker crumbs. I love the crunch they add. Mix these crumbs with granulated sugar for sweetness. The melted butter binds everything together, making a rich base. For the cheesecake filling, cream cheese is your star. Softened cream cheese ensures a smooth texture. You’ll add more sugar to sweeten the mix. The eggs give the filling structure, while vanilla extract adds a lovely flavor. Sour cream brings a nice tang. Finally, the semi-sweet chocolate chips make every bite heavenly. Gather these ingredients, and you're ready to create an unforgettable dessert. Enjoy the process; it’s all about the joy of cooking! {{ingredient_image_1}} - Preheat the Oven: Turn your oven to 325°F (160°C). - Combine Crust Ingredients: In a bowl, mix 1 ½ cups of graham cracker crumbs with ¼ cup of sugar. Stir in ½ cup of melted unsalted butter until it looks like wet sand. - Press Into Baking Dish: Take a greased 9x13-inch baking dish and press the mixture firmly into the bottom. Bake for 10 minutes until it is lightly golden. Let it cool while you make the filling. - Mixing Cream Cheese: In a large bowl, beat 16 oz of softened cream cheese with an electric mixer. Mix until smooth, about 2-3 minutes. - Adding Eggs and Vanilla: Gradually add ¾ cup of sugar, then mix in 2 large eggs, one at a time. Add in 1 teaspoon of vanilla extract and mix well. - Incorporating Sour Cream and Chocolate Chips: Fold in 1 cup of sour cream gently with a spatula, making sure there are no lumps. Then, gently mix in 1 cup of semi-sweet chocolate chips until they are evenly spread throughout the batter. - Pouring Filling Over Crust: Pour the cheesecake filling over the cooled crust. Spread it evenly for a nice look. - Baking Time and Temperature: Place it in the oven at 325°F (160°C) for 25-30 minutes. The edges should be set, but the center should still be a bit jiggly. It will firm up as it cools. - Cooling and Chilling Process: After baking, let it cool at room temperature for an hour. Then, refrigerate for at least 4 hours or overnight for the best taste. - Beating Cream Cheese Thoroughly: Start with soft cream cheese. Beat it well to remove lumps. This makes a creamy mix. Use an electric mixer for best results. Aim for about 2-3 minutes of mixing. - Folding in Ingredients: When adding sour cream and chocolate chips, fold gently. Use a spatula to combine. This keeps the filling light and airy. - Testing for Doneness: Look for set edges and a jiggly center. The center should not be too firm. It will set as it cools. - Baking Time Adjustments: Every oven is different. Check your bars after 25 minutes. If they need more time, add a few minutes. Keep an eye on them to avoid overbaking. - Serving Temperature: These bars taste best when chilled. Let them cool at room temperature first. After about an hour, refrigerate them for at least 4 hours. - Garnishing Ideas: Drizzle chocolate sauce on top. Add a sprinkle of chocolate chips or fresh berries for color. This makes the bars even more tempting! Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to achieve a smooth and creamy filling without lumps. Don’t Overmix the Batter: Fold in the sour cream and chocolate chips gently to maintain the light, airy texture of the cheesecake. Cool Gradually: Allow the cheesecake bars to cool at room temperature before refrigerating to prevent cracks on the surface. Chill for Best Results: Refrigerate the bars overnight if possible; this allows the flavors to meld and the texture to firm up perfectly. {{image_2}} You can switch things up by changing the chocolate chips. Use white chocolate instead of semi-sweet. This gives the bars a creamy sweetness. The flavor changes but stays delicious. You can also add fruit to the filling. Raspberries or blueberries work great here. They add a nice tartness that balances the sweetness. Just fold the fruit in gently with the chocolate chips. Your bars will look and taste amazing. If you need gluten-free options, swap the graham cracker crumbs. Use gluten-free cookie crumbs instead. They will work well for the crust and taste just as good. For vegan alternatives, replace the cream cheese with a vegan option. Look for a brand made from nuts or tofu. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes until it thickens. This will help bind your filling without eggs. These changes let everyone enjoy the bars, no matter their diet! Store your chocolate chip cheesecake bars in the fridge. Use an airtight container. This keeps them fresh and tasty. If you have leftovers, make sure they are cool before covering them. Place parchment paper between layers if stacking. This helps avoid sticking. To freeze the bars, let them cool completely. Cut them into squares first. Wrap each square in plastic wrap. Then, place them in a freezer bag. Squeeze out extra air before sealing. This keeps them safe for up to three months. When ready to eat, thaw them in the fridge overnight. These bars stay fresh for about five days in the fridge. After that, the texture may change. Check for any signs of spoilage before eating. If you freeze them, they last much longer. The flavor stays great, so you can enjoy them later! You can tell when the cheesecake bars are done by a few signs. First, look at the edges. They should be set and firm. The center will still be a bit jiggly. This slight jiggle is okay! The bars will firm up as they cool. Yes, you can make these cheesecake bars ahead of time. I recommend chilling them for at least 4 hours. If you can, let them cool overnight. This extra time helps the flavors blend and makes the bars even better. If you need a substitute for sour cream, there are a few options. You can use plain yogurt for a similar taste. Cream cheese can work too, but it will change the texture a bit. Another option is to blend cottage cheese until smooth. This way, you keep the creamy texture while changing the flavor a bit. You now know how to make delicious cheesecake bars. We covered ingredients, from the crust to the filling. I shared step-by-step instructions to guide you through each part. Tips for a smooth filling and a perfect bake will help you succeed. You can also explore fun variations to match your taste. Proper storage will keep your treats fresh longer. Enjoy making and sharing these tasty bars. They’re sure to impress your friends and family!

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Are you looking for a dessert that combines creamy cheesecake with the joy of chocolate chips? Look no further! These Chocolate Chip Cheesecake Bars are easy to make and truly irresistible. Imagine biting into a rich, silky filling nestled on a buttery crust, with sweet chocolate chips adding a perfect touch. Ready to impress your family and friends? Let’s get started with the ingredients and simple steps to create this delightful treat!

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Why I Love This Recipe

  1. Irresistible Flavor: This cheesecake bars combine the rich, creamy taste of cheesecake with the indulgent sweetness of chocolate, creating a dessert that’s hard to resist.
  2. Easy to Make: The step-by-step instructions are straightforward, making it accessible for bakers of all skill levels.
  3. Perfect for Sharing: With 24 servings, these bars are ideal for parties, potlucks, or any gathering where you want to impress your friends and family.
  4. Chilled Delight: After a few hours in the fridge, these bars develop a perfect texture and flavor, making them a refreshing treat any time of year.

Ingredients

For the Crust

– 1 ½ cups graham cracker crumbs

– ¼ cup granulated sugar

– ½ cup unsalted butter, melted

For the Cheesecake Filling

– 16 oz cream cheese, softened

– ¾ cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 cup sour cream

– 1 cup semi-sweet chocolate chips

You need simple yet key ingredients for these chocolate chip cheesecake bars. The crust starts with graham cracker crumbs. I love the crunch they add. Mix these crumbs with granulated sugar for sweetness. The melted butter binds everything together, making a rich base.

For the cheesecake filling, cream cheese is your star. Softened cream cheese ensures a smooth texture. You’ll add more sugar to sweeten the mix. The eggs give the filling structure, while vanilla extract adds a lovely flavor. Sour cream brings a nice tang. Finally, the semi-sweet chocolate chips make every bite heavenly.

Gather these ingredients, and you’re ready to create an unforgettable dessert. Enjoy the process; it’s all about the joy of cooking!

Step-by-Step Instructions

Preparing the Crust

– Preheat the Oven: Turn your oven to 325°F (160°C).

– Combine Crust Ingredients: In a bowl, mix 1 ½ cups of graham cracker crumbs with ¼ cup of sugar. Stir in ½ cup of melted unsalted butter until it looks like wet sand.

– Press Into Baking Dish: Take a greased 9×13-inch baking dish and press the mixture firmly into the bottom. Bake for 10 minutes until it is lightly golden. Let it cool while you make the filling.

Making the Cheesecake Filling

– Mixing Cream Cheese: In a large bowl, beat 16 oz of softened cream cheese with an electric mixer. Mix until smooth, about 2-3 minutes.

– Adding Eggs and Vanilla: Gradually add ¾ cup of sugar, then mix in 2 large eggs, one at a time. Add in 1 teaspoon of vanilla extract and mix well.

– Incorporating Sour Cream and Chocolate Chips: Fold in 1 cup of sour cream gently with a spatula, making sure there are no lumps. Then, gently mix in 1 cup of semi-sweet chocolate chips until they are evenly spread throughout the batter.

Baking and Cooling

– Pouring Filling Over Crust: Pour the cheesecake filling over the cooled crust. Spread it evenly for a nice look.

– Baking Time and Temperature: Place it in the oven at 325°F (160°C) for 25-30 minutes. The edges should be set, but the center should still be a bit jiggly. It will firm up as it cools.

– Cooling and Chilling Process: After baking, let it cool at room temperature for an hour. Then, refrigerate for at least 4 hours or overnight for the best taste.

Tips & Tricks

Ensuring a Smooth Filling

– Beating Cream Cheese Thoroughly: Start with soft cream cheese. Beat it well to remove lumps. This makes a creamy mix. Use an electric mixer for best results. Aim for about 2-3 minutes of mixing.

– Folding in Ingredients: When adding sour cream and chocolate chips, fold gently. Use a spatula to combine. This keeps the filling light and airy.

Achieving the Perfect Bake

– Testing for Doneness: Look for set edges and a jiggly center. The center should not be too firm. It will set as it cools.

– Baking Time Adjustments: Every oven is different. Check your bars after 25 minutes. If they need more time, add a few minutes. Keep an eye on them to avoid overbaking.

Serving Suggestions

– Serving Temperature: These bars taste best when chilled. Let them cool at room temperature first. After about an hour, refrigerate them for at least 4 hours.

– Garnishing Ideas: Drizzle chocolate sauce on top. Add a sprinkle of chocolate chips or fresh berries for color. This makes the bars even more tempting!

Pro Tips

  1. Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to achieve a smooth and creamy filling without lumps.
  2. Don’t Overmix the Batter: Fold in the sour cream and chocolate chips gently to maintain the light, airy texture of the cheesecake.
  3. Cool Gradually: Allow the cheesecake bars to cool at room temperature before refrigerating to prevent cracks on the surface.
  4. Chill for Best Results: Refrigerate the bars overnight if possible; this allows the flavors to meld and the texture to firm up perfectly.

Variations

Flavor Alternatives

You can switch things up by changing the chocolate chips. Use white chocolate instead of semi-sweet. This gives the bars a creamy sweetness. The flavor changes but stays delicious.

You can also add fruit to the filling. Raspberries or blueberries work great here. They add a nice tartness that balances the sweetness. Just fold the fruit in gently with the chocolate chips. Your bars will look and taste amazing.

Dietary Adaptations

If you need gluten-free options, swap the graham cracker crumbs. Use gluten-free cookie crumbs instead. They will work well for the crust and taste just as good.

For vegan alternatives, replace the cream cheese with a vegan option. Look for a brand made from nuts or tofu. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes until it thickens. This will help bind your filling without eggs.

These changes let everyone enjoy the bars, no matter their diet!

Storage Info

Refrigeration Tips

Store your chocolate chip cheesecake bars in the fridge. Use an airtight container. This keeps them fresh and tasty. If you have leftovers, make sure they are cool before covering them. Place parchment paper between layers if stacking. This helps avoid sticking.

Freezing Instructions

To freeze the bars, let them cool completely. Cut them into squares first. Wrap each square in plastic wrap. Then, place them in a freezer bag. Squeeze out extra air before sealing. This keeps them safe for up to three months. When ready to eat, thaw them in the fridge overnight.

Shelf Life

These bars stay fresh for about five days in the fridge. After that, the texture may change. Check for any signs of spoilage before eating. If you freeze them, they last much longer. The flavor stays great, so you can enjoy them later!

FAQs

How do I know when the cheesecake bars are done baking?

You can tell when the cheesecake bars are done by a few signs. First, look at the edges. They should be set and firm. The center will still be a bit jiggly. This slight jiggle is okay! The bars will firm up as they cool.

Can I make this recipe ahead of time?

Yes, you can make these cheesecake bars ahead of time. I recommend chilling them for at least 4 hours. If you can, let them cool overnight. This extra time helps the flavors blend and makes the bars even better.

What can I substitute for sour cream?

If you need a substitute for sour cream, there are a few options. You can use plain yogurt for a similar taste. Cream cheese can work too, but it will change the texture a bit. Another option is to blend cottage cheese until smooth. This way, you keep the creamy texture while changing the flavor a bit.

You now know how to make delicious cheesecake bars. We covered ingredients, from the crust to the filling. I shared step-by-step instructions to guide you through each part. Tips for a smooth filling and a perfect bake will help you succeed. You can also explore fun variations to match your taste. Proper storage will keep your treats fresh longer. Enjoy making and sharing these tasty bars. They’re sure to impress your friends and famil

- 1 ½ cups graham cracker crumbs - ¼ cup granulated sugar - ½ cup unsalted butter, melted - 16 oz cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - 1 cup semi-sweet chocolate chips You need simple yet key ingredients for these chocolate chip cheesecake bars. The crust starts with graham cracker crumbs. I love the crunch they add. Mix these crumbs with granulated sugar for sweetness. The melted butter binds everything together, making a rich base. For the cheesecake filling, cream cheese is your star. Softened cream cheese ensures a smooth texture. You’ll add more sugar to sweeten the mix. The eggs give the filling structure, while vanilla extract adds a lovely flavor. Sour cream brings a nice tang. Finally, the semi-sweet chocolate chips make every bite heavenly. Gather these ingredients, and you're ready to create an unforgettable dessert. Enjoy the process; it’s all about the joy of cooking! {{ingredient_image_1}} - Preheat the Oven: Turn your oven to 325°F (160°C). - Combine Crust Ingredients: In a bowl, mix 1 ½ cups of graham cracker crumbs with ¼ cup of sugar. Stir in ½ cup of melted unsalted butter until it looks like wet sand. - Press Into Baking Dish: Take a greased 9x13-inch baking dish and press the mixture firmly into the bottom. Bake for 10 minutes until it is lightly golden. Let it cool while you make the filling. - Mixing Cream Cheese: In a large bowl, beat 16 oz of softened cream cheese with an electric mixer. Mix until smooth, about 2-3 minutes. - Adding Eggs and Vanilla: Gradually add ¾ cup of sugar, then mix in 2 large eggs, one at a time. Add in 1 teaspoon of vanilla extract and mix well. - Incorporating Sour Cream and Chocolate Chips: Fold in 1 cup of sour cream gently with a spatula, making sure there are no lumps. Then, gently mix in 1 cup of semi-sweet chocolate chips until they are evenly spread throughout the batter. - Pouring Filling Over Crust: Pour the cheesecake filling over the cooled crust. Spread it evenly for a nice look. - Baking Time and Temperature: Place it in the oven at 325°F (160°C) for 25-30 minutes. The edges should be set, but the center should still be a bit jiggly. It will firm up as it cools. - Cooling and Chilling Process: After baking, let it cool at room temperature for an hour. Then, refrigerate for at least 4 hours or overnight for the best taste. - Beating Cream Cheese Thoroughly: Start with soft cream cheese. Beat it well to remove lumps. This makes a creamy mix. Use an electric mixer for best results. Aim for about 2-3 minutes of mixing. - Folding in Ingredients: When adding sour cream and chocolate chips, fold gently. Use a spatula to combine. This keeps the filling light and airy. - Testing for Doneness: Look for set edges and a jiggly center. The center should not be too firm. It will set as it cools. - Baking Time Adjustments: Every oven is different. Check your bars after 25 minutes. If they need more time, add a few minutes. Keep an eye on them to avoid overbaking. - Serving Temperature: These bars taste best when chilled. Let them cool at room temperature first. After about an hour, refrigerate them for at least 4 hours. - Garnishing Ideas: Drizzle chocolate sauce on top. Add a sprinkle of chocolate chips or fresh berries for color. This makes the bars even more tempting! Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to achieve a smooth and creamy filling without lumps. Don’t Overmix the Batter: Fold in the sour cream and chocolate chips gently to maintain the light, airy texture of the cheesecake. Cool Gradually: Allow the cheesecake bars to cool at room temperature before refrigerating to prevent cracks on the surface. Chill for Best Results: Refrigerate the bars overnight if possible; this allows the flavors to meld and the texture to firm up perfectly. {{image_2}} You can switch things up by changing the chocolate chips. Use white chocolate instead of semi-sweet. This gives the bars a creamy sweetness. The flavor changes but stays delicious. You can also add fruit to the filling. Raspberries or blueberries work great here. They add a nice tartness that balances the sweetness. Just fold the fruit in gently with the chocolate chips. Your bars will look and taste amazing. If you need gluten-free options, swap the graham cracker crumbs. Use gluten-free cookie crumbs instead. They will work well for the crust and taste just as good. For vegan alternatives, replace the cream cheese with a vegan option. Look for a brand made from nuts or tofu. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes until it thickens. This will help bind your filling without eggs. These changes let everyone enjoy the bars, no matter their diet! Store your chocolate chip cheesecake bars in the fridge. Use an airtight container. This keeps them fresh and tasty. If you have leftovers, make sure they are cool before covering them. Place parchment paper between layers if stacking. This helps avoid sticking. To freeze the bars, let them cool completely. Cut them into squares first. Wrap each square in plastic wrap. Then, place them in a freezer bag. Squeeze out extra air before sealing. This keeps them safe for up to three months. When ready to eat, thaw them in the fridge overnight. These bars stay fresh for about five days in the fridge. After that, the texture may change. Check for any signs of spoilage before eating. If you freeze them, they last much longer. The flavor stays great, so you can enjoy them later! You can tell when the cheesecake bars are done by a few signs. First, look at the edges. They should be set and firm. The center will still be a bit jiggly. This slight jiggle is okay! The bars will firm up as they cool. Yes, you can make these cheesecake bars ahead of time. I recommend chilling them for at least 4 hours. If you can, let them cool overnight. This extra time helps the flavors blend and makes the bars even better. If you need a substitute for sour cream, there are a few options. You can use plain yogurt for a similar taste. Cream cheese can work too, but it will change the texture a bit. Another option is to blend cottage cheese until smooth. This way, you keep the creamy texture while changing the flavor a bit. You now know how to make delicious cheesecake bars. We covered ingredients, from the crust to the filling. I shared step-by-step instructions to guide you through each part. Tips for a smooth filling and a perfect bake will help you succeed. You can also explore fun variations to match your taste. Proper storage will keep your treats fresh longer. Enjoy making and sharing these tasty bars. They’re sure to impress your friends and family!

Decadent Chocolate Chip Cheesecake Bars

Rich and creamy cheesecake bars with chocolate chips on a graham cracker crust.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 0.5 cups unsalted butter, melted
  • 16 oz cream cheese, softened
  • 0.75 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cups sour cream
  • 1 cups semi-sweet chocolate chips

Instructions
 

  • Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand.
  • Press the crust: Press the mixture firmly into the bottom of a greased 9x13-inch baking dish. Bake for 10 minutes or until lightly golden. Remove from the oven and allow to cool while preparing the filling.
  • Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add in the ¾ cup of sugar and continue mixing.
  • Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until well combined.
  • Mix in sour cream: Fold in the sour cream using a spatula, ensuring no lumps remain. Do not overmix.
  • Add chocolate chips: Gently fold in the chocolate chips until evenly distributed throughout the batter.
  • Combine layers: Pour the cheesecake filling over the cooled crust, spreading it evenly.
  • Bake: Bake at 325°F (160°C) for 25-30 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).
  • Cool and chill: Remove from the oven and let it cool at room temperature for an hour. Then, refrigerate for at least 4 hours or overnight for best results.
  • Slice and serve: Once chilled and firm, cut into bars and serve. Enjoy with a drizzle of chocolate sauce or a sprinkle of extra chocolate chips on top.

Notes

For best results, chill overnight before serving.
Keyword bars, cheesecake, chocolate, dessert

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