Chocolate Chip Cheesecake Bars
Chocolate Chip Cheesecake Bars are delicious combination of regular cheesecake and your favorite chocolate chip cookies!
Chocolate Chip Cheesecake Bars Recipe
These easy cheesecake bars are one of my favorite desserts! It’s like a classic cheesecake and chocolate chip cookie got together.
A sweet, buttery graham cracker crust, covered with a delicious cream cheese filling, and topped with rich chocolate ganache.
These cheesecake cookie bars are great for bake sales! Just like my sugar cookie bars, magic cookie bars, and my cherry pie bars.
Ingredients Needed
Graham crackers – Use crumbs or crush your own graham crackers.
Cream cheese – I prefer full fat cream cheese for these.
Sour cream – Plain Greek yogurt makes a great substitute.
Chocolate chips – I prefer semisweet chocolate chips or substitute dark chocolate chips.
Heavy cream – Don’t substitute whole milk, it won’t work.
Pantry staples – Melted butter, light brown sugar, white granulated sugar, vanilla extract, lime juice, salt, large eggs, cornstarch.
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How to Make Chocolate Chip Cheesecake Bars
First: Preheat the oven to 350F. Line a 9×13 baking dish with parchment paper and nonstick spray. Set aside.
Second: Make the crust by combining the graham crackers, brown sugar, and melted butter in a bowl. Press the mixture into the bottom of the baking dish. Bake in the oven for 10 minutes. Remove and cool while you make the cheesecake filling.
Third: In a stand mixer, combine the cream cheese, sugar, and brown sugar. Mix on medium speed until smooth. Add in the sour cream, vanilla, heavy cream, salt, and lime juice.
Fourth: Add in the eggs and combine for 30 seconds. Incorporate the cornstarch into the cheesecake mixture and remove the bowl. Fold in the chocolate chips by hand. Spread cream cheese mixture over the baked crust.
Fifth: Bake the cheesecake for 1 hour on the middle rack. Once finished, turn off the oven and open the door. Leave the bars inside to cool slowly for 30 minutes.
Remove from the oven and cool completely on a wire rack. Cover with plastic wrap and chill in the fridge for 8 hours.
Sixth: Make the ganache by microwaving the heavy cream in a bowl for 1 minute. Place chocolate chips in a bowl and pour the warmed cream over them. Let them sit for a minute. Stir with a whisk until smooth.
Seventh: Remove the cheesecake bars from the fridge. Pour the ganache over the bars and spread out. Place back in the fridge for 20 minutes to set the ganache. Once set, remove and cut into 12-15 bars.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long do they last?
You can store any leftovers in an airtight container in the fridge for up 4 days.
Can you freeze them?
Yes you can! The best way is to cut them into the individual bars, wrap them in plastic wrap, and then store in an airtight freezer container. You can freeze them for up to a month.
Tips for No Leftovers
- When you mix the cheesecake mixture, stop and scrape the sides of the bowl with a spatula. This will give you a really smooth cheesecake layer.
- Use parchment paper in the pan for easier lifting and slicing.
- If you don’t have cornstarch, substitute 2 1⁄2 Tablespoons of all purpose flour.
- Mini chocolate chips are fun too!
- Don’t chill too fast, or the bars will crack. Let them come to room temperature before chilling in the fridge.
- Preheat the oven before adding the cheesecake bars.
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These chocolate chip cookie cheesecake bars are a delicious and decadent dessert! Perfect for any occasion.
Chocolate Chip Cheesecake Bars
Ingredients
Crust
- 3 1/2 cups graham cracker crumbs
- 1/2 cup brown sugar
- 3/4 cup melted butter
Cheesecake Layer
- 32 ounces cream cheese softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup heavy cream
- 1 cup sour cream
- 2 1/2 teaspoons vanilla
- 1 teaspoon lime juice
- 1 teaspoon salt
- 3 eggs
- 2 egg yolks
- 1 1/2 cups chocolate chips
- 2 tablespoons cornstarch
Chocolate Ganache Layer
- 1 1/3 cups chocolate chips
- 1/2 cup + 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350F. Line a 9×13 baking dish with parchment paper and nonstick spray. Set aside.
- Make the crust by combining the graham crackers, brown sugar, and melted butter in a bowl.
- Press the mixture into the bottom of the baking dish. Bake in the oven for 10 minutes.
- Remove and cool while you make the cheesecake filling.
- In a stand mixer, combine the cream cheese, sugar, and brown sugar. Mix on medium speed until smooth. Add in the sour cream, vanilla, heavy cream, salt, and lime juice.
- Add in the eggs and combine for 30 seconds. Incorporate the cornstarch into the cheesecake mixture and remove the bowl.
- Fold in the chocolate chips by hand. Spread cream cheese mixture over the baked crust.
- Bake the cheesecake for 1 hour on the middle rack. Once finished, turn off the oven and open the door. Leave the bars inside to cool slowly for 30 minutes.
- Remove from the oven and cool completely on a wire rack. Cover with plastic wrap and chill in the fridge for 8 hours.
- Make the ganache by microwaving the heavy cream in a bowl for 1 minute.
- Place chocolate chips in a bowl and pour the warmed cream over them. Let them sit for a minute.
- Stir with a whisk until smooth.
- Remove the cheesecake bars from the fridge.
- Pour the ganache over the bars and spread out. Place back in the fridge for 20 minutes to set the ganache.
- Once set, remove and cut into 24 bars.
Notes
- When you mix the cheesecake mixture, stop and scrape the sides of the bowl with a spatula. This will give you a really smooth cheesecake layer.
- Use parchment paper in the pan for easier lifting and slicing.
- If you don't have cornstarch, substitute 2 1⁄2 Tablespoons of all purpose flour.
- Mini chocolate chips are fun too!
- Don't chill too fast, or the bars will crack. Let them come to room temperature before chilling in the fridge.
- Preheat the oven before adding the cheesecake bars.
Nutrition
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