If you love the smooth richness of cheesecake and the comforting bite of chocolate chip cookies, these Chocolate Chip Cheesecake Bars are your new go-to dessert. Made with a buttery graham cracker crust, a silky cheesecake filling, and bursts of gooey chocolate chips, this recipe brings together two beloved classics in one irresistible treat.
Why You’ll Love This Recipe:
-
Classic flavor combo of cheesecake and chocolate chip cookies
-
Simple ingredients, big flavor payoff
-
Great for crowd-pleasing gatherings or potlucks
-
Fully freezer-friendly for make-ahead convenience
Ingredients Breakdown:
For the Crust:
-
1 1/2 cups graham cracker crumbs – Creates the sweet, buttery base with a satisfying crunch.
-
1/4 cup granulated sugar – Adds sweetness to balance the tangy cheesecake.
-
1/2 cup unsalted butter, melted – Binds the crumbs and adds richness.
For the Cheesecake Filling:
-
16 oz cream cheese, softened – The star of the filling, delivering smooth, tangy creaminess.
-
1/2 cup granulated sugar – Sweetens the cheesecake without overpowering it.
-
2 large eggs – Help set and bind the creamy filling.
-
1 tsp vanilla extract – Enhances flavor with warm, aromatic notes.
-
1/4 cup sour cream – Adds creaminess and a slight tang for depth.
-
1/2 cup chocolate chips (milk or semi-sweet) – Scattered on top for gooey, melty chocolate in every bite.
Tips and Tricks:
-
Use parchment paper with overhang to easily lift bars from the pan.
-
Room-temperature cream cheese ensures a smooth, lump-free filling.
-
Sprinkle extra chocolate chips after baking for a picture-perfect finish.
-
Let the bars chill overnight for the cleanest cuts.
Variations and Customizations:
-
Gluten-free option: Use gluten-free graham crackers.
-
Cookie crust twist: Substitute graham crumbs with crushed chocolate chip cookies.
-
Mini version: Bake in muffin tins for individual cheesecake bites.
-
Add nuts: Chopped walnuts or pecans add a crunchy surprise.
Pairing Suggestions:
-
Pair with a cold glass of milk or dark roast coffee
-
Serve alongside fresh strawberries for a refreshing contrast
-
A scoop of vanilla bean ice cream turns it into a gourmet dessert
Storage Instructions:
-
Refrigerate in an airtight container for up to 5 days.
-
Freeze for up to 2 months: Wrap individual bars in plastic wrap and store in a freezer-safe bag. Thaw in the fridge overnight.
Popular Questions:
Can I use low-fat cream cheese?
Yes, but the texture will be slightly less rich and creamy. Full-fat is recommended for best results.
Can I use mini chocolate chips?
Absolutely! Mini chips distribute more evenly and make every bite chocolatey.
How do I know when they’re done baking?
The edges should be set and the center slightly jiggly—it will firm up as it cools.