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Chocolate Chip Cheesecake Bars Recipe

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4.3 from 10 reviews

  • Author: Eliza
  • Total Time: 4 hrs 55 mins
  • Yield: 16 bars
  • Diet: Vegetarian

Description

Indulge in these rich and creamy Chocolate Chip Cheesecake Bars featuring a crunchy vanilla wafer crust studded with mini chocolate chips and a smooth cheesecake filling with bursts of chocolate chips throughout. Baked to perfection and chilled for a luscious texture, these bars are a perfect dessert or snack for any occasion.

Ingredients

For the Cookie Crust

  • 30 standard-sized vanilla wafer cookies
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons (43g) unsalted butter, melted
  • 2 tablespoons (10g) mini chocolate chips

For the Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 3 large eggs
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (2 ounces) sour cream
  • 1/2 cup (3 ounces) mini chocolate chips

Instructions

  1. Preheat Oven: Heat your oven to 350°F (175°C). Grease and line an 8x8 baking dish with parchment paper, leaving an overhang on two sides to assist in lifting the bars after baking.
  2. Make the Crust: Pulse vanilla wafers in a food processor until fine crumbs form (about 1 cup). Add sugar and kosher salt, pulsing 5 times to combine. Pour melted butter in and pulse until the mixture clumps together like wet sand. Remove blade, stir in mini chocolate chips with a spatula.
  3. Form and Bake the Crust: Transfer the crumb mixture into the prepared pan and firmly press into an even layer using the bottom of a measuring cup. Bake at 350°F for 10 minutes until edges are slightly golden. Remove to cool on a rack, then lower oven temperature to 325°F.
  4. Make the Filling: Beat softened cream cheese until smooth using an electric or stand mixer. Add eggs one at a time, mixing well after each and scraping down the bowl. Beat in sugar, vanilla, and sour cream until just combined, ensuring the mixture is thick and smooth but not overmixed. Fold in mini chocolate chips with a spatula.
  5. Fill the Crust: Spread the cheesecake mixture evenly over the cooled crust. Tap the pan gently on the counter to release air bubbles.
  6. Bake the Bars: Bake at 325°F for 20 to 25 minutes until filling is set but still slightly jiggly in the center. Turn off oven, crack door open with a wooden spoon, and let bars cool in the oven for 30 minutes.
  7. Chill the Bars: Remove from oven and cool completely on a wire rack for about 30 minutes. Refrigerate for at least 3 hours or overnight for best texture before serving.
  8. Storage: Store chilled bars in a covered container in the fridge for up to 5 days.

Notes

  • Be careful not to overmix the cheesecake filling to maintain a smooth and creamy texture.
  • Using parchment paper with an overhang makes it easier to lift the bars from the pan.
  • Allow bars to cool gradually in the oven to prevent cracking.
  • Chill time is essential for the cheesecake bars to set properly and enhance flavor.
  • Mini chocolate chips provide bursts of chocolate without sinking to the bottom.
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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