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Chocolate Chip Cheesecake Bars: The Ultimate Dessert Recipe

These Chocolate Chip Cheesecake Bars are pure dessert magic: a buttery graham crust, a silky cheesecake layer studded with mini chips, and a golden chocolate-chip cookie crumble on top. Friendly, crowd-pleasing, and surprisingly easy to pull off, they’re the kind of treat that vanishes at parties. If you love hybrid desserts, you might also enjoy a playful cousin recipe like churro cheesecake cookies for another twist on cheesecake-meets-cookie indulgence.

Why make this recipe
This recipe is special because it layers two classic desserts into one: the tangy creaminess of cheesecake and the familiar comfort of chocolate chip cookie topping. The texture contrast—smooth filling with a crisp cookie top—keeps every bite interesting, and it’s easy to scale for a crowd or an intimate dessert plate.

Ingredients

1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
¼ cup granulated sugar
¼ teaspoon salt

Cheesecake filling:

24 ounces cream cheese, softened to room temperature
¾ cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
½ cup mini chocolate chips

Cookie topping:

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips

Step-by-Step Guide to Making Chocolate Chip Cheesecake Bars

Prepare the crust mixture.
In a medium bowl, whisk together the graham cracker crumbs, ¼ cup granulated sugar, and ¼ teaspoon salt until evenly combined.
Add the butter and press into the pan.
Pour in the 5 tablespoons of melted butter and stir until the crumbs are evenly moistened. Transfer the mixture to a 9×13-inch baking pan and press it firmly and evenly across the bottom to form a compact crust.
Pre-bake the crust.
Bake the pressed crust in a preheated oven at 350°F (175°C) for 8–10 minutes. This step helps the crust hold together under the wet cheesecake layer. Remove from the oven and let it cool slightly while you prepare the filling.
Make the cheesecake filling.
In a large bowl, beat the 24 ounces of softened cream cheese with an electric mixer until smooth and creamy. Gradually add ¾ cup granulated sugar, beating until well combined and no lumps remain. Add the 2 eggs one at a time, mixing well after each addition. Stir in the ½ cup sour cream and 1 teaspoon vanilla extract until just combined. Gently fold in the ½ cup mini chocolate chips by hand to avoid breaking them up.
Assemble the cheesecake layer.
Pour the cheesecake filling over the pre-baked graham cracker crust and use a spatula to spread it into an even layer.
Prepare the cookie dough topping.
In a separate large bowl, cream together ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed light brown sugar with an electric mixer until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup chocolate chips.
Crumble the cookie dough over the cheesecake.
Use your hands or two forks to crumble the chocolate chip cookie dough evenly over the cheesecake filling, leaving some small gaps so steam can escape and the cheesecake can set.
Bake until set.
Return the pan to the oven and bake at 350°F (175°C) for 35–40 minutes, or until the cookie topping is golden brown and the cheesecake filling is set around the edges but still slightly jiggly in the center.
Cool slowly to avoid cracking.
Turn off the oven and crack the oven door open slightly. Let the bars cool in the oven for 1 hour; this gentle temperature drop helps prevent cracks in the cheesecake.
Chill thoroughly.
Remove the bars from the oven and let them cool completely at room temperature. Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, to let the cheesecake layer fully firm up.
Cut and serve.
Once thoroughly chilled, lift the bars from the pan (if lined) or use a sharp knife to cut into squares or rectangles. Serve cold for best texture and flavor.

Storage Tips for Chocolate Chip Cheesecake Bars

Refrigerate: Store in an airtight container or cover the pan tightly with plastic wrap; keep at or below 40°F (4°C) for up to 4–5 days.
Freeze: For longer storage, wrap individual bars tightly in plastic wrap and place in a freezer-safe container; freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before serving.
Transport: Keep chilled in a cooler with ice packs for up to 4 hours to preserve texture and food safety.

Serving Suggestions for Chocolate Chip Cheesecake Bars

Classic plated dessert: Place a chilled bar on a dessert plate and add a dollop of whipped cream and a sprinkle of extra mini chocolate chips for garnish.
Warm contrast: Gently warm a bar in the microwave for 8–10 seconds (test first) and serve with cold vanilla ice cream for hot-and-cold contrast.
Party platter: Cut bars into bite-sized squares and arrange on a platter for easy grabbing at potlucks or gatherings.
Sauce pairings: Drizzle with salted caramel sauce, raspberry coulis, or chocolate ganache for a restaurant-style finish.
Coffee-friendly: These bars pair beautifully with espresso or a bold cup of coffee—great for afternoon treats or dessert after dinner.

Tips to make Chocolate Chip Cheesecake Bars

Use room-temperature cream cheese and eggs for the smoothest, lump-free cheesecake filling.
Avoid overmixing once the eggs are added; overbeating can incorporate too much air and lead to cracks.
Chill overnight if possible—cheesecake texture and flavor improve dramatically with time.

Variations

Oreo Crust Variation (bullet): Replace the graham cracker crust with 1 ½ cups finely crushed Oreo cookies mixed with 5 tablespoons melted butter. Press, pre-bake, and proceed as directed for a chocolate-forward base.
Lighter Version (paragraph): To lighten the recipe, substitute part-skim cream cheese and use Greek yogurt in place of sour cream (a 1:1 swap), and cut the chocolate chip quantity slightly. You’ll get a tangy, lighter-toothfeel bar that still satisfies the cheesecake craving without being overly rich.

FAQs
Q: How do I prevent the cheesecake from cracking?
A: Avoid overmixing once eggs are incorporated, bake at a stable temperature, and cool the bars gradually by leaving the oven door cracked for an hour after baking. Thorough chilling also helps set the structure and minimize cracks.

Q: Can I make these ahead of time?
A: Yes—these bars actually benefit from being made a day in advance. Chill overnight and slice just before serving for clean edges and optimal texture.

Q: Can I use a different pan size?
A: You can use an 8×8 pan for thicker bars but reduce baking time slightly; conversely, a larger pan will yield thinner bars that bake faster. Keep an eye on set and crust color.

What if I don’t have mini chocolate chips?

Use regular chocolate chips and chop them slightly, or use chocolate chunks for more pronounced pockets of chocolate.

Are these freezer-friendly?

Yes. Wrap tightly and freeze up to 2 months; thaw in refrigerator overnight before serving.

Q: Can I make this gluten-free?
A: Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour and use gluten-free graham crumbs or crushed gluten-free cookies for the crust. Texture may vary slightly.

Extra baking Q&A (short bullet list):

Q: Why pre-bake the crust? A: It stabilizes the base and prevents sogginess from the cheesecake.
Q: My cookie topping sank—why? A: If the topping is too wet or applied too thickly, it can compress into the filling; crumble smaller pieces and leave some gaps so steam escapes.
Q: Cream cheese lumps—fix? A: Beat cream cheese alone first until smooth before adding sugar and eggs.

Additional notes and troubleshooting

If the cheesecake is set around the edges but too jiggly in the center after the max bake time, it will often firm during the slow cooling and chilling stages—resist the urge to overbake.
For neater slicing, run a sharp knife under hot water, wipe dry, then cut; repeat between slices. This yields clean edges and less crumb drag.

Final thoughts on serving and presentation
These bars are effortlessly impressive: they look like an indulgent bakery treat but are straightforward enough for a weeknight bake. For gatherings, provide small dessert forks and a platter with a mix of chilled and lightly warmed bars so guests can pick their preferred experience. A dusting of cocoa powder, a drizzle of caramel, or a scattering of flaky sea salt can elevate the flavor profile without much extra work.

Conclusion

If you want another version of chocolate chip cheesecake bars to compare textures and flavor profiles, see this detailed take on Chocolate Chip Cheesecake Bars – Crazy for Crust which offers baking tips and photo guidance. For a lighter variation and nutritional ideas, check out the healthier spin on the dessert at Healthy Chocolate Chip Cheesecake Bars.

Enjoy baking—and don’t be surprised when these become your go-to dessert for gatherings, potlucks, and anytime you want to spoil someone (or yourself) with something truly comforting.