Let Me Tell You About Chocolate Chip Cheesecake Bars
Okay, so here’s the deal: I make these chocolate chip cheesecake bars whenever I need something a bit special but don’t want to fuss about with all the springform pan drama. The first time I tried these, I was actually attempting to replicate the cheesecake squares my aunt used to sneak me at family BBQs. Hers had a mystery crust—mine? Not so mysterious. But that’s what makes these so good, right? Anyway, it’s become one of those recipes my friends ask for after the third bar (which is, let’s be honest, about 20 minutes in). Also, full confession: once, I dropped the whole pan on the floor and—well, let’s just say our dog had the best day of her life.
Why You'll Love These Bars (Or At Least, Why I Do)
I make this when I need a crowd-pleaser but don’t want to be chained to the oven. My family goes bananas for these because—well, who doesn’t like a mashup of creamy cheesecake and gooey chocolate chips? (If you don't, are you even human? Kidding. Sort of.) Sometimes the top cracks a bit and I used to get annoyed, but actually I think it looks kinda rustic. One time I forgot to chill them and just ate 'em warm out of the pan; not my best move but still, pretty tasty.
What You’ll Need (And What I Sometimes Substitute)
- 1 ½ cups graham cracker crumbs (my granny swore by Honey Maid, but honestly any brand—or even crushed digestive biscuits—work here)
- ½ cup melted butter (I've used margarine in a pinch, but it’s just not as rich)
- ¼ cup sugar (sometimes I skip this if the graham crackers are super sweet)
- 2 packs (8 oz each) cream cheese, softened (Philadelphia is classic, but store brand’s fine too)
- ½ cup sugar (or light brown if you’re feeling wild; gives a bit of a caramel thing)
- 2 large eggs
- 1 teaspoon vanilla extract (the real stuff when I’ve got it, otherwise, whatever’s on hand)
- 1 ½ cups chocolate chips (I just dump in a big handful and call it a day, sometimes half regular, half mini for fun)
Directions (Just Go With It)
- Preheat oven to 350°F (or about 180°C for my metric mates). Line an 8x8" pan with parchment. (You can skip this but, trust me, it helps when you try to get the bars out later.)
- Mix graham crumbs, melted butter, and the sugar (if using) in a bowl. Press it down firmly into the pan—sometimes I use the bottom of a measuring cup, sometimes just my hands. You’ll know it’s good when it feels like damp sand at the beach. Bake for 8 minutes. Go make tea or scroll memes while you wait.
- While that’s in the oven, beat cream cheese and sugar in a biggish bowl. I use a hand mixer (my old one’s missing a prong but gets the job done). Toss in the eggs, one at a time. Add vanilla, try not to eat a spoonful of this part (I always do).
- Stir in about a cup of the chocolate chips. Pour this over your baked crust.
- Sprinkle the rest of the chocolate chips on top (or just dump whatever’s left in the bag—don’t overthink it).
- Bake for 35-40 minutes, until the middle’s just a bit jiggly. And yes, it always looks a bit weird at this stage. Don’t panic.
- Let it cool completely, then chill in the fridge for at least 2 hours. (Actually, overnight is better, but who can wait?)
- Cut into squares. Eat one. Or three. No judgment here.
Some Notes (Learned the Hard Way)
- If your cream cheese is too cold, you get weird lumps. I just microwave mine for 15 seconds now. Problem solved.
- Don’t use low-fat cream cheese. I did once; it tasted like sadness.
- Lining the pan isn’t strictly necessary, but it’s a right pain to get the bars out otherwise.
Mixing It Up: Variations I’ve Tried
- Peanut butter swirl: Dollop a bit of peanut butter on top before baking and swirl with a knife. YUM.
- Oreo crust: Swap in crushed Oreos for the graham base. My kids loved this. My partner, not so much.
- White chocolate chips: Honestly, not my fave. Too sweet for me, but hey, you do you.
Gear You’ll Need (Or Not)
- 8x8" baking pan (I’ve used a 9x9" before, bars just come out thinner)
- Electric hand mixer (or a sturdy whisk and some elbow grease if you don’t mind a mini workout)
- Parchment paper (aluminum foil works in a pinch, but it sticks more)
How to Store These (If You Have Leftovers)
Keep ’em in an airtight container in the fridge for up to 5 days... though honestly, in my house it never lasts more than a day! I’ve heard you can freeze them, but I’ve never managed to have extras to try. If you do, let me know.
How I Like to Serve Them
I usually just plop 'em on a plate, but for birthdays I’ll dust a bit of cocoa on top and serve with strawberries. Oh, and my cousin insists on a scoop of vanilla ice cream—like, every single time. Go figure.
Mistakes I’ve Made (And What I Learned)
- Don’t rush the chilling time. Tried cutting them early once—total mess.
- I once overbaked the bars thinking firmer was better. Nope. Just dry cheesecake sadness. Less is more.
- Actually, I find it works better if you let the bars sit at room temp for 10 minutes before slicing—that way your knife doesn’t stick as much.
FAQs (AKA What You’ve Actually Asked Me)
Can I use low-fat cream cheese?
Nope, don’t do it. Texture’s all off and the flavor’s just, meh.
What if I don’t have parchment paper?
Grease your pan really well; or use foil, but be warned, it sticks more. (I’ve wrestled with stuck-on bars more times than I’ll admit.)
Do I need a mixer?
Nah, you can use a sturdy whisk (might take a bit longer). Sometimes I just go for it with a fork if I’m feeling wild.
Can I double the recipe?
Sure, just use a 9x13" pan, and maybe tack on 5-10 mins to bake time. But check the middle—it should still jiggle a bit.
Best way to cut clean squares?
Wipe your knife between cuts and, actually, try dipping it in hot water first. Little trick form my aunt.
Chocolate chips on top keep falling off. Any fix?
Press them in gently before baking. Or just embrace the chaos, like I do.
P.S. If you’re a fellow cheesecake bar lover, you might enjoy this version from Love & Lemons too. Their photos are fancy, but I promise these are easier. And if you’re ever in a jam for graham crackers, King Arthur has a great homemade recipe—though, full confession, I’ve only made it twice.
Anyway, happy baking! If you make these, let me know how they go—unless your dog gets to them first, in which case I am not responsible for canine sugar highs.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- ½ teaspoon vanilla extract (for cheesecake layer)
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
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2In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, beat together butter, granulated sugar, and brown sugar until creamy. Add egg and vanilla extract, mixing until combined.
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3Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
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4Press half of the cookie dough evenly into the bottom of the prepared pan to form the crust.
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5In a separate bowl, beat cream cheese, ⅓ cup granulated sugar, egg, and ½ teaspoon vanilla extract until smooth. Spread the cheesecake mixture evenly over the cookie dough crust.
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6Drop spoonfuls of the remaining cookie dough over the cheesecake layer and gently spread. Bake for 35 minutes or until the top is golden and the center is set. Cool completely before slicing into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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