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Homemade Cheesecake Bars with Chocolate Chips recipe photo
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Cheesecake Bars with Chocolate Chips

These Cheesecake Bars with Chocolate Chips are creamy, dreamy, and easy to make! A buttery graham cracker crust meets a velvety chocolate-studded filling.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Keyword: Bars, Cheesecake, Chocolate, Easy
Servings: 9 servings

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs for a crisp, buttery crust
  • 1/4 cup granulated sugar to sweeten the crust
  • 1/2 cup unsalted butter melted, binds the crust together

For the Filling:

  • 16 oz cream cheese softened, the creamy base of the filling
  • 1 cup granulated sugar adds sweetness to the filling
  • 1 tsp vanilla extract enhances the cheesecake flavor
  • 3 large eggs provides structure and richness
  • 1 cup chocolate chips the star add-in for melty chocolate bursts

Instructions

Preparation

  • Preheat your oven to 325°F (163°C). Line the 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out easily later.

Making the Crust

  • In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand and holds together when pressed.
  • Press this mixture firmly into the bottom of your prepared pan to create an even crust layer. Bake for 10 minutes, then remove from the oven and let it cool slightly.

Making the Filling

  • Using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add in 1 cup granulated sugar and vanilla extract, mixing until fully combined and silky.
  • Add the eggs one at a time, beating well after each addition to incorporate fully and avoid lumps.
  • Fold in the chocolate chips gently with a spatula, ensuring they are evenly distributed throughout the filling.

Baking and Finishing

  • Pour the cream cheese mixture over the baked crust and smooth the top with your spatula. Bake in the preheated oven for 35-40 minutes, or until the edges are set but the center still jiggles slightly when you shake the pan.
  • Allow the cheesecake bars to cool completely at room temperature before transferring them to the refrigerator. Chill for at least 4 hours or overnight to let the filling set fully.
  • Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and enjoy the creamy, chocolate-studded delight.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Spatula
  • Parchment Paper
  • Cooling Rack

Notes

  • Press the crust firmly and pre-bake it to prevent a sticky bottom.
  • Use softened cream cheese to ensure a smooth, lump-free filling.
  • Chill the bars overnight for best texture and flavor.
  • Toss chocolate chips in flour before folding in to prevent sinking.
  • Store bars in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.