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Chocolate Chip Cheesecake Bars
Chocolate Chip Cheesecake Bars
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
295 minutes
Decadent chocolate chip cheesecake bars combine the best of both worlds - chocolate chip cookies and creamy cheesecake - in half the time of traditional cheesecake.
Ingredients:
  • For the cookie crust:
  • 30 original-size vanilla wafer cookies
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons (43 g) unsalted butter, melted
  • 2 tablespoons (10 g) mini chocolate chips
  • For the cheesecake filling:
  • 16 ounces softened cream cheese
  • 3 large eggs
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/4 cup (2 ounces) sour cream
  • 1/2 cup (3 ounces) mini chocolate chips
Instructions:
  • Preheat your oven to 350°F. Grease and line an 8x8 baking dish with parchment paper, ensuring there is an overhang on two sides for easy removal of the bars.
  • Prepare the crust: In a food processor, pulse the vanilla wafers until they resemble fine sand, yielding approximately 1 cup of crumbs. Add sugar and salt, pulse 5 times to blend. Drizzle in melted butter and pulse until the mixture begins to clump, for about 5-10 seconds. The crust should have a wet sand texture that sticks together when pressed. Afterward, stir in the mini chocolate chips using a small rubber spatula.
  • Prepare and bake the crust: Spread the cookie crumb mixture in the baking dish and press firmly into an even layer using the bottom of a measuring cup. Bake for 10 minutes until slightly golden brown. Cool on a rack while preparing the filling. Reduce oven temperature to 325°F.
  • Prepare the filling by blending cream cheese in a mixing bowl with an electric mixer until smooth. Add eggs one at a time, incorporating each one thoroughly. Mix in sugar, vanilla extract, and sour cream until just combined. Ensure the mixture is smooth and thick like yogurt. Gently fold in mini chocolate chips using a spatula once the mixer is turned off.
  • Spread the creamy cheesecake filling evenly over the crust, gently tapping the pan on the counter to release any air bubbles.
  • Bake the bars at 325°F for 20 to 25 minutes until the filling is gently set with a slight jiggle in the center. After baking, turn off the heat, prop the oven door open slightly using a wooden spoon, and allow the bars to cool in the oven for 30 minutes.
  • Allow the bars to cool to room temperature for 30 minutes, then chill in the fridge for at least 3 hours or overnight before serving. Store the chocolate chip cheesecake bars in a covered container in the fridge for up to 5 days.

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