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These chocolate chip cheesecake bars blend my two favorite sweet treats into something you can't resist. The chocolaty base, smooth cheesecake middle packed with chocolate chips, and that shiny chocolate topping work together amazingly. I've whipped these up countless times, and they're always the first thing to vanish when my family gets together.
I came up with these bars during my daughter's birthday party when our oven suddenly quit working. What started as a kitchen disaster has turned into the dessert everyone asks for at every party we throw.
Ingredients
- For the Crust
- Chocolate cookie crumbs: They make the tasty chocolate base and give a nice crunch. Go for something crispy like Oreos with the filling scraped out or plain chocolate wafers.
- Melted butter: This holds everything together and makes it rich. Pick unsalted so you can control how sweet it is.
- For the Cheesecake Layer
- Cream cheese: This creates that velvety filling. Full-fat works best for real cheesecake taste and the right texture.
- Sugar: Balances out the tangy cream cheese. Just regular white sugar does the trick.
- Vanilla extract: Brings all the flavors together. Real vanilla tastes way better than the fake stuff.
- Mini chocolate chips: These spread out perfectly so you get chocolate in every bite. The tiny size keeps them from dropping to the bottom.
- For the Chocolate Ganache
- Heavy cream: This makes the ganache nice and smooth. The fat in it helps get that silky finish.
- Semi-sweet chocolate chips: These give just the right sweetness and chocolate flavor. Get good ones that melt without clumping.
How To Make Chocolate Chip Cheesecake Bars
- Get Your Crust Ready:
- Mix your cookie crumbs with melted butter until everything looks wet. When you press it together, it should stick but still be a bit crumbly. Push it down hard into your lined pan. A measuring cup works great for this. Let it chill until it feels firm, about 15 minutes.
- Whip Up The Filling:
- Beat your cream cheese until it's super smooth with no lumps at all. This takes about 2 minutes. Slowly add sugar while you keep beating. You want it light and fluffy after about 3 minutes. Add your vanilla and mix it in well. Carefully fold in those chocolate chips with your spatula using a gentle figure-eight movement so they spread out evenly.
- Put It Together:
- Spread your cheesecake mix over the cold crust with a spatula. Start from the middle and work outward. Tap the pan on the counter a few times to get rid of air bubbles. Make the top nice and flat. Put it in the fridge for at least 3 hours until it sets completely.
- Make The Ganache:
- Warm up your cream just until tiny bubbles show up along the edge. Pour it over your chocolate chips in a bowl that can handle heat. Don't touch it for 2 minutes so the chocolate can soften up. Start whisking from the middle, moving outward in bigger and bigger circles until it looks shiny and smooth. Let it cool for 5 minutes until it thickens a bit but still pours easily.
- Top It Off:
- Pour your ganache over the set cheesecake in a circular motion. Tilt the pan gently to help it spread all over. Sprinkle some extra chocolate chips on top while it's still wet so they stick. Refrigerate for another hour until the ganache sets up.
- Cut And Enjoy:
- Take it out of the fridge about 10 minutes before cutting so the ganache doesn't crack. Lift everything out using the parchment paper edges. Use a big sharp knife dipped in hot water and wiped off between cuts for clean slices.
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Those mini chocolate chips really make this recipe special. I found this out by accident when I ran out of normal chips one day and used the little ones instead. They spread out perfectly through the filling without sinking down, so you get chocolate in every single bite. Now my husband won't eat these bars any other way.
Prep Ahead Ideas
These bars actually get tastier after they sit for a while as all the flavors mix together. You can make them two days before you need them and they'll be fantastic. Just keep them in the fridge with a loose bit of plastic wrap over them so water doesn't build up on the ganache. Let them sit out for about 10 minutes before serving so you get the best flavor and texture.
Serving Ideas
These chocolate chip cheesecake bars taste amazing on their own, but you can make them even better with a few extras. A spoonful of lightly sweetened whipped cream adds a soft, airy contrast to the rich chocolate. Fresh raspberries or strawberries bring bright color and tartness that cuts through the richness. If you love coffee, try having these with espresso or cappuccino – it really brings out the chocolate flavors.
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Keeping Them Fresh
To keep your cheesecake bars tasting their best, you need to store them right. Put any leftovers in an airtight container with parchment paper between layers so they don't stick together. They'll stay good in the fridge for up to 5 days, though the crust might get a bit soft over time. If you want to keep them longer, wrap individual pieces in plastic wrap and put them in a freezer container. Let them thaw in the fridge overnight before eating. Don't use the microwave to thaw them – it'll melt the ganache and ruin the texture.
Fixing Common Problems
If your ganache seems too thick to pour, add a tablespoon of warm cream and stir until it flows better. If it's too runny, let it cool a bit longer at room temperature before you pour it on. For the filling, make sure your cream cheese is completely soft to avoid lumps. If you do get lumps, try pushing the mixture through a strainer before you add the chocolate chips.
Frequently Asked Questions
- → What should I do for a smooth cheesecake base?
Start with cream cheese that's soft and at room temperature. Beat it really well with sugar until it’s lump-free and silky.
- → Can the crust be swapped for something else?
Sure! Use crushed graham crackers, Oreos, or even digestive biscuits to change the flavor to your taste.
- → How do I slice the bars neatly?
Chill them first, then use a sharp knife. Wipe the blade clean after each slice for perfect cuts.
- → Is it possible to make these early?
You bet! Preparing them a day in advance enhances the flavors. Just refrigerate until it’s time to serve.
- → What else can I use for toppings?
Try nuts, caramel, whipped cream, sea salt, or fresh fruit for a fun change of flavor and style.
- → Can the bars be frozen for later?
Yes, they freeze well! Keep them in a sealed container for up to a month. Thaw in the fridge when ready to eat.