Chocolate Chip Cheesecake Bars
Chocolate chip cheesecake bars are creamy cheesecake with chocolate chips on a buttery graham cracker crust, topped with a rich chocolate ganache. They taste like classic cheesecake meets chocolate chip cookies. Perfect for potlucks, bake sales, dessert parties, or when you want a pretty and delicious dessert that feeds a crowd. Bake at 350°F for 1 hour plus chill time, makes 12-15 bars using simple ingredients.
These chocolate chip cheesecake bars are one of my favorite desserts! It’s like classic cheesecake and chocolate chip cookies got together and had a delicious baby.
A creamy layer of cheesecake, studded with chocolate chips, on to of a graham cracker crust and a layer of rich chocolate ganache. It’s Heaven but in a dessert bar. You can’t go wrong with combining these two desserts. Pretty much everyone loves one or both of them!
I love making these for bake sales and potlucks because they’re easy to transport, slice into perfect portions, and everyone goes crazy for them. They look fancy but they’re honestly not hard to make. You just need a little patience while they chill overnight.
These are perfect when you want the flavor of cheesecake without dealing with a springform pan or water bath. Just plan ahead – you won’t regret it!
More Easy Bar Desserts
- Margarita Bars – Tart and sweet
- Sugar Cookie Bars – Frosted and colorful
- Magic Cookie Bars – Seven layers of goodness
- Cherry Pie Bars – Cherry filling on shortbread crust
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Graham Cracker Crumbs – Use store-bought crumbs or make your own by crushing graham crackers. You’ll need about 2 cups crumbs.
Cream Cheese – Use full-fat cream cheese for best flavor and texture. Bring to room temperature before mixing so it blends smoothly.
Sour Cream – Adds that signature tangy flavor and creaminess. Plain Greek yogurt works as a great substitute.
Chocolate Chips – I use semi-sweet chocolate chips for this recipe. Dark chocolate chips work for less-sweet version.
Heavy Cream – Essential for both the filling and ganache. Don’t substitute milk, evaporated milk, or sweetened condensed milk. They won’t work!
Brown Sugar – This adds some sweetness to the crust. I like to use light brown sugar but you can also use dark brown too.
Eggs – Use large size eggs and bring them to room temperature before mixing.
Cornstarch – Don’t skip this because it helps the cheesecake set up properly.
Lime Juice – This adds some acidity and cuts through the richness of the cheesecake. Don’t worry, it won’t taste like lime at all!
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How To Make Chocolate Chip Cheesecake Bara
- Preheat oven to 350°F. Line a 9×13 inch baking dish with parchment paper and spray with nonstick spray. Mix graham cracker crumbs, brown sugar, and melted butter in a bowl until combined.
- Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool while you make the filling.
- Make the Filling: Beat cream cheese, sugar, and brown sugar in a stand mixer on medium speed until smooth. Add sour cream, vanilla, heavy cream, salt, and lime juice. Mix until combined.
- Add eggs and mix for just 30 seconds. Don’t overmix! Mix in cornstarch until incorporated. Remove bowl from mixer. Fold in chocolate chips by hand with a spatula. Spread cream cheese mixture over the baked crust.
- Bake for 1 hour on the middle rack. Turn off oven and open the door. Leave the bars inside to cool slowly for 30 minutes. Letting them cool slowly prevents cracking.
- Remove from oven and cool completely on a wire rack. Cover with plastic wrap and refrigerate for 8 hours or overnight. This step is essential!
- Make the Ganache: Microwave heavy cream in a bowl for 1 minute until hot. Place chocolate chips in a bowl and pour hot cream over them. Let sit for 1 minute, then whisk until smooth and glossy.
- Pour ganache over the chilled cheesecake bars and spread evenly. Refrigerate for 20 minutes to set the ganache. Cut into bars and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Freezing
Refrigerator: Store in an airtight container for up to 4 days.
Must Chill: These need to chill for at least 8 hours (overnight is best) before cutting. Don’t skip this or the bars will be runny and won’t hold their shape.
Freezer: Cut into individual bars, wrap each in plastic wrap, and store in an airtight freezer container for up to 1 month. Thaw in the fridge overnight before serving.
Clean Cuts: Use a sharp knife wiped clean between cuts for neat slices.
Variations
Different Chocolate: Use milk chocolate chips instead of the semi-sweet for a sweeter version or white chocolate chips for different flavor.
Mint Chocolate: Add ½ teaspoon mint extract or use mint chocolate chips in the filling for mint chocolate chip bars.
Peanut Butter: Swirl 1/4 cup peanut butter into the filling before baking.
Oreo Crust: Use crushed Oreos instead of graham crackers for the crust.
Caramel Drizzle: Drizzle caramel sauce over the ganache.
Espresso: Add 1 tablespoon instant espresso powder to the ganache to enhance the chocolate flavor. Be sure to let it dissolve all the way.
Raspberry: Top with fresh raspberries before serving.
No Ganache: Skip the ganache and just serve with whipped cream.
Frequently Asked Questions
Yes! They need at least 8 hours to set properly. Overnight is best. This isn’t optional.
You can, but the ganache makes them extra special! Serve with whipped cream instead if you prefer.
Overmixing the eggs or cooling the bars too quickly causes cracks. Mix eggs for just 30 seconds and cool slowly in the turned-off oven with the door open.
Full-fat works best for flavor and texture. Low-fat can be a little watery.
You can, but they’ll be thicker. Increase baking time by 10-15 minutes.
Nope! The slow cooling method prevents cracking without a water bath.
Yes! Wrap individual bars in plastic wrap and freeze for up to 1 month. Thaw in the fridge.
Recipe Tips & Tricks
- Line the pan with parchment paper for easy removal.
- Press graham cracker crust firmly into the pan so it holds together when sliced.
- Bring cream cheese to room temperature before mixing. Cold cream cheese leaves lumps.
- Don’t substitute milk for heavy cream. It won’t work!
- Room temperature eggs blend better into the filling.
- Don’t overmix the eggs. Mix for just 30 seconds to prevent cracking.
- Cool slowly in the turned-off oven with the door open. This also prevents cracks!
- Chill for at least 8 hours before cutting. Overnight is best. They won’t set properly without this!
- Let ganache sit for 1 minute before stirring. This helps it come together smoothly.
- Use a sharp knife wiped clean between cuts for neat slices.
This chocolate chip cheesecake bars recipe is perfect for potlucks and bake sales! Everyone asks for the recipe.
This chocolate chip cheesecake bars recipe is a delicious and decadent dessert! They are like eating a lighter version of chocolate chip cookie dough. Perfect for any occasion.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Chocolate Chip Cheesecake Bars Recipe
Ingredients
Crust
- 3 ½ cups graham cracker crumbs
- ½ cup brown sugar
- ¾ cup melted butter
Cheesecake Layer
- 32 ounces cream cheese softened
- ½ cup sugar
- ½ cup brown sugar
- 1 cup heavy cream
- 1 cup sour cream
- 2 ½ teaspoons vanilla
- 1 teaspoon lime juice
- 1 teaspoon salt
- 3 eggs
- 2 egg yolks
- 1 ½ cups chocolate chips
- 2 tablespoons cornstarch
Ganche Topping
- 1 ⅓ cups chocolate chips
- 9 tablespoons heavy cream ½ cup + 1 tablespoon
Instructions
Make the Crust
- Preheat the oven to 350F. Line a 9×13 baking dish with parchment paper and nonstick spray. Set aside.
- Make the crust by combining the graham crackers, brown sugar, and melted butter in a bowl.
- Press the mixture into the bottom of the baking dish. Bake in the oven for 10 minutes.
- Remove and cool while you make the cheesecake filling.
Make the Cheesecake Layer
- In a stand mixer, combine the cream cheese, sugar, and brown sugar. Mix on medium speed until smooth.
- Add in the sour cream, vanilla, heavy cream, salt, and lime juice
- Add in the eggs and combine for 30 seconds.
- Incorporate the cornstarch into the cheesecake mixture and remove the bowl.
- Fold in the chocolate chips by hand.
- Spread cream cheese mixture over the baked crust.
- Bake the cheesecake for 1 hour on the middle rack.
- Once finished, turn off the oven and open the door. Leave the bars inside to cool slowly for 30 minutes.
- Remove from the oven and cool completely on a wire rack. Cover with plastic wrap and chill in the fridge for 8 hours.
Make the Ganache
- Make the ganache by microwaving the heavy cream in a bowl for 1 minute.
- Place chocolate chips in a bowl and pour the warmed cream over them. Let them sit for a minute.
- Stir with a whisk until smooth.
- Remove the cheesecake bars from the fridge.
- Pour the ganache over the bars and spread out. Place back in the fridge for 20 minutes to set the ganache.
- Once set, remove and cut into 24 bars.
Notes
- Line the pan with parchment paper for easy removal.
- Press graham cracker crust firmly into the pan so it holds together when sliced.
- Bring cream cheese to room temperature before mixing. Cold cream cheese leaves lumps.
- Don’t substitute milk for heavy cream. It won’t work!
- Room temperature eggs blend better into the filling.
- Don’t overmix the eggs. Mix for just 30 seconds to prevent cracking.
- Cool slowly in the turned-off oven with the door open. This also prevents cracks!
- Chill for at least 8 hours before cutting. Overnight is best. They won’t set properly without this!
- Let ganache sit for 1 minute before stirring. This helps it come together smoothly.
- Use a sharp knife wiped clean between cuts for neat slices.
Nutrition
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