Chocolate Chip Cookie + Cheesecake = Chocolate Chip Cheesecake Bars! Why choose one when you can have both?! Bonus: These cheesecake bars are ready in about half the time as regular cheesecake.
Cheesecake is a big thing in my house. My husband’s family loves it and it’s my go-to place for every gathering.
The thing about cheesecake, though, is that it can take forever to make! There is a lot of chilling time for a classic cheesecake. (I always keep mine in the fridge for at least 12 hours!)
Cheesecake in half the time!
That’s where these bars come in. They cut that time down significantly, allowing you to make them in the morning and have them ready to serve in the afternoon. You can also eat them without a fork – bonus! There’s also chocolate involved, and who can resist that?
Chocolate Chip Cookie + Cheesecake = Chocolate Chip Cheesecake Bars
These bars feature a buttery cookie crust made with vanilla wafers and butter. I like Trader Joe’s brand of waffles, but any vanilla waffle will work.
But the wild card comes from the mini chocolate chips that are mixed right into the crust. The result is a toffee-like chocolate chip cookie base that absolutely makes these bars stand out.
The filling is smooth and dense like a classic cheesecake, enhanced with some tangy sour cream, plus even more Mini chocolate chips sprinkled all over. There are just enough chocolate chips to satisfy chocolate lovers, but not so much that you leave cheesecake territory.
- Don’t overmix the cheesecake filling. Over-mixing contributes more air and can cause the cheesecake to rise like a soufflé and tear as it deflates. For extra safety, gently tap the pan with the pre-baked bars on the counter a few times to release any larger air bubbles.
- Let cool slowly to avoid cracking: As with all cheesecakes, slow cooling of these bars is key to avoiding cracking! For a full size cheesecake, I’d go in the oven off for at least an hour, but 30 minutes is plenty here with these bars.
- Thoroughly chill these bars for the smoothest, creamiest texture. I suggest 3 hours for a bar that can be hand held and eaten without a plate and fork.
- For super clean and sharp slices, use a large knife warmed in hot water to cut them. I also make sure to cut straight down with the knife and not drag it through the bars to get those clean slices. I also use a ruler because I’m all about making precise cuts – but that’s up to you!
More Bar Cookies You’ll Love!
- Pumpkin cheesecake bars with crumble topping
- Peanut Butter Swirl Brownies
- 7-layer wands
- Kahlua brownies
- Blueberry Crumb Bars
07/22/2020: We spiced up this post to make the crust part of the recipe a bit easier to understand with the help of Rachel Knecht.
Chocolate chip cheesecake bars
ingredients
- For the cookie crust:
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30 full size vanilla waffle cookies
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2 tablespoons of granulated sugar
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1/4 teaspoon kosher salt
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3 tablespoons (43 g) unsalted butter, melted
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2 tablespoons (10g) mini chocolate chips
- For the cheesecake filling:
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16 ounces of soft cream cheese
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3 large eggs
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1/2 cup (3 1/2 ounces) granulated sugar
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1 teaspoon vanilla extract
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1/4 cup (2 ounces) sour cream
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1/2 cup (3 ounces) mini chocolate chips
special equipment
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food processor
method
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Preheat oven:
Heat oven to 350°F. Grease an 8×8 baking pan and line with parchment paper, leaving an overhang of parchment on two sides. This will help you lift the bars out of the pan after baking.
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Make the crust:
Pulse vanilla wafers in a food processor until fine, sand-sized crumbs form. You should end up with 1 cup of crumbs. Place sugar and salt in stand mixer and pulse 5 times to combine. Pour in the melted butter and pulse for 5-10 seconds until the mixture starts to clump. The crust looks like wet sand and sticks together when you squeeze it. Remove the blade and use a small rubber spatula to stir in 2 tablespoons of mini chocolate chips.
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Shape the crust in the pan:
Pour the cookie crumb mixture into the prepared casserole dish. Press the crust firmly into the bottom of the pan in an even layer. You can use the bottom of a measuring cup to do this. It should be firm enough not to move when gently touched. Bake 10 minutes. The crust will be lightly golden brown around the edges.
Remove from the oven to cool on a cooling rack while you prepare the filling.
Turn the oven down to 325°F.
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make filling:
In a mixing bowl (or in the bowl of a food processor), mix the cream cheese until smooth. Beat in the eggs, one at a time, until combined, scraping the bowl after each addition.
Stir in the sugar, followed by the vanilla extract and sour cream until just combined. Don’t overmix. The mixture should be smooth and thick like yogurt.
Turn off the blender and fold in the mini chocolate chips with a spatula.
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Fill the crust:
Spread the cheesecake filling over the prepared crust and tap the pan on the counter a few times to break up any bubbles.
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Bake bars:
Bake for 20 to 25 minutes or until filling is just set and slightly wobbling in the center. Turn off the oven, open the door (use a wooden spoon wedged between the door so it doesn’t close if yours doesn’t stay open) and cool in the oven for 30 minutes.
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Cool the bars:
Remove from the oven and let cool to room temperature on a wire rack for about 30 minutes. Place in the refrigerator and chill for at least 3 hours or overnight before serving.
leftovers! These bars will keep in a covered container in the refrigerator for about a week.
