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These chocolate chip cheesecake bars blend two amazing desserts into one mouthwatering treat. A smooth, creamy cheesecake loaded with mini chocolate chips rests on a rich chocolate cookie base, all topped with a shiny chocolate ganache. They're perfect for parties or when you need a fancy dessert that won't keep you in the kitchen all day.
I whipped these bars up for my sister's birthday after she asked for "something chocolatey with cheesecake." Everyone went quiet when they took their first bite, and now I'm always asked to bring these to family get-togethers. They hit that sweet spot between looking impressive and being totally doable.
What You'll Need
- Chocolate cookie crumbs: About 20 cookies crushed to make a crunchy base that works beautifully against the soft cheesecake
- Melted butter: Holds the crust together and adds a rich taste that works great with the chocolate
- Cream cheese: Gives that tangy cheesecake flavor and needs to be super soft for the smoothest results
- Granulated sugar: Adds just enough sweetness without taking away from the cream cheese tang
- Vanilla extract: Brings a nice background flavor that makes the cheesecake taste better
- Mini chocolate chips: Work better than regular-sized ones because they spread evenly throughout the filling
- Heavy cream: Creates the base for your smooth ganache and should be fresh
- Semi sweet chocolate chips: Make a not-too-sweet topping that balances the sweeter cheesecake underneath
How To Make It
- Get Your Crust Ready:
- Mix the chocolate cookie crumbs with melted butter until everything looks damp. You'll know it's right when the mix sticks together if you squeeze it but still looks a bit crumbly. Press it down hard into your paper-lined pan—a measuring cup works great for this. Make sure it's packed tight so it won't fall apart when you cut the bars later.
- Whip Up The Cheesecake:
- Beat your cream cheese for about 2 minutes until it's totally smooth before you add the sugar and vanilla. This step is super important if you want to avoid lumps. The mix should look silky and a bit shiny before you gently fold in those chocolate chips. Don't overmix once you add the chips or you'll lose the fluffy texture.
- Put It Together And Chill:
- Spread the cheesecake mix onto your cold crust using a flat spatula to make it smooth. Don't forget to check the corners and edges so it's even everywhere. You absolutely must chill it now—the cheesecake needs time to set up before you can add the ganache on top.
- Make Your Ganache:
- Warm up the heavy cream until you see tiny bubbles around the edge, usually 2-3 minutes on medium. Pour it over your chocolate chips and let it sit for a full minute without touching it. This helps the chocolate start melting. Then stir from the middle outward in circles until everything looks glossy and smooth.
- Add The Final Touches:
- Pour your ganache while it's still a bit warm so it spreads easily. Work fast before it starts setting, and sprinkle those extra mini chips on top with a light hand so they stay on the surface. The final trip to the fridge helps all three layers come together perfectly.
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Those mini chocolate chips really make these bars special. My grandma always told me that great desserts need different textures to be memorable, and these tiny bits of chocolate give you little chocolate surprises in every bite without making the bars hard to cut. The first time I brought these to a family dinner, my uncle (who swears he hates cheesecake) ate three pieces and begged for the recipe.
Getting The Right Temperature
Getting your temperatures right is super important here. Your cream cheese needs to be completely room temp, not just slightly soft, for the smoothest filling. Leave the unwrapped blocks on the counter for at least two hours before you start. If your cream cheese is cold, you'll get lumps no matter how long you mix it. For the ganache, you want cold heavy cream straight from the fridge, but your chocolate should be room temperature so it melts properly.
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Smart Swaps
Can't find chocolate cookie crumbs? Just use graham crackers mixed with two tablespoons of cocoa powder instead. Want to make these bars extra festive? Try using white chocolate chips for the ganache to create a stunning black and white look. You can also swap out some of the cream cheese with mascarpone for an extra luxurious texture, though it'll taste a little less tangy.
Ways To Serve
These bars taste best with simple sides. Try adding a spoonful of lightly sweetened whipped cream and some fresh raspberries to cut through the richness. For a fancy dinner party, drizzle some raspberry sauce around the plate and add a mint leaf. If you're just hanging out with friends, these go great with a strong cup of coffee or a cold glass of milk to balance out all that chocolate.
Frequently Asked Questions
- → Can I swap out the cookie crust for something else?
Sure, you can use graham crackers or other cookie crumbs, but chocolate ones bring the deepest flavor.
- → How can I avoid cheesecake layer lumps?
Let the cream cheese soften to room temperature, then mix it well with the sugar before adding the other ingredients.
- → What’s the secret to a smooth ganache layer?
Pour warmed ganache over the top and gently spread with a flat spatula to get that glossy finish.
- → Can I make these ahead of time?
Definitely! Prepare them a day in advance, refrigerate, and they’ll stay fresh for up to 5 days.
- → How do I get perfect slices?
Use a very sharp knife, cleaning the blade after each cut for tidy edges.