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Creamy Chocolate Chip Cheesecake Bars: Easy Recipe for Parties

Two stacked slices of rich chocolate chip cheesecake bars topped with melted chocolate and mini chocolate chips.
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Create decadent chocolate chip cheesecake bars that are thick, creamy, and simple to make. This easy cheesecake recipe uses accessible ingredients and results in a rich dessert perfect for slicing and sharing at any gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes. Remove from the oven and set aside.
  3. Prepare the cheesecake filling: In a large bowl, use an electric mixer to beat the softened cream cheese and 1 cup of sugar until the mixture is smooth and creamy. Beat in the vanilla extract and flour until just combined.
  4. Add the eggs one at a time, mixing on low speed after each addition until the egg is incorporated. Do not overmix the batter.
  5. Gently fold in 3/4 cup of the chocolate chips into the cheesecake batter.
  6. Pour the cheesecake batter evenly over the pre-baked crust. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
  7. Bake for 30 to 35 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, prop the oven door open slightly, and let the cheesecake cool inside the oven for 30 minutes. This slow cooling prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover the pan and chill in the refrigerator for at least 4 hours, or preferably overnight, for the best sliceable texture.
  10. Lift the cheesecake out of the pan using the parchment paper overhang. Cut into bars before serving.

Notes

  • For an even richer crust, substitute 1/2 cup of the graham cracker crumbs with crushed chocolate wafer cookies.
  • If you prefer a no bake cheesecake variation, chill for 6 hours instead of baking, ensuring the cream cheese is very soft before mixing.
  • This recipe makes an easy sliceable cheesecake, perfect for large gatherings.

Nutrition

Find it online: https://tastethisplate.com/chocolate-chip-cheesecake-recipe/