Easy Chocolate Chip Cheesecake Bars
Okay, friend, let me tell you about these Easy Chocolate Chip Cheesecake Bars — seriously, they’re the thing that saves me when I need a win. They’re like…a hug in dessert form. Creamy cheesecake, buttery crust, chocolate chips for DAYS. Plus, they’re ridiculously easy to throw together. If I can do it with a toddler hanging off my leg, you definitely can.
My husband, Mark, is OBSESSED. Seriously. I swear, if I don’t make these for him at least once a month, he starts giving me the puppy-dog eyes. One time, I made a double batch and hid half in the back of the fridge, labeling it “Brussels Sprouts.” Didn’t work. He found it. He ate it. Zero regrets. The kids love helping me make them too—mostly because they get to lick the bowl, obviously. It’s pure chaos, but the end result is worth every sticky countertop.
Why You’ll Love This Easy Chocolate Chip Cheesecake Bars
Okay, listen up, because you need these in your life:
- They are dangerously easy to make. Like, “I-can-do-this-after-three-glasses-of-wine” easy.
- Cheesecake AND chocolate chips? Come ON. It’s the ultimate power couple of desserts.
- They’re perfect for everything – potlucks, birthdays, random Tuesday nights when you need a pick-me-up.
- Kids AND adults will devour them. It’s a guaranteed crowd-pleaser.
- You can totally eat them cold straight from the fridge. (Don’t judge me.)
How to Make It
Alright, so first things first, we gotta get that crust going. Mix your graham cracker crumbs, melted butter (unsalted! I almost forgot last week!), and sugar. Press it into the bottom of your pan. Honestly, I just use my hands because who needs fancy tools?
Now for the cheesecake filling. Beat together your cream cheese (make sure it’s softened, or you’ll end up with lumps. Trust me, I’ve been there), sugar, and vanilla extract until it’s smooth. Add in an egg and mix until just combined. Overmixing is a no-no! Then, stir in those chocolate chips. Don’t skimp!
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Pour that beautiful filling over the crust and bake it until the edges are set and the center is almost set. It’ll firm up as it cools, so don’t overbake it! Let it cool completely before you even THINK about cutting into it. Patience is a virtue, people. Then, chill it in the fridge for at least 2 hours. Slice, serve, and prepare for compliments.
Ingredient Notes
- Graham Crackers: You can use the pre-crushed crumbs, which I usually do ’cause I’m lazy, or crush them yourself in a food processor. Just make sure they’re finely crushed!
- Cream Cheese: Gotta be full-fat. Don’t even think about using the low-fat stuff. It just doesn’t taste the same. And PLEASE, for the love of all that is holy, let it soften before you start mixing.
- Chocolate Chips: Semi-sweet are my go-to, but you can use milk chocolate, dark chocolate, even white chocolate if you’re feeling wild. I’ve even thrown in peanut butter chips when I was feeling crazy!
- Vanilla Extract: Don’t skip this! It adds so much flavor. Real vanilla is always best, but the imitation stuff will work in a pinch.
- Sugar: You need both granulated and brown sugar. Brown sugar adds a certain depth that granulated sugar can’t achieve alone!
Recipe Steps:
- Combine graham cracker crumbs, melted butter, and sugar.
- Press mixture into the bottom of a baking pan.
- Beat cream cheese, sugar, and vanilla extract until smooth.
- Add egg and mix until just combined.
- Stir in chocolate chips.
- Pour filling over the crust.
- Bake until the edges are set and the center is almost set.
- Cool completely.
- Chill in the fridge for at least 2 hours.
- Slice and serve.
What to Serve It With
Honestly? Nothing. They’re perfect as is. But if you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream never hurts. A sprinkle of extra chocolate chips is always a good idea too. Or a cup of coffee! Yup, dessert with coffee is the only way to go!
Tips & Mistakes
- Don’t overbake! A slightly underbaked cheesecake is better than a dry one.
- Let it cool completely before chilling. Otherwise, you’ll end up with condensation on top.
- If you’re short on time, you can use a pre-made graham cracker crust. I won’t judge.
- Don’t be afraid to experiment with different chocolate chips or add-ins. Get creative!
Storage Tips
Store any leftover bars in an airtight container in the fridge. They’ll keep for about 3-4 days. And yes, they’re delicious cold, straight from the fridge. I may or may not have eaten them for breakfast before. It’s fine. No shame.
Variations and Substitutions
- Different Crust: Use Oreo crumbs instead of graham crackers for a chocolatey twist. (Mind blown, right?)
- Different Chocolate: Use white chocolate chips, dark chocolate chunks, or even peanut butter chips.
- Add-Ins: Stir in chopped nuts, shredded coconut, or even a swirl of caramel.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- No eggs: I have not tried this… but hey, give it a shot with a flax egg and see what happens! You might surprise yourself.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Chocolate Chip Cheesecake Bars
Ingredients
Main Ingredients
- 2 cups graham cracker crumbs Finely ground
- 0.5 cup unsalted butter Melted
- 2 packages cream cheese 8 oz each, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs Room temperature
- 1.5 cups mini chocolate chips Divided
Instructions
Preparation Steps
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine graham cracker crumbs and melted butter until evenly moist. Press the mixture firmly into the bottom of a 9x13 inch baking dish.
- In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- Fold in 1 cup of mini chocolate chips into the cheesecake batter. Pour the batter over the prepared crust and spread evenly.
- Sprinkle the remaining 0.5 cups of mini chocolate chips evenly on top of the batter.
- Bake for 40-45 minutes, or until the center is set. Allow to cool at room temperature, then refrigerate for at least 2 hours before slicing into bars.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
