Decadent Chocolate Chip Bars

This decadent chocolate chip cheesecake bar recipe transforms the classic New York cheesecake into convenient, crowd-pleasing squares with a triple dose of chocolate. The combination of chocolatey crust, creamy cheesecake studded with chocolate chips, and glossy ganache topping creates an irresistible dessert that strikes the perfect balance between rich and indulgent.

I developed this recipe after a disastrous attempt at a full-sized cheesecake that cracked beyond recognition. These bars have since become my signature dessert at family gatherings, with my nephew claiming they're better than any bakery version he's tried.

Ingredients

For the Crust

• Chocolate cookie crumbs: The chocolate cookie base provides the perfect contrast to the creamy filling. Oreos with filling removed work beautifully, but any crisp chocolate cookie will do.
• Melted butter: This binds the crumbs together and adds richness. Use unsalted butter for better control of the overall sweetness.

For the Cheesecake Layer

• Cream cheese: The star ingredient needs to be full-fat and properly softened for the smoothest texture. Philadelphia brand consistently performs well in cheesecake recipes.
• Sugar: Balances the tanginess of the cream cheese. Regular granulated sugar works best as it dissolves completely into the batter.
• Vanilla extract: Choose pure vanilla extract rather than imitation for the most authentic flavor.
• Mini chocolate chips: Their small size distributes evenly throughout the filling. Use high quality chips that hold their shape when baked.

For the Chocolate Ganache Topping

• Heavy cream: The fat content creates the perfect silky ganache. Do not substitute with half and half or milk.
• Semi sweet chocolate chips: These provide deep chocolate flavor without overwhelming sweetness. Chopped baking chocolate bars can be substituted for even better melting.

Step-by-Step Instructions

Prepare the Crust:

This foundation layer provides the perfect chocolatey base for our cheesecake bars. Combine chocolate cookie crumbs with melted butter until every crumb is moistened and the mixture resembles wet sand. Press firmly into your parchment-lined pan using the bottom of a measuring cup to create an even, compact layer. The parchment should extend up the sides for easy removal later. Chill for at least 15 minutes to set the butter.

Make the Cheesecake Filling:

The key to silky smooth cheesecake is properly creaming the ingredients. Begin with room temperature cream cheese to avoid lumps beating on medium speed until completely smooth. Add sugar gradually while continuing to beat, then mix in vanilla extract until fully incorporated. The mixture should be thick yet fluffy with no cream cheese lumps remaining. Gently fold in chocolate chips by hand using a spatula with a cutting motion to preserve the air incorporated during mixing.

Spread the Cheesecake Filling:

Achieving an even layer here ensures consistent texture throughout your bars. Remove the chilled crust from the refrigerator and pour the filling over it. Use an offset spatula to spread the mixture evenly, paying special attention to the corners. Tap the pan gently on the counter a few times to release any trapped air bubbles. Refrigerate for the full 3-4 hours to properly set the filling.

Prepare the Chocolate Ganache:

Timing is crucial when making ganache. Heat heavy cream just until small bubbles form around the edges but before it comes to a full boil. Pour immediately over chocolate chips in a heat-safe bowl and let stand untouched for 2 minutes. This allows the chocolate to begin melting from the cream's heat. Stir from the center outward until completely smooth and glossy. If any unmelted pieces remain, place the bowl over a pan of warm water and stir continuously.

Add the Ganache and Garnish:

Pour the slightly cooled ganache over the set cheesecake layer while it's still pourable but not hot. Work quickly to spread it into an even layer before it begins to set. The reserved mini chocolate chips should be sprinkled on top immediately so they adhere to the ganache. Return to the refrigerator promptly to set the final layer.

Slice and Serve:

Proper cutting technique makes all the difference in presentation. Remove the entire dessert from the pan using the parchment overhang. Use a long, sharp knife dipped in hot water and wiped clean between each cut. Apply gentle pressure in one downward motion rather than sawing for the cleanest edges. For perfect squares, measure and mark the top before cutting.

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The mini chocolate chips are my secret weapon in this recipe. I discovered their superiority over regular chips after multiple test batches where larger chips would sink to the bottom. The minis distribute perfectly throughout the filling, ensuring chocolate in every bite without disrupting the creamy texture that makes cheesecake so beloved.

Storage Instructions

These cheesecake bars maintain their quality remarkably well when properly stored. Keep them refrigerated in an airtight container with parchment paper between layers to prevent sticking. They will remain fresh for up to 5 days though the crust may soften slightly over time. The flavor actually improves after the first 24 hours as the components meld together.

For longer storage, these bars freeze beautifully. Wrap individual pieces tightly in plastic wrap then place in a freezer bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving for the best texture. The ganache may develop a slight white bloom when frozen but this is purely cosmetic and disappears as it returns to room temperature.

Perfect Pairings

The rich chocolate flavor of these bars pairs wonderfully with complementary beverages and accompaniments. Serve with fresh raspberries or strawberries to add a bright, fruity contrast to the decadent chocolate. A dollop of lightly sweetened whipped cream provides an additional creamy element that melts beautifully against the dense cheesecake.

For beverages, these bars shine alongside a cup of strong coffee the slight bitterness balances the sweetness perfectly. A glass of port or dessert wine makes an elegant pairing for special occasions. For family gatherings, consider serving with cold milk which refreshes the palate between bites of the rich dessert.

Troubleshooting Common Issues

Sometimes even the simplest recipes can present challenges. If your cream cheese filling develops lumps, it was likely too cold when mixing began. Salvage it by letting the mixture stand at room temperature for 15 minutes, then beat again until smooth. To prevent this issue, cut cream cheese into cubes and allow at least one hour at room temperature before mixing.

If your ganache seizes and becomes grainy, it may have been exposed to moisture or overheated. Fix it by gently warming while whisking in additional warm cream a tablespoon at a time until the smoothness returns. Prevent seizing by ensuring all tools are completely dry before beginning.

Recipe FAQs

→ Can I make these cheesecake bars ahead of time?

Yes, these bars are perfect for making ahead! They actually benefit from overnight refrigeration, which allows the flavors to meld together beautifully. You can prepare them up to 3 days in advance and keep refrigerated until ready to serve.

→ How should I store leftover cheesecake bars?

Store leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months. Wrap individual pieces in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before serving.

→ Can I use regular-sized chocolate chips instead of mini chips?

Yes, you can substitute regular chocolate chips, though mini chips distribute more evenly throughout the cheesecake layer. If using regular chips, you might want to roughly chop them or reduce the amount slightly to prevent them from sinking to the bottom during baking.

→ What's the best way to get clean slices when cutting the bars?

For clean slices, use a sharp knife dipped in hot water and wiped dry between each cut. This prevents the ganache and filling from sticking to the knife. You can also refrigerate the bars until very firm before slicing for the cleanest results.

→ Can I use a different type of cookie for the crust?

Absolutely! While chocolate cookies create a complementary flavor profile, you could use graham crackers, vanilla wafers, or even shortbread cookies as alternatives. Just maintain the same ratio of cookie crumbs to butter to ensure the crust holds together properly.

→ Do these bars need to be baked?

No, these are no-bake cheesecake bars. The refrigeration time is what sets the cream cheese filling, making them perfect for warm weather when you don't want to use the oven. Just ensure you allow adequate chilling time between layers.