Description
These Chocolate Chip Cheesecake Bars combine a rich, creamy cheesecake filling with a buttery, chocolate-studded cookie crust and topping. Perfectly baked to a golden brown, this dessert offers a delightful balance of sweet flavors and textures, making it an irresistible treat for any occasion.
Ingredients
Scale
Cookie Crust and Topping
- 1¼ cups unsalted butter (283 grams, room temperature, 2½ sticks)
- 1 cup granulated sugar (200 grams)
- ½ cup brown sugar (107 grams)
- 3 large eggs (150 grams, room temperature, divided)
- 2¼ cups all-purpose flour (270 grams)
- 1¼ teaspoons baking soda (8 grams)
- ¼ teaspoon baking powder (1 gram)
- ¼ teaspoon kosher salt
- 1½ cups mini chocolate chips (266 grams, divided)
Cheesecake Filling
- 16 ounces cream cheese (454 grams, room temperature, 2 bricks)
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract (4 grams)
- 1 cup powdered sugar (113 grams)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and spray the sides with nonstick spray to ensure easy removal of the bars.
- Mix Butter and Sugars: In a medium bowl, use a hand mixer to beat together the room temperature unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Egg for Cookie Dough: Beat in one of the large eggs into the butter-sugar mixture, incorporating it fully to help bind the dough.
- Combine Dry Ingredients: Stir in the all-purpose flour, baking soda, baking powder, and kosher salt until the dough just comes together without overmixing.
- Fold in Chocolate Chips: Gently fold 1¼ cups of the mini chocolate chips into the cookie dough mixture and then set the dough aside.
- Prepare Cheesecake Filling: In a separate medium bowl, beat the cream cheese, the two remaining eggs, fresh lemon juice, and pure vanilla extract using a hand mixer until very smooth and creamy.
- Add Powdered Sugar to Filling: Beat in the powdered sugar to the cream cheese mixture until well combined and smooth.
- Assemble Bars: Press a little more than half of the cookie dough evenly into the bottom of the prepared baking pan as the base layer. Pour the cheesecake filling over this crust layer and spread it evenly.
- Add Topping and Bake: Crumble the remaining cookie dough over the cheesecake filling evenly, and sprinkle the remaining ¼ cup of chocolate chips on top. Bake for 30-35 minutes, or until the top is lightly golden and set.
- Cool and Serve: Allow the bars to cool completely in the pan for at least one hour before slicing into 15 bars and serving. This helps the bars to firm up for clean slices.
Notes
- Room temperature ingredients, especially butter, eggs, and cream cheese, ensure a smooth batter and better texture.
- Use parchment paper for easy removal from the pan and to prevent sticking.
- Let the bars cool fully before cutting to avoid crumbling.
- Mini chocolate chips distribute evenly and melt nicely without overpowering the texture.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- For extra flavor, lemon juice adds a subtle tang that complements the cheesecake filling.
