Description
These Chocolate Chip Cheesecake Bars combine a buttery vanilla wafer crust with a creamy cheesecake filling and mini chocolate chips for a dessert that’s rich, indulgent, and easy to make ahead.
Ingredients
For the Cookie Crust
30 standard-sized vanilla wafer cookies
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
3 tablespoons (43g) unsalted butter, melted
2 tablespoons (10g) mini chocolate chips
For the Cheesecake Filling
16 ounces cream cheese, softened
3 large eggs
1/2 cup (3 1/2 ounces) granulated sugar
1 teaspoon vanilla extract
1/4 cup (2 ounces) sour cream
1/2 cup (3 ounces) mini chocolate chips
Special Equipment: Food processor, 8×8-inch baking dish, parchment paper
Instructions
Preheat Oven
Heat oven to 350°F. Grease and line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal later.
Make the Crust
In a food processor, pulse the vanilla wafers until they resemble fine sand (about 1 cup of crumbs). Add sugar and salt; pulse 5 times to combine. Add melted butter and pulse until the mixture starts clumping together, about 5–10 seconds. Remove the blade and stir in the mini chocolate chips with a spatula.
Form and Bake the Crust
Press the crust mixture firmly into the prepared dish. Use the bottom of a measuring cup to ensure an even, compact layer. Bake for 10 minutes, until lightly golden. Cool on a wire rack. Reduce oven temperature to 325°F.
Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth. Add eggs one at a time, beating after each and scraping down the bowl. Add sugar, then vanilla extract and sour cream. Mix just until combined. The texture should be smooth and thick. Fold in the mini chocolate chips with a spatula.
Assemble and Bake
Pour the cheesecake filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles. Bake at 325°F for 20–25 minutes, until the filling is just set with a slight jiggle in the center. Turn off the oven, crack the door open, and let cool inside the oven for 30 minutes.
Chill
Remove from the oven and cool completely at room temperature (about 30 minutes). Transfer to the refrigerator and chill for at least 3 hours, preferably overnight.
Notes
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Room Temperature Ingredients: For the smoothest filling, ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This prevents lumps and overbeating.
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Avoid Overmixing: Mix the cheesecake filling just until combined. Overmixing incorporates too much air, which can cause the bars to crack during baking.
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Use a Parchment Sling: Lining the pan with parchment and leaving an overhang makes it easier to lift the bars out cleanly after chilling.
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Cooling Gradually: Letting the bars cool in the oven with the door cracked helps prevent cracking by reducing sudden temperature changes.
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Chill Thoroughly: For clean slices and the best texture, chill the bars for at least 3 hours—overnight is even better.
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Customize the Crust: Swap vanilla wafers for graham crackers, chocolate wafers, or even Oreos for a different crust flavor.
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Storage Tip: These bars store best in the fridge, covered. You can also freeze them in a single layer for up to 1 month—just thaw in the fridge overnight.