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This chocolate chip cheesecake bar recipe combines the best of two dessert worlds into one irresistible treat. The creamy cheesecake filling studded with mini chocolate chips sits atop a buttery chocolate cookie crust, all crowned with a glossy chocolate ganache. Perfect for special occasions or when you need a decadent dessert that will impress without hours of work.
I first made these bars for my sister's birthday when she requested "something with chocolate and cheesecake." The crowd went silent when they took their first bites, and now these bars have become my signature dessert for gatherings. The recipe strikes that perfect balance between impressive and achievable.
Ingredients
- Chocolate cookie crumbs: From about 20 cookies creating the perfect crunchy foundation that contrasts beautifully with the creamy cheesecake
- Melted butter: Binds the crust together while adding rich flavor that complements the chocolate
- Cream cheese: Provides that classic tangy cheesecake flavor and should be fully softened for the smoothest texture
- Granulated sugar: Sweetens without overwhelming the natural tanginess of the cream cheese
- Vanilla extract: Adds warmth and depth to the cheesecake layer
- Mini chocolate chips: Distribute throughout the filling better than regular chips for perfect chocolate distribution in every bite
- Heavy cream: Forms the base of your silky ganache and should be fresh for best results
- Semi sweet chocolate chips: Create a ganache with balanced sweetness that complements the sweeter cheesecake layer
Step-by-Step Instructions
- Prepare the Crust:
- Combine chocolate cookie crumbs and melted butter until every crumb is moistened. The mixture should hold together when pressed between your fingers but still remain slightly crumbly. Press firmly into your parchment-lined pan using the bottom of a measuring cup for an even layer. The crust should be compact to prevent crumbling when you slice the finished bars.
- Make the Cheesecake Filling:
- Beat cream cheese on medium speed until completely smooth before adding sugar and vanilla. This process takes about 2 minutes and is crucial for avoiding lumps in your final product. The mixture should look silky and have a slight sheen before you fold in the chocolate chips. Use a rubber spatula to incorporate the chips gently to maintain the airy texture of your batter.
- Layer and Chill:
- Spread the cheesecake mixture onto the chilled crust with an offset spatula for the smoothest finish. Pay special attention to the corners and edges to ensure even thickness throughout. The initial refrigeration period is non-negotiable as the cheesecake needs this time to set properly before adding the ganache layer.
- Create the Ganache:
- Heat heavy cream just until bubbles form around the edges about 2 to 3 minutes on medium heat. When pouring over chocolate chips allow the mixture to sit undisturbed for one full minute before stirring. This patience allows the chocolate to begin melting and results in a smoother ganache. Stir from the center outward in concentric circles until the mixture turns glossy and uniform.
- Finish and Garnish:
- Pour ganache while still slightly warm for the most even spread. Work quickly before it begins to set and use a light touch when sprinkling the reserved mini chips on top so they don't sink into the ganache. The final refrigeration sets all three layers into perfect harmony.
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The mini chocolate chips are truly the star ingredient here. My grandmother always said that desserts need textural contrast to be memorable, and these tiny morsels provide little bursts of chocolate in every bite without making the cheesecake difficult to slice. The first time I served these at a family gathering, my uncle who claims to dislike cheesecake ate three bars and asked for the recipe.
Perfect Temperature Matters
Temperature control is crucial for this recipe. Your cream cheese must be truly room temperature not just slightly softened for the smoothest filling. Place unwrapped blocks on the counter for at least two hours before beginning. Cold cream cheese will remain lumpy no matter how long you beat it. Similarly your heavy cream should be cold from the refrigerator for the ganache while your chocolate should be room temperature for proper melting.
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Clever Substitutions
If chocolate cookie crumbs are unavailable you can substitute graham crackers mixed with two tablespoons of cocoa powder. For a festive twist white chocolate chips can replace the semi sweet in the ganache creating a striking black and white contrast. Cream cheese can be partially substituted with mascarpone for an even more luxurious texture though the flavor will be slightly less tangy.
Serving Suggestions
These bars shine when served with simple accompaniments. A dollop of lightly sweetened whipped cream and fresh raspberries balance the richness perfectly. For an elevated dessert plate drizzle raspberry coulis around the bar and add a mint leaf. When serving for casual gatherings pair with strong coffee or milk to complement the chocolate intensity.
Frequently Asked Questions
- → Can I use a different type of cookie for the crust?
Yes, graham crackers or other cookie crumbs work as alternatives, but chocolate cookies provide the richest flavor.
- → How do I prevent lumps in the cheesecake layer?
Ensure the cream cheese is softened to room temperature and beat it thoroughly with sugar before adding other components.
- → What’s the best way to smooth out the ganache layer?
Pour ganache while warm and use a spatula to spread evenly for a glossy, professional finish.
- → Can these bars be made in advance?
Absolutely! Make them a day ahead and store in the refrigerator. They keep well for up to 5 days.
- → How can I achieve clean slices when cutting?
Use a sharp knife and wipe it clean between cuts to maintain neat, professional-looking edges.