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If you love cheesecake and chocolate chip cookies, you'll go wild for these bars. Imagine a chewy chocolate crust, creamy middle, and that dreamy shiny chocolate layer on top. It's the kind of treat you'll find yourself sneaking from the fridge, whether it's for a party or just a little something after dinner.
I whipped these up one night for a family movie and, honestly, everyone was hooked. The pan disappeared fast. They're now my favorite easy crowd-pleaser, no contest.
Delicious Ingredients
- Heavy cream: gives that chocolate top a glossy, silky finish Use stuff that’s got at least 35 percent fat for the glossiest look
- Mini chocolate chips: scatter some throughout and on top for chocolate in every bite Go for dark ones if you want a richer twist
- Semi sweet chocolate chips: these melt into a smooth layer you’ll love Pick a brand you’re sure melts nicely
- Melted butter: glues the bottom layer together and adds a buttery touch Choose unsalted so it’s not too sweet
- Chocolate cookie crumbs: form a base that’s soft yet chocolatey Use the crunchiest cookies you can grab for a better bite
- Cream cheese: makes everything creamy and classic Let it chill outside the fridge a while so it softens up—no lumps, just smooth
- Sugar: sweetens the creamy mix without making it over-the-top sweet Use white granulated sugar so it blends in quick
- Vanilla extract: gives warmth to every layer Pure vanilla bumps up the flavor even more
Simple Step-by-Step
- Slice and Serve:
- Lift the bars out by the corners of your parchment Place them on a board and cut into squares with a sharp blade Wipe off between cuts for those clean lines Keep in the fridge until you’re ready to snag a piece
- Finish and Garnish:
- Pour that smooth chocolate over your set bars Use a spatula or just tip the pan to spread it around Toss the last handful of mini chips on top then let it chill again until the chocolate's firmed up
- Make the Ganache:
- Bring cream to a low simmer in a small pot—don’t let it boil Take it off the burner, add chocolate chips, and stir until everything’s melted and shiny
- Add the Filling:
- Spoon the fluffy cheese mix over the chilled bottom Smooth to all the corners Give the pan a tap to get rid of gaps Chill for a few hours until it’s set nice and firm
- Mix the Cheesecake Layer:
- Beat your softened cream cheese with the sugar and vanilla until everything’s totally smooth and a little airy No lumps allowed Fold in most of your mini chocolate chips, saving a few for the top
- Prepare the Crust:
- Mix cookie crumbs and melted butter until they look a bit like wet sand Press into your pan lined with parchment, using a glass bottom to really pack it in Stash in the fridge while you whip up the next layer
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Honestly, I'm obsessed with those melty mini chips hiding in the cheesecake part. It feels playful, almost like when I’d bake cookies with my sister and we’d fight for the chocolate-packed corners. Pure nostalgia.
Storage Tips
Pop these in the fridge and they'll last about five days Just stash them in a sealed box so the base doesn’t go soft If you want to save more for later, freeze single bars, then stack with paper in a bag Defrost in the fridge for the creamiest texture every time
Swap Options
You want to switch things up? Try graham or vanilla cookie crumbs for a twist Or use chopped darker chocolate in your ganache if you don’t like it as sweet Lower fat cream cheese is fine, but your bars will be a bit softer and more tart
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Serving Ideas
Cut them cold from the fridge—less mess that way Want to get fancy? Spoon on whipped cream or swirl a bit of caramel over each square Or, throw some fresh berries on the side if you’re feeling extra
Fun Origin Facts
These bars mash up what’s great about classic New York cheesecake and good old chocolate chip cookies They got super popular for bake sales and backyard get-togethers Easy to share, hard to stop eating They’ve definitely made our family chill nights and date nights way tastier
Recipe FAQs
- → How can I mix the cheesecake so it isn't lumpy?
Let the cream cheese come up to room temp so it gets super soft. It mixes way easier that way and you won't end up with too many bumps.
- → Why should each layer go in the fridge for a while?
If you let everything chill, it gets nice and firm. That way, the bars don't fall apart or get messy when you cut them.
- → Could I use something else instead of a chocolate cookie for the bottom?
Totally—try graham crackers or any crunchy cookie you like. It'll taste different but still hold up just fine.
- → How can I get the ganache really silky?
Warm the cream till you see tiny bubbles, pour it over the chocolate chips, and stir till it’s shiny and all blended. That way you get a smooth finish on top.
- → How can I cut these bars without making a mess?
Go for a sharp knife and make sure you wipe the blade after each cut. That keeps the slices tidy and the layers clean.