Choc Chip Cheesecake Bars (Print Version)
A chocolate-loaded cookie base, fluffy cheesecake, and ganache all stacked up for a treat lots of folks love.
# Ingredients:
→ Crust
01 -
60 millilitres melted butter
02 -
180 grams chocolate cookie crumbs
→ Cheesecake Layer
03 -
170 grams mini chocolate chips, split up
04 -
5 millilitres vanilla extract
05 -
100 grams granulated sugar
06 -
450 grams cream cheese, at room temp
→ Chocolate Ganache Topping
07 -
170 grams semi-sweet chocolate chips
08 -
240 millilitres heavy cream
# Steps:
01 -
Lift the bars out by grabbing the parchment paper. Cut up the bars into neat pieces with a sharp knife, wiping off the blade each time. Keep chilled until you eat them.
02 -
Once your ganache is spread on the firm filling, toss the rest of the mini chocolate chips on top. Chill again for another 1–2 hours so the chocolate topping goes firm.
03 -
Warm the heavy cream in a saucepan just until it’s almost boiling. Take it off the heat and dump in your chocolate chips, then stir like crazy until it’s completely silky and shiny.
04 -
Spread the creamy filling over your cold crust. Use a spatula to flatten the top. Pop it in the fridge for at least 3 hours so the center firms up nicely.
05 -
Beat the soft cream cheese, sugar, and vanilla together until super smooth. Toss in about 130 grams of mini chocolate chips and fold them in gently for crunch.
06 -
Toss the chocolate cookie crumbs with melted butter in a bowl. Mix until it clumps together like damp sand, then press it into a parchment-lined 20×20-centimetre pan. Stick it in the fridge while you keep going.
# Notes:
01 -
Let your cream cheese sit out to soften. It’ll mix super smooth with no lumps.
02 -
Make sure every layer is cold before adding the next. This helps slices look nice and keeps the bars just right.
03 -
Better chocolate means tastier bars, so pick something you really like for both the cookie crumbs and ganache.