Dessert: United States – Chocolate Chip Cheesecake Bars

Serving Size: 12

Approximate Time

Prep 25 min

Cook 35 min

Additional 3 hrs 10 min

Total 4 hrs 10 min

Ingredients

2 cups (200 g) graham cracker crumbs (about 16 full sheets)
2 tbsp (25 g) granulated sugar
1 / 4 tsp fine salt
10 tbsp (140 g) unsalted butter, melted
24 oz / 675 g cream cheese, room temperature (3 blocks)
3 / 4 cup (150 g) granulated sugar
1 / 2 cup (120 ml) sour cream, room temperature
2 large eggs, room temperature
2 tsp pure vanilla extract
1 tbsp (8 g) cornstarch (optional, for smoother slices)
1 cup (170 g) mini semisweet chocolate chips, plus 2 tbsp (34 g) for topping
1 / 8 tsp fine salt
1 / 2 cup (85 g) semisweet chocolate chips
2 tbsp (30 ml) heavy cream (or 1 tsp neutral oil)

Instructions

Prep: Preheat oven to 325°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting.
Make the crust: In a bowl, mix graham cracker crumbs, sugar, and salt. Stir in melted butter until evenly moistened. Press firmly into the prepared pan. Bake 8 minutes, then cool while you make the filling.
Make the filling: Beat cream cheese on medium speed until completely smooth, about 1–2 minutes. Add sugar and beat until creamy. Mix in sour cream, vanilla, and salt. Beat in eggs one at a time just until combined. Add cornstarch (if using) and mix briefly. Fold in 1 cup mini chocolate chips.
Assemble: Pour filling over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Sprinkle remaining 2 tablespoons mini chocolate chips on top.
Bake: Bake at 325°F for 28–35 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door, and let the pan sit inside for 10 minutes to help prevent cracking.
Cool and chill: Transfer to a rack and cool to room temperature, about 1 hour. Refrigerate at least 3 hours (or overnight) until fully set.
Optional drizzle: In a microwave-safe bowl, heat the 1/2 cup chocolate chips with cream (or oil) in 20-second bursts, stirring until smooth. Drizzle over chilled bars.
Serve: Lift bars out using the parchment, slice with a sharp knife (wipe between cuts for clean slices), and serve. Store covered in the refrigerator up to 5 days or freeze up to 2 months.