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Cheesecake Bars Recipe

Cheesecake Bars

The Cheesecake Bars Recipe offers an irresistible combination of sweet, creamy cheesecake filling married with a rich chocolate layer, all nestled on a buttery cookie crust. This recipe is perfect for anyone seeking a decadent yet surprisingly simple dessert that's sure to impress at any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 3 hours
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups all-purpose flour
  • 0.33 cup granulated sugar
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter chilled and cut into cubes
Cheesecake Filling
  • 8 ounces cream cheese softened
  • 0.33 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Topping
  • 1 cup chocolate chips milk, semi-sweet, or dark, your preference!
  • 0.5 cup chopped nuts pecans, walnuts, or almonds work well, optional

Equipment

  • 8x8 inch baking pan
  • Pastry blender
  • Food Processor
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the flour, ⅓ cup granulated sugar, and salt. Add the chilled, cubed butter. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs.
    1.5 cups all-purpose flour, 0.33 cup granulated sugar, 0.25 teaspoon salt, 0.5 cup unsalted butter
  3. Press the crumb mixture evenly into the bottom of the prepared baking pan. You want a firm, compact layer.
  4. Bake the crust for 10-12 minutes, until lightly golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
  5. In a separate medium bowl, beat the softened cream cheese with the ⅓ cup granulated sugar until smooth and creamy.
    8 ounces cream cheese, 0.33 cup granulated sugar
  6. Add the egg and vanilla extract to the cream cheese mixture. Beat on low speed until just combined and no lumps of cream cheese remain. Be careful not to overmix, as this can lead to cracks in the cheesecake.
    1 large egg, 1 teaspoon vanilla extract
  7. Pour the cheesecake filling evenly over the slightly cooled crust.
  8. Sprinkle the chocolate chips evenly over the cheesecake layer. If using, scatter the chopped nuts over the chocolate chips.
    1 cup chocolate chips, 0.5 cup chopped nuts
  9. Return the pan to the oven and bake for 20-25 minutes, or until the edges of the cheesecake are set and the center is still slightly wobbly. The chocolate chips should be melted and gooey.
  10. Let the bars cool completely in the pan on a wire rack. Once cooled to room temperature, cover the pan tightly with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, to allow the cheesecake to set fully.
  11. Once thoroughly chilled, use the parchment paper overhang to lift the entire block out of the pan. Cut into squares or bars using a sharp knife dipped in hot water for clean cuts. Enjoy your delicious Cheesecake Bars!

Notes

Best served cold. Can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 1-2 months.