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chocolate chip cheesecake bars on a light grey surface.

Chocolate Chip Cheesecake Bars

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This easy cheesecake recipe makes a rich, creamy, melt in your mouth chocolate chip cheesecake bar that’s sure to be a family favorite.

  • Total Time: 7 hours 55 minutes
  • Yield: 15 Slices 1x


Units Scale


  • 250 Grams (2 Cups) Graham Cracker Crumbs
  • 50 grams (1/4 Cup) Granulated Sugar
  • 6 Tablespoons Unsalted Butter, melted


  • 24oz (1 1/2 lbs) Cream Cheese, completely softened to room temperature
  • 200 grams (1 Cup) Granulated Sugar
  • 4oz (1/2 Cup) Sour Cream or Full-Fat Greek Yogurt
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Pure Vanilla Extract
  • 3 Large Eggs + 2 Large Egg Yolks, at room temperature
  • 170 grams (1 Cup) Mini Chocolate Chips, divided
  • Optional: Homemade Whipped Cream Recipe



  1. Preheat oven to 350F/180C and line a 9-inch X 13-inch pan with parchment paper and grease with non-stick baking spray.
  2. In a small bowl combine crushed graham cracker crumbs and granulated sugar. Once evenly combined add melted butter to the crumbs. Mix until a wet sand texture is formed. Press into the bottom of the prepared pan. Bake for 5-8 minutes to set the crust. Let cool on a wire rack and reduce oven temperature to 300F/ 149C.


  1. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes at low speed. It should be smooth with no lumps. Add the granulated sugar then beat for another 2 minutes on low speed. Add the sour cream, salt, and vanilla extract- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
  2. Add in the eggs one at a time, mixing well after each addition. Add the final two egg yolks together. You should have a creamy batter with no lumps and no signs of egg yolk. Gently fold in 3/4 cup of the mini chocolate chips. Pour into the prepared pan and gently tap on the counter to encourage any air bubbles to come to the top, use a toothpick to pop any bubbles. Sprinkle the remaining 1/4 cup of mini chocolate chips on top.
  3. Place the cheesecake bars in the oven on the middle rack then place a large pan filled with hot water on the bottom rack, this helps create a steamy, moist environment for the cheesecake to bake in. Which helps prevent cracks.
  4. Bake for 35 - 40 minutes, the middle 2 - 3 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 150F-155F or  65C-68C but be careful when you poke as if you are not covering the top in whipped cream you will see the mark.
  5. Turn the oven off and open the door but let the cheesecake cool in the oven for 45 minutes - 1 hour then cool it on a wire rack for another hour. Then wrap the cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 6 hours.
  6. If you used a pan with a removable bottom then you can easily remove the bars from the pan or use the parchment paper overhang to help you remove them from the pan.  Store leftovers in an air-tight container in the refrigerator for up to 5 days.


How to Freeze: These cheesecake bars can be frozen. To freeze the bars bake them and let them cool then chill them completely- they need to be set up properly before freezing. Then cut the cheesecake into the sizes you want and wrap each piece in plastic wrap tightly twice, then place it in a freezer-safe bag. This helps prevent freezer burn. To thaw frozen cheesecake bars transfer them to the refrigerator to thaw overnight or at least a few hours depending on how large the slices you cut are.

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15 Minutes
  • Chill Time: 7 Hours
  • Cook Time: 40 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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