These Chocolate Chip Cheesecake Bars blend the creamy richness of cheesecake with the nostalgic charm of chocolate chip cookies. Featuring a crunchy chocolate cookie crust, a smooth cheesecake layer studded with mini chocolate chips, and a luscious chocolate ganache topping, these no-bake bars are both indulgent and easy to make. Perfect for gatherings, family events, or simply treating myself at home. Chocolate Chip Cheesecake Bars

Why I Love This Recipe

I adore this recipe because it combines two of my favorite desserts—cheesecake and chocolate chip cookies—into one delightful treat. The no-bake aspect means I can whip them up without turning on the oven, making them ideal for warmer days or when I want a quick dessert. Plus, the layers come together seamlessly, and the end result is both visually impressive and incredibly satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust

1 1/2 cups chocolate cookie crumbs (from about 20 chocolate cookies)
1/4 cup melted butter

For the Cheesecake Layer

16 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup mini chocolate chips, divided

For the Chocolate Ganache Topping

1 cup heavy cream
1 cup semi-sweet chocolate chips

Directions

Prepare the Crust: I start by combining the chocolate cookie crumbs and melted butter in a medium bowl, stirring until the crumbs are fully coated. Then, I press this mixture into the bottom of an 8×8-inch baking pan lined with parchment paper. I place the crust in the refrigerator to chill while preparing the cheesecake filling.
Make the Cheesecake Filling: In a large mixing bowl, I beat together the softened cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy. Once smooth, I gently fold in 3/4 cup of the mini chocolate chips.
Spread the Cheesecake Filling: I retrieve the chilled crust from the refrigerator and spread the cheesecake filling over it, smoothing out the top with a spatula. Then, I place the pan back in the refrigerator and allow it to chill for at least 3-4 hours, or until the filling is firm to the touch.
Prepare the Chocolate Ganache: Once the cheesecake layer has set, I heat the heavy cream over medium heat until it just begins to simmer. I remove it from heat, add the semi-sweet chocolate chips, and stir until the mixture is smooth and glossy.
Add the Ganache and Garnish: I pour the ganache over the chilled cheesecake layer, spreading it evenly with a spatula. For a finishing touch, I sprinkle the remaining mini chocolate chips on top. I return the pan to the refrigerator for an additional 1-2 hours to allow the ganache to set completely.
Slice and Serve: Once the ganache has set, I lift the cheesecake out of the pan using the parchment paper edges. Using a sharp knife, I slice the cheesecake into bars, wiping the knife between cuts for clean slices. I serve the bars chilled to preserve their creamy texture and rich flavor.

Servings and Timing

Servings: 16 bars
Prep Time: 25 minutes
Chill Time: 5-6 hours
Total Time: Approximately 6 hours 30 minutes

Variations

Nutty Delight: I sometimes add chopped nuts, like pecans or walnuts, to the crust for added texture.
Fruit Twist: Swirling in raspberry or strawberry preserves into the cheesecake layer gives a fruity contrast to the chocolate.
Cookie Crust Alternatives: Using graham crackers or vanilla wafers instead of chocolate cookies offers a different flavor profile.

Storage and Reheating

Storage: I store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Freezing: For longer storage, I freeze the bars individually wrapped in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 3 months. To serve, I thaw them in the refrigerator overnight.

FAQs

Can I use low-fat cream cheese?

I recommend using full-fat cream cheese for the best texture and flavor. Low-fat versions might result in a less creamy consistency.

How do I prevent the ganache from becoming too hard?

Ensuring the ganache is properly emulsified and not overcooked helps maintain a soft, glossy finish. I also let the bars sit at room temperature for a few minutes before serving to soften the ganache slightly.

Can I make these bars gluten-free?

Yes, by using gluten-free chocolate cookies for the crust, I can make this recipe suitable for a gluten-free diet.

What if I don’t have mini chocolate chips?

Regular-sized chocolate chips can be used, but I find that mini chips distribute more evenly throughout the cheesecake layer.

How can I achieve clean slices?

I use a sharp knife and wipe it clean between each cut to ensure neat, professional-looking bars.

Conclusion

These Chocolate Chip Cheesecake Bars are a delightful fusion of two classic desserts. They’re easy to make, require no baking, and are sure to impress at any gathering. Whether I’m hosting a party or simply indulging in a sweet treat at home, these bars never disappoint.