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Chocolate Chip Cheesecake Bars

There’s a whole other way to make chocolate chip cookies! If you have a pack of cream cheese in the fridge – don’t miss these beautiful and so easy-to-make chocolate chip cheesecake bars. It’s so delicious and kids LOVE them!

Super soft and so chocolate-y chocolate chip crust filled with baked cheesecake layer and chocolate chip cookie crumble on top. It creates the most fragrant, chocolate-y and delicious chocolate chip cheesecake bars everyone’s gonna love.

Chocolate Chip Cheesecake Bars

Photo: Natalie Levin



5 from 1 vote
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Chocolate Chip Cheesecake Bars

Servings 25 cm square pan
Author Natalie

Ingredients

For chocolate chip cookie layer:

  • 100 grams (1/2 cup) soft butter
  • 200 grams (1 cup) sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 large egg
  • 200 ml. (1 cup) sour cream
  • 30 ml. (2 tbsp.) milk
  • 280 grams (2 cups) all-purpose flour
  • 125 grams (1 1/4 cups) almond meal
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 200 grams (1 cup) chocolate chips

For cheese filling:

  • 280 grams (1 1/4 packs) cream cheese
  • 70 grams (1/3 cup) sugar
  • 1 large egg
  • 1 tsp. vanilla extract

Instructions

  1. Preheat the oven to 180c degrees and grease the pan.
  2. In a mixer bowl with a paddle attachment, place butter, sugar, vanilla and salt and mix at high speed until a soft and creamy mixture is obtained.
  3. Add egg and mix well until assimilated.
  4. Add cream and milk and mix until smooth.
  5. Add flour, almond meal, baking soda, baking powder and chocolate chips, and mix until you get a uniform, slightly sticky dough.
  6. Pour approximately 2/3 of the dough at the bottom of the pan and press firmly in a uniform, thin layer. The rest of the dough should be cooled slightly in the freezer until the filling is prepared.
  7. Cheese filling: in a bowl whisk cream cheese, sugar, egg and vanilla until mixed.
  8. Pour the mixture on top of the chocolate chip base.
  9. Remove the remaining dough from the freezer and sprinkle small pieces over the cheese layer in asymmetrical form.
  10. Bake for 35-45 minutes or until the top is golden and set.
  11. Cool completely and cut into squares of the desired size.

Recipe Notes

  • Keep the cheesecake bars in a closed container in the refrigerator for up to a week.
  • It is recommended to serve the cheesecake bars at room temperature or slightly warm.
  • Instead of dark chocolate chips you can use any kind of chocolate chips you like.
  • You can also add nuts to the dough.
Chocolate Chip Cheesecake Bars

Photo: Natalie Levin

 

Chocolate Chip Cheesecake Bars

Photo: Natalie Levin

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