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Chocolate Cheesecake Bars

Layers of flavor combine in this Chocolate Cheesecake Bars recipe. A creamy vanilla cheesecake with a graham cracker crust, and a crunchy chocolate cookie layer on top. What could be better?

Prep Time
45 mins
Cook Time
45 mins
Additional Time
4 hrs
Total Time
5 hrs 15 mins
Servings: 24 large bars
Calories: 246 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Crust:
  • 2 ½ cup Graham cracker crumbs about 18 full size crackers
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
For the Cheesecake Filling:
  • 2 packages 8 ounce each cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Cookie Dough:
  • ¾ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 1 large egg
  • 2 Tablespoon milk
  • 2 teaspoons vanilla extract
  • 1 ¼ cup all-purpose flour
  • ½ cup baking cocoa unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 package semi sweet chocolate chips 12 ounce

Instructions

    Cup of Yum
  1. Preheat oven to 350 degree F. Line a 13x9 baking dish with parchment paper. Set aside.
  2. For the crust, combine graham cracker and sugar in food processor. Pulse until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of prepared baking dish.
  3. For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Pour over graham cracker crust.
  4. For the cookie dough, beat butter with sugars for 2 minutes. Add egg, milk and vanilla. Beat until combined. Add in flour, cocoa powder, salt and baking soda and mix until fully blended. Fold in chocolate chips.
  5. Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently (doesn't have to cover cheesecake completely, as it will spread during baking).
  6. Bake for 30-35 minutes until cookie dough layer is fully baked. Remove and cool on counter. Once cooled, cover with plastic wrap and refrigerate 4 hours or overnight. Cut and enjoy!

Notes

  • Use a food processor (or a ziploc bag and a meat pounder) to process your graham crackers into a fine crumb. DO NOT use the store bought graham crumbs. I personally think the flavor of those is "off" and I can tell the difference in the two.
  • Use parchment paper to line your 13x9 baking dish. Not only does it help with clean up...but once these are complete, you can lift the whole batch out of the pan to slice them. This helps keep them looking uniform and pretty (not smashed and uneven). The symmetrically obsessed tendencies I have will thank you!
  • Refrigerate. I can't tell you enough how important this step is before eating this dessert. I don't know many people who like warm cheesecake. Once this is done baking, cool it on the counter until it's able to go in your refrigerator. Then keep it in there for 4 hours (or overnight). Not only does it give the cheesecake time to firm up to make cutting smoother, but it tastes amazing chilled.
  • Storing. Leftover chocolate cheesecake bars store well in the refrigerator for several days. This makes them a perfect option for a make ahead dessert!

Nutrition Information

Calories 246kcal (12%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Cholesterol 51mg (17%) Sodium 147mg (6%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 24large bars

Amount Per Serving

Calories 246

% Daily Value*

Calories 246kcal 12%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 5g 29%
Cholesterol 51mg 17%
Sodium 147mg 6%
Fiber 1g 4%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.