Chocolate Chip Cheesecake Bars with Chocolate Graham Crust
Rich and creamy cheesecake bars featuring a chocolate graham cracker crust and vanilla cheesecake filling studded with chocolate chips. The combination of textures from the crunchy crust to the smooth, tangy filling creates a perfect dessert for potlucks, family gatherings, or when you want cheesecake without the fuss of a traditional round cake. These bars are easier to serve than slice cheesecake and offer the same indulgent flavors in a convenient handheld format.
Ingredients
- 2 ½ cups chocolate graham crackers, crushed
- 10 tablespoons butter, melted
- ½ cup granulated sugar, for the crust
- 24 ounces cream cheese, at room temperature
- ¾ cup granulated sugar, for the cream cheese mixture
- ¼ cup buttermilk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips, mini or regular
Instructions
- 1
Spray a 9x13 inch pan or 9-inch springform pan with non-stick spray or line with aluminum foil and spray the foil
- 2
Combine cracker crumbs, melted butter and sugar for crust
- 3
Pour mixture into pan and firmly press evenly on bottom
- 4
Allow crust to sit and cool while preparing cream cheese mixture
- 5
Preheat oven to 350°F
- 6
Beat cream cheese in stand mixer bowl until smooth
- 7
Add sugar and continue to cream
- 8
Add eggs one at a time, beating until just combined before adding another egg
- 9
Add buttermilk and vanilla, beat until smooth
- 10
Stir in chocolate chips by hand
- 11
Pour into prepared pan
- 12
Bake 25 minutes at 350°F
- 13
Turn oven off and allow to sit in hot oven 5 minutes
- 14
Remove from oven and allow to cool
- 15
Refrigerate at least 2 hours before cutting
- 16
Refrigerate any leftovers
Tips
Use room temperature cream cheese to avoid lumps in the filling
Press the crust firmly and evenly to prevent crumbling when cutting
Don't skip the cooling time in the turned-off oven - it prevents cracks
Good to Know
Refrigerate covered for up to 5 days
Can be made 1-2 days in advance, flavors improve overnight
Serve chilled, cut into squares with sharp knife
Common Mistakes
Use room temperature cream cheese to avoid lumpy filling
Don't overbake to avoid cracking
Press crust firmly to avoid crumbling when cutting
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I use a different pan size?
Yes, but adjust baking time. 9-inch springform will be thicker and need 5-10 minutes longer. Smaller pans will bake faster.
What if I don't have buttermilk?
Mix 1/4 cup regular milk with 1 teaspoon lemon juice or vinegar. Let sit 5 minutes before using.
How long do these keep?
Store covered in refrigerator for up to 5 days. They can also be frozen for up to 2 months.