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side view of sliced Chocolate Chip Cheesecake Bars
5 from 3 votes

Chocolate Chip Cheesecake Bars

While you do need the oven for these Chocolate Chip Cheesecake Bars, these sweet treats are a light, bright dessert to enjoy all summer long. 

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Refrigerate 8 hours
Total Time 9 hours 5 minutes
Servings 20
Author Liz


Ingredients for the Cookie Crust:

  • cooking spray
  • 1 c. all-purpose flour
  • 1/3 c. light brown sugar packed
  • 1/2 c. unsalted butter at room temperature

Ingredients for the Cheesecake Layer:

  • 3 8-oz. packages cream cheese at room temperature
  • 3/4 c. granulated sugar
  • 3 large eggs
  • 1/3 c. sour cream
  • 1 tsp. vanilla extract
  • 1 c. mini semisweet chocolate chips

Ingredients for the Drizzle:

  • 1 c. mini semisweet chocolate chips


Make the Crust:

  1. Preheat oven to 350F. Grease a 13x9 inch pan and set aside.

  2. In a stand mixer fitted with the paddle attachment, mix together flour, light brown sugar. and butter until well combined. Mixture should be crumbly.

  3. Turn mixture out onto prepared pan and with clean hands, press into an even layer along the bottom. Bake for 12-15 minutes, until lightly browned. Remove and set on a wire rack, until done with cheesecake layer.

Make the Cheesecake Layer:

  1. While crust is baking, prepare the cheesecake layer. In a clean bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until creamy and smooth. Scrape down sides of the bowl and return to medium speed. Gradually add granulated sugar.

  2. Reduce speed to medium-low and slowly add the following, one at a time: eggs, sour cream, and vanilla extract. Scrape down sides of the bowl and mix until all ingredients are blended. With the mixer still running, add 1 c. mini chocolate chips.

  3. Pour mixture onto prepared crust and return to oven. Bake for about 25 minutes, until cheesecake layer is set. Remove from the oven and allow to cool completely on a wire rack.

Chocolate Drizzle & Refrigerate:

  1. When cheesecake is completely cooled, melt remaining 1 c. chocolate chips in a microwave-safe bowl (cooking at 30 second intervals, stirring in between, until melted). Transfer melted chocolate to a ziplock baggie. Snip the end off the baggie and drizzle chocolate in a criss-cross pattern over cheesecake bars.

  2. Refrigerate, covered in plastic wrap, for 8-12 hours before serving.