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Chocolate Cheesecake Bars

Okay, friends, if you’re looking for a dessert that’s basically a hug in bar form, these Chocolate Cheesecake Bars are where it’s at. Imagine sinking your teeth into a creamy, velvety cheesecake layer swirled with rich, luscious chocolate—all resting on a buttery, crumbly crust that just melts away. The moment my oven timer dings, there’s this warm, chocolaty aroma that fills the kitchen and makes waiting so hard! These bars are honestly one of my go-to treats when I want something fancy but fuss-free. Plus, they slice up perfectly for sharing, or not—no judgment here.

Quick Facts

Yield: Serves 16 bars
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour (including cooling)

Ingredients

For the Main Dish:

1 ½ cups graham cracker crumbs (about 12 full crackers)
6 tbsp unsalted butter, melted
¼ cup granulated sugar
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
4 oz semi-sweet chocolate, melted and slightly cooled

How I Make It

Step 1:

Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar until the mixture feels like wet sand. Press this evenly and firmly into the bottom of a 9×9-inch baking pan lined with parchment paper—this will be our buttery crust.

Step 2:

In a large bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy, about 2-3 minutes. Use a hand mixer if you have one — it makes all the difference for that ultra-smooth texture.

Step 3:

Add in the eggs one at a time, mixing gently after each addition to keep the batter silky. Stir in the vanilla extract until just combined—don’t overmix to avoid cracks as it bakes.

Step 4:

Pour about two-thirds of the cream cheese mixture over your crust. Dollop with spoonfuls of the melted chocolate, then spoon the remaining cheesecake batter on top.

Step 5:

Using a butter knife or skewer, swirl the cheesecake and chocolate layers together to create a marbled effect—don’t overdo it; a few pretty swirls are perfect.

Step 6:

Bake for 40 minutes, or until the edges are set but the center still jiggles slightly. Cool completely on a wire rack, then refrigerate for at least 3 hours before slicing into bars.

Variations & Tips

Swap out graham crackers for crushed Oreos for an extra chocolatey crust.
Mix in ½ cup mini chocolate chips for added texture in the cheesecake layer.
Use dark chocolate instead of semi-sweet for a deeper cocoa flavor.
To avoid cracks, don’t overbake and make sure the cream cheese is at room temperature before mixing.
Line your pan with parchment with overhanging edges for easy removal of the whole block to slice perfectly.
For a peppermint twist, add ½ tsp peppermint extract and sprinkle crushed candy canes on top before baking.

How I Like to Serve It

These bars are perfect for casual get-togethers or holiday parties—pop them out of the fridge and into a festive plate. I also love them slightly chilled on a hot summer day with a scoop of vanilla ice cream for an extra cool treat. And if you want to impress during a birthday brunch, a drizzle of raspberry sauce adds a fruity contrast that’s just divine.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.
If you want to serve them slightly warm, pop them in the microwave for 10-15 seconds, but be careful not to melt the bars completely.

Closing: Honestly, these Chocolate Cheesecake Bars are a staple in my kitchen because the creamy chocolate swirl always makes everyone smile—and that’s what dessert is all about!

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