Chocolate Chip Cheesecake Squares
Indulge in the perfect combination of creamy and chocolaty with these irresistible Chocolate Chip Cheesecake Squares. Featuring a buttery graham cracker crust as the base, these squares are layered with a velvety cream cheese filling generously dotted with mini chocolate chips for an extra touch of sweetness. Baked to perfection, the cheesecake squares strike a delicate balance between rich, decadent flavors and a light, airy texture. Easy to prepare in just 20 minutes of hands-on time, this recipe is perfect for satisfying your dessert cravings or impressing guests at your next gathering. Serve these chilled delights as a crowd-pleasing treat that’s as beautiful as it is delicious. Perfectly portioned for sharing, these cheesecake bars are the ultimate fusion of two classic desserts!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 2 items Large eggs
- 1 cups Mini chocolate chips
Instructions
Preheat your oven to 325°F (165°C). Line a 9x9-inch baking pan with parchment paper or lightly grease it.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of the prepared baking pan to form an even crust. Use the back of a spoon or a flat-bottomed cup to compress it firmly.
Bake the crust in the preheated oven for 8 minutes. Remove and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, beating on low speed until just combined after each addition. Do not overmix.
Gently fold in 3/4 cup of the mini chocolate chips, saving the remaining 1/4 cup for topping.
Pour the cheesecake batter over the baked crust, spreading it out evenly.
Sprinkle the reserved 1/4 cup of mini chocolate chips evenly over the top of the batter.
Bake in the oven for 30-35 minutes, or until the center looks set but slightly jiggly when gently shaken.
Remove the pan from the oven and allow the cheesecake squares to cool to room temperature in the pan.
Once cooled, cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight, to fully set.
Cut the cheesecake into squares using a sharp knife, wiping the blade clean between cuts, and serve.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 19.6 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
