Chocolate chip cookie + cheesecake = chocolate chip cheesecake bars!
Why choose one when you might have both?
Bonus: these cheesecake bars are ready in about half the time as regular cheesecake.
Simply Recipes / Cindy Rahe
Simply Recipes / Cindy Rahe
Cheesecake is a big deal in my house.
My husband’s family loves it and its my go-to for any gathering.
The thing with cheesecake, however, is that it can take forever to make!
Simply Recipes / Cindy Rahe
Theres a lot of chilling time for a classic cheesecake.
(I always let mine refrigerate for at least 12 hours!)
Cheesecake in Half the Time!
Simply Recipes / Cindy Rahe
Thats where these bars come in.
Plus, theres chocolate involved, and who can resist that?
Im partial to the Trader Joes brand of wafers but any vanilla wafer will work.
Cindy Rahe
But the wild card comes from the mini chocolate chips mixed right into the crust.
The result is a toffee-like chocolate chip cookie base that absolutely makes these bars stand out.
They will keep in the fridge in an airtight container for up to 5 days.
Cindy Rahe
Cheesecake bars also keep well in the freezer (just like regular cheesecake).
Freeze for up to 3 months.
Defrost in the fridge before enjoying.
Cindy Rahe
Grease and line an 8x8 baking dish with parchment paper, leaving an overhang of parchment on two sides.
This will help you lift the bars out of the pan after theyve been baked.
Pulse the vanilla wafers in a food processor until fine crumbs the size of sand form.
Cindy Rahe
You should end up with about 1 cup of crumbs.
Add the sugar and salt to the food processor and pulse 5 times to combine.
Pour in the melted butter and pulse until the mixture starts to clump together, 5 to 10 seconds.
Cindy Rahe
The crust will look like wet sand and stick together when squeezed.
Remove the blade and use a small rubber spatula to stir in the mini chocolate chips.
Dump the cookie crumb mixture into the prepared baking dish.
Cindy Rahe
Firmly press the crust into the bottom of the dish in an even layer.
you could use the bottom of a measuring cup for this.
It should be firm enough to not move when gently touched.
Cindy Rahe
Bake for 10 minutes.
The crust will be slightly golden brown around the edges.
Remove from the oven to cool on a cooling rack while you make the filling.
Turn the oven down to 325F.
Beat in the eggs one at a time until combined, scraping the bowl after each addition.
Beat in the sugar, followed by the vanilla extract and sour cream, until just combined.
The mixture should be smooth and thick like yogurt.
Turn off the mixer and fold in the mini chocolate chips with a spatula.
Remove from the oven and cool to room temperature on a rack, about 30 minutes.
Transfer to the fridge and chill for at least 3 hours or overnight before serving.
Chocolate chip cheesecake bars will keep in a covered container in the fridge for about 5 days.
