Best 8 Double Chip Cheesecake Bars Recipes

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In the realm of delectable desserts, few treats can rival the allure of double chip cheesecake bars. These delightful confections combine the richness of velvety cheesecake with the irresistible crunch of two types of chocolate chips, creating a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether you're a seasoned baker or just starting your culinary journey, this guide will unveil the secrets to crafting the ultimate double chip cheesecake bars. From selecting the perfect ingredients to mastering the delicate art of baking, we'll walk you through each step of the process, ensuring that your next batch of cheesecake bars becomes the talk of your sweet-tooth circle. So, gather your apron and prepare to embark on a delectable adventure as we delve into the world of double chip cheesecake bar mastery.

Here are our top 8 tried and tested recipes!

DOUBLE-LEMON CHEESECAKE BARS



Double-Lemon Cheesecake Bars image

Put a luscious lemon glaze on these Double-Lemon Cheesecake Bars for a finishing touch. You're sure to love the tangy-sweet taste of our delicious Double-Lemon Cheesecake Bars.

Provided by My Food and Family

Categories     Dairy

Time 7h15m

Yield 16 servings

Number Of Ingredients 11

52 vanilla wafers, finely crushed (about 2 cups)
3 Tbsp. butter or margarine, melted
4 eggs, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-3/4 cups sugar, divided
3 Tbsp. flour
1 Tbsp. zest and 1/3 cup juice from 2 lemons, divided
1/2 tsp. vanilla
2 Tbsp. cornstarch
1/2 cup water
1/2 cup blueberries

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
  • Meanwhile, separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour cream cheese batter over crust.
  • Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  • Combine cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened.
  • Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
  • Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.

Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 29 g, Protein 6 g

CHOCOLATE CHIP CHEESECAKE BARS



Chocolate Chip Cheesecake Bars image

A super easy, but rich bar for any occasion.

Provided by Kymberly Brennan

Categories     Desserts     Cookies     Bar Cookie Recipes     Cheesecake Bar Recipes

Time 45m

Yield 36

Number Of Ingredients 4

1 (40 ounce) package prepared cookie dough, divided
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
  • Bake in the preheated oven until set in the middle, 35 to 40 minutes.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 25 g, Cholesterol 31.5 mg, Fat 11 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 105.7 mg, Sugar 5.6 g

CHEESECAKE BARS



Cheesecake Bars image

Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.

Provided by Jennifer Segal

Categories     Desserts

Time 1h35m

Yield 16 squares

Number Of Ingredients 13

1¼ cups graham cracker crumbs, from 10 whole crackers
4 tablespoons unsalted butter, melted
¼ cup packed dark brown sugar
⅛ teaspoon salt
16 ounces (2 8-oz. packages) cream cheese, at room temperature
1 cup granulated sugar
1½ tablespoons all purpose flour
¼ cup sour cream
3 large eggs
2½ teaspoons vanilla extract
½ teaspoon packed freshly grated lemon zest, from 1 lemon
1 teaspoon lemon juice
⅛ teaspoon salt

Steps:

  • Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
  • Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
  • Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
  • Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
  • Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
  • Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
  • Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.

Nutrition Facts : ServingSize 1 square, Calories 248, Fat 16 g, Carbohydrate 24 g, Protein 3 g, SaturatedFat 9 g, Sugar 20 g, Fiber 0 g, Sodium 166 mg, Cholesterol 77 mg

DOUBLE CHOCOLATE CHIP CHEESECAKE



Double Chocolate Chip Cheesecake image

An impressive chocolate dish - this chocolate chip studded creamy cool cheesecake is baked with a chocolate wafer crust. Freezes well too. (If you can manage not to eat it right away!!)

Provided by Chef mariajane

Categories     Cheesecake

Time 55m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
3 (250 g) packages cream cheese, softened
1 (300 ml) can eagle brand sweetened condensed milk (regular or low fat)
3 eggs
1/2 cup sour cream
2 teaspoons vanilla extract
8 ounces semisweet chocolate, melted and slightly cooled
1 1/2 cups chocolate chips (white or semisweet)

Steps:

  • Preheat oven to 300°F Grease a 9-inch springform pan.
  • Combine ingredients for crust in a bowl. Stir with a fork to combine well. Press into bottom of prepared pan.
  • Beat cream cheese and Eagle Brand until well combined. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted chocolate. Stir in chocolate chips. Pour into prepared pan.
  • Bake in preheated oven for 50-55 minutes or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.
  • TIPS: Cake can be made up to 3 days ahead and refrigerated or can be frozen for up to 3 weeks.

Nutrition Facts : Calories 489.8, Fat 37, SaturatedFat 22.4, Cholesterol 110, Sodium 261.2, Carbohydrate 37.8, Fiber 3.6, Sugar 27.2, Protein 9.9

DOUBLE-LAYER CHEESECAKE BARS



Double-Layer Cheesecake Bars image

Can't choose between chocolate and vanilla cheesecake? Have both when you make this bar recipe with two distinct layers. -Andrea Price, Grafton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
1/4 cup canola oil
3 large eggs, room temperature, divided
1-1/4 cups milk chocolate chips, divided
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Reserve 1 cup dry cake mix for filling. In a large bowl, combine oil, 1 egg and remaining cake mix; stir until blended. Stir in 1/2 cup chocolate chips. Press onto the bottom of a greased 13x9-in. baking pan. Bake until set, 10-12 minutes., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, vanilla and reserved cake mix. Add remaining 2 eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust., For topping, melt remaining chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 292 calories, Fat 19g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

DOUBLE CHIP BARS



Double Chip Bars image

"Our two children love these sweet, rich dessert bars," writes Victoria Lowe of Lititz, Pennsylvania. "They go together so quickly that I can even make them on hectic days."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 5

1/2 cup butter, melted
1-1/2 cups graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup peanut butter chips

Steps:

  • Place butter in a 13-in. x 9-in. baking pan. Sprinkle the cracker crumbs evenly over butter. Pour milk evenly over crumbs. Sprinkle with chips; press down firmly. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.

Nutrition Facts : Calories 140 calories, Fat 8g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 74mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

DOUBLE BERRY BARS



Double Berry Bars image

These are a riff on a treat I loved as a child: little cheesecake bars with ribbons of jam and a drizzle of frosting on top. They are great to keep in the fridge when I've got a craving for something sweet or to serve as dessert for a party.

Provided by Kardea Brown

Categories     dessert

Time 5h10m

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking spray, for the pan
1 1/2 cups graham cracker crumbs (from about 9 graham cracker sheets)
1/2 cup sugar
6 tablespoons unsalted butter, melted
Pinch kosher salt
Two 8-ounce blocks cream cheese, at room temperature
1/2 cup sugar
2 large eggs, at room temperature
1/2 cup sour cream
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 cup blackberry jam, warmed until liquidy
1/2 cup raspberry jam, warmed until liquidy
1 cup white chocolate chips, melted

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
  • Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
  • For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
  • For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.

DOUBLE-LEMON CHEESECAKE BARS



Double-Lemon Cheesecake Bars image

Make and share this Double-Lemon Cheesecake Bars recipe from Food.com.

Provided by dbblhm

Categories     Dessert

Time 1h15m

Yield 1 Bar, 16 serving(s)

Number Of Ingredients 11

52 vanilla wafers, finely crushed or 2 cups vanilla wafers
3 tablespoons butter, melted
4 eggs
4 (8 ounce) packages philadephia cream cheese, softened
1 3/4 cups sugar, divided
3 tablespoons flour
1 tablespoon lemon zest
1/3 cup fresh lemon juice, divided or 2 lemons, juice of
1/2 teaspoon vanilla
2 tablespoons cornstarch
1/2 cup water

Steps:

  • Line 13x9 inch pan with foil, with ends of foil over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minute.
  • Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 minute or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  • Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
  • Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 418.9, Fat 26.6, SaturatedFat 13.7, Cholesterol 114.7, Sodium 279.4, Carbohydrate 40.6, Fiber 0.5, Sugar 23.9, Protein 6

Tips:

  • For the best results, use high-quality chocolate chips. Semi-sweet or dark chocolate chips will give you a richer flavor than milk chocolate chips.
  • If you don't have a 9x13 inch baking pan, you can use a 10x15 inch pan. Just be sure to adjust the baking time accordingly.
  • Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
  • Be sure to chill the cheesecake for at least 4 hours before serving. This will help it to set properly.

Conclusion:

These Double Chip Cheesecake Bars are a delicious and easy-to-make dessert that is perfect for any occasion. With a creamy cheesecake filling and a chocolate chip cookie crust, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these Double Chip Cheesecake Bars a try. You won't be disappointed!

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