In my opinion, it doesn’t get much better then these simple Chocolate Chip Oreo Cheesecake Bars. These cheesecake bars have a thick, sturdy, Oreo crust, which I love. There is nothing worse than cheesecake bars with a thin, soggy crust. On top of the Oreo crust, is a smooth, creamy cheesecake that is loaded with mini chocolate chips.
These cheesecake bars are so easy to make and the thing I love most is that I don’t feel as guilty eating two of these as I do when I eat two pieces of cheesecake. Making cheesecake bars one of my favorite desserts to make and eat, especially, ones topped with mini chocolate chips!
✓ CHOCOLATE CHIPS: To prevent the mini chocolate chips from sinking to the bottom of the cheesecake, I like to toss the mini chocolate chips in about 1/2 Tablespoon of flour before I add them into the cheesecake mixture. I also like to toss the mini chocolate chips I’m using to sprinkle on top of the cheesecake in about 1/2 Tablespoon of flour, so they don’t sink into the cheesecake too much, I like them to just sit on top of each cheesecake bar.
✓ LINE YOUR BAKING PAN: To make it super easy for you to cut these cheesecake bars into squares, line your 9×9 inch baking pan with aluminum foil, leaving enough overhang on the sides and spray the foil with non-stick cooking spray. Once the bars have chilled for at least 1 hour, lift the bars out of the pan, folding down the aluminum foil sides. Then use a sharp knife to cut the brownies into squares. SUPER EASY!
✓ THICKNESS: If you don’t want as thick of cheesecake bars, you can use a 9×3 inch pan instead of the 9×9 inch pan I used to make these bars. Either way, they will be delicious!
Yield: 9 Bars
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
PRE-STEP: Preheat oven to 300F degrees. Line a 9 x 9 inch baking pan with aluminum foil, leaving enough overhang on the sides. Spray with non-stick cooking spray. Set aside.
STEP 1: Using a food processor, pulse Oreo cookies and butter together until crumbly.
STEP 2: Press cookie crumbs onto bottom of prepared pan. Set aside.
STEP 3: Using an electric or stand mixer, beat cream cheese until light and fluffy.
STEP 4: Add condensed milk and beat until smooth.
STEP 5: Add eggs and vanilla extract. Mix well.
STEP 6: In a small bowl, coat 1/2 cup of mini chocolate chips in the flour. Mix coated mini chocolate chips into cream cheese mixture.
STEP 7: Pour cream cheese mixture into baking pan. Sprinkle the remaining (non-coated) mini chocolate chips on top of cream cheese mixture.
STEP 8: Bake for 1 hour or until cheesecake springs back when touched. Let cool at room temperature. Chill in fridge for at LEAST 1 hour before cutting into squares.
* Store cheesecake bars in a covered container for up to 7 days in the refrigerator. Cheesecake bars can also be frozen up to 2-3 months. Thaw overnight in the refrigerator before serving.