Chocolate Chip Shortbread Cheesecake Bars

Chocolate Chip Shortbread Cheesecake Bars– originally published by Hershey

cheesecake lead

A shortbread crust, topped with a chocolate chip cheesecake filling and a Cool Whip topping.

This dessert is one of those that you realize you shouldn’t have made…AFTER you make it and eat half a pan!

My husband doesn’t eat cheesecake and the pan was gone in 3 days!  {The best part of being an adult is getting to eat dessert for breakfast!}

You can add any berries you’d like on the top, and could even change out the chocolate chips for white chocolate chips or those fancy schmancy Ghirardelli chocolate chips!

Mix it up any way you like!  I don’t have a springform pan so I made mine into bars, but either way, it would be delicious!

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Happy eating! {I won’t tell if you share it with no-one but yourself!}

5.0 from 1 reviews
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup sugar
  • 'divided' ½ cup (1 stick) butter or margarine {softened}
  • 1 egg
  • 2 teaspoons vanilla extract
  • 'divided' 1-1/2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 'divided' 1 container (16 oz.) dairy sour cream
  • 2 eggs
  • 2 cups frozen non-dairy whipped topping {thawed}
  • Fresh strawberries {rinsed and halved}
Instructions
  1. Heat oven to 350°F.
  2. Grease 9-inch springform pan. {I made bars so I used a 9"x9" glass pan.
  3. Beat ½ cup sugar and butter in large bowl.
  4. Add 1 egg and 1 teaspoon vanilla; beat until creamy.
  5. Gradually add flour and baking powder, beating until smooth.
  6. Stir in ½ cup small chocolate chips.
  7. Press mixture onto bottom of prepared pan.
  8. Stir together sour cream, remaining ½ cup sugar, remaining 2 eggs and remaining 1 teaspoon vanilla in medium bowl.
  9. Stir in remaining ½ cup small chocolate chips.
  10. Pour over mixture in pan.
  11. Bake 50 to 55 minutes until almost set and edges are lightly browned.
  12. Cool completely on wire rack; remove side of pan.
  13. Spread whipped topping over top.
  14. Cover; refrigerate.
  15. Just before serving, arrange strawberry halves on top of cake; garnish as desired. Cover; refrigerate leftover dessert. 12 servings.

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About Melanie L.

Melanie works full time at Tuft & Needle and blogs part time evenings and weekends when her daughter is working on the cars with her dad!

17 thoughts on “Chocolate Chip Shortbread Cheesecake Bars

  1. Oh my heavens!! I swore I would try to lay off the treat making at least for a couple days. Guess that’s not going to happen now 🙂 YUM!

  2. Mmmm this really looks divine! Bookmarking this recipe on my list of things to make! Found you via Tasty Tuesdays at Anyonita Nibbles. 🙂

  3. oh my goodness these look so good! I pinned so I can this sometime. 🙂 I’m Deanna one of the co-hosts from Tasty Tuesday. Thank you for linking up. I’m your newest Bloglovin, google plus, and Twitter follower. I’d love follow backs if you are interested.
    Have a great day!
    Deanna

  4. I am stopping by from the delish dessert link up! I love cheesecake and this looks good! 🙂 Such a great picture too

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