Milk Chocolate Cheesecake Bars
Prep
20 mins
Cook
25 mins
Servings
9
Difficulty
Easy
These milk chocolate cheesecake bars have become my absolute favorite dessert to make when I want something impressive but don't have all day. They come together in just 45 minutes total, which means you can satisfy those chocolate cravings without spending hours in the kitchen. The cream cheese base is wonderfully creamy and rich, and it actually contains beneficial probiotics that support gut health. What I love most is how straightforward the recipe is nothing fancy or complicated, just good quality ingredients mixed together and baked. The result is a fudgy, indulgent bar that tastes like you spent way more effort than you actually did. Trust me, once you make these, they'll become a regular request from everyone who tries them.
Ella x
Ingredients
- 200 gbutter(softened)
- 400 ggranulated sugar
- 200 gcaster sugar
- 4 nulleggs
- 300 mlmilk
- 400 gcream cheese
- 400 gmilk chocolate
- 300 gall purpose flour
- 10 gbaking powder
- 5 gsalt
- 2 mlvanilla extract
- 100 gchopped nuts(optional)
- 50 gcocoa powder(optional)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line an 18x28 cm baking tray with parchment paper.
Tip: Use a sharp knife to cut the parchment paper to the correct size.
- 2
Melt butter and sugars in a saucepan over low heat, stirring occasionally.
Tip: Use a silicone spatula to scrape the sides of the pan.
- 3
Remove from heat and stir in eggs, one at a time, followed by milk, cream cheese, and vanilla extract.
Tip: Use a whisk to incorporate the ingredients thoroughly.
- 4
Stir in milk chocolate until melted and smooth.
Tip: Let cool slightly before adding the dry ingredients.
- 5
In a separate bowl, whisk together flour, baking powder, and salt.
Tip: Use a rubber spatula to scrape down the sides of the bowl.
- 6
Add the dry ingredients to the wet ingredients and stir until combined.
Tip: If using, stir in chopped nuts and cocoa powder.
- 7
Pour the batter into the prepared baking tray and smooth the top.
Tip: Use a spatula to remove any air bubbles.
- 8
Bake for 25-30 minutes or until a toothpick inserted 2 cm from the edge comes out clean.
Tip: Let cool completely before cutting into bars.
- 9
Cut into 9 bars and serve.
Tip: Store in an airtight container at room temperature for up to 3 days.
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