Chai Cheesecake Bars Recipes

CHOCOLATE CHAI CHEESECAKE BARS

Steps:

• Preheat oven to 300 degrees F. Butter an 8-inch square pan; line with parchment paper, leaving an overhang over two of the edges.Combine cookies and salt in a food processor and pulse until very finely ground. Drizzle over melted butter and pulse until evenly moistened. Press into bottom of prepared pan. Place in freezer to set while you prepare the filling.In a food processor or the bowl of a stand mixer, pulse room temperature cream cheese, sour cream, and sugar until smooth. Add eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary to be sure all ingredients are evenly incorporated. Mix in vanilla.Whisk spices together with salt and flour, then sprinkle over cream cheese mixture and pulse once or twice to blend. Drizzle in melted and cooled chocolate and pulse until just incorporated.Pour batter into cooled crust, spreading into an even layer. Tap on the countertop once or twice to level it out and get rid of any large air bubbles. Bake for 26 to 28 minutes or until the center of cheesecake is set but still barely jiggly. Let cool on a wire rack to room temperature before topping with ganache (you can also refrigerate it overnight before topping).For ganache, place chopped chocolate in a heat-proof bowl. Heat cream in a small saucepan until it just starts to bubble around the edges (do not let it boil). Pour cream over chopped chocolate and let sit for 30 seconds, then slowly whisk, working in concentric circles starting in the middle, until chocolate is fully melted and smooth. Add corn syrup, slowly whisking until incorporated and smooth.Pour glaze over top of cheesecake, spreading to edges with an offset spatula. Let set at room temperature for about 1 hour, or refrigerate for at least 20 minutes until glaze is set. Refrigerate until ready to serve.To slice and serve, use the parchment overhang to lift the entire slab out of the pan. Place on a cutting board and slice into squares (use a large chef's knife, run it under hot water to warm it up and wipe it clean between each slice). Serve chilled or at room temperature. Bars will keep in an airtight container in the refrigerator for up to 5 days.

CHOCOLATE CHAI GREEK YOGURT CHEESECAKE BARS

Steps:

• Preheat the oven to 350ºF and spray an 8×8-inch pan with non-stick cooking spray or line with parchment paper.
• Next, place graham crackers, butter, and cocoa powder into a food processor and process everything together until the mixture turns into a crumble (about 3-4 minutes).
• Pour the graham cracker crumble into the 8×8-inch pan and press it into the bottom of the pan until it is evenly spread out.
• Bake the crust for 7 minutes at 350ºF and then remove it from the oven.
• Wash and dry the food processor and then place the cream cheese, Greek yogurt, and maple syrup into the food processor. Blend all of the ingredients together until smooth.
• Scrape the sides of the bowl with a spatula and then add the egg white and vanilla. Blend until smooth.
• Next, remove 1/2 cup of the cream cheese mixture from the food processor and set aside.
• Pour the remaining cream cheese mixture over the graham cracker crust. Spread the mixture evenly over the crust.
• Then, add the chocolate chips and coconut oil to a microwave safe bowl. Cook the chocolate chips for 10 second intervals (stirring every 10 seconds) until the chocolate chips are melted.
• Add the 1/2 cup of cheesecake batter that was set aside to the food processor along with the melted chocolate and chai spices. Blend until smooth.
• Add the chocolate cheese cake mixture to the plain cheesecake mixture and create a checker board design (horizontal and vertical lines). Don't worry if the lines are not perfect!
• Finally, take a toothpick and swirl the chocolate cheesecake mixture and plain cheesecake mixture together to create a marble top.
• Place the bars in the oven and bake for 25-30 minutes.
• Remove from the oven and let the cheesecake bars cool for at least 30 minutes.