Chocolate Chai Cheesecake Bars Recipes

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.

CHOCOLATE CHAI CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
• Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
• Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
• Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
• Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
• Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
• Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.