Chocolate Cheesecake Bars

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These Chocolate Cheesecake Bars make such a delectable dessert. Easy to make and very convenient, you’ll love the rich and tangy creaminess of these yummy chocolate bars.

Love cheesecake? You have got to try this New York-style cheesecake and this delicious pumpkin cheesecake.

Stack of Chocolate Cheese Cake Bars with whipped cream on top

Table Of Contents

Recipe Details
What you’ll need
Ingredient Notes
Add-ins and Substitutions
How to Make Chocolate Cheesecake Bars
Recipe Tips
FAQs
Serving Suggestions
Make This Recipe In Advance
More Tasty Cheesecake Recipes!
Full Recipe Instructions

Recipe Details

These Chocolate Cheesecake Bars are a truly decadent dessert. I adore how creamy and rich they are, with a crunchy Oreo cookie crust and smooth chocolate ganache on top. I love using Oreos in my desserts because of their crunch and flavor, like in these oreo cake pops and these no-bake oreo cake balls. You’re going to love how easy and tasty these bars are!

TASTE: Rich, sweet, and chocolaty, these Chocolate Cheesecake Bars are yummy.
TEXTURE: Creamy and crunchy, the mix of Oreo crust and cheesecake filling is so decadent. A smooth chocolate ganache finishes it off.
TIME: This recipe will take a little over 2 hours, but the active prep time is only 25 minutes, so you’re not stuck in the kitchen all day.
EASE: These chocolate cheesecake bars look fancy, but they’re very easy to make, store, and prep ahead of time.

What you’ll need

Ingredients for Chocolate Cheesecake Bars: cream cheese, semisweet chocolate chips, baker's semisweet chocolate, butter, oreos, sour cream, sugar, vanilla, eggs, and heavy cream.

Ingredient Notes

Oreo cookies– These form the base of the crust. Regular Oreos or other varieties work fine.
Butter– Use unsalted because we don’t want to add too much to the cheesecake.
Cream cheese– Full-fat cream cheese is the one you want for these Chocolate Cheesecake Bars. It will give the richest flavor.
Sour cream– This ingredient adds moisture and tangy flavor.
Semi-sweet baking chocolate and Semi-sweet chocolate chips – You’ll use the baking kind for the cheesecake filling and the chips to make the ganache.
Heavy cream- The milk fat in this will help the ganache turn out smooth and rich.

Add-ins and Substitutions

Use different flavored chocolate- Try white chocolate or dark chocolate instead for another type of tasty Chocolate Cheesecake Bars.
Make it gluten-free- Substitute gluten-free Oreos and you have a treat even your gluten-sensitive friends can enjoy.
Add nuts- The taste and texture of chopped walnuts, almonds, or macadamia nuts would taste amazing in these bars.
Use a different crust- You can make this crust with mint Oreos, graham crackers, or any other cookie that you like.

How to Make Chocolate Cheesecake Bars

First, make the crust:

Make the chocolate crust. Combine the Oreo cookies and the melted butter in a food processor. Pulse at high speed until the cookies become fine crumbs.
Bake the crust. Pour the crumb mixture into a 9×13 pan that is covered in foil and coated with cooking spray. Use your fingers or a measuring cup to press them down smoothly to the bottom of the pan. Bake at 350 degrees Fahrenheit for 10 minutes. Then remove and let cool.

Steps to make Chocolate Cheesecake Bars: grind up the Oreos and melted butter, then firmly press them into a baking pan before baking.

Then, make the chocolate cheesecake bar filling:

Mix cream cheese, vanilla, and sugar. Add the softened cream cheese to a stand mixer with the vanilla and sugar. Then beat them on high speed until they are smooth and creamy, making sure to scrape the sides of the bowl as you go.
Add sour cream. Add in the sour cream and beat again at high speed until well incorporated.
Melt and add the chocolate. In the microwave, melt the semi-sweet chocolate and add it to the mixture. Mix on medium speed, scrape the sides of the bowl, and then mix again.
Carefully add 1 egg at a time. Take one of the room temperature eggs and whisk it in a small bowl. Then add it to the batter at low speed. Once it is incorporated, do the same with the other eggs, one at a time.
Bake the chocolate cheesecake. Pour the batter into the Oreo cookie crust, scraping the bowl’s sides to get everything. Bake the cheesecake at 350 degrees Fahrenheit for 15 minutes, then drop the heat to 250 degrees and bake for 1 1/2 hours.
Allow to cool. When it’s done cooking, shut off the oven and leave the cheesecake inside without opening the door until it has cooled to room temperature.

Pro Tip: Do not open the oven at all because the sudden change in temperature could cause the cheesecake to crack or collapse.

Steps to make Chocolate Cheesecake Bars: mix the cream cheese, vanilla, and sugar, then add the sour cream, then the melted baker's chocolate, and finally the eggs one at a time until its fully incorporated.

Last, make the chocolate ganache:

Make the ganache. When the cheesecake has cooled, place the chocolate chips in a glass bowl and add boiling-hot heavy cream. Let it sit for a minute before whisking it very quickly. It should turn into a smooth ganache. Pour it on top of the chocolate cheesecake and smooth it with a spatula.
Cool, cut, and serve. Place it in the refrigerator for about 4 hours before cutting it into cheesecake bars and serving.

Steps to make Chocolate Cheesecake Bars: put the cheesecake batter into the crust, then make the chocolate ganache with heavy cream and chocolate chips, and spread it on top.

Recipe Tips

Use room temperature ingredients- If the ingredients are too cold, they will not mix well, causing them to be clumpy and uneven. Using room temperature ingredients will give you a smooth and even consistency for your cheesecake bars.
Always scrape down the sides of the bowl- This is important because it ensures that no clumps remain and the batter is mixed well. If certain ingredients cling to the sides, this will lead to an uneven consistency when you pour the batter into the baking dish.
Add the eggs one at a time- Doing this gives the batter time to absorb the eggs. Because the butter-fat mixture can’t absorb them all at once, the texture would be off.
Cut the bars with a hot knife- To get clean lines when you are cutting out the bars, use a clean, hot knife so it slices right through for even, smooth edges.

Chocolate Cheesecake Bars cut into squares

FAQs

Why does my cheesecake crack?

One of the biggest reasons why cheesecakes crack is because the eggs are overbeaten. This incorporates air pockets that crack during baking. When you add the eggs to this cheesecake batter, you want to add only one egg at a time, beating at low speed.

Can this recipe be doubled?

Yes, you can easily double it by using 2 9×13-inch baking pans and doubling the ingredients. This is perfect for freezing one half and then serving the rest!

Serving Suggestions

There are lots of great ways to serve these gorgeous Chocolate Cheesecake Bars. Add toppings, sauces, fruit, or serve them with other treats.

Whipped cream and sauces: Top them with a dollop of whipped Chantilly Cream and chocolate shavings. Or drizzle some caramel, chocolate, or homemade Raspberry Sauce on top.
Cookie crumbs- Spread Chocolate Ganache on top and then sprinkle some extra Oreo cookie crumbs over it. Or use these Snickerdoodle Cookies, Double Chocolate Cookies (VIDEO), or Mint Chocolate Chip Cookies.
Fruit: Top with fresh berries, or Strawberry Jam, Cherry Pie Filling, or Blueberry Pie Filling.
Other bars: Serve these Chocolate Cheesecake Bars with some No-Bake Cheesecake Bars, Chocolate Caramel Pretzels Bars, Pumpkin Cheesecake Bars, or Brown Butter Rice Krispie Treats.

Make This Recipe In Advance

Make ahead: You can make these Chocolate Cheesecake Bars ahead by following the recipe and then allowing them to cool. Then just wrap them or put them in an airtight container in the refrigerator or in the freezer, depending on how soon you will need them.

Storing: Wrapped in plastic wrap or in an airtight container, these will keep in the fridge for up to 5 days.

Freezing: If you want to store them for longer, leave the cooled chocolate cheesecake bars uncovered for about 2 hours, then wrap each one with a layer of plastic wrap and a layer of aluminum foil. They can keep frozen for up to 1 month. Thaw as many as you want to use in the refrigerator overnight.

More Tasty Cheesecake Recipes!

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Dina

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!