Rich and indulgent chocolate cheesecake bars are such an easy dessert! These bars have the silkiest filling loaded with cocoa and melted chocolate, baked over a thick Oreo crust. Don’t forget the chocolate whipped cream!

If you love this easy chocolate cheesecake bars recipe, give my blueberry cheesecake bars and pumpkin cheesecake bars a try, next.

Close up of chocolate cheesecake bars topped with swirls of chocolate whipped cream, next to strawberry halves on a white platter.

Easy Chocolate Cheesecake Bars

Chocolate cheesecake bars are perfect for fans of cheesecake who don’t always have time for the springform pans and water baths involved in making a traditional cheesecake.

While these bars are baked, this recipe is low-effort like my no-bake chocolate cheesecake, and just as indulgent. These chocolate cheesecake bars are ultra-creamy, chocolatey, decadent, and baked in a crunchy Oreo crust. Every word to describe a dessert that makes a chocolate lover weak at the knees!

Why You’ll Love This Chocolate Cheesecake Bars Recipe

Zero-fuss cheesecake. Don’t get me wrong, there’s something satisfying about the process of making a classic homemade cheesecake. But when I’m pressed for time, these fuss-free chocolate cheesecake bars are the answer.
Rich, chocolatey filling. I make this chocolate cheesecake with a combination of melted chocolate and cocoa powder for a fudgy, intense flavor alongside that signature cheesecake tanginess. Topped with chocolate whipped cream, these bars are truly over the top.
Thick cookie crust. Not to brag, but I think I’ve nailed the crust-to-cheesecake ratio. These bars have decadent bites of thick, buttery Oreo crust in every bite.
Make-ahead. Make a double batch of creamy chocolate cheesecake bars and save the rest for later! These bars freeze like a dream, so don’t be surprised when you’re rummaging through your freezer for a sweet snack.

Close up of three stacked chocolate cheesecake bars topped with swirls of chocolate whipped cream, next to a sliced strawberry

Ingredient Notes

In addition to some other baking staples, a few key ingredients hold the secret to the ultimate chocolate cheesecake! I outline these below. You’ll find a printable ingredients list in the recipe card after the post.

Oreo Crust – I use a variation of my quick Oreo pie crust, made from crushed Oreo cookies and melted butter.
Chocolate – Chocolate is the star here, so make sure it’s good quality. I recommend dark chocolate (at least 72% cocoa), and chocolate that comes in bars, as the consistency is nicer when melted. You’ll taste the difference!
Cocoa Powder – Added to enhance the chocolate flavors. You can use any kind of cocoa powder that you’d like (learn about the differences between cocoa powders).
Cream Cheese – Ultra-rich cheesecake calls for full-fat cream cheese (the kind that comes in bricks). Please don’t use reduced fat or spreadable cream cheese as it effects the texture.
Sour Cream – My secret weapon for soft, moist, rich cheesecake filling. If you don’t have sour cream, substitute it with Greek yogurt or plain yogurt.
Whipped Topping – I decorate these chocolate cheesecake bars with my easy chocolate whipped cream. You can also use regular homemade whipped cream or Cool Whip if you prefer.

How to Make Chocolate Cheesecake Bars

Making these fudgy chocolate cheesecake bars is quicker and easier than making a full cheesecake, but you’ll still need to allow them time to chill before serving. Below is a short step-by-step. Refer to the recipe card for printable recipe instructions.

Prepare the Oreo crust. Making the crust is as easy as grinding up Oreo cookies using your food processor or blender, and combining the crumbs with melted butter. Press the crust mixture into the bottom of a greased and lined 9” square pan.

Oreo crust pressed into the bottom of a square baking pan lined with parchment paper.

Prepare the chocolate. First, chop the chocolate into small pieces, it helps it to melt better. Next, melt chocolate in the microwave (see my tutorial on how to melt chocolate) and let it cool.

Make the cheesecake filling. Meanwhile, beat cream cheese, sugar, and cocoa powder together, followed by the eggs, vanilla, and sour cream. Finally, beat in the melted chocolate until the batter is well combined.

Chocolate cheesecake batter ingredients combined in a glass mixing bowl. — Combine cream cheese, sugar, and cocoa powder.

Eggs and whipped cream added to chocolate cheesecake batter in a glass mixing bowl. — Combine cream cheese, sugar, and cocoa powder.

Fill the pan. Pour the chocolate cheesecake filling into the prepared crust. Use a spatula to spread it into an even layer.
Bake. Bake your cheesecake bars at 350ºF for 15-18 minutes. The edges should be set, with a slight wiggle in the center.
Chill. Let the cheesecake cool completely in the pan. Afterward, place it into the fridge to chill for 2 hours before slicing the cheesecake into bars.
Add the topping. Whip heavy whipping cream in a chilled bowl until soft peaks form, then add the remaining ingredients. Beat the whipped cream into stiff peaks. Afterward, pipe or spoon the whipped topping over your chocolate cheesecake bars, and garnish with fresh fruit.

Unbaked chocolate cheesecake inside a square baking pan lined with parchment paper. — Fill the pan.

Overhead view of sliced chocolate cheesecake bars on top of a piece of parchment paper. — Fill the pan.

Tips for the Best Cheesecake Bars

Chocolate lovers, this one’s for you! To ensure you make the most of this chocolate cheesecake bar recipe, keep the following tips in mind:

Use room temperature ingredients. Take the cream cheese, eggs, and sour cream out of the fridge about 30 minutes to an hour before you start. Room-temperature ingredients combine more easily for a smooth, creamy cheesecake filling.
Crush the Oreos up finely. The cookie crumbs you use to make the cheesecake crust should have a fine, sandy texture. A food processor makes things quick and easy, but if you don’t have one, add your Oreos to a ziptop bag and crush the cookies by hand using a rolling pin. I usually get my kids to help with this!
Line the pan. Spray the pan first and then line it with parchment paper. Once the bars are cooled, you’ll be able to easily lift them from the pan for easy slicing.
Cool to room temperature. Cool completely on the counter before transferring the cheesecake bars to the refrigerator, to avoid any condensation on top of the bars.
Get clean slices. Slice the chocolate cheesecake bars with a hot knife and wipe the blade clean in between cuts to get nice, smooth edges. I like to trim off the outside edges of the bars for a nice clean look, but this is optional.
Add toppings just before serving. If you’re not serving your cheesecake bars right away, leave off any toppings until right before you’re ready to serve them.

A stack of three chocolate cheesecake bars topped with a swirl of chocolate whipped cream, next to a halved strawberry.

More Topping Ideas and Variations

I decorate these chocolate cheesecake bars with chocolate whipped cream, but you can get creative with more easy toppings and variation ideas. Here are some ways to change up this recipe:

Add chocolate sauce. Pour over hot fudge sauce or homemade chocolate ganache. You can also try caramel sauce.
Different crust. I chose a traditional Oreo pie crust, but feel free to use another type of cookie, such as chocolate wafers or chocolate graham crackers, for a graham cracker crust.
Use a different-sized pan. Instead of a 9” pan, you can make this cheesecake bars recipe in an 8” square pan (you’ll need to increase the baking time by about 5 minutes). To make this recipe in a large 9×13” pan, double the recipe. Keep an eye on the cheesecake while it bakes.
Mini cheesecakes. Make mini chocolate cheesecakes baked in a muffin tin. Line the wells with cupcake liners and bake your cheesecakes at 350ºF for 15 minutes. Cool the cheesecakes as directed. See my mini cheesecake recipe for more details.

Assorted chocolate cheesecake bars topped with swirls of chocolate whipped cream, next to strawberry halves on a white platter.

How to Store

Fridge. Store these chocolate cheesecake bars in an airtight container in the fridge for up to 2 days. Make sure that the bars are completely cool before storing them.
Freeze. After your cheesecake bars have chilled for at least 2 hours, transfer them to an airtight container and freeze them for up to 1 month. Place a layer of parchment paper between stacked layers. Defrost the bars overnight in the fridge before adding toppings and serving.

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