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Rich and creamy chocolate cheesecake bars with a thick Oreo crust. This recipe is made with a combination of melted chocolate and cocoa powder, these will satisfy even the most intense chocolate cravings!
If you like these chocolate cheesecake bars, you’ll love my No-Bake Chocolate cheesecake and my Baileys Cheesecake.
Easy Chocolate Cheesecake Bars
Cheesecake is my weakness. If given the chance, I will eat an entire slice. That’s why I love cheesecake bars or mini cheesecakes. First of all, it’s just easier than dealing with a springform pan and a water bath, but also because I can control my portion size!
But oh my, these chocolate cheesecake bars are on another level. The filling is very rich as it’s made with a combination of melted chocolate and cocoa powder to enhance the flavor. Plus, I opted for some chocolate whipped cream on top.
The crust to filling ratio is an important one for me, as I love to have some crust in each bite. These bars have a nice thick crust. I choose a traditional Oreo crust, but you could pretty much use any type of cookie or even chocolate graham crackers.
Preparing this recipe is so easy, it just takes a little time. You want to allow the ingredients to be at room temperature, and once baked, you’ll need time for these bars to cool and then be chilled prior to serving. However, these bars can be made ahead of time and can also be frozen, but don’t blame me if you find yourself digging in the freezer for a late-night snack.
4 Key Ingredients for Chocolate Cheesecake:
Chocolate: Splurge for high quality chocolate, you’ll be able to taste the difference! I recommend using a dark chocolate, at least 72% cocoa, but if you don’t prefer dark chocolate, any type of chocolate will work. Chocolate bars are easier to melt and once melted, have a better consistency than chocolate chip.
Full-fat cream cheese: Please use full-fat cream cheese! Reduced fat or fat free cream cheese do not yield the same results in taste and texture.
Cocoa powder: In additional to the melted chocolate, this recipe has a touch of to enhance the chocolate flavor. Use you favorite cocoa powder.
Sour cream: Sour cream adds richness, but also makes the filling a bit softer and moister. I know that may sound silly for a cheesecake, but can you imagine a drier texture for cheesecake?
4 Tips for Perfect Cheesecake Bars
- Make sure your ingredients for the filling are at room temperature including the cream cheese, eggs and sour cream. This helps achieve a smooth and creamy filling as the ingredients will blend together easier.
- Spray the pan first and then line it with parchment paper. Once the bars are cooled, you’ll be able to easily remove them from the pan to slice.
- Cool completely on the counter and then transfer these to the refrigerator to avoid any condensation on the top.
- Slice with a hot knife and clean in between cuts to get those nice smooth edges. I like to slice the edges of the bars off for a nice clean look, but this is optional.
Topping Suggestions
All toppings are best added prior to serving. I served theses with chocolate whipped cream. You can also add caramel or hot fudge sauce, crushed nuts or cookies or fruit.
Make Ahead and Freezing Suggestions:
These can be prepared up to 2 day in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container. To freeze them, chill them for a minimum of 2 hours and then transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator. Add the toppings prior to serving.
How to Make These as Mini Cheesecakes
This recipe can easily be made into mini cheesecake baked in a muffin pan, making them easier for parties and group gatherings. The baking time will be around 15 minutes and the middle should be slightly giggly as it will finish baking as it cools. Allow them to cool completely in the pan, and then refrigerate for minimum of 2 hours prior to serving.
Easy Chocolate Cheesecake Bars
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 1 minutes
- Yield: 9 bars
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Rich and creamy chocolate cheesecake bars with a thick Oreo crust. This recipe is made with a combination of melted chocolate and cocoa powder, these will satisfy even the most intense chocolate cravings!
Ingredients
- 24 Oreo cookies
- 4–5 tablespoons (56g) unsalted butter, melted
- 8 ounces (226g) chocolate, melted
- 16 ounces (452g) full-fat cream cheese, at room temperature
- 1/3 cup (63g) granulated sugar
- 2 tablespoons (14g) cocoa powder
- 2 large eggs, at room temperature
- 1 tablespoon (15ml) Pure vanilla extract
- ½ cup (60g) sour cream, at room temperature
For the Toppings (optional):
- 3/4 cup (177ml) heavy whipping cream
- 2 tablespoons (16g) powdered sugar
- 1 tablespoon (7g) cocoa powder
- Touch of vanilla extract
- Fresh Fruit of choice
Instructions
- Preheat the oven to 350°F. Spray a 9-inch square pan with cooking spray then line the bottom and sides with parchment paper.
- Grind the Oreo cookies into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the Oreo crumbs with the melted butter and stir until well combined. Press into the prepared pan.
- In a mixing bowl, beat the cream cheese, sugar and cocoa powder until well combined and free of any lumps, scraping down the bowl as needed.
- Next beat in the eggs, vanilla and sour cream and finally add the melted chocolate and beat until all ingredients are well combined. Pour the batter over the crust and spread evenly.
- Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly giggly. Remove from the oven and cool completely in the pan. Then refrigerate for a minimum of 2 hours prior to serving. Keep stored in the refrigerator in an airtight container. Add toppings prior to serving.
- For the topping: Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar, cocoa powder and vanilla extract and continue beating on high speed until stiff peaks form. Pipe or spoon onto the chilled cheesecake and top with fresh fruit.
Notes
Make ahead: These can be prepared up to 2 day in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container.
Freezing instructions: To freeze them, chill them for a minimum of 2 hours and then transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator. Add the toppings prior to serving.
Pan size: This recipe is made in a 9-inch square pan but can also be made in an 8-inch square pan. Add additional baking time, maybe around 5 minutes. You’ll need to keep an eye on it so as not to over bake. To make in a 9×13 inch pan, double this recipe.
Chocolate for the cheesecake: It’s best to use high quality chocolate. I recommend using a dark chocolate, at least 72% cocoa, but if you don’t prefer dark chocolate, any type of chocolate will work. Chocolate bars are easier to melt and once melted, have a better consistency than chocolate chip.
- Category: Cheesecake
- Method: Baked
- Cuisine: American
Keywords: Cheesecake Bars, Chocolate Cheesecake, Mini Cheesecakes, Easy Cheesecake recipe
