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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.
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.
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.
- 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.
- 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.
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.
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.
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.
More Chocolatey Cheesecake Recipes
- Slutty Cheesecake Bars
- No-Bake Chocolate Oreo Cheesecake
- Baileys Chocolate Cheesecake
- No-Bake German Chocolate Cheesecake
- No-Bake Nutella Cheesecake
Chocolate Cheesecake Bars
- Prep Time: 45 minutes
- Chill Time: 3 hours
- Cook Time: 16 minutes
- Total Time: 4 hours 1 minutes
- Yield: 9 bars
Print Recipe
Pin RecipeDescription
Rich and creamy 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.
Ingredients
For the Crust
- 24 Oreo cookies
- 4–5 tablespoons (56g) Unsalted butter, melted
For the Filling
- 8 ounces (226g) Dark chocolate bar, melted
- 16 ounces (452g) Full-fat cream cheese, at room temperature
- 1/3 cup (63g) Granulated sugar
- 2 tablespoons (10g) Cocoa powder (any type)
- 2 Large eggs, at room temperature
- 1 tablespoon (15ml) Pure vanilla extract
- ½ cup (60g) Full-fat sour cream, at room temperature
For the Toppings (optional):
- 3/4 cup (177ml) heavy whipping cream
- 2 tablespoons (16g) powdered sugar
- 1 tablespoon (5g) cocoa powder
- Splash of pure vanilla extract
- Fresh Fruit of choice
Instructions
For the Crust
- 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.
For the Filling
- Chop the chocolate bar into small pieces. Melt the chocolate in the microwave in 30-second increments, stirring each time until the chocolate is melted and smooth. Set aside to cool.
- 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 just until combined. Finally, add the melted chocolate and beat until all ingredients are well combined. Pour the batter over the prepared 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 days in advance and stored in the refrigerator in an airtight container. Make sure the cheesecake bars are completely cooled before placing them in the container.
- Freezing instructions: To freeze, chill the bars for at least 2 hours before transferring them to an airtight container. Store them in the freezer for up to one month. Thaw overnight in the refrigerator. Add the toppings before 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 overbake. To make these bars in a 9×13-inch pan, double this recipe.
- Chocolate for the cheesecake: It’s best to use high-quality chocolate. I recommend using dark chocolate, at least 72% cocoa, but if you don’t like dark chocolate, any type of chocolate will work. Chocolate bars are easier to melt, and, once melted, they have a better consistency than chocolate chips.
Nutrition Information:
1 Bar
442
33g
200mg
33g
19g
31g
2g
7g
110mg
- Category: Cheesecake
- Method: Baked
- Cuisine: American
