Chocolate Cheesecake Bars Recipe

These chocolate cheesecake bars are smooth, creamy, and wonderfully decadent. Made with a crunchy Oreo cookie crust, a rich chocolate cheesecake filling, and an optional chocolate ganache topping, this easy cheesecake bar recipe is simpler than a traditional cheesecake and perfect for serving a crowd.

This recipe was updated November 13, 2024 with new photos, helpful recipe tips, and an updated option for a chocolate ganache topping.

The Best Chocolate Cheesecake Bars

Chocolate cheesecake is one of those desserts that always feels special. It is rich, creamy, deeply chocolatey, and satisfying without needing an overly complicated process. These chocolate cheesecake bars give you all the flavor and texture of a classic baked cheesecake, but they are made in a simple 9×13 inch pan instead of a springform pan.

The Oreo cookie crust adds a crisp, chocolatey base that pairs beautifully with the smooth cheesecake filling. If you enjoy a thicker cookie crust, this recipe is especially appealing because bars naturally offer a higher crust-to-filling ratio than many round cheesecakes. They are also easy to slice, easy to transport, and ideal for parties, holidays, potlucks, or any occasion when you need a dessert that serves more than a few people.

1. No springform pan is required.
2. The Oreo crust is thick, crunchy, and full of chocolate flavor.
3. The bars are easier to transport than a full cheesecake.
4. This recipe makes enough to serve a crowd.

Making the Cheesecake

The recipe starts with a simple Oreo cookie crust. Use the whole Oreo cookie, including both the wafers and the filling. The filling helps the crumbs bind with the butter and gives the crust its classic flavor.

1. Crush the cookies into fine crumbs. You can use a food processor, or place the cookies in a freezer bag and crush them with a rolling pin.
2. Stir the cookie crumbs together with melted butter. The mixture should hold together when squeezed in your hand.
3. Press the crumbs firmly into the bottom of the prepared pan, creating an even layer.
4. Bake the crust for 8 minutes before adding the filling. This step helps keep the crust crisp and sturdy.

For the cheesecake layer, room temperature ingredients are very important. Take the cream cheese, sour cream, and eggs out of the refrigerator about 30 minutes before you begin. Room temperature ingredients blend more smoothly, which helps create a creamy filling without lumps.

1. Melt the chocolate first so it has time to cool slightly. Chop it into very small pieces before melting. You can melt it in the microwave using medium power in short intervals, stirring between each interval, or use a double boiler. If using a double boiler, make sure the bowl does not touch the simmering water.

2. Beat the cream cheese, sugar, cornstarch, and vanilla until the mixture is completely smooth. Stop the mixer as needed and scrape the sides and bottom of the bowl.
3. Mix in the sour cream and melted dark chocolate. Scrape the bowl again so the chocolate is evenly incorporated.

4. Whisk the eggs in a small bowl before adding them to the batter. Mix them in about half at a time on low speed, just until combined. Avoid overmixing after the eggs are added.
5. Spread the chocolate cheesecake batter over the baked Oreo crust and smooth the top before baking.

The cheesecake bars bake in the center of the oven for about 30 to 35 minutes. The top should look almost set, and the center should still have a slight wobble when the pan is gently nudged. This small wobble is a good sign because the cheesecake will continue to set as it cools.

Cooling the bars slowly helps reduce the chance of cracks. Turn off the oven, open the oven door, and let the cheesecake sit inside for about 10 minutes before removing the pan. After that, cool the bars fully at room temperature, then chill them in the refrigerator for at least 4 hours.

Serving Tips

Like any baked cheesecake, these chocolate cheesecake bars need time to chill before serving. A minimum of 4 hours in the refrigerator allows the filling to firm up properly. For the best texture and easiest serving, make the bars the day before you plan to enjoy them.

They are delicious with whipped cream and fresh berries. For an even richer chocolate dessert, add the optional chocolate ganache topping. To make ganache, pour hot cream over finely chopped chocolate, let it sit for a few minutes, then whisk until smooth and glossy. Spread it over the chilled cheesecake and return the pan to the refrigerator until ready to slice.

Baking Tips

• Use full-fat, brick-style cream cheese. Low-fat, whipped, or tub-style cream cheese will not give the same firm and creamy texture.
• Choose good-quality dark chocolate for the best flavor. Chocolate between 50% and 70% works well, while semi-sweet chocolate gives a slightly sweeter result.
• A traditional water bath is not required, but you can place an oven-safe pan of boiling water on the bottom rack while the cheesecake bakes. The steam can help create a gentler baking environment.
• Do not skip the chilling time. The cheesecake sets properly as it cools, and the flavor improves after several hours in the refrigerator.
• For neat slices, use a sharp knife and wipe the blade clean between cuts.

These chocolate cheesecake bars are creamy, chocolatey, easy to make, and perfect when you want a rich dessert that can be sliced into individual portions. The Oreo crust, smooth filling, and optional ganache topping make them a standout dessert for chocolate lovers.

If you enjoy cheesecake recipes, you may also like classic cheesecake bars, no-bake chocolate cheesecake, chocolate chip cheesecake, and brownie cheesecake.

Chocolate Cheesecake Bars

By: Fiona Dowling

These chocolate cheesecake bars are smooth, creamy, and decadent, with a crunchy Oreo crust and an optional chocolate ganache topping.

Prep: 30 mins

Cook: 35 mins

Cooling & Chilling: 5 hrs

Total: 6 hrs 5 mins

Servings: 15 pieces

Equipment

• 9×13 inch (23×33 cm) pan

Ingredients

Oreo Crust

• 36 Oreo cookies
• 1/2 cup unsalted butter (112 grams), melted

Chocolate Cheesecake

• 10 oz dark chocolate (283 grams), 50–70%
• 24 oz full-fat cream cheese (680 grams), softened to room temperature
• 1 1/4 cups granulated sugar (250 grams)
• 1 tablespoon cornstarch
• 2 tsp vanilla extract
• 3/4 cup sour cream (180 ml), room temperature
• 4 large eggs, room temperature

Chocolate Ganache

• 8 ounces dark chocolate (226 grams), about 50% or semi-sweet
• 2/3 cup heavy cream (160 ml), or whipping cream

Instructions

• Preheat the oven to 325°F.
• Lightly grease a 9×13 inch (23×33 cm) baking pan, or line it with aluminum foil, leaving an overhang around the edges for easy removal.

Crust

• Add the Oreo cookies, including the wafers and filling, to a food processor and pulse into fine crumbs. Alternatively, crush them in a freezer bag with a rolling pin.
• Mix the cookie crumbs with the melted butter until evenly moistened.
• Press the mixture firmly into the bottom of the prepared pan in an even layer.
• Bake for 8 minutes. Remove the pan from the oven and leave the oven on.

Filling

• Finely chop the chocolate and melt it gently in the microwave on medium power in 45-second intervals, stirring between each interval. You can also melt it in a double boiler. Set aside to cool slightly.
• In a very large bowl, beat the cream cheese, sugar, cornstarch, and vanilla until smooth and creamy, about 3 to 5 minutes. Scrape the sides and bottom of the bowl as needed.
• Beat in the melted chocolate and sour cream until fully combined.
• Whisk the eggs in a small bowl, then mix them into the cheesecake batter about half at a time on low speed, just until incorporated.
• Pour the batter over the baked crust and smooth the top.
• Bake for 30 to 35 minutes, or until the top looks almost set and the center has a slight wobble.
• Turn off the oven and open the door. Let the cheesecake rest in the oven for about 10 minutes, then remove the pan.
• Cool completely to room temperature. Cover and refrigerate for at least 4 hours, or overnight.

Chocolate Ganache

• Finely chop the chocolate and place it in a heatproof bowl.
• Heat the cream until almost boiling, either in short microwave intervals or gently in a saucepan over low heat.
• Pour the hot cream over the chocolate. Let it sit for 3 to 5 minutes, then whisk until smooth.
• Remove the cheesecake from the refrigerator. Blot any moisture from the top, pour the ganache over the cheesecake, and smooth it into an even layer. Chill until ready to serve.
• Lift the bars from the pan using the foil overhang, if used. Place on a cutting board and slice with a sharp knife, wiping the knife clean between cuts.

Notes

1. Room Temperature Ingredients: The cream cheese, eggs, and sour cream should be at room temperature before you begin.
2. Cream Cheese: Use full-fat, brick-style cream cheese. Do not use low-fat, spreadable, whipped, or tub-style cream cheese.
3. Storage: Store the cheesecake bars covered in the refrigerator for up to 4 days.
4. Nutrition: Nutrition information is an estimate only and is based on one slice with chocolate ganache, assuming the pan is cut into 15 equal pieces.

Nutrition

Calories: 645 kcal,
Carbohydrates: 57g,
Protein: 9g,
Fat: 43g,
Saturated Fat: 23g,
Cholesterol: 116mg,
Sodium: 287mg,
Potassium: 415mg,
Fiber: 5g,
Sugar: 39g