My chocolate cheesecake bars are simple to make and so flavorful. I layer creamy chocolate cheesecake filling over a crumbly Oreo crust and top it with flaky salt to create this decadent treat. It’s quick and easy to make, and one bar is the perfect amount of dessert for me to enjoy on any night of the week.
Chocolate Cheesecake Bars Recipe
I love classic cheesecake bars, but these chocolate cheesecake bars are next-level delicious. I loaded them up with real melted chocolate and cocoa powder for a super chocolatey taste, and I poured them over an Oreo crust to take them over the top. They’re rich, creamy, and decadent with just 10 ingredients– no water bath required!
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How to Store and Reheat
Store leftover chocolate cheesecake bars in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving chilled.
Tips for Success
- You can use any type of cocoa powder you prefer, as long as it is unsweetened. I recommend using Dutch process, though, since there is not any baking soda to neutralize the acidity of natural cocoa powder.
- It’s important to let the cheesecake bars first reach room temperature before placing them in the refrigerator. The dramatic change of temperature from hot to cold will cause the dessert to crack if you skip this step.
- Heating your knife under hot water will create the cleanest cut when you slice your bars.
Easy Chocolate Cheesecake Bars Recipe
Ingredients
For the Oreo Crust
- 2 cups Oreo cookie crumbs
- 4 tablespoons unsalted butter melted (½ stick)
For the Chocolate Cheesecake Layer
- ½ cup heavy cream room temperature
- 8 ounces chocolate finely chopped
- 24 ounces cream cheese room temperature (3 bricks)
- ¾ cup granulated sugar
- ½ cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsweetened cocoa powder sifted
- 3 large eggs room temperature
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Stand Mixer
Instructions
For the Oreo Crust
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper and spray it lightly with nonstick baking spray. Set aside.
- In a large bowl, combine the Oreo crumbs and melted butter. Stir until the mixture resembles wet sand.2 cups Oreo cookie crumbs, 4 tablespoons unsalted butter
- Transfer the crust into the prepared baking pan and press it into an even, compact layer.
- Bake for 5 minutes, then remove the pan to a wire rack to cool while you make the cheesecake layer.
For the Chocolate Cheesecake Layer
- Combine the heavy cream and chocolate in a small microwave safe bowl. Heat for 1 minute, then whisk to combine. If the chocolate has not fully melted, microwave for an additional 30 seconds. Set aside.½ cup heavy cream, 8 ounces chocolate
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together on medium speed until light and fluffy, about 1 minute.24 ounces cream cheese, ¾ cup granulated sugar
- Add the sour cream, vanilla extract, cocoa powder, and chocolate mixture to the bowl. Mix to combine, scraping down the sides of the bowl as necessary.½ cup sour cream, 1 teaspoon pure vanilla extract, 1 tablespoon unsweetened cocoa powder
- With the mixer on low, add the eggs, one at a time, making sure each egg gets fully incorporated into the cheesecake mixture before adding the next.3 large eggs
- Pour the cheesecake over the crust and bake for 40-45 minutes, or until it is fully set in the center and doesn’t jiggle when shaken.
- Remove the pan from the oven and allow it to cool to room temperature. Transfer it to the refrigerator to chill (preferably overnight, but at least 6 hours).
- Slice and enjoy.
Notes
How to Make Chocolate Cheesecake Bars Step-by-Step
Mix the Crust: Preheat your oven to 350°F., line an 8×8-inch baking pan with parchment paper and spray it lightly with nonstick baking spray, and set aside. In a large bowl, combine 2 cups of Oreo cookie crumbs and 4 tablespoons of melted unsalted butter. Stir until the mixture resembles wet sand.
Bake the Crust: Transfer the crust into the prepared baking pan and press it into an even, compact layer. Bake for 5 minutes, then remove the pan to a wire rack to cool while you make the cheesecake layer.
Melt the Chocolate: Combine ½ cup of heavy cream and 8 ounces of chocolate in a small microwave-safe bowl. Heat for 1 minute, then whisk to combine. If the chocolate has not fully melted, microwave for an additional 30 seconds. Set aside.
Mix and Bake the Cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, beat 24 ounces (3 bricks) of cream cheese and ¾ cup of granulated sugar together on medium speed until light and fluffy, about 1 minute. Add ½ cup of sour cream, 1 teaspoon of vanilla extract, 1 tablespoon of unsweetened cocoa powder, and the melted chocolate mixture to the bowl. Mix to combine, scraping down the sides of the bowl as necessary. With the mixer on low, add 3 large eggs, one at a time, making sure each egg gets fully incorporated into the cheesecake mixture before adding the next. Pour the cheesecake over the crust and bake for 40-45 minutes, or until it is fully set in the center and doesn’t jiggle when shaken.
Chill the Cheesecake: Remove the pan from the oven and allow it to cool to room temperature. Transfer it to the refrigerator to chill (preferably overnight, but at least 6 hours). Slice and enjoy.
Cannot wait to try this recipe. What kind of chopped chocolate do you use
…semi-sweet, dark, unsweetened, bittersweet or milk?
Hi Jeanette, you can use whatever kind of chocolate you prefer!