Treat yourself to true decadence when you enjoy a rich, flavorful, and creamy Chocolate Cheesecake Bar! Easy to make and impossible to resist, these simple bars are perfect for all chocolate lovers.
Easy Chocolate Cheesecake Bars Recipe
The rich flavors of chocolate paired with the decadent consistency of creamy cheesecake has got to be one of the most heavenly combinations to ever exist. Every bite of these cheesecake bars is thick, creamy, and oh-so chocolatey!
On top of being one of the most deliciously satisfying desserts around, you’ll also love how easy these bars are to make. They come together in just about an hour and the steps are easy to follow – not even a water bath is required for these cheesecake treats.
Why You’ll Love this Double Chocolate Cheesecake Bar Recipe:
- Easy: The steps you’ll need to follow to make these bars are simple as can be. You’re going to love how easy these bars are to make!
- Chocolate: If you’re looking for a chocolate dessert that’s truly rich and decadent with chocolate flavor, this is the perfect recipe for you. From the Oreo crust to the cheesecake, it’s all chocolate!
- Garnished: I love to garnish my chocolate cheesecake bars with a simple sprinkling of flaky sea salt, but the garnish here is totally optional/customizable.
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Oreo is a proprietary brand that I want to acknowledge and give credit to.
How to Make Chocolate Cheesecake Bars
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat your oven and prepare a baking pan.
- Combine the crushed Oreos and butter, then transfer the crust to the pan.
- Bake the crust.
- Let the crust cool.
- Combine the heavy cream and chocolate.
- Cream the cream cheese and sugar into the chocolate mixture.
- Combine the sour cream, vanilla, cocoa, and the chocolate mixture.
- Add the eggs.
- Pour the mixture onto the crust.
- Bake.
- Remove from the pan and cool.
- Transfer to the fridge to chill.
- Slice, and enjoy!
Cheesecake bars can be left out at room temperature for up to 2 hours. Any cheesecake leftovers you have need to be kept in an airtight container in the refrigerator, where they’ll stay fresh for about 3 days.
These freeze best when they’ve not yet been sliced into. If you want to save and freeze the entire baked good, just let it fully chill in the fridge before wrapping it tightly in plastic wrap. It should stay fresh in the freezer for up to 3 months.
There are plenty of delicious no-bake cheesecake recipes out there that hit the spot! However, this is a baked recipe that really amazes.
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.
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.
Topped with flaky sea salt or enjoyed all on its own – there’s no bad way to eat a chocolate cheesecake bar!
Between the buttery Oreo crust and the creamy chocolate cheesecake itself, this recipe is a chocolate lover’s dream come true.
Recipe Tips and Notes
- If you want to pinch a penny, you can use off-brand cookies and cream cookies instead of Oreos.
- Flaky sea salt not really your thing? That’s okay! These bars are also mighty tasty with a dollop of whipped cream on top.
- Heating your knife under hot water will create the cleanest cut when you slice your bars.
More Easy Cheesecake Recipes
- No Bake Circus Cookie Cheesecake
- Chocolate Cheesecake
- Carrot Cake Cheesecake
- No Bake Lemon Cheesecake
Next time you get that insatiable chocolate craving that just won’t go away, I think you already know what recipe to turn to!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easy Chocolate Cheesecake Bars Recipe
Ingredients
For the Oreo Crust
- 2 cups Oreo cookie crumbs 170 grams
- 4 tablespoons unsalted butter 57 grams, melted (½ stick)
For the Chocolate Cheesecake Layer
- ½ cup heavy cream 114 grams, room temperature
- 8 ounces chocolate 227 grams, finely chopped
- 24 ounces cream cheese 681 grams, room temperature (3 bricks)
- ¾ cup granulated sugar 150 grams
- ½ cup sour cream 114 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1 tablespoon unsweetened cocoa powder 5 grams, sifted
- 3 large eggs 150 grams, room temperature
Equipment
- Kitchen Scale (optional)
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
- If you want to pinch a penny, you can use off-brand cookies and cream cookies instead of Oreos.
- If you heat your knife under hot water before each cut, you’ll end up with smoother slices.
- I like to top the cheesecake bars with a sprinkle of flake sea salt but they are also delicious with whipped cream.
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!