Easy Chocolate Cheesecake Bars Recipe

Easy Chocolate Cheesecake Bars Recipe

Course: Bars, cheesecake, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: bars

Calories: 595kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

Print Recipe

Equipment

Kitchen Scale (optional)
8x8 Baking Pan
Stand Mixer

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

Instructions

For the Oreo Crust

Preheat oven to 350°F. Line an 8x8-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.

Storage: Store chocolate cheesecake bars in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition