Decadent Chocolate Cheesecake Bars Recipe for Chocolate Lovers

These chocolate cheesecake bars are smooth, creamy and decadent. With a crunchy Oreo cookie crust and optional chocolate ganache topping, this version is easier than a traditional cheesecake and perfect for sharing.

This recipe was updated November 13, 2024 with new photos, recipe tips and an optional chocolate ganache topping.

The Best Chocolate Cheesecake Bars

Chocolate cheesecake is one of my favorite desserts. These bars are rich without being overly sweet and have a deep chocolate flavor. I enjoy making round cheesecakes, but cheesecake bars have several advantages:

1. No springform pan required
2. More crust-to-filling ratio—great if you love a thick cookie crust
3. Easy to transport
4. Feeds a crowd

Making the Cheesecake

Start with the crust. I use whole Oreo cookies—wafers and filling—for extra flavor and structure.

1. Crush the cookies into fine crumbs using a food processor, or place them in a freezer bag and crush with a rolling pin.
2. Mix the crumbs with melted butter until the mixture holds together when squeezed.
3. Press the mixture into the bottom of a prepared pan in an even layer.
4. Bake the crust alone for 8 minutes to make it extra crunchy, then remove from the oven and leave the oven on.

Next make the cheesecake layer. Make sure all ingredients—cream cheese, sour cream and eggs—are at room temperature for the smoothest batter.

1. Chop the chocolate into small pieces and melt it, then set aside to cool slightly. Melt carefully in the microwave in short intervals, stirring between each, or use a double boiler so the bottom of the bowl does not touch the water.
2. In a large bowl, beat the cream cheese, sugar, cornstarch and vanilla until very smooth. Stop occasionally to scrape the bowl so no lumps remain. (If you don’t have cornstarch, substitute 1 tablespoon of all-purpose flour.)
3. Mix in the sour cream and melted chocolate, scraping the bowl to ensure everything is fully incorporated.
4. Whisk the eggs in a small bowl, then add them to the batter about half at a time, mixing on low speed until combined.
5. Spread the cheesecake batter over the baked crust and smooth the top. Bake in the center of the oven for 30–35 minutes. The center should have a slight wobble when done.

To reduce the chance of cracks, cool the bars slowly: turn off the oven around the 30-minute mark, open the oven door and let the pan sit inside for about 10 minutes before removing it. Allow it to cool completely at room temperature, then cover and chill in the fridge for at least 4 hours or overnight so the cheesecake sets.

Serving Tips

These bars are best chilled for at least 4 hours. I usually make them the day before serving to let flavors meld and to simplify prep on serving day. Serve with whipped cream and fresh berries for brightness.

For an extra chocolate finish, add a chocolate ganache: heat cream until almost boiling, pour over finely chopped chocolate, let sit for 3–5 minutes, then whisk until smooth. Pour the ganache over the chilled cheesecake, smooth into an even layer, and return to the fridge until ready to serve.

Baking Tips

• Use full-fat, brick-style cream cheese. Low-fat, whipped, or tub-style cream cheeses won’t give the right texture.
• Choose a good-quality dark chocolate for best flavor. I use 70% for richness, but 50–70% or semi-sweet also work depending on how sweet you like it.
• If you’re concerned about cracking, place a pan of boiling water on the bottom rack of the oven while the cheesecake bakes to create a humid environment. Put the cheesecake on the rack about 1/3–1/2 from the bottom.
• Cool slowly, then chill in the fridge for at least 4 hours. The flavor improves after chilling.

These chocolate cheesecake bars are creamy, perfectly chocolatey without being overwhelming, and reliably delicious.

Equipment

• 9×13 inch (23×33 cm) pan

Ingredients

Oreo Crust

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

Chocolate Cheesecake

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

Chocolate Ganache (optional)

• 8 oz (226 g) dark or semi-sweet chocolate
• 2/3 cup (160 ml) heavy cream

Instructions

1. Preheat the oven to 325°F (163°C). Lightly grease a 9×13-inch pan or line it with aluminum foil with an overhang.
2. Crust: Add the cookies (wafers and filling) to a food processor and pulse to fine crumbs, or crush in a freezer bag with a rolling pin. Mix crumbs with melted butter and press into the bottom of the prepared pan. Bake 8 minutes, then remove from oven but leave the oven on.
3. Filling: Chop the chocolate finely. Melt in the microwave in 45-second intervals on medium power, stirring between each, or melt in a double boiler. Remove from heat and set aside to cool slightly.
4. In a large bowl, beat cream cheese, sugar and cornstarch until smooth (3–5 minutes), scraping the bowl as needed. Beat in the melted chocolate and sour cream, scraping the bowl again.
5. Whisk the eggs in a small bowl, then add to the cheesecake mixture in two additions, mixing on low speed until combined. Pour the batter over the baked crust and smooth the top.
6. Bake 30–35 minutes, until the top is almost set with a slight wobble in the center. Turn off the oven, open the door and leave the cheesecake inside for about 10 minutes, then remove to cool completely to room temperature.
7. Cover and chill in the refrigerator at least 4 hours or overnight.
8. Ganache (optional): Finely chop chocolate and place in a heatproof bowl. Heat cream until almost boiling and pour over the chocolate. Let sit 3–5 minutes, then whisk until smooth. If needed, microwave briefly on medium power and whisk until glossy.
9. Remove cheesecake from the fridge, blot any surface moisture, pour ganache over the top and smooth. Return to the fridge until ready to slice. Use the foil overhang to lift the bars from the pan, slice with a sharp knife, wiping the knife between cuts for clean edges.

Notes

1. Room Temperature Ingredients: Bring cream cheese, eggs and sour cream to room temperature before starting for a smooth batter.
2. Cream Cheese: Use full-fat brick-style cream cheese—not low-fat, tub, or whipped varieties.
3. Storage: Store covered in the refrigerator for up to 4 days. These are often best made the day before serving.
4. Nutrition: Nutrition values are estimates per piece if the pan is divided into 15 pieces and include ganache.