These Chocolate Cheesecake Bars are a decadent treat that combines rich, velvety cheesecake with a luscious chocolate base. Each bite offers a perfect balance of creamy and crumbly textures, making them irresistible. With just 30 minutes of prep and 35 minutes of baking, you’ll have a dessert that feels indulgent yet effortless. The deep cocoa flavor paired with the smooth, tangy cheesecake creates a harmony that’s both comforting and luxurious.
Perfect for sharing or savoring solo, these bars are a crowd-pleaser that’s as beautiful as it is delicious. The 414-calorie treat is packed with satisfying richness, making it a guilt-free indulgence. Whether you’re hosting a gathering or treating yourself, these bars promise a moment of pure bliss in every bite.
Ingredients for Chocolate Cheesecake Bars
- Oreo Crust:
- 24 Oreo cookies (use a food processor for fine crumbs)
- 4 Tablespoons (56 g) butter, melted
- Chocolate Cheesecake:
- 8 oz (226 g) dark chocolate (60-75%, chopped or use chocolate chips)
- 24 oz (680 g) cream cheese (softened to room temperature)
- 1 cup (200 g) sugar
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream
- 3 eggs (room temperature)
Step-by-Step Instructions
- Prepare the Oreo Crust:
- Preheat oven to 325°F (160°C). Line a 9×9″ baking pan with parchment paper or foil.
- Place Oreo cookies in a food processor and process into fine crumbs.
- Add melted butter and pulse until well-combined.
- Press the mixture firmly into the pan using the back of a spoon. Set aside.
- Make the Chocolate Cheesecake:
- Chop dark chocolate into small pieces (skip if using chocolate chips). Microwave in 30-second intervals, stirring in between, until smooth and melted.
- In a stand mixer or large bowl, beat cream cheese and sugar until smooth. Scrape down the sides occasionally.
- Add sour cream and vanilla extract. Mix well, scraping the bowl once.
- On low speed, add melted chocolate and mix until fully combined.
- Add eggs one at a time, mixing on low speed until just combined after each addition. Scrape the bowl once more.
- Bake and Chill:
- Pour the cheesecake batter evenly over the Oreo crust.
- Bake at 325°F (160°C) for 40 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Let cool to room temperature, then refrigerate for at least 6 hours before slicing.
- Serve with whipped cream, if desired.
Topping Ideas to Elevate Your Cheesecake Bars
Take your Chocolate Cheesecake Bars to the next level with creative toppings! Try a drizzle of caramel sauce or melted white chocolate for a sweet contrast. Fresh raspberries or strawberries add a pop of color and tartness, while a sprinkle of sea salt enhances the rich chocolate flavor. For a decadent finish, top with whipped cream or chocolate shavings.
Perfect Serving Suggestions
These bars are a crowd-pleaser on their own, but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream makes them even more indulgent. Serve them as a dessert at dinner parties or pack them in a lunchbox for a sweet treat. For a festive touch, dust with cocoa powder or add a sprig of mint for garnish.
Storage Tips for Freshness
Store your Chocolate Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. Avoid leaving them at room temperature for more than 2 hours to maintain their texture and flavor.
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-crushed Oreo crumbs for the crust to skip the food processor step. Opt for chocolate chips instead of chopping chocolate bars for quicker melting. To speed up cooling, place the baked cheesecake in the freezer for 1-2 hours instead of refrigerating for 6 hours. These small tweaks can save you precious minutes!
Equipment You’ll Need
For this recipe, a 9×9″ baking pan and parchment paper are essential for easy removal. A food processor makes quick work of the Oreo crust, while a stand mixer or hand mixer ensures a smooth cheesecake batter. Don’t forget a spatula for scraping the bowl and a microwave-safe bowl for melting the chocolate. Having the right tools makes the process seamless!
Chocolate Cheesecake Bars
Ingredients
Oreo Crust
- 24 Oreo cookies
- 4 Tablespoons butter melted
Chocolate Cheesecake
- 8 oz dark chocolate 60-75%
- 24 oz cream cheese softened to room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 3 eggs room temperature
Instructions
- Preheat oven to 325F (160C) and line a 9×9″ baking pan with parchment paper or foil.
- Place your Oreo cookies in a food processor and process until pulverized to fine crumbs.
- Add melted butter and pulse again until well-combined.
- Pour cookie crumb mixture into prepared baking pan and use the back of a spoon to press the crumbs firmly into an even layer. Set aside.
- Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted.
- In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.
- Add sour cream and vanilla extract and stir well, pausing once to scrape down the sides and bottom of the bowl.
- With mixer on low-speed, add melted chocolate and stir until completely combined.
- Add eggs, one at a time, stirring on low-speed until just combined after each addition. Scrape down the sides and bottom of the bowl once more to ensure everything is well-combined.
- Pour chocolate cheesecake batter evenly over prepared cookie crust. Bake on 325F (160) for 40 minutes or until cheesecake is just set and slightly jiggly to the touch.
- Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before slicing and serving.
- Top with whipped cream, if desired.