Rich, creamy, and speckled with silky ganache, these chocolate cheesecake bars are the stuff late-night cravings dream of. Crushed Oreos, cream cheese, chopped chocolate, and just a splash of vanilla come together right in your cozy kitchen.
They smell like a bake sale—minus the crowd. Better yet, the texture? Somewhere between decadent truffle and classic cheesecake. A little slice of happiness, chilled and waiting in the fridge.
So here’s the game plan: you’ve got guests coming over, or maybe just a Tuesday night lull that needs a lift. These chocolate cheesecake bars were made for those exact moments. The crust is deeply chocolatey and not too sweet, the filling is velvety but not dense, and then that ganache… oh man. It settles on top like a glossy chocolate hug.
Minimal fuss, maximum flavor, and yes, you can totally eat them with your hands.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chocolate Cheesecake Bars Recipe
Alright, no dramatic sales pitch. These bars are cozy, chocolatey, and genuinely easy to throw together. Plus, they look way fancier than the effort they require.
- Ridiculously simple to make: You just squish, smear, melt, and drizzle. There’s even some microwave action—no water baths here.
- Buttery Oreo crust: It’s like a candy bar and a cheesecake got married and made a crunchy chocolate lovechild.
- Glossy ganache topping: Shiny, silky, sexy chocolate on chocolate. Need I say more?
- Perfect make-ahead dessert: These bars actually get better after chilling overnight. It’s the rare recipe that improves with procrastination.
- Rich but not cloying: Thanks to a pinch of sour cream and control over the sugar, the flavor stays balanced.
- Customizable vibe: Throw on sea salt, chopped nuts, or pretend you’re fancy with a raspberry swirl.
Ingredient Notes
Almost everything here is snack-drawer compatible or standard fridge staples. A lot of chocolate and a few dairy darlings.
- Oreo cookies: Classic, unapologetic Oreos (filling and all). They make a dark, sweet crust and couldn’t be simpler to crush.
- Unsalted butter: This glues together the cookie crust. Melt it gently so it mixes evenly with the crumbs.
- Semisweet chocolate: You’ll use this twice—once in the filling, once in the ganache. Go for bars or chips, just not the dusty stuff in the back of your pantry.
- Heavy cream: Adds richness to the filling and makes the ganache glossy and spoon-lickable.
- Full-fat cream cheese: Softened to room temp so it beats smooth. If it’s cold, you’ll have lumps, and no one wants cheesecake freckles.
- Granulated sugar: Sweetens, of course, but also balances the cocoa and tang in the cheese and sour cream.
- Unsweetened cocoa powder: Deepens the chocolate flavor in the filling. Dutch-process or natural—either works here.
- Sour cream: Adds that subtle tang and extra moisture. Makes the texture softer, dreamier, less brick-like.
- Vanilla extract: Rounds out all the chocolate with a warm, fragrant, cozy bakery vibe.
- Eggs + yolks: Help the filling set into that creamy, sliceable layer (yolks add richness).
- Flaky sea salt (optional): Totally optional but highly encouraged. Those little pops of salt make the chocolate sing.
How To Make This Chocolate Cheesecake Bars Recipe
Okay, apron on, oven preheating—it’s go time. I promise this looks like more steps than it feels like when you’re doing it.
-
Preheat the oven and prep the pan: Line a 9×9 pan with parchment, leaving a bit of overhang. This makes lifting the bars out way easier later. Preheat the oven to 350°F while you crush Oreos (therapeutic, honestly).
-
Make the crust: Combine the cookie crumbs with melted butter until they look like damp sand. Press that into the bottom of the pan—use the bottom of a measuring cup to get it even. Bake for 10 minutes, then reduce the temp to 325°F and let the crust cool.
-
Melt the chocolate and cream for the filling: Stick the chopped chocolate and cream in the microwave and melt in 30-second bursts. Stir in between—don’t just set it and hope for the best. You want it smooth, not scorched.
-
Beat the cream cheese: It needs to be soft and smooth. Start on medium speed with your mixer, then scrape down the sides. Nobody likes surprise lumps. Blend in the sugar and cocoa powder next.
-
Add sour cream and vanilla: Mix them in on low speed to keep things smooth and avoid a batter explosion. No one enjoys cleaning chocolate splatter off the ceiling.
-
Add eggs and egg yolks one at a time: Mix until just combined after each one—don’t overbeat or things get oddly bouncy.
-
Mix in melted chocolate mixture: This gives the cheesecake that deep, luscious chocolate vibe. Don’t skip licking the bowl (off the mixer, not your face… I mean, unless you’re alone and feelin’ wild).
-
Pour into crust and bake: Spread the batter evenly over the cooled crust. Bake at 325°F for about 40–45 minutes, until the center is mostly set but slightly jiggly in the middle—like a firm dance move, you know?
-
Cool it down: Let the cheesecake rest in the turned-off oven with the door cracked for an hour. This helps avoid big cracks. Then let it come to room temperature before chilling for at least 3 hours (or overnight if you can wait).
-
Make the ganache topping: Combine the chocolate and cream, melt in the microwave (again, 30-second bursts), and stir until glossy. Pour over the chilled bars and spread into an even layer.
-
Chill again, slice, and sprinkle with flaky salt (if you’re feeling fancy): The bars cut best straight from the fridge. A warm knife helps too!
Storage Options
These bars are practically made for the fridge. Store the sliced bars in an airtight container, layered with parchment if you’re stacking them. They’ll stay lovely for about 4–5 days, though good luck making them last that long.
If you want to freeze them, you absolutely can. Wrap individual bars tightly in plastic wrap, then stash them in a freezer bag or container. They thaw beautifully in the fridge overnight. The crust might lose a tiny bit of crispness, but the flavor? Still top tier.
Want to warm them slightly? Just a few seconds in the microwave brings back that soft, melty vibe in the ganache. Don’t nuke them too long or you’ll have cheesecake lava.
Variations and Substitutions
Once you get the base down, the fun begins. These chocolate cheesecake bars are begging for personal twists.
-
Use different cookies for the crust: Graham crackers, chocolate wafers, or even Biscoff will totally work. Just crush and mix with butter like you would Oreos.
-
Swap the chocolate: Play with bittersweet or dark chocolate for a deeper hit, or try milk chocolate if you like things sweeter and softer.
-
Add crushed fruit or preserves: Swirl in raspberry jam before baking, or fold some chopped cherries into the batter for a black forest vibe.
-
Infuse with spice: Add a pinch of cinnamon or espresso powder to the crust or batter to give it a cozy warmth or mocha note.
-
Top with nuts: Chopped toasted hazelnuts, pecans, or almonds on top of the ganache add crunch and a little nutty surprise.
-
Try a swirl: Marble a bit of peanut butter or caramel into the top of the cheesecake layer before baking. Messy-looking in the best way.
What to Serve with Chocolate Cheesecake Bars
Dessert bars this rich don’t need much… but if you do want to dress up the plate, I’ve got ideas.
-
For a cozy pairing, serve these with piping hot coffee or an espresso. The bitterness cuts the sweetness, and the whole experience feels café-level chic. You could even add a tiny dollop of whipped cream next to each square if you’re feeling generous.
-
Fresh fruit on the side never hurts. A few berries, or slices of pear or ripe plum, add brightness and contrast to the chocolate depth. Bonus: it makes dessert feel… healthy?
-
If you’re making these as part of a bigger dessert spread, toss in something citrusy like carrot cake cupcakes. The fresh, spiced vibes balance the rich chocolate beautifully.
-
For dinner pairings, I like keeping it elegant-yet-easy. Try them after something like pan seared cod with rainbow chard—light, fresh, and not too filling before the chocolate finale.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make chocolate cheesecake bars ahead of time?
Yes, and in fact, they’re even better that way! The flavor deepens and the texture sets perfectly after chilling overnight. Just keep them refrigerated in an airtight container, and slice before serving. I often make them a full day in advance when I’ve got guests or, let’s be honest, just when I’m avoiding last-minute dessert stress.
Do I need a water bath for this cheesecake?
Nope! One of the best parts of these bars is their low-maintenance method. As long as you don’t overmix or overbake, the texture stays creamy without any risky steam setups. Letting them rest in the warm oven with the door slightly open helps them cool down gently, which prevents cracking just as well.
Can I freeze chocolate cheesecake bars?
Absolutely. Slice them up first, then wrap each bar tightly in plastic wrap and pop them into a freezer-safe container. They’ll keep about 1–2 months. When you’re ready to enjoy, just thaw in the fridge overnight. The crust might be slightly softer, but the flavor and structure hold up beautifully.
What kind of chocolate should I use?
Stick with semisweet chocolate for a good balance of deep flavor without overwhelming sweetness. You can use chopped bars or chips, just aim for something in the 50–60% cocoa range. Avoid baking chocolate unless it’s sweetened; unsweetened will throw the flavor off unless you adjust the sugar elsewhere.
Easy Chocolate Cheesecake Bars
Ingredients
For the Oreo Crust
- 24 Oreo cookies classic, with filling
- 5 tbsp (70 g) unsalted butter melted
For the Cheesecake Filling
- 6 oz (170 g) semisweet chocolate chopped (good-quality chocolate or chips)
- 3 tbsp (45 ml) heavy cream
- 16 oz (450 g) full-fat cream cheese softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (25 g) unsweetened cocoa powder Dutch-process or natural
- 1/2 cup (120 g) sour cream
- 1 tsp (5 ml) vanilla extract
- 2 large eggs
- 2 egg yolks
For the Ganache Topping
- 4 oz (115 g) semisweet chocolate chopped (good-quality chocolate or chips)
- 1/2 cup (120 ml) heavy cream
- Flaky sea salt for sprinkling, optional
Equipment
- 9x9 inch baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Measuring Cups & Spoons
- Microwave
Instructions
- Preheat the oven and prep the pan: Line a 9x9 pan with parchment, leaving an overhang. Preheat the oven to 350°F (175°C).
- Make the crust: Crush the Oreo cookies (cream filling included) into fine crumbs. Mix with the melted butter until it resembles damp sand. Press evenly into the prepared pan using a measuring cup. Bake for 10 minutes, then reduce oven temp to 325°F (165°C). Let crust cool while preparing filling.
- Melt chocolate and cream for filling: Place the chopped chocolate and 3 tbsp cream in a microwave-safe bowl. Microwave in 30 second bursts, stirring until just smooth and melted. Set aside to cool slightly.
- Beat the cream cheese: In a large mixing bowl, beat softened cream cheese until very smooth, scraping the sides. Blend in sugar and cocoa powder until fully combined.
- Add sour cream and vanilla: Beat in the sour cream and vanilla on low speed until fully blended.
- Add eggs and yolks: Add eggs and yolks one at a time, mixing on low until just combined after each to avoid overmixing.
- Mix in melted chocolate mixture: Pour in the melted chocolate mixture and blend until batter is smooth and glossy.
- Pour into crust and bake: Spread cheesecake batter evenly over cooled crust. Bake at 325°F (165°C) for 40–45 minutes, until center is nearly set (slightly jiggly in center).
- Cool in oven, then chill: Let cheesecake rest in the turned-off oven with door cracked for 1 hour. Remove and let come to room temperature, then chill at least 3 hours or overnight.
- Make the ganache: Place the chopped chocolate and 1/2 cup cream in a microwave-safe bowl. Microwave in 30 second bursts, stirring until smooth and glossy. Pour over chilled cheesecake bars and spread evenly. Chill for another 30 minutes to set.
- Slice and serve: Lift bars from pan with parchment. Slice into 16 squares with a warm knife. Sprinkle with flaky salt if desired and serve chilled.
