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Chocolate Cheesecake Bars

Chocolate Cheesecake Bars – A simple spin on a classic chocolate cheesecake! Made with a homemade oreo crust and a delicious chocolate cheesecake filling!

Chocolate Cheesecake Bars

Chocolate and cheesecake are two of my favorite things. Whether it’s a no bake oreo cheesecake or these chocolate cheesecake bars, the combination is always amazing! To make these cheesecake bars, you just have to make an oreo crust and then a simple chocolate cheesecake filling. You bake them and then serve chilled. These bars are great as an easy weeknight dessert or as a dessert to serve during the holidays.

Common Questions About Making Chocolate Cheesecake Bars

What are chocolate cheesecake bars?

Chocolate cheesecake bars are bars made with a homemade oreo crust and a homemade cheesecake filling made with cocoa powder and melted chocolate.

What should I do if my cheesecake filling is lumpy?

The best way to avoid a lumpy filling is to make sure that the cream cheese is softened to room temperature.  Otherwise, it can clump a bit.

Can I freeze cheesecake bars?

Yes! Just make sure to defrost before eating.

What can I serve with these cheesecake bars?

I love having a bowl of vanilla or cookies and cream ice cream with chocolate cheesecake bars!

What other cheesecake bars can I make?

There are so many great varieties of cheesecake bars! Some favorite are –

Ingredient Notes –

  • To make Oreo crumbs, pulse whole Oreos in the food processor until they are the texture of sand.
  • Butter helps the crust stick together when baked.
  • We use heavy cream in the cheesecake to melt the chocolate – you can also use whole milk if you prefer, but heavy cream adds a bit more richness.
  • Make sure to use good quality chocolate (I used Ghiradelli semi-sweet but use whatever you like).
  • Your cream cheese needs to be fully softened or it won’t incorporate fully and you’ll end up with lumps in your cheesecake.
  • Granulated sugar helps sweeten the cheesecake.
  • Sour cream adds a bit of tanginess to balance out all of the sweetness.
  • Vanilla enhances the flavor of the chocolate.
  • Cocoa adds a bit more chocolate flavor, but it also helps absorb any extra moisture so your cheesecake doesn’t crack.
  • Eggs make the cheesecake rich and creamy.

Serving Notes –

  • 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 flakey sea salt but they are also delicious with whipped cream.

Looking for more chocolate recipes? Check these out!

Yield: 9 Servings

Chocolate Cheesecake Bars

Chocolate Cheesecake Bars

Chocolate Cheesecake Bars - A simple spin on a classic chocolate cheesecake! Made with a homemade oreo crust and a delicious chocolate cheesecake filling!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


For the Oreo Crust

  • 2 cups Oreo crumbs
  • 4 tablespoons butter (melted)

For the Chocolate Cheesecake Layer

  • 1/2 cup heavy cream
  • 8 ounces chocolate (finely chopped)
  • 24 ounces cream cheese (softened)
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder (sifted)
  • 3 large eggs


For the Oreo Crust

  1. Preheat your oven to 350 degrees F. Line an 8x8" pan with parchment paper and spray it lightly with nonstick baking spray.
  2. In a large bowl, combine the Oreo crumbs and melted butter. Stir until the mixture resembles wet sand.
  3. Transfer the crust into the prepared baking dish and press it into an even, compact layer.
  4. 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

  1. Combine the heavy cream and chocolate in a small microwave safe bowl. Heat for one minute, then whisk to combine. If the chocolate has not fully melted, microwave for an additional 30 seconds. Set aside.
  2. Add the softened cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture together on medium speed until it is light and fluffy - about 1 minute.
  3. Next, 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.
  4. With the mixer on low, add the eggs one at a time, making sure each egg gets fully incorporated into the cheesecake mixture.
  5. 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.
  6. Remove the pan from the oven and allow it to cool to room temperature - then transfer it to the fridge to chill (preferably overnight, but at least 6 hours).
  7. Slice and enjoy. Store any leftover bars in an airtight container in the fridge for up to three days.

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