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 –
- Classic Cheesecake Bars
- Strawberry Cheesecake Bars
- Apple Cider Cheesecake Bars
- Snickerdoodle Cheesecake Bars

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!

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!
Ingredients
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
Instructions
For the Oreo Crust
- Preheat your oven to 350 degrees F. Line an 8x8" pan with parchment paper and spray it lightly with nonstick baking spray.
- In a large bowl, combine the Oreo crumbs and melted butter. Stir until the mixture resembles wet sand.
- Transfer the crust into the prepared baking dish 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 one minute, then whisk to combine. If the chocolate has not fully melted, microwave for an additional 30 seconds. Set aside.
- 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.
- 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.
- With the mixer on low, add the eggs one at a time, making sure each egg gets fully incorporated into the cheesecake mixture.
- 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 - then transfer it to the fridge to chill (preferably overnight, but at least 6 hours).
- Slice and enjoy. Store any leftover bars in an airtight container in the fridge for up to three days.
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