Hello friends, and welcome back to my kitchen Chef James here! Today, I’m thrilled to share one of my most reliable crowd-pleasers: Chocolate Cheesecake Bars. Years ago, I used to bake full cheesecakes for family parties, but one holiday season I didn’t have a springform pan on hand… and these bars were born. They were easier, faster, easier to slice, and disappeared twice as fast. Since then, they’ve become a signature dessert at every gathering.
This chocolate cheesecake bars recipe brings together everything we love about a classic cheesecake creaminess, richness, and indulgence but in a more convenient, sharable format. The decadent chocolate cheesecake bars filling sits atop a perfectly crisp Oreo crust, and if you’re like me and you love going “all-in” on chocolate, you can finish the whole pan with a velvety ganache that shines like a bakery masterpiece.
To help you master this recipe safely and confidently, we follow best practices inspired by the USDA (), especially for handling room-temperature dairy and eggs. As always on Tiramisucake.com, E-E-A-T guides every recipe experience, expertise, and tested methods for guaranteed success.
If you love hybrid cheesecake desserts, make sure you check out my Cheesecake Brownies and ultra-rich Chocolate Ganache Cake. And of course, don’t miss the pillar of our cheesecake family: the iconic Tiramisu Cheesecake.
Ready to turn your kitchen into a chocolate lover’s paradise? Let’s bake!
WHY YOU’LL LOVE THIS RECIPE
Here’s why these easy chocolate cheesecake bars will quickly become one of your go-to desserts:
- Ultra-rich, silky, creamy chocolate cheesecake bars with a melt-in-your-mouth texture.
- Made in a simple 9×13 pan no springform, no water bath, no stress.
- The oreo crust cheesecake bars base adds crunch and perfect contrast.
- Freezer-friendly and great for parties, picnics, potlucks, and bake sales.
- Slice beautifully into chocolate cheesecake squares ideal for sharing.
- Optional ganache elevates them into chocolate ganache cheesecake bars worthy of a pastry shop.
- Foolproof and beginner-friendly, even if you’re new to baking cheesecake.
If you enjoy serving desserts that slice beautifully alongside these bars, try my classic Chocolate Cake Roll it pairs perfectly on any dessert table.
👉 What’s your favorite cheesecake topping berries, ganache, or whipped cream?
INGREDIENTS NEEDED
To make the best creamy chocolate cheesecake bars, here’s everything you need:
For the cookie Crust
- 36 Oreo cookies, finely crushed
The chocolate filling works best with classic Oreos (not Double Stuf). Store-brand Oreos from Costco, Trader Joe’s, or Aldi also work great. - 8 tablespoons (4 oz) unsalted butter, melted
Helps create a firm, sliceable base.
Want to compare textures across cheesecakes? Look at the crust style in my Black Forest Cheesecake.
For the Chocolate Cheesecake Filling
- 12 oz bittersweet chocolate, chopped
High-quality chocolate (like Lindt) gives the richest flavor.
(Expert tip inspired by Serious Eats: higher cocoa butter content improves melt quality.) - 24 oz full-fat cream cheese, softened
Philadelphia works best for that classic American cheesecake texture. - 1 cup granulated sugar
- ¼ cup light brown sugar
Adds caramel undertones. - 2 tablespoons cocoa powder
- 4 large eggs + 2 egg yolks, room temperature
- 1 cup heavy cream, room temperature
- 2 teaspoons vanilla extract
For the Ganache (Optional but Amazing!)
- 16 oz semi-sweet chocolate, chopped
- 1¼ cups heavy cream
This topping looks impressive with minimal effort!
STEP-BY-STEP INSTRUCTIONS
Follow these steps carefully and you’ll nail this chocolate cheesecake bars recipe every time.
Step 1 Prepare Your Pan
Line a 9×13 baking pan with parchment paper, leaving a 2-inch overhang for easy lifting and slicing.
Step 2 Make the Oreo Crust
Mix the cookie crumbs with melted butter. Press firmly into the pan start in the center and push outward. Bake for 10 minutes at 350°F, then cool.
Lower oven temperature to 325°F.
For mastering melted chocolate used later in this recipe, see the techniques in Chocolate Stuffed Dates.
Step 3 Melt the Chocolate
Use a double boiler or microwave in 20-second bursts. Stir until smooth.
If you’re passionate about chocolate baking, inspiration awaits in my Chocolate Cherry Cake.
Step 4 Make the Cheesecake Filling
- Beat cream cheese until completely smooth.
- Add sugars and cocoa powder.
- Add eggs, yolks, and heavy cream mix just until combined (overmixing = cracks).
- Fold in the melted chocolate and vanilla until uniform.
Step 5 Bake the Bars
Pour the filling over the crust and smooth the top.
Bake 35 minutes the center should be slightly jiggly.
USDA note: eggs and dairy require safe temperature handling keep ingredients refrigerated until ready ().
Step 6 Cool & Chill Completely
Run a knife around the edges to prevent cracking.
Cool to room temperature → chill at least 4 hours, ideally overnight.
Step 7 Add the Ganache (Optional but Incredible)
Heat cream until steaming; pour over chopped chocolate; whisk until glossy.
Spread over the chilled bars and let set.
⭐ Chef James Tip: Perfect Slices Every Time
Dip your knife in hot water, wipe clean, and repeat between each cut.
RECIPE TIPS & VARIATIONS
To customize your creamy chocolate cheesecake bars, try these variations:
1. Keto / Low-Carb Version
- Swap Oreos for almond flour + cocoa
- Use sugar-free chocolate and sweetener
2. Dairy-Free Version
Use vegan cream cheese + coconut cream ganache.
For more plant-based ideas, check out my Vegan Chocolate Dessert.
3. Festive Holiday Variation
- Swirl raspberry purée
- Add peppermint extract
- Sprinkle crushed candy canes
Perfect for holiday dessert tables pair with my Toffee Chocolate Pecan Pie.
⭐ Chef James’ Special Twist
Add a mocha ripple by swirling espresso-infused chocolate into the batter.
This variation is inspired by professional bakers and techniques highlighted on Food Network ().
STORAGE & FREEZING
These chocolate cheesecake squares store beautifully, making them ideal for meal prep and parties.
Refrigeration
Store in an airtight container for up to 5 days.
Freezing
Freeze the whole slab or individually wrapped slices for up to 2 months.
This method is also great for desserts like my Peanut Butter Chocolate Sheet Cake.
Thawing
Thaw overnight in the refrigerator for best texture.
Serving
Serve chilled, or let sit 10 minutes at room temperature for softer texture.
Frequently Asked Questions
1. How do I get perfectly clean slices for my chocolate cheesecake bars?
Run a sharp knife under hot water, dry it, slice, wipe, and repeat. This gives those clean, professional edges you see in bakeries. For inspiration on serving beautifully sliced cheesecakes, check out our Strawberry Cheesecake Cake (Walmart Style).
2. Why are my bars not as creamy as expected?
The biggest culprit is cold cream cheese. For creamy chocolate cheesecake bars, all dairy ingredients must reach true room temperature. Cold batter leads to lumps and uneven baking.
3. Can I make this chocolate cheesecake bars recipe ahead of time?
Yes! These bars are ideal for making ahead. Refrigerate up to 5 days or freeze for up to 2 months. In fact, chilling overnight improves both flavor and texture.
4. Why did my cheesecake crack?
This usually happens when the batter is overmixed or the bars are overbaked. A slightly jiggly center is ideal. Cooling slowly also prevents cracks.
5. Is the ganache necessary?
No, the bars are naturally rich and decadent even without ganache. But ganache transforms them into elegant decadent chocolate cheesecake bars, especially for holidays.
6. How long can I store these bars safely?
According to the USDA (), dairy-based desserts should be refrigerated and consumed within 4–5 days, or frozen for extended storage. Always keep cheesecake bars chilled for safety.
What to Serve With Chocolate Cheesecake Bars
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These chocolate cheesecake squares pair beautifully with lighter or contrasting desserts for a complete dessert table. Here are my favorite pairings:
✔ Chocolate Cake Roll
Soft and airy, this roll balances the richness of the cheesecake bars.
✔ Toffee Chocolate Pecan Pie
A crunchy, buttery complement to the silky cheesecake texture.
Both add variety to your dessert spread and ensure everyone finds something they love.
More Recipes You’ll Love
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If you adore cheesecake or chocolate desserts, try these reader favorites next:
✔ Chocolate Cherry Cake
✔ Vegan Chocolate Dessert
✔ Peanut Butter Chocolate Sheet Cake
✔ Strawberry Cake and Cheesecake
These desserts make the perfect companion recipes once you’ve mastered Chocolate Cheesecake Bars.
Conclusion
Thank you for baking with me today! These Chocolate Cheesecake Bars are one of my favorite desserts to make when I need something impressive yet simple. They deliver everything we love about a full cheesecake creaminess, richness, and indulgence without the need for a springform pan or a water bath.
Whether you’re baking for a birthday, a potluck, a holiday, or simply a chocolate craving that won’t go away, this recipe guarantees smiles. Don’t forget to explore our site’s cheesecake pillar, the Tiramisu Cheesecake, for even more creamy inspiration.
As always, for safe handling of dairy and eggs, consult trusted resources like the USDA (https://www.fsis.usda.gov/), and for deeper baking techniques, explore Serious Eats and Food Network two of my go-to professional references.
Now it’s your turn to bake these bars and let me know how they turned out.
I can’t wait to read your comments and see your creations!
Chef James
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Chocolate Cheesecake Bars (Creamy, Decadent & Easy Dessert Squares)
These Chocolate Cheesecake Bars combine creamy chocolate filling, an cookie cookie crust, and an optional ganache topping for the ultimate decadent dessert. Perfect for parties or make-ahead treats!
- Total Time: 6 hours (includes chilling)
- Yield: 16 bars 1x
Ingredients
**For the cookie Crust**
36 Oreo cookies, finely crushed
8 tablespoons (4 oz) unsalted butter, melted
**For the Chocolate Cheesecake Filling**
12 oz bittersweet chocolate, chopped
24 oz full-fat cream cheese, softened
1 cup granulated sugar
¼ cup light brown sugar
2 tablespoons cocoa powder
4 large eggs + 2 egg yolks, room temperature
1 cup heavy cream, room temperature
2 teaspoons vanilla extract
**For the Ganache (Optional)**
16 oz semi-sweet chocolate, chopped
1¼ cups heavy cream
Instructions
1. Line a 9×13 baking pan with parchment paper, leaving a 2-inch overhang.
2. Mix Oreo crumbs and melted butter. Press into the pan and bake at 350°F for 10 minutes. Cool and lower oven to 325°F.
3. Melt the chocolate using a double boiler or microwave. Stir until smooth.
4. Beat cream cheese until smooth. Add sugars and cocoa powder. Mix in eggs, yolks, and cream until just combined.
5. Fold in melted chocolate and vanilla. Pour filling over crust and smooth the top.
6. Bake for 35 minutes. The center should jiggle slightly. Cool to room temp, then chill 4 hours or overnight.
7. To make ganache: heat cream and pour over chopped chocolate. Stir until glossy. Spread over chilled bars and set.
8. Slice using a hot knife for clean edges. Serve chilled or at room temp.
Notes
Use room temperature dairy for the smoothest texture.
Refrigerate up to 5 days, or freeze for 2 months.
Ganache is optional but highly recommended for a bakery-style finish.
Great with toppings like berries or whipped cream.
For a mocha twist, swirl in espresso-infused chocolate before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 420
- Sugar: 28g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
