Easy Chocolate Cheesecake Bars are rich, fudgy, and irresistibly creamy, combining a crunchy chocolate cookie crust with a smooth chocolate cheesecake filling and glossy ganache topping. This Easy Chocolate Cheesecake Bars recipe is perfect when you want bakery-style dessert bars without complicated steps.
Why You’ll Love This Recipe
- Deep chocolate flavor in every layer
- Creamy cheesecake texture that melts in your mouth
- Perfect make-ahead dessert for gatherings
- Easy to slice, serve, and store
Easy Chocolate Cheesecake Bars
Ingredients
Chocolate Cookie Crust
- 1 package Oreo cookies 36 sandwich cookies, crushed into fine crumbs
- 8 tablespoons unsalted butter melted
Chocolate Cheesecake Filling
- 12 ounces bittersweet chocolate coarsely chopped
- 24 ounces full-fat cream cheese room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 tablespoons unsweetened natural cocoa powder
- 4 large eggs room temperature
- 2 large egg yolks room temperature
- 1 cup heavy cream room temperature
- 2 teaspoons vanilla extract
Chocolate Ganache
- 16 ounces semi-sweet chocolate finely chopped
- 1 1/4 cups heavy cream
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly grease.
- Combine Oreo crumbs with melted butter. Press firmly into the bottom and slightly up the sides of the pan.
- Bake the crust for 10 minutes. Remove and cool. Reduce oven temperature to 325°F.
- Melt the bittersweet chocolate gently over a double boiler until smooth. Set aside.
- Blend cream cheese until smooth. Add both sugars and cocoa powder and mix until fully incorporated.
- Add eggs, egg yolks, and heavy cream. Mix just until combined. Fold in melted chocolate and vanilla.
- Pour the filling over the crust and smooth the top.
- Bake for 35 minutes, until the center is set but slightly jiggly.
- Cool completely, then refrigerate for at least 4 hours.
Ganache
- Pour hot cream over chopped chocolate. Let sit 1 minute, then whisk until smooth.
- Pour ganache over chilled cheesecake. Chill until set.
- Slice into bars and decorate with piped ganache if desired.
Notes
Ingredients
Chocolate Cookie Crust
- 1 package Oreo cookies (36 sandwich cookies), crushed into fine crumbs
- 8 tablespoons unsalted butter, melted
Chocolate Cheesecake Filling
- 12 ounces bittersweet chocolate, coarsely chopped
- 24 ounces full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons unsweetened natural cocoa powder
- 4 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 cup heavy cream, room temperature
- 2 teaspoons vanilla extract
Chocolate Ganache
- 16 ounces semi-sweet chocolate, finely chopped
- 1 1/4 cups heavy cream
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly grease.
- Combine Oreo crumbs with melted butter. Press firmly into the bottom and slightly up the sides of the pan.
- Bake the crust for 10 minutes. Remove and cool. Reduce oven temperature to 325°F.
- Melt the bittersweet chocolate gently over a double boiler until smooth. Set aside.
- Blend cream cheese until smooth. Add both sugars and cocoa powder and mix until fully incorporated.
- Add eggs, egg yolks, and heavy cream. Mix just until combined. Fold in melted chocolate and vanilla.
- Pour the filling over the crust and smooth the top.
- Bake for 35 minutes, until the center is set but slightly jiggly.
- Cool completely, then refrigerate for at least 4 hours.
Ganache
- Pour hot cream over chopped chocolate. Let sit 1 minute, then whisk until smooth.
- Pour ganache over chilled cheesecake. Chill until set.
- Slice into bars and decorate with piped ganache if desired.
Tips & Tricks
- Use full-fat cream cheese for the creamiest texture
- Do not overmix once eggs are added
- Chill overnight for the cleanest slices
- Warm knife slightly for smooth cutting
Details
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 15 minutes
- Yield: 16–20 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Medium
- Dietary Notes: Vegetarian
Notes
These Easy Chocolate Cheesecake Bars pair beautifully with fresh berries or whipped cream. The ganache can be skipped for a lighter finish or doubled for extra indulgence.
Nutrition (Approximate per bar)
- Calories: 420
- Protein: 6g
- Carbohydrates: 32g
- Fat: 30g
FAQ
Can I make these bars ahead of time?
Yes, they’re perfect for making a day in advance.
Can I freeze chocolate cheesecake bars?
Yes, freeze sliced bars for up to 2 months.
Why is my cheesecake cracking?
Overbaking or rapid cooling can cause cracks.
Can I use milk chocolate instead?
Yes, but the bars will be sweeter.
Do these need to stay refrigerated?
Yes, store chilled for best texture.
Storage
Store Easy Chocolate Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. Freeze for longer storage.
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Conclusion
These Easy Chocolate Cheesecake Bars deliver rich chocolate flavor, creamy texture, and stunning presentation with minimal effort. A guaranteed crowd-pleasing dessert for any occasion.