Chocolate Cheesecake Bars

18 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Chocolate Cheesecake Bars are an amazing, creamy, sweet treat with an Oreo crust perfect to slice up squares to share with a crowd. 

If you like our recipe for Chocolate Cheesecake but don’t want all the work of a classic cheesecake, try making it into a Bar Recipe. It’s a no-fuss Dessert Recipe perfect to serve a crowd.

Chocolate Cheesecake Bars sliced and stacked


Delicious Chocolate Cheesecake Bars are the perfect treats to share with friends and family. Each bite has a velvety texture and tastes like pure chocolate bliss. It’s sure to be a favorite with chocolate fans and satisfy even the most intense chocolate cravings.

The great thing about cheesecake bars is that you get the same taste as you would from a classic cheesecake, but with a much easier process. There is no need for a springform pan or water bath process. Instead, the ingredients come together easily and are all poured into a simple pan to bake. Once it’s done, give it 1-2 hours to cool, and then slice it into pieces for the best chocolate dessert ever!

Collage of prep steps for Chocolate Cheesecake Bars

Just like with regular cheesecake, there are plenty of incredible toppings you can add to your chocolate bars for some different flavors. Try pouring on some Chocolate Ganache, Whipped Cream, or Strawberry Topping. Any of them will make a huge difference in the delicious flavor. You could also put out a variety of toppings so each person can pick their own for their serving.



  • Prep time: Preheat the oven temperature to 325 degrees and spray your 9×13-inch baking pan with nonstick spray. If you don’t have baking spray, you can also line the dish with parchment paper to get the baking pan ready. You should also take the cream cheese from the fridge so that it has time to soften.
  • Crust: Add 24 Oreos and unsalted butter to a high-powered blender. Pulse until it breaks into a fine crumb mixture. Use your hands to press the crust mixture into an even layer in the prepared baking dish.
  • Chocolate filling: Put the chocolate chips in a microwave-safe dish to melt. Turn the microwave on in 30-second increments for a total of 1 minute and 30 seconds. Stir the chocolate between each microwaving session. Add the softened cream cheese, granulated sugar, and flour to the bowl of your stand mixer. Mix at medium-high speed until the cheesecake mixture is completely smooth with no cream cheese lumps. Add 1 egg at a time while still mixing the ingredients. Switch to a low speed and add in the melted chocolate. Then add the sour cream and vanilla extract to the batter.
  • Bake: Pour the cheesecake mixture into the pan and use an offset spatula to spread it evenly. Pop it in the oven to bake for 45-50 minutes. To test if the cheesecake is done, jiggle the pan slightly. If the top ripples give it a few minutes additional baking time until only the middle wiggles slightly. Take it from the oven and let it chill completely before cutting it into squares.

Chocolate Cheesecake Bars in baking dish after baking


  • Cracker crust: Instead of making a chocolate cookie crust, you can use graham crackers. Mix the cracker crumbs with butter and press them into the base of the pan.
  • Chocolate chips: For some extra chocolate in the recipe, mix mini chocolate chips into the chocolate filling. Semi-sweet, milk chocolate, dark chocolate, or white chocolate chips would all add a delicious flavor.
  • Peanut butter: Chocolate and peanut butter are the ultimate dessert duo. To add some chocolate peanut butter taste, try melting peanut butter in the microwave to drizzle over the top.
  • Chocolate chip cookie dough: You can also use Edible Dough for topping off your cheesecake. Simply add the chocolate chip cookie dough balls to the top of the cheesecake before serving.

Chocolate Cheesecake Bars sliced in baking dish



  • Serve: This Chocolate Cheesecake Bar recipe can stay good at room temperature on your counter for up to 2 hours before you need to refrigerate them.
  • Store: To keep leftovers put them in the fridge. Put the Chocolate Cheesecake Bars in an airtight container, or cover them with aluminum foil to keep in the refrigerator for up to 1 week.
  • Freeze: Package the Chocolate Cheesecake Bars, wrapped tightly in plastic wrap, and place them in an airtight container to put in the freezer. They’ll be good for up to 3 months.

Chocolate Cheesecake Bars sliced on plate

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Chocolate Cheesecake Bars

Chocolate Cheesecake Bars are an amazing, creamy, sweet treat with an Oreo crust perfect to slice up squares to share with a crowd.
Yield 18 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Oreo Crust:

  • 24 Oreo cookies
  • 4 tablespoons unsalted butter , melted

Chocolate Cheesecake Filling:

  • 6 tablespoons unsalted butter , melted
  • 1 cup semisweet chocolate chips
  • 24 ounces cream cheese , softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract


  • Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.
  • Add the 24 Oreos and unsalted butter to a food processor and pulse into fine crumbs.
  • Press Oreo mixture into baking dish evenly.
  • Melt chocolate chips in microwave in 30-second increments (total of 90 seconds), stirring each time in between until completely smooth.
  • In your stand mixer add the cream cheese, sugar, and flour until completely smooth (this is why we need softened cream cheese, if it is too cold you'll have small chunks of cream cheese here).
  • Add in the eggs one at a time until each one is fully mixed in, then with the mixer going on low speed pour in the melted chocolate.
  • Add in the sour cream and vanilla until smooth, then pour the mixture into the baking dish.
  • Bake for 45-50 minutes, or until set and firm.
  • Chill completely before serving.


Calories: 338kcal | Carbohydrates: 32g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 270mg | Potassium: 209mg | Fiber: 1g | Sugar: 24g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

Chocolate Cheesecake Bars collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Hi, I did change up your cheesecake bar a bit. I did not put the choc. Into the batter, but I put choc. Espresso bean ground, into the batter and into the crust, it turns out very good.