Chocolate Cheesecake Bars
If you love rich, ultra creamy desserts with deep chocolate flavor, these chocolate cheesecake bars are about to become your go to recipe. They have a crunchy chocolate cookie crust, a silky smooth chocolate cheesecake filling, and a glossy ganache topping that makes them taste like something straight from a bakery.
Unlike traditional cheesecake, these chocolate cheesecake bars are easier to make, faster to chill, and much simpler to slice and serve. Perfect for holidays, parties, or when you want a foolproof chocolate dessert that always impresses. Try my Cookie Dough Cheesecake Bars too!
Why You’ll Love This Recipe
- Thick, creamy, bakery style texture
- Deep chocolate flavor in every layer
- Easier than a full cheesecake
- Perfect clean slices every time
- Freezer friendly and great for make ahead
Ingredients
Crust
25 sandwich cookies
6 tbsp melted butter
Cheesecake Filling
20 ounces full fat cream cheese, room temperature
¾ cup sour cream, room temperature
1 cup granulated sugar or coconut sugar
2 tbsp dark cocoa powder
3 eggs
1 egg yolk
1 tsp vanilla extract
12 ounces dark chocolate chips, melted
Chocolate Ganache
1 cup heavy whipping cream
12 ounces dark chocolate chips
Ingredient Substitutions
| Ingredient | Substitute | Notes |
| Sandwich cookies | Gluten free Oreos | Keeps recipe gluten free |
| Sour cream | Greek yogurt | Slightly tangier flavor |
| Dark chocolate | Semi sweet chocolate | Sweeter result |
| Coconut sugar | White sugar | More classic cheesecake taste |
Step by Step Instructions
First, preheat your oven to 325 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.
Add your sandwich cookies and melted butter to a food processor. Process until well combined.
Press this mixture into your lined pan. Press into an even layer. Set aside while you make the filling.
Add your room temperature cream cheese and sour cream to a large mixing bowl. Use an electric mixer to whip until smooth and creamy.
Then, add in the sugar, cocoa powder, eggs, egg yolk, and vanilla. Whip until just combined. Do not over mix.
Then, carefully fold in the melted chocolate. Stir until smooth and creamy, but do not over mix.
Pour this mixture onto the crust. Smooth into an even layer. Bake for 40 minutes. The middle should still be a little jiggly.
Then, turn the oven off and open the oven door. Allow the pan to sit inside the oven (with the door open) for 10 minutes. This allows the cheesecake to slowly cool down.
Then, place the cheesecake on a wire rack to cool for one hour. After that, place in the fridge for at least 4 hours to fully cool.
Once the cheesecake is fully cooled, make the ganache. Add the heavy cream to a skillet over low medium heat. Once gently bubbling, remove from the heat. Add in the dark chocolate chips. Stir until creamy and melted. Set the ganache in the fridge for 20 minutes to cool down.
After that, carefully pour this ganache on top of the cheesecake. Place back in the fridge for at least one hour.
Finally, cut and serve!
Pro Tips for Perfect Cheesecake Bars
- Always use room temperature ingredients for a smooth filling
- Do not over mix after adding eggs to prevent cracks
- Slight jiggle in the center means perfect texture
- Chill fully before slicing for clean edges
- Use a hot knife for bakery style cuts
Troubleshooting Guide
| Problem | Cause | Fix |
| Cracks on top | Over mixing or over baking | Mix gently and remove earlier |
| Lumpy batter | Cold cream cheese | Let ingredients reach room temp |
| Soggy crust | Not pressed firmly | Pack crust tightly before baking |
| Bars too soft | Not chilled enough | Chill longer before slicing |
How to Store
Store these chocolate cheesecake bars in the refrigerator for up to 5 days in an airtight container.
Freezing Instructions
Freeze slices individually for up to 2 months. Thaw overnight in the fridge before serving.
Variations
Oreo cheesecake bars
Peanut butter chocolate cheesecake bars
Salted caramel chocolate cheesecake bars
Espresso chocolate cheesecake bars
Frequently Asked Questions
Yes! This recipe is easily adaptable. Simply use gluten-free sandwich cookies (like Simple Mills or GF Oreos) for the crust. Since the filling doesn’t require flour as a thickener, the rest of the ingredients are naturally gluten-free.
Using cold ingredients is the #1 cause of lumpy cheesecake batter. When cream cheese is at room temperature, it emulsifies perfectly with the sugar and sour cream, resulting in that signature velvety texture.
Pro Tip: Take your ingredients out of the fridge about 60–90 minutes before you start baking.
The “Jiggle Test” is key! At 40 minutes, the edges should be set and firm, but the center should still have a slight wobble (like Jell-O). It will continue to firm up significantly as it cools in the oven and sets in the fridge.
For a rich, sophisticated flavor, use a high-quality dark chocolate (60% cacao or higher). Since the ganache only has two ingredients, the quality of the chocolate chips or chopped chocolate bars will make a huge difference in the final taste.
You May Also Like
- Vegan Cheesecake Bars
- Blueberry Cheesecake Bars
- Gluten Free Cheesecake Bars
- Strawberry Crumble Bars
- Peanut Butter Cheesecake
If you make these Chocolate Cheesecake Bars recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Chocolate Cheesecake Bars
Ingredients
Crust
- 25 sandwich cookies, see note
- 6 tbsp melted butter
Cheesecake Filling
- 20 ounces full fat cream cheese, room temperature
- ¾ cup sour cream, room temperature
- 1 cup granulated sugar or coconut sugar
- 2 tbsp dark cocoa powder
- 3 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 12 ounces dark chocolate chips, melted
Chocolate Ganache
- 1 cup heavy whipping cream
- 12 ounces dark chocolate chips
Instructions
- First, preheat your oven to 325 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.
- Add your sandwich cookies and melted butter to a food processor. Process until well combined.
- Press this mixture into your lined pan. Press into an even layer. Set aside while you make the filling.
- Add your room temperature cream cheese and sour cream to a large mixing bowl. Use an electric mixer to whip until smooth and creamy.
- Then, add in the sugar, cocoa powder, eggs, egg yolk, and vanilla. Whip until just combined. Do not over mix.
- Then, carefully fold in the melted chocolate. Stir until smooth and creamy, but do not over mix.
- Pour this mixture onto the crust. Smooth into an even layer. Bake for 40 minutes. The middle should still be a little jiggly.
- Then, turn the oven off and open the oven door. Allow the pan to sit inside the oven (with the door open) for 10 minutes. This allows the cheesecake to slowly cool down.
- Then, place the cheesecake on a wire rack to cool for one hour. After that, place in the fridge for at least 4 hours to fully cool.
- Once the cheesecake is fully cooled, make the ganache. Add the heavy cream to a skillet over low medium heat. Once gently bubbling, remove from the heat. Add in the dark chocolate chips. Stir until creamy and melted. Set the ganache in the fridge for 20 minutes to cool down.
- After that, carefully pour this ganache on top of the cheesecake. Place back in the fridge for at least one hour.
- Finally, cut and serve!
Notes
- To keep these gluten free, I used the Simple Mills sandwich cookies. You can also use gluten free Oreo cookies for the crust.
- Use room temperature cream cheese and sour cream. This allows them to mix together more easily.
- Use an electric mixer. Creaming the ingredients together is tough by hand.
- The cheesecake filling should be slightly jiggly after baking. This is normal and will solidify in the fridge.
- Do not rush the cooling down process. The cheesecake must be cooled down before topping with ganache and cutting into.
- Store in the fridge for up to 5 days.
- These cheesecake bars freeze well!