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    Home » Recipes » Chocolate

    Published: Jan 9, 2022 · Modified: Nov 6, 2022 by Rachel

    Chocolate Cheesecake Bars

    This post may contain affiliate links. Read my disclosure.
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    Chocoholics rejoice! We’ve given creamy cheesecake filling a decadent dark chocolate twist with our Chocolate Cheesecake Bars. A simple 2-ingredient Oreo crust adds rich crunchy sensation. Sweet dreams are made of these. Recipe includes tips and step by step directions.

    Chocolate Cheesecake Bars stacked four high.

    Full disclosure, this is one of those desserts. The crave-worthy kind you think about randomly midday (or mid-diet). The kind family & neighbors request each time you offer to bring a dish. They are scrumptious bites of chocolate cheesecake Heaven!

    Move over peanut butter – chocolate and cream cheese are the new bff’s of dessert ingredients. The mild richness of cream cheese and rich fudgy chocolate work in tandem to create decadent delights. My Cheesecake Brownies and Easy Oreo Balls are tasty examples.

    But these dark chocolate cheesecake bars truly take the cake. The simple 2-ingredient Oreo crust is crisp & buttery. Creamy cheesecake filling is blended masterfully with dark chocolate to create a chocoholic’s dream dessert. Each bite is a rich symphony of flavor and texture for your palette.

    Ingredients

    Below is an overview of what you will need to make these with notes for potential substitutions.

    Ingredients for making chocolate cheesecake bars laid out on table.

    Oreos: Regular Oreos are perfect. No double stuff or flavors.

    Dark Chocolate: For this recipe, it is perfectly fine to use dark chocolate chips or a chocolate bar. I don’t recommend baker’s chocolate. You can also use milk chocolate if you prefer, but I feel the dark balances out the creaminess of the cheesecake.

    Cocoa Powder: A good quality cocoa powder is essential to this recipe.

    Cream cheese – Standard full fat cream cheese will give the best flavor and consistency. Set out to come to room temperature.

    Eggs: You will need 2 eggs + 1 yolk. I find it easiest to separate a yolk between my fingers over the sink.

    Butter: Salted or unsalted is fine.

    Cream: I use heavy whipping cream for its consistency and a little added sweet creaminess.

    Sugar: I use granulated sugar. Brown sugar will increase the moisture too much.

    Step by Step Recipe Guide

    The full recipe is below in the recipe card, but I include this visual guide to answer any questions and give tips to create the best cheesecake bars ever!

    Steps to making Oreo cheesecake bars.

    Make the Oreo Crust. Crush the Oreos in a food processor or in a plastic bag until finely crushed. (Photo 1). In a small bowl, add melted butter, and stir until well combined.

    Press crust into pan. An 8×8 pan will produce taller bars, but a 9×9 pan is fine. Line with parchment paper. Press Oreo crust evenly into bottom of the pan making sure to go all the way to the edges. (Photo 2)

    Melt chocolate. In the microwave, break apart chocolate and heat for about 1 minute in 1200-watt microwave. Stir gently until smooth, returning to the microwave in 15 second increments, if needed.

    Mix cheesecake filling. Mix in a stand mixer or mixing bowl, beat cream cheese and sugar and coco powder until smooth and creamy. There should be no lumps or the cream cheese wasn’t room temperature. (Photo 3) Add vanilla extract, cream, and eggs, Beat until smooth. Stir in melted chocolate until smooth. Pour and spread into the baking pan evenly. (Photo 4)

    Bake. It should look cooked but still be a little jiggly. After pulling out of the oven, run a knife around the outside to keep the top from cracking. Allow to cool completely before serving.

    A tray of chocolate cheesecake bars with whip cream viewed from overhead.

    Recipe Tips

    • Make sure the crust is well pressed into the bottom so that it doesn’t fall apart after baking.
    • Use the entire Oreo, including the cream filling.
    • To get a properly smooth filling, the cream cheese MUST be at room temperature and even. If you are very careful, and cut the cream cheese into tablespoons, you can heat in the microwave at 15 second intervals, stirring between each interval to speed it up a little. There is a risk with this method of heating too much or unevenly.
    • Use parchment paper to keep the crust from sticking and to make these easier to lift out and cut.

    Storage Suggestions

    Store: Store them in a well-sealed, airtight container in the refrigerator. I use a sheet of wax paper in between to keep them from sticking together.

    Freeze: If you’ve baked a huge batch, you can easily freeze them for later! After baking, allow bars to cool completely. Place them in a freezer-safe zip-top storage bag. They last up to 2 months. To thaw, spread them out until they come to room temperature.

    More Decadent Dessert Recipes

    • Marbled Cheesecake Brownies
    • Biscoff Brownies
    • 3 Ingredient Oreo Balls
    • Coconut Pecan Cookies

    FAQs

    How to tell when bars are done?

    These will cook more quickly in metal pans than in glass, which is why there is a cooking window in the recipe. I usually start testing for doneness at the lower end of the window. You don’t want to open the oven too often.

    First, the top should look done and they may jiggle a bit while moving the pan. This is perfectly fine. You can try inserting a toothpick. If it looks uncooked, bake about 5 minutes more before testing.

    Do I need to refrigerate cheesecake brownies?

    Because of the cream cheese component, I recommend putting these in the refrigerator like traditional types of cheesecake.

    Can I use a different sized pan?

    You can easily make these bars in an 8×8 or 9x9in baking pan, although the smaller pan will produce thicker bars. The baking time will be slightly less but within the recipe window.

    A chocolate cheesecake bar with chocolate chips sprinkled around sitting on parchment paper.
    Cookbook cover of Chicken and Rice casserole. The cookbook is titled Weeknight Supper Solutions

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    My Favorite Dessert Bar Recipes

    Cheesecake Brownies stacked 3 high on top of a cooking cooling rack.
    Cream Cheese Brownies
    Caramel Chocolate Chip Cookie Bars stacked on top of each other.
    Caramelitas Cookie Bars
    Peanut Butter Brownies Recipe -Classic Fudgy Brownies with a marbled ribbon of all natural peanut butter.
    PB Brownies
    Four Biscoff Brownies stacked high on a wood board.
    Biscoff Brownies

    PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes. 

    Chocolate Cheesecake Bars stacked four high.

    Chocolate Cheesecake Bars

    Creamy cheesecake filling meets a decadent dark chocolate twist with these Chocolate Cheesecake Bars. A simple 2-ingredient Oreo crust adds rich crunch for the perfect chocolate dessert.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: chocolate cheesecake, chocolate cheesecake bars
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 16 squares
    Calories: 375kcal
    Author: Rachel

    Equipment

    • Parchment Paper

    Ingredients

    Crust

    • 24 Oreo Cookies
    • 4 tablespoon Butter melted

    Cheesecake Layer

    • 8 oz Dark Chocolate Chips or Bar are fine.
    • 24 oz Cream Cheese softened to room temperature
    • ¾ cup White Granulated Sugar
    • 2 tablespoon Cocoa Powder
    • 1 teaspoon Vanilla Extract
    • ¼ cup Heavy Whipping Cream
    • 2 Eggs
    • 1 Egg yolk

    Optional Topping Ideas

    • Whip Cream
    • 4 Strawberries Quartered
    • Chocolate shavings

    Instructions

    • Preheat oven to 350 degrees F. Line 9 x 9 or 8 x 8 pan with parchment paper.
    • Crush the Oreos in a food processor or in a plastic bag until finely crushed. In a small bowl, add melted butter, and stir until well combined. Press Oreo crust evenly into bottom of the pan making sure to go all the way to the edges.
    • Melt chocolate in a double boiler or in the microwave. In the microwave, it takes about 1 minute 20 seconds. Stir gently until smooth, returning to the microwave in 15 second increments, if needed.
    • In a stand mixer or mixing bowl, beat cream cheese and sugar and coco powder until smooth and creamy. There should be no lumps or the cream cheese wasn't room temperature. Add vanilla extract, cream, and eggs, Beat until smooth. Stir in melted chocolate until smooth.
    • Pour and spread into the baking pan evenly.
    • Bake for 35-43 minutes until just set. It should look cooked but still be a little jiggly. After pulling out of the oven, run a knife around the outside to keep the top from cracking.
    • Allow to cool, transfer to fridge at least 6 hours, then slice and serve. Top with whip cream or chocolate shavings if desired.

    Notes

    Cream Cheese Note:
    • To get a properly smooth filling, the cream cheese MUST be at room temperature and even. If you are very careful, and cut the cream cheese into tablespoons, you can heat in the microwave at 15 second intervals, stirring between each interval to speed it up a little. There is a risk with this method of heating too much or unevenly.

    Nutrition

    Serving: 12×2 square | Calories: 375kcal | Carbohydrates: 30g | Protein: 6.1g | Fat: 26.4g | Saturated Fat: 15g | Sodium: 219mg | Sugar: 23g | Calcium: 71mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @CravingCreative or tag #CravingSomeCreativity!

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