Easy Chocolate Cheesecake Bars – Creamy Chocolate Dessert Recipe
These Easy Chocolate Cheesecake Bars deliver a rich, creamy chocolate dessert with a buttery chocolate cookie crust and smooth cheesecake filling. Perfect for holidays, celebrations, or anytime a comforting chocolate treat is desired, they combine the decadent flavors of chocolate and cheesecake in an approachable bar format that’s easy to bake, slice, and serve.
- Prep Time: 20 minutes
- Cook Time: 46 minutes
- Total Time: 4 hours 66 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the crust
- 24 chocolate sandwich cookies, finely crushed
- 5 tablespoons unsalted butter, melted
For the chocolate cheesecake filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 6 ounces semisweet chocolate, melted and slightly cooled
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon all-purpose flour
Optional topping
- 1/2 cup whipped cream
- 2 tablespoons chocolate shavings or mini chocolate chips
Instructions
- Prepare the pan: Preheat the oven to 325°F (163°C). Line an 8 x 8-inch baking pan with parchment paper, leaving overhang on the sides to lift the bars out easily after baking.
- Make the crust: In a medium bowl, mix the finely crushed chocolate sandwich cookies with melted unsalted butter until the mixture resembles wet sand. Press this firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
- Melt the chocolate: Melt the semisweet chocolate in short intervals in the microwave or over a double boiler. Stir often and allow it to cool slightly to warm, not hot.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and mix until creamy. Blend in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed just until combined. Stir in the melted chocolate, cocoa powder, and flour until the batter is smooth and uniform.
- Fill and bake: Pour the cheesecake filling over the crust and spread evenly. Gently tap the pan to release air bubbles. Bake for 32–38 minutes, until edges are set and the center slightly jiggles. Avoid overbaking.
- Cool and chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best texture.
- Slice and serve: Lift the bars from the pan using the parchment overhang. Cut into 16 bars using a sharp knife, wiping clean between cuts. Optionally, top with whipped cream and chocolate shavings before serving.
Notes
- Use room temperature cream cheese and eggs for smooth batter and better texture.
- Do not overmix batter after adding eggs to avoid cracks and dense texture.
- Let the melted chocolate cool before mixing to prevent curdling.
- Chill bars fully before slicing for cleaner cuts.
- Line the pan with parchment paper for easier removal and clean edges.
- Store bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Add whipped cream and toppings just before serving for freshness.
- Use a warm, clean knife for smooth slicing.
Keywords: chocolate cheesecake bars, creamy chocolate dessert, easy cheesecake bars, chocolate dessert recipe, homemade cheesecake bars
