“Chocolate Cheesecake Bars – Rich, Creamy & Easy to Slice!”
These Chocolate Cheesecake Bars are the ultimate indulgent treat—featuring a buttery chocolate cookie crust, a silky smooth cheesecake center, and a rich chocolate ganache topping. Perfect for holidays, potlucks, or anytime you need a decadent dessert that’s easy to slice and share. With layers of texture and flavor in every bite, these bars are a guaranteed crowd-pleaser. Chill, slice, and serve for a stunning dessert that looks as good as it tastes!
Equipment
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Spatula
- Saucepan or microwave-safe bowl
- Knife for slicing
- Measuring Cups and Spoons
Ingredients
For the Crust
- 2 cups Oreo cookie crumbs or chocolate graham cracker crumbs
- 6 tbsp melted butter
For the Cheesecake Filling
- 24 oz full-fat cream cheese, room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup unsweetened cocoa powder
- 3 large eggs
- ½ cup heavy cream
- 1 tsp vanilla extract
- 6 oz semi-sweet or dark chocolate, melted and cooled slightly
- Optional: 1 tsp espresso powder, pinch of sea salt
For the Ganache (Optional)
- ½ cup semi-sweet chocolate chips or chopped chocolate
- ½ cup heavy cream
Instructions
- Preheat oven to 325°F (163°C). Line a 9x13-inch pan with parchment paper, leaving overhang for easy removal.
- Make the crust: Mix cookie crumbs and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes. Let cool slightly.
- Melt chocolate and set aside to cool.
- Prepare filling: Beat cream cheese until smooth. Add sugars and cocoa powder; mix until combined.
- Add eggs one at a time, mixing well after each. Stir in cream, vanilla, and melted chocolate. Add espresso powder and salt if using.
- Assemble: Pour filling over crust and smooth the top.
- Bake for 35–40 minutes, until edges are set and center is slightly jiggly.
- Cool completely at room temperature, then chill for at least 4 hours or overnight.
- Optional ganache: Heat cream until simmering, pour over chocolate, stir until smooth. Spread over chilled bars and let set.
- Slice and serve: Wipe knife between cuts for clean slices.
Notes
- Use room temperature cream cheese for a smooth filling.
- Don’t overbake—center should jiggle slightly when done.
- Add a pan of water to the oven to reduce cracking.
- Cool gradually to prevent sudden temperature changes.
- For clean cuts, use a sharp knife and wipe between slices.
- Store in fridge up to 5 days or freeze (without ganache) for up to 2 months.