These chocolate cheesecake bars are smooth, creamy and decadent. With a crunchy Oreo cookie crust and optional chocolate ganache topping, this decadent cheesecake recipe is easier than a traditional cheesecake and feeds a crowd.

**This recipe was updated November 13, 2024 with new photos, recipe tips & a slightly updated recipe to include chocolate ganache topping**

The Best Chocolate Cheesecake Bars

Chocolate cheesecake is one of my all-time favorite desserts. This particular recipe is decadent without being too sweet and has a rich chocolate flavor. Now, I love making a round cheesecake – but there are so many reasons to make these cheesecake bars:

1. There’s no need for a springform pan
2. It has a higher ratio of crust to cheesecake – so it’s perfect if you love a thick cookie crust
3. Easy to transport
4. And feeds a crowd

Making the Cheesecake

To get started first we make the crust. I like using whole Oreo cookies (filling and wafers).

1. Crush the cookies until they’re fine crumbs (this can either be done in a food processor or by placing the cookies in a freezer bag and crushing with a rolling pin.
2. Then mix together with the melted butter. The mixture should old together when you squeeze it in your palms.
3. Press into the bottom of your prepared pan to form an even layer.
4. Then pop in the oven to bake for 8 minutes. I always bake the crust on its own first so that it’s extra crunchy.

Then it’s time to make the cheesecake layer. You want to make sure all your ingredients are room temperature before getting started – so make sure to take the cream cheese, sour ream and eggs out of the fridge about 30 minutes before making the crust.

1. First, you’ll need to melt the chocolate. Always chop the chocolate into very small pieces for easier melting. Set the chocolate aside to cool slightly as you get on with the batter. You can either melt in the microwave or in a double boiler.
   • If using the microwave, place the chopped chocolate in a heatproof bowl. Microwave on medium power for 45-second intervals and stir between each interval until smooth. Be sure to go slowly to avoid the chocolate becoming grainy.
   • If using a double boiler, be sure that the bottom of the bowl doesn’t touch the simmering water underneath.

2. Then in a large bowl you’ll beat together the cream cheese, sugar, cornstarch and vanilla. Make sure to occasionally turn off the mixer and scrape down the bottom and sides of the bowl. The mixture should be incredibly smooth with no lumps when you’re done.
   • The cornstarch (AKA cornflour for my UK readers) helps to bind the cheesecake and minimize cracks. If you don’t have any on hand, you can use 1 tablespoon of all-purpose flour instead.
3. Then mix in the sour cream and melted dark chocolate, being sure that no melted chocolate is stuck to the bottom of the bowl.

4. Lastly, beat in the whisked eggs about 1/2 at a time. Mix on a low speed until you no longer see pieces of egg.
   • It’s important to whisk the eggs together first to avoid overmixing the cheesecake batter once the eggs are added.
5. You’ll spread the cheesecake batter over top of the baked crust. Then it’s time to bake the cheesecake bars.

The cheesecake bars will bake in the middle of the oven for about 30-35 minutes. There should be a slight wobble in the middle when you give the pan a gentle nudge.

It’s important to cool the bars slowly. I always turn off the oven around the 30 minute mark and open the oven door. Then I let the bars sit in the oven with the door open for about 10 minutes before taking the pan out of the oven. This slow change in temperature means that the bars are less likely to crack.

Serving Tips

Like any baked cheesecake, these chocolate cheesecake bars will need to chill in the fridge for at least 4 hours before serving so that the cheesecake sets properly. I always make them the day before I plan to serve as it gives the bars plenty of time to chill and I have less clean up and work to do on the day I plan to serve.

They are delicious served with a dollop of whipped cream and berries.

Or, for a triple dose of chocolate – you can also add chocolate ganache on top. To make the ganache, you’ll pour almost boiling cream over finely chopped chocolate. Let it sit for 3-5 minutes, then whisk until smooth. The ganache is poured over the top of the cheesecake bars, smoothed into a glossy layer, and then the bars go back in the fridge until you’re ready to serve.

Baking Tips

• Use full-fat, brick style cream cheese. Cream cheese that’s low calorie, whipped, or comes in a tub doesn’t work for making cheesecake.
• For the best flavor, use high quality dark chocolate – I typically use 70% for a rich flavor, but anything between 50-70% works for this recipe. For a slightly sweeter chocolate flavor, semi-sweet chocolate works too.
• While this recipe doesn’t require the water bath method, using a modified water bath can help reduce the likelihood of your cheesecake cracking. Place a pan (oven safe!) with boiling water on the bottom rack of your oven as the cheesecake bakes – the cheesecake bars will go on a rack about 1/3 to 1/2 from the bottom of your oven. This will make the oven a steamy environment – helping to reduce changes in temperature that can cause your cheesecake to crack.
• The cheesecake will need to cool slowly and then chill in the fridge for 4 hours before serving. This allows the cheesecake to set properly and the flavor actually improves.

These chocolate cheesecake bars are easy, creamy, perfectly chocolate-y without being too rich, and just plain delicious.

If you love cheesecake, don’t forget these other favorites:

• Cheesecake Bars – these are the classic, New York cheesecake version
• No-Bake Chocolate Cheesecake
• Chocolate Chip Cheesecake
• Brownie Cheesecake