Chocolate Cheesecake Bars

This recipe for chocolate cheesecake bars will be your new favorite chocolate dessert. Thick, rich, and full of chocolate flavor these cheesecake bars always disappear at parties. Step-by-step photos teach you how to bake this cheesecake recipe.

Ingredients

For the crust you'll need just Oreos and melted butter. You could use graham crackers, melted butter, and a bit of sugar too.

For the cheesecake filling you will need:

• Chocolate. To achieve a lush rich chocolate flavor I like to use melted dark or semi-sweet chocolate and cocoa powder. Of course, the quality of these two ingredients will truly affect your end product. I use pure chocolate not chocolate chips as chocolate chips have stabilizers in them to keep them from melting completely when baking in cookies.
• Cream Cheese. When making any cheesecake this is the most critical step, your cream cheese HAS TO BE AT ROOM TEMPERATURE. If your cream cheese is too cold it will not mix into a smooth, velvety texture, you will end up with a lumpy cream cheese which will produce a lumpy cheesecake!
• Granulated Sugar. We aren't using a ton here, I personally don't like an overly sweet cheesecake. You could increase it by ¼-1/2 cup more if you want a sweeter cheesecake.
• Cocoa Powder. Just like the quality of the chocolate matters the cocoa powder matters as well. I use Dutch-process cocoa powder because it is richer in fat content and has a smoother more intense chocolate flavor. But you could do natural cocoa powder if that is all you have on hand!
• Sour Cream. I love adding sour cream to my cheesecake recipes, it helps give a nice tang and rich texture to the batter. I prefer sour cream but you could use full-fat Greek yogurt.
• Heavy Cream. Since the chocolate is so heavy adding some cream helps lighten the cheesecake batter.
• Pure Vanilla Extract. Vanilla helps enhance the chocolate notes, don't use the imitation stuff though!
• Eggs. Make sure your eggs are at room temperature quickly by placing them in a bowl of warm water for 5-10 minutes.

I love to add fresh whipped cream to my cheesecakes, especially chocolate I feel it helps cut the richness.

For another chocolate treat check out my easy chocolate pudding recipe or my chocolate rice krispies treats.

Instructions

Preheat oven to 350F/180C. Line a 9-inch square pan with heavy-duty aluminum foil so that it overhangs on the sides, then grease the foil with cooking spray heavily and set it aside.

In a food processor, crush the Oreos till they become fine crumbs. Add melted butter, stirring until fully combined.

Press into the bottom of the prepared pan, use a cup to tightly press the crumbs into place. Bake for 5 minutes then set aside while you prepare the filling.

In a Bain Marie or in the microwave-safe bowl melt the chocolate just until the majority of chocolate is melted- whisk together until everything is melted- set aside to cool. Be careful not to overheat the chocolate once chocolate burns there is no going back. 

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld mixer beat cream cheese for 2 minutes on medium to high speed.

Add granulated sugar and sift cocoa powder in then beat for another minute.

Add in the chocolate, sour cream, heavy cream, and vanilla extract mixing until fully combined- make sure to scrape the bottom of the bowl so you have no white marks.

Add the eggs one at a time and yolk one at a time, and mix until just combined. You should have a cheesecake mixture that is a creamy batter with no lumps.

Pour on top of the crust and use a spatula to spread into an even layer.

Take a larger pan, a 9X13 pan, or a roasting pan and fill it halfway with warm/hot water place it on the bottom rack in the oven and place the cheesecake pan on the top rack above the water bath rack.

Baking cheesecake with a water bath underneath creates a moister oven environment which can help it cook properly and have less cracks.

Bake for 28 to 35 minutes, the middle of the cheesecake should jiggle just a little bit. You can use an internal thermometer to check the internal temperature is 145F/63C. Turn the oven off and crack the door open and let cool in the oven for 30 minutes then transfer to a wire rack on the counter for one hour then wrap with plastic wrap and chill for a minimum of 4 hours or overnight. 

When you are ready to cut the cheesecake I like to use a tape measure to help me evenly slice them. Also, I use a wet paper towel to wipe the knife clean after each cut to help keep the bars looking pretty.

Slice the cheesecake into squares, I did 5X5 rows for 25 pieces but for larger slices, I do 3X3. Top with fresh whipped cream, I used a Wilton 1M tip.

Then use a Microplane zester to grate chocolate shavings on top, I think it just really finishes them nicely!

Store the cheesecake in the fridge for up to 5 days. During the autumn season, I love ot make these pumpkin cheesecake bars.

How to freeze

You can totally freeze cheesecake. You can freeze the whole pan of cheesecake or you can freeze pieces individually. Let the cheesecake cool completely and chill in the fridge to set up properly. Then wrap in plastic wrap tightly, twice, then once in foil and store in the freezer for up to three months. Let thaw in the refrigerator overnight.

Can you double

This recipe would work great doubled, use a 9"X13" pan and press the 2X button on the recipe card to double the ingredients. The bake time shouldn't change too much either.

More chocolate recipes

If chocolate is your thing you will adore my brownie chocolate cheesecake bars.

Chocolate cake is my dad's favorite dessert we always use my ultimate chocolate cake recipe.

Or if you want something a bit oozier then check out my chocolate lava cake recipe!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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