These chocolate cheesecake bars are thick, creamy, and packed with rich chocolate flavor on a buttery Oreo crust. I've found using both melted chocolate and cocoa powder gives the filling a much deeper chocolate flavor than relying on just one, while sour cream and heavy cream help create that smooth, velvety cheesecake texture I love. Best of all, you get everything you want from a decadent chocolate cheesecake in an easy-to-slice, handheld bar that's perfect for parties, holidays, or anytime there are serious chocolate lovers around.
Featured Review
"Amazing, I don't always want an entire piece of cheesecake, and this was the answer, the perfect size bite! Easy recipe to follow that will have your friends and family impressed. Highly recommend it for your next gathering; everyone will think you're a pro-baker with this!"
Chad
Two of my absolute favorite things are chocolate and cheesecake, so it's no surprise this recipe ended up on my site! Truth be told I already have a creamy chocolate cheesecake recipe but I wanted something that was hand-held AKA easier for me to shove down my throat!
Success, these dessert bars are fantastic! Chocolate flavored heaven. If you are a serious chocolate addict, don't miss my brownie chocolate cheesecake bars.
Let's Talk Chocolate Cheesecake
- Oreos: I love the deep chocolate flavor of an Oreo crust here because it carries the chocolate theme all the way through every bite.
- Chopped Chocolate + Cocoa Powder: I've found using both gives the cheesecake a deeper, richer chocolate flavor. I prefer good-quality bittersweet or semi-sweet chocolate rather than chocolate chips for melting.
- Sour Cream: This is one ingredient I almost always reach for in cheesecake because it adds a subtle tang and helps create that rich, creamy texture.
- Heavy Cream: The chocolate makes this filling quite rich, so I appreciate how a little heavy cream helps lighten the batter.
For another chocolate treat check out my easy chocolate pudding recipe or my chocolate rice krispies treats.
How to Nail That Velvety Chocolate Filling
Make Them Party-Ready
During the autumn season, I love to make these pumpkin cheesecake bars.
Don't let cheesecake break your heart, check out all my cheesecake baking tips.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
Rich Chocolate Cheesecake Bars for Serious Chocolate Lovers
These chocolate cheesecake bars are thick, creamy, and packed with rich chocolate flavor on a buttery Oreo crust. I've found using both melted chocolate and cocoa powder gives the filling a much deeper chocolate flavor than relying on just one, while sour cream and heavy cream help create that smooth, velvety cheesecake texture I love. Best of all, you get everything you want from a decadent chocolate cheesecake in an easy-to-slice, handheld bar that's perfect for parties, holidays, or anytime there are serious chocolate lovers around.
- Total Time: 5 Hours 20 Minutes
- Yield: 25 Bars 1x
Ingredients
Crust
- 22 Oreos, crushed
- 2oz (4 Tablespoons) Salted Butter, melted
Cheesecake
- 6 oz (1 Cup) Chopped Chocolate (bittersweet or semi-sweet)
- 20oz Cream Cheese, very soft at room temp.
- 100 grams (½ cup) Granulated Sugar
- 2 Tablespoons Cocoa Powder
- 2oz (¼ Cup) Sour Cream
- 2 oz (4 Tablespoons) Heavy Cream
- 1 ½ Teaspoons Pure Vanilla Extract
- 2 Large Eggs, at room temp.
- 1 Large Egg Yolk, at room temp.
Topping
- Homemade Whipped Cream or Store-bought
- Good Quality Chocolate Bar to make Chocolate Shavings
Instructions
Crust
- Preheat oven to 350F/180C. Line a 9-inch square pan with heavy-duty foil so that it overhangs on the sides, then grease the foil heavily and set it aside.
- In a food processor, crush the Oreos till they become a fine crumb. 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.
Cheesecake
- In a Bain Marie or in the microwave 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 in eggs and yolk one at a time, and mix until just combined. You should have 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.
- 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.
Topping
- 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. Store the cheesecake in the fridge for up to 5 days.
Notes
- 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.
- Prep Time: 15 Minutes
- Chill Time: 4 Hours 30 Minutes
- Cook Time: 35 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Chad says
Amazing, I don't always want an entire piece of cheesecake, and this was the answer, the perfect size bite! Easy recipe to follow that will have your friends and family impressed. Highly recommend it for your next gathering; everyone will think you're a pro-baker with this!
Elizabeth Waterson says
Aww, you are so kind with this review, Chad! I too think the bite-size squares are perfect!! Thank you for the 5-stars!! XX Liz
Carey says
I made this for a Friendsgiving- they were shocked I made it from this recipe. So happy I could share this with my friends this year.
Carey says
However, I must say I accidentally made it in an 8x8 and not a 9X9. So it took a little longer to bake. But still turned out amazing.
Elizabeth Waterson says
Thank you so much for the 5-star review Carey. Such a fun thanksgiving treat. Take care. XX Liz