Chocolate Cheesecake Bars are the perfect marriage of two universally loved desserts: rich, fudgy chocolate and creamy, tangy cheesecake. These bars deliver all the indulgence of a classic cheesecake but in an easy-to-serve, no-fuss bar form that’s ideal for parties, potlucks, bake sales, or simply satisfying a deep chocolate craving at home. Unlike traditional round cheesecakes that require careful slicing and often a water bath, cheesecake bars are more forgiving, more portable, and quicker to prepare—making them a favorite for both beginner and experienced bakers.
What makes Chocolate Cheesecake Bars are especially irresistible because of the contrast in textures and flavors. A crisp chocolate cookie crust anchors the dessert, providing a slightly bitter cocoa base that balances the sweetness above. The cheesecake layer is smooth, dense, and luxuriously creamy, infused with cocoa or melted chocolate for depth. Some variations include a brownie-style base, a chocolate ganache topping, or chocolate chips folded into the filling, but at their core, these bars are all about harmony—rich without being overwhelming, sweet without being cloying.
This recipe is designed to be reliable, adaptable, and deeply satisfying. Whether you’re baking for a special occasion or preparing desserts ahead of time, these Chocolate Cheesecake Bars hold their shape beautifully and taste even better after chilling. By following the detailed steps, ingredient explanations, and tips below, you’ll be able to create bakery-quality bars right from your own kitchen.
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easy to lift the bars out after baking.
- Place the chocolate sandwich cookies into a food processor and pulse until fine crumbs form. Alternatively, place them in a sealed bag and crush with a rolling pin. Transfer crumbs to a bowl and mix with melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Use the bottom of a measuring cup to compact the crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes. Add the granulated sugar and continue beating until fully incorporated.
- Sift in the cocoa powder and mix until combined. Add the melted chocolate and beat gently until smooth. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing. Stir in the sour cream, vanilla extract, and salt until just combined.
- Pour the cheesecake filling over the cooled crust. Use an offset spatula to smooth the top evenly.
- Bake in the preheated oven for 40–45 minutes, or until the edges are set and the center is slightly jiggly. Do not overbake, as the cheesecake will continue to firm up as it cools.
- Turn off the oven, crack the door slightly, and allow the bars to cool inside for 30 minutes. This gradual cooling helps prevent cracks.
- Remove the pan from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to fully set.
- Heat heavy cream until just steaming, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Spread evenly over the chilled cheesecake and refrigerate until set.
Notes
Nutritional Facts and Total Calories (Approximate, Per Bar)
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 26g
- Sugar: 20g
- Protein: 6g
- Sodium: 210mg
High Protein Chocolate Cheesecake Bars
Ingredient Notes
Chocolate Sandwich Cookies
These cookies form the base of the crust. Using cookies with the cream filling included adds sweetness and helps bind the crust together without needing extra sugar. The cocoa flavor creates a strong chocolate foundation that complements the cheesecake layer perfectly.
Unsalted Butter
Butter binds the crushed cookies into a firm crust. Unsalted butter is preferred because it allows you to control the salt level in the recipe. Melted butter ensures even distribution throughout the crumbs.
Cream Cheese
The heart of any cheesecake, cream cheese provides richness, tang, and structure. It must be fully softened to room temperature to avoid lumps in the batter and ensure a silky-smooth texture.
Granulated Sugar
Sugar sweetens the cheesecake and balances the bitterness of the cocoa and chocolate. Granulated sugar dissolves easily into the cream cheese, producing a smooth and cohesive filling.
Unsweetened Cocoa Powder
Cocoa powder intensifies the chocolate flavor without adding extra sweetness. It also deepens the color of the cheesecake layer, giving it a dramatic, rich appearance.
Semi-Sweet Chocolate
Melted semi-sweet chocolate adds depth and complexity. Using real chocolate (instead of only cocoa) gives the cheesecake a fuller, more luxurious chocolate taste.
Eggs
Eggs provide structure and stability. They help the cheesecake set while keeping it creamy. Always use room-temperature eggs to ensure even mixing and proper emulsification.
Sour Cream
Sour cream softens the texture and adds a subtle tang that cuts through the richness. It also helps prevent the cheesecake from becoming overly dense.
Vanilla Extract
Vanilla enhances both the chocolate and cheesecake flavors, rounding everything out and adding warmth to the dessert.
Salt
A small amount of salt sharpens flavors and balances sweetness, making the chocolate taste more pronounced.
Heavy Cream (Optional Topping)
When combined with chocolate, heavy cream creates a smooth ganache that adds a glossy, indulgent finish to the bars.
Serving Instructions
Once fully chilled, lift the cheesecake out of the pan using the parchment paper overhang. Place on a cutting board and slice into bars using a sharp knife. For clean slices, wipe the knife with a warm, damp cloth between cuts. Serve chilled for the best texture and flavor. These bars pair beautifully with coffee, espresso, or a glass of cold milk.
Tips
- Always use room-temperature ingredients for a smooth cheesecake batter.
- Mix on low speed after adding eggs to avoid incorporating too much air.
- Chill thoroughly before slicing to ensure clean, neat bars.
- For extra richness, add chocolate chips to the filling.
- Line the pan carefully to prevent sticking and ensure easy removal.
Storage Information
Store Chocolate Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
1. Can I make Chocolate Cheesecake Bars ahead of time?
Yes, these bars are perfect for making ahead. They actually taste better after chilling overnight, making them ideal for events and gatherings.
2. Can I use milk chocolate instead of semi-sweet?
You can, but the bars will be sweeter. Semi-sweet or dark chocolate is recommended to balance the richness.
3. How do I prevent cracks in my cheesecake bars?
Avoid overmixing, bake at a low temperature, and allow gradual cooling. Cracks are mostly cosmetic and won’t affect taste.
4. Can I make this recipe gluten-free?
Yes, simply use gluten-free chocolate sandwich cookies for the crust.
5. Can I skip the ganache topping?
Absolutely. The bars are delicious on their own, but the ganache adds an extra layer of indulgence if desired.
