Decadence in Every Bite

If you’re a chocolate lover with a soft spot for creamy cheesecake, Chocolate Cheesecake Bars are basically your dessert soulmate. Imagine a buttery chocolate crust, a rich and silky chocolate cheesecake layer, and a light drizzle of chocolate ganache on top. Every bite is creamy, chocolatey, and slightly fudgy — the perfect balance of textures and flavors.

These bars are easier than a full cheesecake, cut into perfect portions, and ideal for sharing (or not, no judgment). They’re elegant enough for a dinner party but simple enough for a casual weekend treat.

Let’s break it down and make these indulgent bars a reality.

Why These Chocolate Cheesecake Bars Are Awesome

1. Two Desserts in One

You get the best of chocolate cake/fudge and cheesecake in a single bar.

2. Portable & Shareable

Cut into squares or rectangles, making them easy to serve at parties, picnics, or bake sales.

3. Impress Without Stress

They look decadent, but no fancy piping or layers are required.

4. Easy to Customize

Add chocolate chips, swirls of caramel, peanut butter, or even a sprinkle of sea salt.

Honestly, these bars might just become your go-to “fancy but not complicated” dessert.

Ingredients You’ll Need

For the Chocolate Crust

• 1 ½ cups chocolate cookie crumbs (or crushed Oreos, unsweetened)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 16 oz (2 packages) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs, room temperature
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ½ cup semi-sweet chocolate, melted and slightly cooled
• Optional: ½ cup chocolate chips for extra texture

For the Ganache Topping

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream

Optional Garnishes:

• Chocolate shavings
• Cocoa powder dusting
• Sea salt
• White chocolate drizzle

Step-by-Step Instructions

Step 1: Prepare Your Pan

Preheat oven to 325°F (163°C).

Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Grease lightly with butter or non-stick spray.

Step 2: Make the Chocolate Crust

In a bowl, combine chocolate cookie crumbs, sugar, and melted butter.

Press firmly into the bottom of the prepared pan, creating an even layer.

Bake for 8–10 minutes to set. Remove from oven and let cool slightly.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add sugar and beat until well combined.

Add eggs one at a time, mixing after each addition.

Mix in sour cream and vanilla.

Gently fold in melted chocolate until evenly combined.

Optional: Fold in chocolate chips for extra texture and chocolate bursts.

Step 4: Assemble and Bake

Pour the cheesecake mixture over the cooled chocolate crust.

Smooth the top with a spatula for an even layer.

Bake at 325°F (163°C) for 35–40 minutes.

The edges should be set, but the center can have a slight jiggle — it will firm up as it cools.

Do not overbake — overbaking dries out the cheesecake.

Step 5: Cool and Chill

Let the bars cool at room temperature for about 30 minutes.

Then transfer to the refrigerator and chill at least 4 hours, preferably overnight.

Chilling is key for clean slices and a creamy texture.

Step 6: Make the Ganache

In a small saucepan, heat heavy cream until steaming.

Pour over chocolate chips in a heatproof bowl.

Let sit 2–3 minutes, then stir until smooth and glossy.

Let ganache cool slightly, then pour over chilled cheesecake bars.

Spread evenly with a spatula or drizzle for a decorative look.

Optional: Sprinkle chocolate shavings or sea salt on top before ganache sets.

Tips for Perfect Chocolate Cheesecake Bars

Use room-temperature cream cheese.
Cold cream cheese creates lumps and uneven texture.

Don’t overmix.
Overbeating incorporates too much air, which can cause cracks.

Chill thoroughly.
Cheesecake needs time to set; cutting too early leads to messy slices.

Use quality chocolate.
Flavor depends on it — don’t skimp here.

Line the pan with parchment.
Makes removing bars easy and clean.

Storage Instructions

Store covered in the refrigerator for up to 5 days.

For longer storage, wrap tightly and freeze up to 2 months.

Thaw in the fridge overnight before serving.

Delicious Variations

White Chocolate Raspberry Bars

Fold in ½ cup raspberry puree and white chocolate chunks.

Salted Caramel Chocolate Cheesecake

Drizzle caramel on top of ganache and sprinkle with flaky sea salt.

Mint Chocolate

Add ½ teaspoon peppermint extract to cheesecake filling.

Peanut Butter Chocolate

Swirl peanut butter into the chocolate cheesecake layer before baking.

Mocha Chocolate

Add 1 teaspoon instant espresso powder to the melted chocolate for a mocha twist.

Common Mistakes to Avoid

Overbaking — Causes dry, cracked cheesecake.

Skipping chilling — Results in messy, soft bars.

Mixing cold ingredients — Lumpy filling and uneven baking.

Pouring ganache while cheesecake is warm — Can melt the top layer and create streaks.

FAQ

Can I use a store-bought crust?
Yes! Pre-baked chocolate cookie or graham cracker crust works perfectly.

Can I make these ahead of time?
Absolutely. In fact, they taste even better after chilling overnight.

Can I freeze fully assembled bars?
Yes, but ganache may become slightly firmer — let sit at room temp before serving.

Why did my cheesecake crack?
Overmixing or overbaking can cause cracks. A slight jiggle in the center is normal.

Can I use milk chocolate instead of semi-sweet?
Yes, but reduce sugar slightly to balance sweetness.

Final Thoughts

Chocolate Cheesecake Bars are indulgent, creamy, and perfectly portioned for sharing (or sneaky snacking).

They combine the richness of chocolate, the smoothness of cheesecake, and the elegance of a glossy ganache topping in a dessert that’s approachable for bakers of all skill levels.

Whether you’re baking for a special occasion or a cozy weekend treat, these bars deliver pure chocolate bliss in every bite.

Soft, creamy, decadent — basically, everything a chocolate lover dreams of.

And let’s be honest: who wouldn’t want a slice (or two) of that magic right now?