CHOCOLATE CHIP CHEESECAKE BARS

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These chocolate chip cheesecake bars with an Oreo cookie crust are easy to make. They’re rich and delicious, like squares of chocolate heaven. Serve these luscious, decadent dessert bars for birthdays and special occasions.

PIN CHOCOLATE CHIP CHEESECAKE BARS

Squares of chocolate chip cheesecake with Oreo cookie crust on a dessert table with milk.

Rich, moist and dense, these luxurious treats taste like they came from a European bakery. As you make them, your kitchen is filled with a wonderful chocolaty aroma. The anticipation of enjoying them is so exciting!

Chocolate cheesecake bars are easy to transport to holiday gatherings and potlucks year round. Take the slab in the baking pan. On location, slice them into squares. To feed a crowd, cut them into mini cheesecake bites.

To make these dessert squares extra special, top each serving with a small piece of chocolate. Favorites include See’s Candies, Ferrero Rocher, or Lindt truffles. They’ll look so elegant. Like extravagant restaurant-style desserts.

Three chocolate chip cheesecake bars garnished with flaky sea salt.

INGREDIENTS

This easy recipe comes together with basic refrigerator and pantry staples.

OREO CRUST

  • Oreo chocolate cookie crumbs*
  • Salted butter

*NOTE: At the market, look for this product in the baking aisle. It’s a box of pre-crushed Oreo cookies ready to go. In the USA it’s labeled “Oreo Chocolate Cookie Crumbs”. In Canada: “Oreo Baking Crumbs.”

CHOCOLATE CHIP CHEESECAKE LAYER

  • Semi-sweet chocolate baking bar OR semi-sweet chocolate chips
  • Heavy cream
  • Cream cheese (bricks not tubs)
  • Granulated sugar
  • Sour cream
  • Cocoa powder
  • Pure vanilla extract
  • Large eggs
Ingredients for making chocolate cheesecake bars with Oreo cookie crust.

INGREDIENT SUBSTITUTIONS

Missing an ingredient for these chocolate chip cheesecake bars? Don’t put on your shoes and head to the market. Instead, head to your fridge or pantry. Check for these easy ingredient swaps.

It’s convenient and money-saving to use ingredients you already have on hand!

  • OREO BAKING CRUMBS: Crush whole Oreo cookies (no need to scrape out the middle) in a food processor. Or make your own homemade chocolate cookie crumbs from basic pantry items.
  • BUTTER: Use margarine instead.
  • CREAM CHEESE: If you’re low on cream cheese, use half cream cheese and half mascarpone cheese.
  • HEAVY CREAM: This is an important ingredient for rich chocolate chip cheesecake bars. But you can also use whole milk. In a pinch, try mascarpone cheese. Thin it out with milk until it’s the consistency of heavy cream.
  • SEMI-SWEET CHOCOLATE BAKING BAR: Use your favorite high-quality baking chocolate or chocolate chips. I prefer the Ghirardelli brand. You can also use Baker’s premium baking bars.
  • GRANULATED SUGAR: The best sub is brown sugar. It will lend a light caramel flavor to the recipe which can be very delightful.
  • SOUR CREAM: Sub with whole-milk plain Greek yogurt.
  • VANILLA EXTRACT: Sub with bourbon, brandy or amber rum.
  • FLAKY SEA SALT GARNISH: Salt enhances the flavor of chocolate. If you don’t have this ingredient on hand, try a different garnish like chocolate curls, or like whipped cream with grated chocolate sprinkled on top.
Overhead view of chocolate dessert bars on a metal cooling rack being garnished with flaky sea salt.

BEST BAKING PAN FOR THIS RECIPE

For square cheesecake bars, use a square 8-inch USA Pan. If you don’t have one in your collection, sub with a round 9-inch cake pan.

Both pans hold the same quantity, so there’s no need to adjust the oven temperature or the baking time for this dessert bar recipe. To add either pan to your collection, use the Amazon affiliate links below.

RECIPE STEPS

RECIPE PREP: Preheat oven to 350°F. Line a square 8 x 8-inch pan with parchment paper, and lightly spray it with cooking spray.

  • STEP 1: Melt the butter on stovetop or in the microwave.
  • STEP 2: Add Oreo cookie crumbs and melted butter to a mixing bowl.
  • STEP 3: With a wooden spoon, stir until well combined. The mixture should resemble wet sand.
  • STEP 4: Transfer crumb mixture to prepared baking pan. With the back of a metal measuring cup, press it into an even, firm, compact layer. Bake 5 minutes. Remove from oven. Cool on a wire rack.Chocol
How to make an Oreo Crumb Crust in 4 easy steps.

CHOCOLATE CHIP CHEESECAKE LAYER

Here’s how to make the filling for chocolate cheesecake bars in 4 easy steps!

  • STEP 1: In a small microwave-safe bowl, add chocolate and heavy cream. Heat 1 minute at 50% power, then whisk to combine. If chocolate is not fully melted, microwave in 15 second increments, whisking after each session. IMPORTANT: Put the bowl aside so the mixture can shed heat.
  • STEP 2: In the bowl of a stand mixer with whisk attachment, cream the softened cream cheese until smooth. Switch to the paddle attachment. Add granulated sugar. Mix until light and fluffy. Add melted chocolate to the mixture (make sure it’s melted but not overly warm or it can make the filling seize up) along with sour cream, vanilla, and cocoa powder.
  • STEP 3: Mix to combine, stopping as needed to scrape down sides of the bowl with a spatula. With mixer on low speed, add eggs one at a time until incorporated.Pour the cheesecake filling over the Oreo cookie crust. Bake 40 to 45 minutes, or until the center is set and no longer jiggles when the pan is lightly shaken back and forth.
  • STEP 4: Remove pan from oven. Set on a wire rack to cool to room temperature. Transfer uncovered pan to the fridge to chill for 6 to 8 hours (ideally overnight). Make sure it’s stored far away from odorous foods. After the initial chilling time in the fridge, cover the pan with plastic wrap until it’s time to slice the slab into bars.

KITCHEN SMARTS: The whisk attachment is used to whip the cream cheese until lusciously smooth and without lumps. The paddle attachment takes over from there to knock out any air bubbles in the cheesecake mixture.

How to make the filling for chocolate cheesecake bars in 4 easy steps.

RECIPE FAQ

These are the most commonly-asked questions when making chocolate cheesecake bars, and the most helpful answers for recipe success.

HOW TO MAKE HOMEMADE OREO COOKIE CRUMBS?

Pulse whole Oreo cookies in a food processor until the cookies are reduced to fine crumbs.

CAN I USE ANY BRAND CREAM CHEESE FOR CHEESECAKES?

I prefer full-fat Philadelphia brand cream cheese. Available at most markets, it’s renowned for its classic fresh flavor with subtle tang, and its thick, rich, creamy texture. After testing Walmart’s in-house brand, I can attest it’s pretty close to Philadelphia cream cheese. With many other off-brands the lower quality is noticeable: a much thinner texture.

CAN I USE CREAM CHEESE SPREAD FROM A TUB FOR THIS RECIPE?

The spreadable cream cheese sold in tubs is not as thick and rich as the cream cheese sold in blocks. Just compare nutrition data between the 2. Cream cheese spread has fewer calories and total fat. It has a higher moisture content to increase spreadability. For best results, use cream cheese blocks for cheesecakes and chocolate cheesecake bars.

HOW TO SOFTEN A BLOCK OF CREAM CHEESE QUICKLY?

Remove 8-ounce block of cream cheese from its foil wrapper. Put unwrapped cheese on a microwave-safe plate. Microwave on high for 15 seconds, or until softened. Another method: place the cream cheese (in its un-punctured foil wrapper) in a bowl of warm tap water for 15 minutes. For even softening, turn the block over every 5 minutes.

WHY ADD COCOA TO CHOCOLATE CHIP CHEESECAKE FILLING?

Not only does it add more chocolate flavor, it also helps absorb extra moisture in the filling. It helps prevent the cheesecake from cracking.

HOW TO SMOOTHLY SLICE CHEESECAKE BARS?

After cheesecake has chilled 6 hours, it’s ready for slicing. For the cleanest cuts, use a sharp warm knife. Fill a tall glass with warm water. Dip knife into the water, then wipe off the blade with a lint-free cloth. Make the first slice. Wipe off the blade, dip it in warm water, and repeat.

ARE CHOCOLATE CHEESECAKE BARS A MAKE-AHEAD DESSERT?

Yes! It’s the perfect make-ahead dessert. After baking and cooling on the countertop, store cheesecake in the fridge up to 4 days. After the initial 6 to 8 hours of chilling in the fridge, wrap the top of pan with plastic wrap to prevent the cheesecake from drying out.

CAN CHOCOLATE CHIP CHEESECAKE BARS BE FROZEN?

Yes, they can! After the cheesecake has chilled in the fridge for at least 6 hours, wrap the unsliced square in 1 to 2 layers of plastic wrap followed by 1 layer of foil. Freeze up to 1 month on a flat surface.

IDEAS FOR GARNISHING CHOCOLATE CHIP CHEESECAKE BARS?

Try flaky sea salt, chocolate curls, a dusting of finely-grated artisan chocolate, truffles, a drizzling of thick luscious ganache, or dollops of homemade whipped cream just before serving.

Three chocolate chip cheesecake bars stacked on a metal rack next to a glass bottle of milk.

MORE CHOCOLATE RECIPES

If you loved this easy recipe for chocolate chip cheesecake bars, you’ll also enjoy these yummy chocolate desserts. Each is a time-tested family favorite. They’re perfect for the holidays and special celebrations all year round.

Squares of chocolate cheesecake with Oreo cookie crust sitting atop a parchment-paper-lined metal rack.

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Those who’ve experienced the joy of these chocolate chip cheesecake bars with Oreo crust rave about how luscious this decadent dessert is. I’ve been asked to make these celebratory treats for birthdays and special occasions.

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Three chocolate chip cheesecake bars garnished with flaky sea salt.

CHOCOLATE CHIP CHEESECAKE BARS


  • Author: Denay DeGuzman
  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 Hour
  • Yield: 9 Servings 1x

Description

Luscious chocolate chip cheesecake bars are irresistible. Bring them to potlucks and holiday parties. Make these decadent treats for special occasions. Biting into one is like chocolate heaven! Mmm.


Ingredients

Scale

OREO COOKIE CRUST

  • 2 cups Oreo chocolate cookie crumbs*
  • 4 tablespoons salted butter, melted

CHOCOLATE CHEESECAKE LAYER

  • 2 (4-ounce) Ghirardelli semi-sweet chocolate baking bars, finely chopped
  • 1/2 cup heavy cream
  • 3 (8-ounce) cream cheese bricks, softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1 tablespoon cocoa powder, sifted
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, room temperature

*NOTE: At the market, look for this product in the baking aisle. It’s a box of pre-crushed Oreo cookies ready to go. In the USA it’s labeled “Oreo Chocolate Cookie Crumbs”. In Canada: “Oreo Baking Crumbs.”


Instructions

OREO COOKIE CRUST

RECIPE PREP: Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper, and lightly spray it with cooking spray. 

  1. Melt the butter on stovetop or in the microwave.  In a mixing bowl, combine Oreo cookie crumbs and melted butter with a wooden spoon. The mixture should resemble wet sand. 
  2. Transfer crumb mixture to prepared baking pan. With a spoon or spatula, press it into an even, firm, compact layer. Bake 5 minutes. Remove from oven. Cool on a wire rack.

CHOCOLATE CHEESECAKE LAYER

  1. In a small microwave-safe bowl, add chocolate and heavy cream. Heat 1 minute at 50% power, then whisk to combine. If chocolate is not fully melted, microwave in 15 second increments, whisking after each session. IMPORTANT: Put the bowl aside so the mixture can shed heat. We want it cool but still melted.
  2. In the bowl of a stand mixer with whisk attachment, cream the softened cream cheese until smooth. Switch to the paddle attachment. Add granulated sugar. Mix until light and fluffy. Add melted chocolate to the mixture (make sure it’s melted but not overly warm or it can make the filling seize up) along with sour cream, vanilla, and cocoa powder.
  3. Mix to combine, stopping as needed to scrape down sides of the bowl with a spatula. With mixer on low speed, add eggs one at a time until incorporated.Pour the cheesecake filling over the Oreo cookie crust. Bake 40 to 45 minutes, or until the center is set and no longer jiggles when the pan is lightly shaken back and forth.
  4. Remove pan from oven. Set on a wire rack to cool to room temperature. Transfer uncovered pan to the fridge to chill for 6 to 8 hours (ideally  overnight). Make sure it’s stored far away from odorous foods. After the initial chilling time in the fridge, cover the pan with plastic wrap until it’s time to slice the slab into bars. 

Notes

IDEAS FOR GARNISHING THE BARS: Try flaky sea salt, chocolate curls, a dusting of finely-grated artisan chocolate, truffles, a drizzling of thick luscious ganache, or dollops of homemade whipped cream just before serving.

HOW TO SMOOTHLY SLICE CHEESECAKE BARS: After cheesecake has chilled 6 hours, it’s ready for slicing. For the cleanest cuts, use a sharp warm knife. Fill a tall glass with warm water. Dip the knife into the water, then wipe off the blade with a lint-free cloth. Make the first slice. Wipe off the blade, dip it in warm water, and repeat.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: Chocolate Chip Cheesecake Bars, Chocolate Cheesecake Bars, Dessert Bars, Chocolate Cheesecake

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

CHOCOLATE CHIP CHEESECAKE BARS > JOIN THE CONVO

Are you excited to make a batch of these delicious dessert bars? Did you know how easy they were to make? Share your thoughts on this chocolate cheesecake with Oreo crust in the comments below!

5 thoughts on “CHOCOLATE CHIP CHEESECAKE BARS”

  1. We’re having some friends over tomorrow so I just made these! They look and smell amazing. I have a feeling I won’t have any leftover! haha

    Reply
  2. These chocolate chip cheesecake bars came out just as amazing as they look in your photos! We loved all that chocolate and the creamy texture. Yum!

    Reply

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