Chocolate Chip Cheesecake Bars

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These luscious, chocolate chip cheesecake bars with an Oreo cookie crust are rich, creamy and delicious. Like squares of chocolate heaven. Enjoy these easy-to-make, decadent dessert bars on Valentine’s Day and other special occasions.

📌 Pin Chocolate Chip Cheesecake Bars

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

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🧑🏼‍🍳 Why This Recipe’s a Keeper

  • Rich Indulgent Flavor: The combination of chocolate chip cheesecake and an Oreo cookie crust offers a rich, indulgent flavor profile. The sweetness of the chocolate chips, the creamy texture of the cheesecake, and the chocolaty crunch of the Oreo crust create a delicious, satisfying treat.
  • Incredible Texture: These luxurious treats are rich, moist and dense with a crunchy cookie crust. These chocolate chip cheesecake bars taste like those 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!
  • Easy to Make: This simple recipe is easy to follow and doesn’t require any hard-to-find ingredients or complicated steps.
  • Crowd-Pleaser: The familiar and beloved flavors of chocolate, cheesecake, and Oreos appeal to a wide audience, making it a good choice for gatherings, parties, or family events.
  • Easy to Transport: Chocolate chip 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.
Three chocolate chip cheesecake bars garnished with flaky sea salt.

🛒 Ingredients

  • Oreo Chocolate Cookie Crumbs*: Provide the base for the crust. They offer a chocolatey and slightly sweet foundation. 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.” Or you can crush whole Oreo cookies (no need to scrape out the middle) in a food processor.
  • Salted Butter (melted): Binds the crushed cookies together, creating a cohesive and slightly crumbly crust. Butter provides the best flavor, but if you don’t have it on hand feel free to use margarine instead.
  • Granulated Sugar (optional): Adds sweetness to the crust. It’s completely optional, as adding 1 to 2 tablespoons sugar depends on personal preference and the sweetness of the Oreo crumbs.
Ingredients for making chocolate cheesecake bars with Oreo cookie crust.

For Cheesecake Layer

  • Semi-Sweet Chocolate Chips: Or a semi-sweet chocolate baking bar. They provide the rich chocolaty flavor we love in this chocolate chip cheesecake.
  • Heavy Cream: Its high fat content imparts a luxurious creaminess to the chocolate cheesecake. It helps create a smooth velvety texture, making each bite rich and decadent.
  • Cream cheese (bricks not tubs): This is the main component of the cheesecake layer. It provides richness and creaminess for a delicious mouthfeel.
  • Granulated Sugar: Sweetens the cheesecake layer, balancing the tanginess of the cream cheese.
  • Sour Cream: Similar to heavy cream, it contributes creaminess to the cheesecake. It promotes a soft, tender texture for a delicate melt-in-your-mouth consistency.
  • Cocoa Powder: A key ingredient in this recipe. Its rich, intense cocoa taste provides the deep chocolaty flavor that defines these chocolate chip cheesecake bars.
  • Pure Vanilla Extract: Enhances the overall flavor of the cheesecake. It also provides a delicious bakery aroma.
  • Large Eggs: Act as a binder, contributing to the structure and texture of the cheesecake.
  • Flaky Salt (optional): This finishing salt enhances the flavor of chocolate.
Overhead view of chocolate dessert bars on a metal cooling rack being garnished with flaky sea salt.

🧑🏼‍🍳 Expert Tips

  • Best baking pans 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.
  • 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.
  • How to prevent the cheesecake bars from cracking on top: Avoid overmixing the batter, as this can introduce excess air. If desired, bake the bars in a water bath to create a more humid environment in the oven, preventing the cheesecake from drying out and cracking.
  • How to make this dessert extra special: Top each serving with a small piece of chocolate. Favorites include See’s Candies, Ferrero Rocher, or Lindt truffles. Or just before serving, garnish the bars with flaky sea salt, chocolate curls, a dusting of finely-grated artisan chocolate, a drizzle of chocolate ganache, or dollops of homemade whipped cream.
  • How to cleanly slice chocolate cheesecake bars: After cheesecake has chilled 6 hours, it’s ready for slicing. Use a sharp warm knife. Fill a tall glass with warm water. Dip the knife into the water, then wipe the blade with a lint-free cloth. Make the first slice. Wipe off the blade, dip it in warm water, and repeat. The result is neat, clean slices.
Three chocolate chip cheesecake bars stacked on a metal rack next to a glass bottle of milk.

📖 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.

  1. Melt the butter on stovetop or in the microwave.
  2. Add Oreo cookie crumbs and melted butter to a mixing bowl.
  3. With a wooden spoon, stir until well combined. The mixture should resemble wet sand.
  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. This brief pre-baking enhances the crispness of the crust.
How to make an Oreo Crumb Crust in 4 easy steps.

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.
  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.

Note: 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

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

Yes, you can use either natural cocoa powder or Dutch-processed cocoa powder (my preference). Just know that Dutch-process cocoa will give the bars a darker chocolaty color and will be less tangy than natural cocoa powder.

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.

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.

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

For 3 to 4 days. After baking and cooling the chocolate cheesecake on the countertop, chill it in the fridge for 6 to 8 hours. After this time, tightly wrap the top of the pan with plastic wrap to prevent the cheesecake from drying out, and keep it stored in the fridge.

Yes! 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 on a flat surface for up to 1 month. When ready to enjoy, thaw in the fridge before serving.

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

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

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.

If you too enjoyed this delicious recipe, give it a 5-star rating in the comments. Then be a recipe hero. Share it with a friend or two!

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Three chocolate chip cheesecake bars garnished with flaky sea salt.

Chocolate Chip Cheesecake Bars


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5 from 12 reviews

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Description

Luscious chocolate chip cheesecake bars are irresistible. Smooth, rich and chocolaty, they boast a crisp Oreo cookie crust. These decadent treats are ideal for Valentine’s day, special occasions, and everyday enjoyment. Biting into one of these luxurious bars is like chocolate heaven!


Ingredients

Units 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

Best baking pans 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.

How to cleanly 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.

  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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12 Comments

  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






  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!