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These chocolate cheesecake bars are rich, silky, and loaded with chocolatey goodness. They’re easier than a classic cheesecake and perfect for satisfying chocolate cravings with minimal effort.

About This Recipe

If you’ve been intimidated by baked cheesecakes before, this recipe is your new best friend. These chocolate cheesecake bars deliver everything you love about a rich cheesecake—decadent texture, creamy filling, and bold flavor—without the stress. No water baths, no cracks, no fancy tools needed.

The base is a buttery chocolate cookie crust, the filling is a velvety baked chocolate cheesecake, and it’s all topped off with a glossy dark chocolate ganache. Every layer complements the next, creating a dessert that’s rich without being overwhelming and elegant without being complicated.

The best part? All you need are pantry staples, a couple of bowls, and a whisk. This recipe is practically foolproof, even for beginners!

What You Need To Make Chocolate Cheesecake Bars

Chocolate cookies – Any kind works; sandwich cookies with cream are great too
Unsalted butter – Melted, for the crust
Cream cheese – Full-fat, softened to room temperature
Granulated sugar
Semi-sweet chocolate – For both the filling and ganache
Unsweetened cocoa powder – Deepens the chocolate flavor
Eggs – Around 1½ eggs, lightly whisked
Heavy cream – For the cheesecake and the ganache
Vanilla extract
Salt

Substitutes:

Use digestive or graham crackers + cocoa powder if you don’t have chocolate cookies
Replace semi-sweet chocolate with dark or milk, depending on your preference
Use light cream in place of heavy cream, though the ganache won’t be as thick

Pro Tips

Don’t overmix. Too much air can ruin the texture of baked cheesecake. Mix until just combined.
Cool the chocolate before adding. Hot, melted chocolate can seize or scramble the eggs in your batter.
Use a hot knife for clean cuts. Dip the knife in hot water and wipe between each slice.
Chill completely. These bars need to set for a few hours for the best texture—don’t skip this step!
Optional steam hack: Place a ramekin of water in the oven for added moisture = smoother cheesecake.

How To Store Chocolate Cheesecake Bars

In the fridge: Store the bars in an airtight container for up to 5 days.

In the freezer: Freeze sliced bars individually wrapped and stored in an airtight container or freezer bag. They’ll keep well for up to 1 month. Thaw in the fridge overnight before serving.

Tip: If stacking slices, place parchment paper between layers to prevent sticking.

FAQ’s

Can I make this without a food processor?

Yes! Just use a zip-top bag and rolling pin to crush the cookies.

Can I skip the ganache?

You can, but it adds a luxurious finish. Try dusting cocoa powder or adding whipped cream instead.

Why is my cheesecake cracked?

This recipe is less prone to cracking, but if it does, it may be from overbaking or mixing in too much air. Letting it cool slowly in the oven helps prevent cracks. Even if you do end but with a crack or two, don;t worry! The ganache will cover any imperfections!

Can I double this recipe?

Yes—just bake in a 9×13-inch pan and add 5–10 more minutes to the bake time.

These chocolate cheesecake bars are proof that you don’t need a complicated recipe to create an indulgent, show-stopping dessert. With their smooth texture, rich flavor, and irresistible ganache topping, they’re perfect for any occasion—or just because you’re in the mood for chocolate. Whether you’re baking for guests or treating yourself, these bars are sure to hit the sweet spot.

Love cheesecake? Try these next!

If you loved these chocolate cheesecake bars, here are more cheesecake-inspired treats you’ll want to try:

Cheesecake Bars (Vanilla Version): The classic, creamy cousin of this chocolate version—simple, elegant, and always a hit.
No-Bake Biscoff Cheesecake: Perfect for Biscoff lovers! This no-bake recipe is packed with that signature spiced cookie flavor.
No-Bake Lemon Cheesecake: Bright, zesty, and refreshing—an ideal dessert for spring and summer gatherings.
Strawberry Cheesecake Cookies: A dreamy mashup of soft cookies and strawberry cheesecake—two desserts in one bite!
Dubai Chocolate Cheesecake Cup: Inspired by the viral Dubai chocolate trend, this cup dessert layers rich chocolate, pistachio, cheesecake, and crispy kadayif for an unforgettable treat.

Craving more? Head to the dessert section of my blog for even more cheesecake creations!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram or TikTok, I would love to see your creations and feature them in my stories!

Chocolate Cheesecake Bars

These chocolate cheesecake bars are rich, silky, and loaded with chocolatey goodness. They’re easier than a classic cheesecake and perfect for satisfying chocolate cravings with minimal effort.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Resting Time 5

Total Time 6 10

Course Dessert

Cuisine American

Servings 12 servings

Calories 320 kcal

Equipment

3 Small-sized bowls heat proof
1 Whisk
2 Spatulas
8×8-inch baking pan greased and lined
Kitchen scale
Measuring spoons
Knife to cut the cheesecake
Microwave or double boiler to melt chocolate

Ingredients

For the crust

150 g chocolate cookies with cream, if using sandwich cookies
50 g unsalted butter melted (+1–2 tbsp if needed)

For the chocolate cheesecake

275 g cream cheese (1 block) room temperature
75 g granulated sugar
¼ tsp salt
100 g semi-sweet chocolate chopped
1 tbsp unsweetened cocoa powder
75 g egg approx. 1½ eggs, lightly whisked
75 ml heavy cream
½ tsp vanilla extract

For the ganache

70 g semi-sweet chocolate chopped
70 ml heavy cream

Instructions

Make the crust:

Add the cookies to a food processor and pulse until finely crushed. Alternative: Place cookies in a ziplock bag and crush them with a rolling pin.
Pour the crushed cookies into a bowl and mix in the melted butter until the texture resembles wet sand. If it feels too dry, add 1–2 more tablespoons of melted butter.
Transfer the mixture to a greased and parchment-lined 8×8-inch (20×20 cm) square baking pan. Use the back of a spoon or a glass to press it down firmly and evenly.
Place the crust in the refrigerator to chill while you prepare the cheesecake filling.

Make the chocolate cheesecake

Preheat your oven to 150°C (300°F).
Place the chopped chocolate in a heat-proof bowl and melt it: Using a double boiler, or In the microwave in 20–30 second intervals, stirring in between until smooth. Let it cool to room temperature.
In a large mixing bowl, add softened cream cheese, sugar, and salt. Whisk until smooth and lump-free. Tip: Avoid overmixing to keep the texture creamy and dense.
Add the cocoa powder and vanilla extract. Whisk to combine.
Add the whisked egg in two batches, mixing just until incorporated each time.
Slowly pour in the cooled melted chocolate while whisking gently to combine.
Finally, add the heavy cream and mix just until smooth. Do not overmix.
Pour the cheesecake batter over the chilled crust. Use a spatula to smooth out the top.
Tap the pan gently on the counter to release any air bubbles. Optional: Place a ramekin of hot water in the oven to create steam for extra silky texture.
Bake for 50 minutes, or until the center is just set with a slight wobble.
Turn off the oven and leave the cheesecake inside with the oven door slightly open for 50–60 minutes.
Remove from the oven and refrigerate for at least 4 hours, or preferably overnight.

Make the ganache

Add the chopped chocolate and heavy cream to a medium heat-proof bowl.
Melt together using a double boiler or microwave until smooth and glossy.
Pour the ganache over the chilled cheesecake.
Use an offset spatula or the back of a spoon to spread the ganache evenly.
Chill for another 15 minutes, or until the ganache is set.

Slice and serve!

Use a sharp knife dipped in hot water and wiped clean between each cut for perfect slices.
Enjoy!
Let me know if you’d like a printable version or a version for Pinterest or Instagram!