Chocolate Cheesecake Made Easy
These chocolate cheesecake bars are pure chocolate bliss, from their buttery Oreo crust to the creamy chocolate cheesecake itself. My recipe incorporates real melted dark chocolate into the batter for a perfectly rich cheesecake base. These will be your new go-to chocolate fix! You loved my regular cheesecake bars so much that I had to re-share this chocolate version. It’s just as simple as the regular version, with minimal ingredients (only 8) and unfussy directions (no water bath!). I personally love making cheesecake bars because they have all the flavor of a full-sized cheesecake, but they bake in half the time. Pretty lovable, right?
My cheesecake bars are:
Quick and portable.Shockingly simple, with just 8 ingredients!Fancy, but also so easy.Crack-free WITHOUT a water bath!
What You Need
Here’s what you need for perfectly chocolatey, crack-free chocolate cheesecake bars:
Oreo cookies.There’s no need to remove the filling from our Oreo cookies, since we aren’t using a springform pan (the filling can sometimes leak through the cracks in the pan). I do recommend removing the filling if you’re making my Oreo cheesecake though!Chocolate. For the richest possible chocolate flavor, we’ll melt down 60-75% cacao dark chocolate bars. I’ve also used dark chocolate chips when they were all that I’ve had on hand, but I definitely prefer the bars.Softened cream cheese. If your cream cheese is too cold, it can leave lumps in your cheesecake. It can also cause the chocolate to harden when you add it, leaving chunks of hard chocolate in your cheesecake. We want a smooth cheesecake, so let that cream cheese soften!Sour cream. Not all cheesecake recipes call for sour cream, and that’s just mind-boggling to me! As I mentioned in my no-bake cheesecake recipe, sour cream is critical for that real, rich cheesecake flavor. I can pick out a cheesecake made without sour cream from a mile away… and I’ll pass on it every time.
SAM’S TIP: Go easy on your eggs! Don’t over-beat the eggs when you add them; just stir them in on low-speed until just combined. Make sure to pause after each egg to scrape down the sides and bottom of the bowl. Over-beating the eggs can actually ruin the texture of your cheesecake and can cause cheesecake to crack. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Cheesecake Bars
SAM’S TIP: Lining your pan with foil or parchment serves two purposes: it makes for easy removal and clean-up, but it also prevents cracks! Your chocolate cheesecake bars will contract as they cool, and the foil or parchment will contract with them for crack-free results! While you can certainly enjoy these plain, I love to top mine with whipped cream and strawberries (regular or macerated strawberries work great!). Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Related Recipes
