This post may contain affiliate links. Please read our disclosure policy.
Chocolate Cheesecake Bars are ultra-decadent, bakery-style dessert bars with a rich chocolate shortbread crust, a dense and creamy dark chocolate cheesecake filling, and a smooth ganache topping. Every layer delivers deep chocolate flavor, making these bars a true show-stopper for any occasion.
These chocolate cheesecake bars take everything I love about chocolate cheesecake and turn it into rich, decadent squares that are perfect for sharing. They’ve become my go-to when I’m craving chocolate but don’t have the time for a traditional cheesecake or when I need a dessert that’s both impressive and easy to share.
I find that cheesecake bars are a fun, easier alternative to classic cheesecake and a great option for those intimidated by traditional cheesecakes. I make chocolate chip cheesecake bars regularly, and these red, white, and blue cheesecake bars in the summer. But these chocolate cheesecake bars are quickly becoming a favorite and never fail to steal all the attention on the dessert table. I cut them a little smaller than most cheesecake bars so they’re the perfect bite-sized treat for sharing.
Why These Chocolate Cheesecake Bars Are So Good
- Three layers of chocolate. These chocolate cheesecake bars aren’t just made with a chocolate cheesecake filling! There’s a chocolate shortbread crust and chocolate ganache topping too. That’s three layers of rich, decadent chocolate in every bite.
- Make ahead friendly. Like most cheesecake desserts, these bars need to chill and set before serving. But they also taste even better once chilled and have a velvety smooth texture. So do yourself a favor and take something off your plate by making these a day early.
- Easy to make. Cheesecake can be finicky and frustrating at times, especially when you have to deal with a water bath and worry about the top cracking. You don’t have to worry about any of that with these chocolate cheesecake bars. There’s no water bath and the ganache topping covers any imperfections.
Key Ingredients
Each part of this recipe requires just a handful of ingredients and many, like cocoa powder, are found in multiple layers of the cheesecake bars. Here’s an overview of the most important ingredients. Be sure to scroll down to the recipe card at the end of the post for the full list and exact measurements.
- All-purpose flour – Used in the shortbread crust. Be sure to measure accurately to avoid a crust that is too dry and crumbly.
- Granulated sugar – Sweetens the shortbread crust.
- Dutch-processed cocoa powder – It is important that you use Dutch-processed cocoa powder in this recipe because it will not need to be bloomed before using. Natural cocoa is hydrophobic and does not mix with liquids easily. The flavor of Dutch-processed cocoa is deeper, perfect for this recipe. I have used Cocoa Barry Extra Brute cocoa powder and Ghirardelli Majestic cocoa powder for this recipe.
- Kosher salt – Not much salt is needed in this recipe because of the cocoa powder and the flavors that have a salty undertone.
- Unsalted butter – To avoid adding too much salt, it’s important to use unsalted butter.
- 60% chocolate chips – Use a high-quality chocolate, like Ghirardelli, Guittard, Lindt, or Callebaut. Because couverture chocolate is melted into a ganache, it is a perfect choice for a smooth, luscious ganache. It doesn’t need to be tempered first.
- Heavy cream – Use at least 35% fat heavy cream. It’s used in both the cheesecake filling and the ganache.
- Cream cheese – It is important for the cream cheese to be at room temperature so it can cream and blend well with all the ingredients. Stick with full-fat, brick-style cream cheese.
- Vanilla – A little bit of vanilla adds another layer of flavor to the cheesecake bars.
- Eggs – Help bind the cheesecake filling together. They should also be at room temperature. Place hot tap water in a bowl of cold eggs to warm them to room temperature quickly.
- Sour cream – The addition of sour cream keeps the cheesecake from cracking, as well as creating a creamy texture.
How To Make Chocolate Cheesecake Bars
These cheesecake squares are so easy to make and require little fuss, as there’s no water bath or stress about cracking. The printable instructions can be found in the recipe card at the end of the post.
- Prep. Preheat the oven to 325F. Line the bottom and sides of the pan with parchment paper and lightly spray with non-stick spray.
- Make the crust. Combine the dry shortbread crust ingredients in a food processor. Add 9 tablespoons of cubed butter and pulse until fine crumbs form. Melt another 5 tablespoons of butter and drizzle it over the mixture. Pulse until the mixture balls. Press evenly into the bottom of the pan.
- Melt the chocolate. Add the chocolate and cream to a bowl. Microwave for 30 seconds, stir, and then continue microwaving in 15-second intervals until smooth and melted. Set aside.
- Make the filling. Mix the cream cheese, sugar, cocoa powder, and vanilla on low speed to combine. Pour in the cooled melted chocolate and continue mixing until no white remains. Mix in the eggs, one at a time, and then add the sour cream. Use a spatula to fold until smooth.
- Bake. Pour the mixture onto the crust. Bake at 325F for 38-39 minutes. The cheesecake should no longer be shiny, the edges should bounce back when touched, and the center should be jelly-like.
- Chill. Let the cheesecake cool to room temperature then chill in the fridge for an hour.
- Add the ganache. Melt the chocolate and heavy cream in the microwave, stirring after each interval. Let cool slightly. Remove the cheesecake from the pan with the parchment paper. Pour the ganache on top and spread evenly.
- Chill. Return the cheesecake to the fridge until the ganache hardens. Cut into squares and garnish as desired.
Tips for Success
Here are a few key tips to help you perfect this chocolate cheesecake bars recipe.
- How do I know when the cheesecake is done? The cheesecake has lost its shine around the edges and almost in the center. The edges bounce back when lightly touched, and the center is jelly-like, but not liquidy underneath.
- Other crust options. Instead of the homemade shortbread crust, you can crush packaged chocolate shortbread cookies and mix them with 5 tablespoons of melted butter. An Oreo crust would also be another good option.
- Use parchment paper. You can bake the cheesecake bars in a pan sprayed with non-stick spray. They will bake up perfectly, but will be really hard to remove from the pan in a perfectly cubed shape. If you want to serve the cheesecake bars directly from the pan, you won’t need parchment paper. However, if you want to remove the cheesecake from the pan and cut it into perfect cubes for serving, the parchment makes it easier to lift the whole cheesecake out.
- Room temperature ingredients. The ingredients used in the cheesecake filling, including the cream cheese, eggs, and sour cream, should be brought to room temperature before starting. This ensures a smooth, creamy, and lump-free filling.
- Cut while chilled. These chocolate cheesecake bars can be enjoyed chilled or at room temperature. However, it’s much easier to cut cold cheesecake, so be sure to slice while chilled and keep them refrigerated until serving.
- Variations. Replace the chocolate shortbread with an Oreo cookie crust. I prefer dark chocolate, but you can use any chocolate that you prefer. Consider adding a dollop of whipped cream on top when serving.
Proper Storage
- Fridge: Chocolate cheesecake bars can be stored in an airtight container in the fridge for up to 3 days.
- Freezer: Once the ganache is fully set, these bars can also be frozen in a covered container for up to 3 months. Thaw in the fridge.
Chocolate Cheesecake Bars
Chocolate Cheesecake Bars are ultra-decadent, bakery-style dessert bars with a rich chocolate shortbread crust, a dense and creamy dark chocolate cheesecake filling, and a smooth ganache topping. Every layer delivers deep chocolate flavor, making these bars a true show-stopper for any occasion.
Servings: 24 squares
Ingredients
Chocolate Shortbread Crust:
- 1 2/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 cup Dutch-processed cocoa powder
- 1/2 teaspoon kosher salt
- 1 stick + 6 Tablespoons unsalted butter divided
Dark Chocolate Cheesecake:
- 15 ounces chocolate chips 60% Ghirardelli brand
- ½ cup heavy cream
- 36 ounces cream cheese room temperature
- 1 cup granulated sugar
- ½ cup Dutch-processed cocoa powder
- 2 Tablespoons vanilla
- 4 eggs room temperature
- 1 ¼ cups sour cream room temperature
Dark Ganache Topping:
- 12 ounces semi-sweet chocolate 60% Ghirardelli brand
- 1 cup heavy cream
Instructions
- Preheat the oven to 325°F. Prepare a 9×13-inch pan by lining the bottom and sides with parchment paper. Spray lightly with non-stick spray.
- Add flour, sugar, cocoa powder, and salt to a food processor. Cube 9 Tablespoons (126g) of butter and place on top of the dry ingredients in the food processor. Pulse until fine crumbles. Melt 5 Tablespoons (70g) of butter and drizzle over the crumbles. Pulse 5-6 times until the mixture balls together. Press the mixture evenly into the bottom of the 9×13-inch pan. Set aside. Do not bake.
- Add the chocolate and the cream to a microwave-ready bowl. Microwave for 30 seconds and stir the mixture. Microwave in 15-second intervals, stirring after each interval, until the chocolate mixture is smooth and the chocolate has melted. Set aside to cool.
- In a large mixing bowl, add the bricks of cream cheese, sugar, cocoa powder, and vanilla. With a mixer on low speed, combine the ingredients. Add the cooled chocolate mixture and continue to mix on low speed until no white remains. Mix in eggs, one at a time. Then, add sour cream and mix just until combined. Fold mixture with a spatula until smooth.
- Pour cheesecake mixture onto the chocolate shortbread crust. Smooth the top. Bake at 325°F for 38-39 minutes, until cheesecake has lost its shine, the edges bounce back when lightly touched, and the center is jelly-like, not liquidy. Remove the cheesecake from the oven and let it cool at room temperature. Chill in the refrigerator for at least 1 hour before adding the ganache topping.
- Prepare the ganache topping by placing the chocolate and cream in a microwave-safe bowl. Microwave for 30 seconds and stir. Continue microwaving and stirring in 15-second intervals until the mixture is smooth and the chocolate has melted. Let cool slightly. Remove the chilled cheesecake from the 9×13-inch pan, using the parchment paper. While keeping the cheesecake on the parchment and a heavy board to support it, pour the cooled ganache over the top. Spread evenly and smooth the top. Chill in the refrigerator until the ganache hardens. Cut the chilled cheesecake into cubes. Top with optional garnishes, if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 429kcal | Carbohydrates: 46g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 228mg | Potassium: 379mg | Fiber: 3g | Sugar: 31g | Vitamin A: 540IU | Vitamin C: 0.2mg | Calcium: 124mg | Iron: 2mg
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.