Easy Chocolate Cheesecake Bars Recipe
Okay, so listen up, chocolate lovers! We’re about to dive headfirst into the land of Easy Chocolate Cheesecake Bars. These aren’t just any cheesecake bars, they’re the kind that disappear faster than you can say “second helping.” They’re rich, they’re decadent, and they’re secretly super easy to make (shhh, don’t tell anyone). Basically, they’re the answer to every chocolate craving you’ve ever had.
My husband, Mark, he’s got a sweet tooth that could rival a five-year-old’s. Remember that time I tried to hide a batch of these in the back of the fridge? Yeah, lasted all of an hour. He claims he has a “radar” for chocolate cheesecake bars, haha. Even my picky little niece, Lily, will devour these things. I swear, it’s the one dessert that brings peace and harmony to our chaotic family gatherings. It’s become a staple; if I show up without it, I get the look from everyone.
Why You’ll Love This Easy Chocolate Cheesecake Bars Recipe
- Because chocolate. Duh.
- They’re way easier than a whole cheesecake but deliver the same creamy, dreamy goodness.
- Perfect for potlucks, parties, or just, you know, a Tuesday night.
- They make you look like a baking genius even if you’re more of a “wing it” kinda cook (like me!).
- Seriously, kids and adults alike go crazy for these.
How to Make It
Alright, let’s get down to business. First, you’re gonna crush up those Oreo cookies. I usually just throw them in a ziplock bag and whack them with a rolling pin – therapeutic, right? Mix those crumbs with melted butter (because everything’s better with butter), and press it into the bottom of your pan.
Now, for the cheesecake part. Beat together cream cheese (make sure it’s softened, or you’ll end up with lumpy cheesecake…trust me, I’ve been there), sugar, and vanilla extract. Get it nice and smooth, like you’re whipping up a cloud. Then, melt your chocolate – I usually microwave it in short bursts so I don’t burn it. Stir that melted chocolate into the cream cheese mixture until it’s all gorgeous and chocolatey.
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Pour the cheesecake filling over the crust and spread it evenly. Pop that baby in the oven and bake until the center is almost set. You want it to still have a little jiggle – it’ll firm up as it cools. Let it cool completely (this is the hardest part, I know), then chill it in the fridge for at least a couple of hours. Slice into bars and try not to eat the whole pan in one sitting.
Ingredient Notes
- Oreo Cookies: The regular ones, obviously. But hey, if you’re feeling wild, try the Golden Oreos. I’ve done it. No regrets.
- Cream Cheese: Full-fat is the way to go here. Don’t even think about using the low-fat stuff. We’re making cheesecake bars, people! We’re committing!
- Semi-Sweet Chocolate: I prefer semi-sweet, but milk chocolate works too if you’re into that super sweet vibe.
- Butter: Unsalted is best, that way you control the salt level. Though honestly, I’ve used salted butter in a pinch and it’s been fine.
- Vanilla Extract: Don’t skip this! It adds so much flavor. If you only have imitation vanilla, just use a little less.
Recipe Steps:
- Crush Oreo cookies into fine crumbs.
- Mix cookie crumbs with melted butter.
- Press mixture into the bottom of a baking pan to form the crust.
- Beat cream cheese, sugar, and vanilla extract until smooth.
- Melt semi-sweet chocolate.
- Stir melted chocolate into cream cheese mixture.
- Pour filling over the crust and spread evenly.
- Bake until the center is almost set.
- Cool completely, then chill in the fridge for at least 2 hours.
- Slice into bars and serve.
What to Serve It With
Honestly? Nothing. These bars are pretty perfect on their own. But if you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream never hurt anyone. Maybe a sprinkle of sea salt to bring out the chocolate flavor? Ooh, or a raspberry coulis! Okay, I’m getting carried away…
Tips & Mistakes
- Don’t overbake! Slightly underbaked is better than dry and crumbly.
- Let the cream cheese soften completely. I cannot stress this enough. Lumpy cheesecake is a tragedy.
- Use parchment paper to line the pan. This makes it so easy to lift the bars out and slice them. I learned this the hard way after a particularly messy cheesecake-bar-removal incident.
- Be patient! The chilling time is crucial for firming up the bars. Don’t rush it!
Storage Tips
Store any leftover bars in an airtight container in the fridge. They’ll last for about 3-4 days…if they last that long. And yes, eating them cold straight from the fridge is totally acceptable. In fact, I highly recommend it. Especially for breakfast. I won’t judge.
Variations and Substitutions
- Peanut Butter: Add a layer of peanut butter to the crust or swirl some peanut butter into the cheesecake filling. Heaven.
- Different Cookies: Try using chocolate graham crackers or even shortbread cookies for the crust.
- Espresso Powder: Add a teaspoon of espresso powder to the cheesecake filling to enhance the chocolate flavor. I did this once and Mark thought I turned into a professional baker overnight LOL.
- Liqueur: A splash of chocolate liqueur or coffee liqueur to the filling? Go wild!
- No Oreos: If you’re really trying to be healthy-ish (debatable with cheesecake bars, I know), you can make a crust out of almond flour, cocoa powder, and a little sweetener. I’ve tried it, it’s not quite the same, but it works.
Frequently Asked Questions
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Easy Chocolate Cheesecake Bars Recipe
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 0.5 cup unsalted butter melted
- 2 packages cream cheese softened, 8 oz each
- 0.75 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 2 large eggs
- 0.5 cup sour cream
- 1 cup semi-sweet chocolate chips melted and cooled
Instructions
Preparation Steps
- Preheat oven to 325°F (163°C). Line a 9x9 inch square baking pan with aluminum foil or parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Mix the graham cracker crumbs and melted butter together in a medium bowl. Press the mixture firmly into the prepared baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a large bowl, beat together cream cheese, sugar, flour, and vanilla extract with a handheld mixer until smooth and creamy. Add the eggs one at a time, mixing on low speed after each just until combined. Mix in the sour cream until smooth.
- Divide the batter evenly between two medium bowls. Stir in the melted chocolate into one bowl until combined.
- Spread the plain batter evenly on top of the crust. Drop spoonfuls of the chocolate batter on top. Using a knife or a toothpick, gently swirl the two together.
- Bake for 25-30 minutes, or until the cheesecake has set around the edges and only slightly jiggles in the center.
- Remove from the oven. Allow to cool completely in the pan on a wire rack. Then refrigerate for at least 3 hours until very firm.
Notes
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